Banana cream pie is a classic American dessert, and it’s easy to see why!

This delectable treat combines a buttery vanilla cookie crust, layers of ripe bananas, a creamy vanilla custard, and a cloud of whipped cream for the ultimate dessert experience.

Key Ingredients

Vanilla cookie crust: Our crust is made from crushed Nilla wafers (vanilla cookies) mixed with melted salted butter. Feel free to substitute with homemade vanilla cookies for an extra special touch.

Bananas: Choose ripe, firm bananas for the best results. Overripe or browned bananas are perfect for banana bread, but not for this pie.

Eggs: Both whole eggs and egg yolks are used to create the rich, velvety custard.

Heavy cream and milk: This combination ensures a custard that’s indulgent yet not overly rich. Heavy cream is also whipped for the topping.

Sugar: Granulated sugar sweetens the custard to perfection.

Vanilla extract: Pure vanilla extract is essential, but a splash of vanilla bean paste can elevate the flavor even more.

Cornstarch: This helps thicken the custard to just the right consistency.

How to Make Banana Cream Pie

Prepare the vanilla cookie crust: Dear Lykkers, combine crushed Nilla wafers with melted salted butter, then press the mixture into a tart pan with a removable bottom. Use a tall glass to pack the crust evenly.

Make the custard: Whisk together egg yolks, whole eggs, sugar, cornstarch, a pinch of salt, and vanilla extract. Slowly temper this mixture by gradually whisking in hot milk and cream to prevent scrambling the eggs. Heat the custard over low heat until it thickens, and then it’s ready to pour into the pie.

Add the banana layer: Line the bottom of the crust with sliced bananas before adding the custard. This infuses the custard with a delightful banana aroma.

Bake and chill: Bake the pie at 275°F for about 30 minutes. Allow it to cool to room temperature, then refrigerate it overnight. This resting time enhances the flavors, letting the bananas and custard meld beautifully.

Finishing Touches

The next day, it’s time to complete your masterpiece! Add a layer of freshly sliced bananas over the custard, swirl on whipped cream, and, for a touch of elegance, shave dark chocolate on top.

Make-Ahead and Storing Tips

Making banana cream pie ahead: Prepare the pie a day or two in advance, but remember that the bananas may brown slightly over time. To keep it fresh, wait to add the top layer of bananas and whipped cream until just before serving.

Storing leftovers: Cover and store leftover pie in the refrigerator for up to two days. Freezing is not recommended, as the custard and bananas may not thaw well.

Banana cream pie is a dessert that delights every time. Its creamy, dreamy layers and rich banana flavor make it a showstopper at any gathering. So grab your fork and enjoy every luscious bite!