Banana Cream Pie

Get ready for the ultimate comfort dessert that’ll make you feel like you’re sitting at grandma’s kitchen table! This classic banana cream pie combines velvety vanilla custard, fresh bananas, and billowy whipped cream for a slice of pure happiness.

What makes this version special is the Nilla wafer crust – it adds a nostalgic cookie flavor that perfectly complements the creamy filling. And that homemade custard? It’s silky-smooth perfection that puts any instant pudding to shame.

Ingredients

For the Crust:

• 2 cups Nilla wafers (about 60 cookies), crushed
• 1/3 cup butter, melted

For the Filling:

• 4 large egg yolks
• 1/4 cup cornstarch
• 2 1/2 cups whole milk
• 2/3 cup granulated sugar
• 1/4 teaspoon salt
• 2 tablespoons butter, cut into pieces
• 2 teaspoons vanilla extract
• 3 large firm bananas, sliced

For the Whipped Cream:

• 1 1/2 cups heavy whipping cream
• 3 tablespoons powdered sugar

Steps

1. Prepare the crust: Preheat oven to 350°F (175°C). Process Nilla wafers in food processor until fine crumbs form. Mix with melted butter until resembling wet sand. Press firmly into 9-inch pie plate using measuring cup bottom. Bake for 10 minutes until lightly golden. Cool completely.
2. Make the custard: Whisk egg yolks and cornstarch until completely smooth – no lumps! Heat milk, sugar, and salt in large saucepan over medium heat until simmering (small bubbles around edges).
3. Temper eggs: Very slowly drizzle about 1 cup hot milk into egg mixture while constantly whisking. This prevents scrambling! Pour tempered eggs back into pan, whisking constantly.
4. Cook custard over medium heat, stirring constantly, until thickened enough to coat spoon (about 5 minutes). Should leave clear line when you run finger across spoon back.
5. Finish custard: Remove from heat; stir in butter and vanilla until melted. Strain through fine-mesh sieve to ensure silky texture. Cover surface directly with plastic wrap and cool 30 minutes.
6. Assemble pie: Layer sliced bananas in cooled crust. Pour custard over bananas. Cover surface with plastic wrap and refrigerate 4-6 hours minimum.
7. Top and serve: Whip cream with powdered sugar until stiff peaks form. Spread over chilled pie. Keep refrigerated until serving.

Smart Swaps

• Use graham crackers instead of Nilla wafers (same amount)
• Substitute coconut milk for whole milk for dairy-free version
• Try maple syrup instead of sugar (reduce to 1/2 cup)

Make It Diabetes-Friendly

• Replace sugar with monk fruit sweetener (use 2/3 cup)
• Use almond milk instead of whole milk (reduces carbs by 8g per serving)
• Consider 1/2 portion sizes (15g carbs vs 30g)
• Serve with protein to reduce glycemic impact

Pro Tips

• Choose slightly underripe bananas – they’ll hold shape better
• Don’t skip straining the custard – ensures silky texture
• Chill bowl and beaters for perfect whipped cream
• Let pie sit 10 minutes at room temp before slicing