Description
Grandma’s classic banana cream pie delights dessert enthusiasts with creamy layers of sweet bananas and silky custard. Crisp graham cracker crust and fluffy whipped cream complete this nostalgic American dessert you’ll savor with pure comfort.
Ingredients
Scale
- 4 bananas, sliced
- 3 whole eggs (or substitute 6 yolks)
- 2 cups (480 ml) half and half (or substitute whole milk)
- ½ cup (100 g) granulated sugar
- 1 ¼ cups (156 g) all-purpose flour
- ½ cup (113 g) cold butter, cut into cubes
- 3 tbsps corn starch
- ¼ cup (60 ml) cold water
- 1 tbsp vanilla extract
- 2 tbsps smooth peanut butter (optional)
- 1 tsp salt
- 1 tsp sugar
- Sweetened whipped cream for serving
Instructions
- Pastry Preparation: Pulse flour, salt, and sugar in a food processor. Add chilled butter cubes and pulse until mixture resembles coarse crumbs. Gradually introduce cold water, pulsing until dough forms a cohesive disc.
- Dough Chilling: Wrap dough in plastic and refrigerate for at least 1 hour to ensure optimal texture.
- Crust Formation: Preheat oven to 425°F. Roll out pastry on wax paper, draping over a 9-inch pie plate. Trim and crimp edges, then pierce bottom and sides with a fork.
- Blind Baking: Line crust with parchment paper, fill with pie weights, and bake for 10 minutes until edges turn golden. Remove weights and continue baking 8-10 minutes until bottom is beautifully bronzed.
- Custard Creation: In a saucepan, whisk half and half, sugar, cornstarch, and eggs until smooth. Cook over medium heat, stirring constantly to prevent scorching, until mixture thickens dramatically (12-15 minutes).
- Filling Finesse: Remove custard from heat, strain if desired, and fold in peanut butter and vanilla extract. Gently incorporate sliced bananas.
- Pie Assembly: Pour filling into cooled crust, ensuring even distribution of bananas.
- Chilling and Serving: Refrigerate pie for minimum 4 hours or overnight. Top with freshly whipped cream just before serving.
Notes
- Chill Dough Thoroughly: Cold butter and minimal handling create a flaky, tender pie crust that melts in your mouth.
- Prevent Soggy Crust: Blind baking helps create a crisp base that won’t turn mushy when adding creamy filling.
- Constant Stirring Matters: Continuous whisking prevents lumps and ensures a smooth, silky custard texture.
- Banana Placement Tip: Fold bananas gently to maintain their shape and prevent browning before adding to the filling.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 307
- Sugar: 19 g
- Sodium: 122 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 93 mg