Banana Cream Pie

July 28, 2021
Created by Chef Casey Bowthorpe
5 hours 30 minutes
Serves 8
  • Crust
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 3/4 tsp ground cardamom
  • 1/4 tsp ground cinnamon
  • Pinch of salt
  • 3 Tbsp mashed banana
  • 3 Tbsp butter
  • Filling
  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 1/2 cup heavy cream
  • 2 cups whole milk, divided
  • 4 large egg yolks
  • 1 1/2 tsp vanilla bean paste
  • 2 Tbsp butter
  • 3-5 ripe bananas
  • Sweetened whipped cream

Preheat oven to 350°.

To make the crust, in a large bowl, mix together graham crackers, sugar, cardamom, cinnamon, salt, and mashed banana. Melt 3 tablespoons butter and pour over crumb mixture, distributing evenly. Pour mixture into a 9” pie pan. Use bottom of a measuring cup to press down on crust, making sure there is an even layer on bottom and up sides. Chill crust for 30 minutes. Bake crust for 15 minutes. Let cool completely.

To make the filling, in a heavy saucepan over medium heat, add cream, 1 1/2 cups milk and simmer.

In a separate bowl, combine sugar, cornstarch, and salt. Whisk in remaining 1/2 cup of milk. Add egg yolks and whisk until smooth.

Once cream mixture is simmering, slowly add sugar-egg yolk mixture whisking briskly. Stir constantly, until mixture boils, 2 minutes. Remove from heat and stir in vanilla bean paste and butter. Place pastry cream on a rimmed baking sheet, place plastic wrap on top of cream, touching surface. Refrigerate, about 30 minutes.

To assemble the pie, cut bananas to 1/4” round slices. Scoop 1 cup of pastry cream in crust bottom, spreading evenly. Cover cream with banana slices in a few layers, including sides. Carefully scoop more pastry cream into pie and spread evenly to cover bananas. Refrigerate pie, covered, for 4 hours or overnight. Serve topped with sweetened whipped cream.