Meet Banana Cream pie, a classic and undeniable mouthwatering dessert combining a buttery Marie Biscuit Crust, light foamy Custard Filling, and fresh banana slices. Takes only a few ingredients and is a quick version of an amazing old-fashioned favorite dish!
This is the ultimate banana cream pie; rich, silky, light foamy, and indulgent so dreamy. Full of banana flavor with natural ingredients, This classic dessert is one of the yummiest desserts on earth!
Easiest Pie Recipe
If you are a banana cream pie lover, then today is your lucky day! I am a big fan of pies, but to be honest, I almost never actually make them at home—it just always seems like so much work! Turnout, I’m totally wrong, this recipe is a piece of cake! it’s made with simple ingredients. This Banana Cream Pie Recipe has a three-ingredient graham cracker crust followed by an easy made from scratch vanilla pudding loaded with fresh bananas and topped with homemade whipped cream.
I’m sure you are bound to love this pie too. It’s light, fluffy, and full of delicious banana flavor.
And If you’ve never had banana cream pie before OMG get ready to fall in love. Old-fashioned banana cream pie is basically a buttery pie crust layered with fresh bananas, a thick vanilla pudding/custard mixture, and topped with whipped cream.
From dinner classic to homemade favorite, banana cream pie is an absolute standard in the world of pies. The end result is pure heaven and a banana lover’s dream come true with real banana flavor and no pudding mix.
This homemade banana cream pie is best made with ripe but firm bananas. Seriously, though, you can’t just sit down without making this. first time is always the unsure time right, but you never know until you try how good is this!!!!
What Inside of Banana Cream Pie
Marie Biscuit Crust
Marie Biscuits; Marie biscuits are a type of sweet, slightly vanilla-flavored cookie. They are commonly used as a base for crusts in pies because of their mild flavor and crumbly texture. You can change to some graham crackers too, or baked store-bought for this recipe.
Melted Butter; I use unsalted butter, this butter will be used to create the crust. The butter helps bind the crumbs together and adds richness to the crust.
Sugar; The sweet banana cream pie filling starts with the use of granulated white sugar
Egg Yolk; Egg yolks contribute to the richness and color of the custard. They also help thicken the custard.
Cornstarch; it’s also helps to thicken the custard filling. It’s totally optional.
Salt; to balance all flavor taste
Milk; Milk is the main liquid component of the custard. It combines with the other ingredients to form a smooth, creamy filling.
Butter; to the custard for richness and flavor.
Vanilla Extract; enhances the overall flavor of the custard, providing a sweet and aromatic note.
Heavy Cream; create a light and fluffy topping for the pie. It adds a luxurious and creamy texture
Banana; Ripe bananas are sliced and used as a layer in the pie. They contribute natural sweetness and a delicious banana flavor. Make sure to use ripe bananas for natural sweeteners. Look for bananas that are ripe with a few brown spots (but not overly brown). These will have the best sweet flavor and a soft yet sturdy texture.
How to Make Banana Cream Pie
Prepare the Marie Biscuit Crust
Begin by crushing the Marie biscuits using a food processor. Combine the resulting crumbs with melted butter until the mixture reaches a consistent texture. Pour the crumb and butter mixture into a 24 cm spring-form pan. Press the mixture firmly onto the bottom and sides of the pan, either using your hands or a spoon. Place the pan into the fridge to let the crust set.
Prepare the Custard Filling
in a saucepan, combine sugar, cornstarch, and salt. Gradually add in the milk, whisking continuously to eliminate any lumps. Heat the milk mixture over medium heat, whisking continuously until it thickens to a custard-like consistency.
Incorporate the Egg Yolk
In a small bowl, lightly beat the egg yolk. Slowly stir about ¼ cup of the hot milk mixture into the egg yolk until well combined.
Whisk the egg mixture back into the saucepan. And Continue to cook over medium heat for 2 minutes or until the custard thickens.
Remove the saucepan from heat and add butter and vanilla, whisking until well combined.
Cooling the Custard
Transfer the custard cream to a bowl. Then, Cover it with plastic wrap, ensuring direct contact with the surface to prevent the formation of a skin. Allow the custard to cool completely in the refrigerator. Slice the bananas and set them aside.
Assemble the Pie
Once the custard is cooled, pour about ⅓ of it onto the bottom of the crust. Then, add a layer of sliced bananas, and pour the remaining custard cream over the bananas. Don’t forget to Smooth out the top, cover it with plastic wrap, and refrigerate for at least 4 hours.
Just before serving, place cold heavy cream in a bowl and whisk until stiff peaks form. When ready to serve, spread the whipped cream on top of the pie.
Garnish it with additional sliced bananas for a decorative touch. And yes, finally Your delicious Banana Cream Pie is now ready to be enjoyed!
Tips to keep Banana from Browning
Brush your bananas lightly with a bit of citrus juice. Lemon works well as does orange and even pineapple. If you don’t want to introduce another flavor to your banana cream pie then consider slicing and arranging the banana on top just before serving.
To keep the banana slices at their optimum, bake the crust the night before, then make the pudding in the morning. Add the banana slices and pudding to the crust. Now refrigerate until close to serving or at least 4 hours. Then top with the whipped cream, more banana slices, and graham cracker crumbs, and serve.
If you want to make the pie 2-3 days ahead just add the bananas and whipped cream before serving. Fresh bananas will get brown and mushy in a few days so best to add before serving.
You can add a tablespoon less cornstarch to the filling for a softer texture. It’s a delicate balance between texture and stability!
Try this Recipe!
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banana cream pie, banana cream pie with biscuit crumbs
Marie Biscuit Crust
Crush marie biscuits with food processor and combine the crumbs with melted butter. Pour into the 24 cm spring-form pan. Press down the crush mixture on the bottom and the sides of the spring-form pan with hand or a spoon and place it into the fridge.
In a saucepan, combine sugar, cornstarch, and salt. Add in milk and whisk until there is no lump. Heat milk mixture over medium heat, whisk continuously until thickened.
In a small bowl, lightly beat the egg yolk then slowly stir about ¼ cup hot milk mixture into the egg yolk until well combined. Whisk back the egg mixture to a saucepan.
Continue to cook over medium heat for 2 minutes or until thickened. Remove the saucepan from heat, then add butter and vanilla and whisk until well combined.
Transfer the custard cream to a bowl. Cover it with plastic wrap and press it directly onto the surface of the custard cream to prevent it from forming a skin on the surface. Let it cool completely in a refrigerator.
Slice the banana and set aside.
After the custard is cooled, pour about ⅓ of it onto the bottom of the crust, then add a layer of sliced banana, and pour the rest of the custard cream. Smooth out then cover it with plastic wrap and refrigerate for at least 4 hours.
Place cold heavy cream in the bowl and whisk until hard peaks. When ready to serve, add the whipped cream on top of the pie and garnish it with sliced banana. Enjoy!
If you prefer it with pie crust, then you can see how to make it here https://muchbutter.com/fruit-pastry-cream-tart/ Fruit Pastry Cream Tart