Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Banana Cream Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 5 reviews

  • Author: Sara
  • Total Time: 13 hours 40 minutes
  • Yield: 12 servings

Description

This Banana Cream Pie is a luscious dessert featuring a rich pastry cream blended with mascarpone, layered between fresh bananas and a homemade brown butter graham cracker crust, topped with smooth whipped cream. The pie is chilled overnight to set perfectly, offering creamy, nutty, and fruity flavors in every bite.

Ingredients

Pastry Cream Filling

  • 3 cups Whole Milk
  • 6 Egg Yolks
  • 3/4 cup Sugar
  • 6 tbsp Cornstarch
  • 1 tbsp Milk Powder (optional)
  • 3 tbsp Salted Butter
  • 1/4 tsp Kosher Salt
  • 1 1/2 tbsp Vanilla Bean Paste (or vanilla extract)
  • 1/8 tsp Nutmeg

Gelatin Mixture (Optional)

  • 2 tsp Unflavored Gelatin Powder
  • 3 tbsp Water

Mascarpone Cream Filling

  • 1/2 cup Heavy Cream (cold)
  • 4 oz Mascarpone or Cream Cheese
  • 1/4 cup Powdered Sugar

Brown Butter Graham Cracker Crust

  • 18 sheets Graham Crackers
  • 3 tbsp Brown Sugar
  • 1/4 tsp Nutmeg
  • 1/2 cup Salted Butter (browned)

Layering

  • 4 Bananas (sliced)

Whipped Cream Topping

  • 1 1/2 cups Heavy Cream (cold)
  • 4 oz Mascarpone or Cream Cheese
  • 1/2 cup Powdered Sugar
  • 1 tsp Vanilla Bean Paste

Instructions

  1. Heat Milk: In a medium saucepan, warm 3 cups of whole milk over low heat for about 5 minutes until just warm, ensuring it does not boil.
  2. Mix Egg Yolks and Cornstarch: In a large bowl, whisk together 6 egg yolks, 3/4 cup sugar, 1 tbsp milk powder (optional), and 6 tbsp cornstarch until smooth and pale, about 30 seconds. Slowly pour warm milk into this mixture while whisking steadily to prevent scrambling.
  3. Cook Pastry Cream: Return the combined mixture to the saucepan and cook over medium heat, whisking constantly for 10-12 minutes until thickened like pudding. Once the mixture bubbles and thickens to coat the back of the spoon, whisk vigorously for 1 minute to ensure smoothness.
  4. Add Flavor and Chill: Stir in 3 tbsp salted butter, 1 1/2 tbsp vanilla bean paste, 1/8 tsp nutmeg, and 1/4 tsp kosher salt until smooth. Transfer the pastry cream to a bowl, press plastic wrap directly onto the surface to avoid film formation, and refrigerate for 2-3 hours until completely chilled and set.
  5. Prepare Gelatin (Optional): In a small bowl, combine 2 tsp unflavored gelatin powder with 3 tbsp water. Let it thicken for 10 minutes until jelly-like, then melt it in the microwave for 10-15 seconds until liquid.
  6. Make Mascarpone Mixture: Using a hand mixer, beat 4 oz mascarpone (half of the container) until smooth, about 30 seconds. Add the melted gelatin, 1/2 cup heavy cream, and 1/4 cup powdered sugar. Beat until stiff peaks form (3-5 minutes), then fold in the chilled pastry cream until smooth. Refrigerate this filling while preparing the crust.
  7. Prepare Brown Butter: Preheat the oven to 350°F (175°C). In a skillet, melt 1/2 cup salted butter and cook until it turns golden brown and smells nutty, about 10 minutes. Let it cool for 5 minutes.
  8. Make Graham Cracker Crust: In a food processor, blend 18 graham cracker sheets, 3 tbsp brown sugar, and 1/4 tsp nutmeg until fine crumbs form. Mix in the cooled browned butter until the mixture resembles wet sand.
  9. Form and Bake Crust: Press the crumb mixture firmly into a 9-inch springform pan, including up the sides. Bake for 10 minutes at 350°F until set. Allow to cool for 20 minutes.
  10. Layer Banana and Cream: Place half of the sliced bananas evenly on the cooled crust. Spread half of the mascarpone cream filling over the bananas. Add the remaining banana slices atop the cream, then cover with the rest of the filling. Refrigerate uncovered overnight to firm up and set.
  11. Prepare Whipped Cream Topping: Before serving, in a large bowl, beat 4 oz mascarpone and 1/2 cup powdered sugar until smooth (about 30 seconds). Add 1 1/2 cups heavy cream and 1 tsp vanilla bean paste, then whip until stiff peaks form.
  12. Serve: Garnish the banana cream pie with the whipped cream topping and crushed Nilla wafers or Chessman cookies as desired.

Notes

  • Milk powder in the pastry cream is optional but enhances creaminess and texture.
  • Using gelatin in the cream filling is optional but helps stabilize the cream for a firmer texture.
  • Brown butter adds a nutty depth to the crust and should be carefully watched to avoid burning.
  • The pie requires overnight refrigeration to properly set the filling and layers.
  • Graham cracker crust can be substituted with digestive biscuits or other similar crackers if preferred.
  • For best results, use cold heavy cream when whipping to achieve stiff peaks.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/banana-cream-pie-recipe/