Banana Cream Pie

You have not lived until you have eaten a homemade Banana Cream Pie.

This recipe is like the classic banana pudding recipe stuffed into a pie!

I am using Nilla Wafers Cookies as the crust here since after all,  any respectable Banana Pudding is made with crushed up Nilla Wafers!

This is a NO BAKE recipe woohoo!!

banana-cream-pie

 

My vanilla pastry cream recipe is loaded up with fresh banana slices and of course piled high with whipped cream icing! (I left out the stabilizer though because I knew this pie would not be around for long! And I was right!)

This pie is so light and airy you will be capable of eating 3 pieces! (Ok maybe that was just me……)

Once you see how easy it is to make homemade pastry cream you will be making this pie on a daily basis just because you can!

Whether you make the custard and add the bananas to it while it is still hot, or do what I did in the video and have that pastry cream made up in advance, it’s not too much difference.

It’s really just your preference on how you want to work.

I happened to have a giant recipe of Pastry Cream already made up for my Napoleans~ a.k.a Gatueax Mille Fueille so this is where my idea for making the banana cream pie came from in the first place!

Oh how I love building on recipes because as you can see you can come up with some really fabulous last minute ideas from leftovers!


Banana Cream Pie
 
Prep time
Total time
 

I am using a 9" Deep Dish Pie Plate for this recipe
If you are going to prepare the pastry cream recipe specific for this pie contrary to how I show in the video, you will simply add the sliced bananas as soon as you are done cooking the custard and after you have strained it.
Pour the entire custard into the prepared pie crust and cool it IN THE SHELL in the refrigerator before adding the whipped cream
Author:
Serves: 10 servings
Ingredients
  • ½ Recipe Pastry Cream
  • 3 Ripe Bananas
  • 3 Cups Nilla Wafer Cookies ground fine (approx 300g)
  • 5 Tablespoons Unsalted Butter (70g)
  • 1 recipe Whipped Cream *stabilizer optional
  • Dried Banana slices for garnish *optional
Instructions
  1. Prepare the Nilla Wafer cookie crust by crushing the cookies in a food processor and add the melted butter.
  2. Press into the pie plate and freeze while you prepare the custard filling
  3. Prepare the pastry cream recipe and once you have strained it at the last step add in the sliced bananas.
  4. Pour hot banana custard into the prepared nilla wafer crust then place a piece of plastic wrap directly on the surface and refrigerate until completely cold and set (about 2 hours)
  5. Prepare the whipped cream and ice as you wish
Notes
Banana cream pie must stay refrigerated at all times.

It will last in the refrigerator for up to 5 days

The bananas will only get brown once you slice the pie, since the browning occurs only from oxidation. I like to cover each open slice with plastic wrap to prolong the oxidation
 

 

 

You may also like

23 Comments

  1. I’m not a fan of bananas, but for my family who loves them and loves my Banana Pudding, I’m
    sure they would love your pie, I’ll have to try this recipe soon!!! Also, I would love to see your take on a Banana Pudding Cake!

  2. I can’t find all your recipe so I can get the recipe with building on recipe can you tell where I could find these

  3. This is a pie that I have to make for my grandpa he will love it. Now about that banana pudding cake I have to say yes please please please please!!
    And is that bananas foster cake still on youtube? I absolutely love everything banana.

  4. What kinf of cookies are Nila wafers? We don’t have them in europe and I am wondering what I can use to substittute them. Also how would a layer of ganache on top of the cookie crust be, before adding the banana pudding?

    1. You can use any cookie really, I typically use Oreos and just pour the layer of ganache on top of the crust let it set before you add the custard (however the cold custard method with work better than pouring hot custard over the ganache or it will just remelt the ganache and not keep a definite layer0

  5. Hi Gretchen, I would like to make this pie into a cake….what cake should I be using to get all the flavors of this amazing pie?

    Thank you

    Irene

  6. Hi Gretchen! Thank you so much for the recipe, I’m excited to try it out 😀 Big question, in my country I don’t think we have Nilla wafers, can I use graham instead? I also wanna know from your experience what technique produces a sturdier crust? Baking or freezing? My last experience with graham crust was a nightmare 🙁 I was using a basic graham recipe that required baking (I baked it for as long as I could to get it as firm as possible) and I was making 4 huge banoffee pies for a friends birthday. I had to make the crusts the day before and send them the next day and by the time they got to my friend the crusts were too flimsy to be sliced, breaking everywhere and had no support. The sides of the pies totally collapsed. I’m so sad because all that effort was a waste. I’m curious about how bakeries do graham based pies, since their pies stay in the display case for days and still hold up.

  7. This cheese cake is so good. I thought I liked cheese cake before but now… Gretchen all I can say is now you got me hooked on your channel.

  8. Hi,
    I’m wondering if you have ever made a no-bake pie with vegan marshmallows like Trader Joe’s or Dandies. Marshmallow cheesecake, marshmallow (fruit) chiffon or whatever. Thanks!
    L. Rogers

    1. I just found the vegan marshmallows at Whole Foods! I cant wait to use them, but may end up putting them in my hot chocolate this winter before I get a chance! LOL
      But, no…I plan to get going on many more recipes as soon as I settle in! (I just moved back to NJ!)

  9. Hi Gretchen: I need some thoughtful advice. I have successfully made pastry cream many times. This time all seemed to be going well, in fact if anything it seemed thicker than usual. I sieved and chilled it but it did not set properly; being tasty but runny. Any idea what I did wrong?

    1. Hmm not sure really seems like you did everything correct especially since you have done it before. The key here is to bring it all back to a rolling boil to activate the cornstarch since that is what makes everything set properly

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: