The title of this post says it all, The Best Banana Cream Pie Recipe, is all you need to know. If you like Banana Cream Pie, then keep reading. I have spent the last decade making cream pies daily, that was until just recently when I took a step back from the bake shop. So, I do know a thing or two about Banana Cream Pies to say the least.
And, now that I am not making them daily, I was inspired to make one out of nostalgia the other day. I will preface this by saying, this is not the Banana Cream Pie recipe from my bake shop. However, I think it is even better! That being said, if you like Banana Cream Pie, you will love this recipe!
I make traditional graham cracker crust for this pie, and then even more traditional custard – where I use only the egg yolks. Using only egg yolks makes for the most smooth, thick, and rich custard – which is the best kind! I add fresh bananas into this pie and top it with homemade whipped cream. This is a dessert that takes some effort, but if you have the time to spend, then it will be completely worth it!
Tips for Making the Best Banana Cream Pie
• I use Annie’s Organic Honey Graham Crackers, but to be honest – sometimes I buy the O Organics Honey Grahams as well, and they are also really good! If you are buying an organic honey graham, then you are doing it right!
• Make sure to separate your egg yolks and whites. We don’t want any egg whites in this custard, so be careful not to break the yolks so you can easily get them into the mixing bowl. You can save the leftover egg whites an use them for my White Cake recipe!
• When cooking the custard, make sure to use a high heat spatula. This sits over the stovetop for a little bit, so you can damage a regular spatula and it will be come warped if it’s not made for high heat.
• When cooking custard, the trick is to stir it constantly and consistently. You don’t need to stir it vigorously the entire time or so hard that your arm hurts. But, it does need to be stirred evenly and constantly. Make sure you are stirring and scraping every inch of the bottom of your pot. If you miss a spot, that is where clumps can form, so try to feel for this with your spatula.
• Make sure to use a very ripe banana for the banana that gets mixed into the custard. When bananas are very ripe, their starches have turned to sugars, therefore making them more flavorful. So, just like banana bread – those overly ripe bananas are going to be best for the inside of this custard. Contrary, the additional 2 bananas that you will slice and mix into the custard, are bananas that you will taste the texture of in the pie. So, those bananas should be prime and not too mushy, as you want a good texture when you take a bite.
• Use the best organic heavy whipping cream, as this is a huge part of this recipe. My favorite is Organic Valley Heavy Whipping Cream, but I also like Humboldt Creamery and Horizon as my second choices.
• This pie is best when eaten right away. But, if you have to store it, then be sure to store it in the fridge in an airtight container. You can use plastic wrap to cover the pie dish, of you can put the slices into a Tupperware, but it will dry out if it is not airtight.
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why ou should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Banana Sweet Cream Pie
Makes 9-inch pie
1 1/2 sleeves (204 grams) honey graham crackers, crushed
1/2 cup (113 grams) salted butter, softened
1/4 cup (57 grams) cane sugar
4 organic large egg yolks
198 grams (3/4 cup plus 2 tablespoons) organic cane sugar
43 grams (1/3 cup) organic all purpose flour
1 organic very ripe large banana
2 organic large bananas
1 teaspoon organic vanilla extract
1/2 teaspoon organic cinnamon
2 cups organic heavy whipping cream
2 teaspoons organic cane sugar
1 teaspoon organic vanilla extract
Preheat the oven to 350°F.
To make the crust: In a food processor, add the graham crackers, butter, and cane sugar. Pulse, and then mix until you have a uniform mixture and there are no chunks of graham cracker or butter.
Grease a 9-inch pie pan with butter. Transfer the graham cracker mixture to the pie pan, and lightly press it to the sides first. Use the remaining crust, and press it down into the bottom of the pan.
Bake for 5 minutes or until lightly golden brown. Allow to cool completely.
In the bowl of a stand mixer fitted with the whisk attachment, add the egg yolks and cane sugar. Whisk on low for 2 to 3 minutes or until lightened in color. Add in the flour and whisk to combine completely.
Once the milk has heated, turn the mixer on low and slowly add in the warm milk into the egg mixture. Once completely combined, stop the mixer.
In a clean saucepan (do not use the one the milk was heated in, incase milk stuck to the bottom, that will burn if used without cleaning), pour in the egg mixture. Put over low/medium heat.
Continue to heat while continuously stirring with a high heat spatula by scraping the bottoms and the sides. The mixture will start to rise and may bubble, continue to stir. The mixture will start to thicken, and continue to stir. The trick is to keep stirring so clumps do not form, as you want a smooth custard. If you see clumps beginning to form, stir vigorously and they will dissolve.
Continue to stir until the custard coats the spatula and does not drip off when you lift it from the pot. The whole process should take around 20 minutes. Remove the pot from heat.
Add in the butter, and stir to combine completely. Set aside.
In a medium bowl, muddle the very ripe banana and add the vanilla extract and cinnamon. Pour the custard into the bowl over the banana mixture, and stir to combine completely. Place in the fridge for 24 hours (no need to cover it).
To assemble the pie: In the bowl of a stand mixer fitted with the paddle attachment, add the heavy whipping cream, cane sugar, and vanilla extract. Mix on low and gradually increase the speed as the whipped cream starts to thicken, until you are full speed. Whisk until stiff peaks form.
Reserve 1/2 of the whipped cream (8 ounces or about 1 cup). Add in about half (4 ounces) of the remaining whipped cream and fold to combine, then add in the other half (4 ounces) of the remaining whipped cream, and fold to combine completely.
Transfer the banana and cream mixture to the pie crust, and spread evenly. Top with the remaining 8 ounces of whipped cream.
Serve immediately or cover with plastic wrap and store in the fridge for up to 3 days.
High Altitude — Follow the recipe as noted.