Banana Cream Pie With Vanilla Wafer Crust
Banana Cream Pie
A classic banana cream pie with a crisp vanilla wafer crust, silky vanilla custard, ripe banana slices, and a cloud of lightly sweetened whipped cream.
Nutrition (per serving)
This banana cream pie keeps the familiar diner-style comfort of the dessert while giving each layer enough structure to stay balanced. A vanilla wafer crumb crust brings a toasty cookie flavor, the custard is thickened on the stovetop until glossy, and the bananas are tucked underneath so every slice has fruit, cream, and crust together.
The filling is a straightforward pastry cream made with eggs, yolks, milk, cream, butter, and vanilla. Whisking it constantly as it heats prevents scorching and gives the custard a smooth texture. A short rest before filling the crust keeps the bananas from being hit with fierce heat, while plastic wrap pressed on top stops a skin from forming as it chills.
Use bananas that are ripe and fragrant but still firm enough to slice neatly. The whipped cream topping is intentionally simple: just cream, a little sugar, vanilla, and optional sour cream or creme fraiche for a gentle tang that keeps the pie from tasting overly sweet.
The pie needs at least 1 hour in the refrigerator before topping and slicing, and it is even cleaner to cut after a longer chill. It can be made ahead for a gathering, but add the final banana garnish close to serving so the slices stay fresh-looking.
Ingredients
- Vanilla wafer cookies, ground into crumbs:11 oz
- Kosher salt, divided:1 1/2 tsp
- Unsalted butter, melted for crust:1/2 cup
- Granulated sugar, divided:3/4 cup
- Cornstarch:1/3 cup
- Large eggs:2
- Large egg yolks:2
- Whole milk:2 cups
- Heavy cream, divided:1 1/3 cups
- Unsalted butter, for custard:2 tbsp
- Vanilla extract, divided:1 tbsp
- Large ripe bananas:3
- Sour cream or creme fraiche, optional:1 tbsp
Instructions
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Heat the oven to 350°F. Stir the vanilla wafer crumbs with 1/4 teaspoon kosher salt, then mix in the melted butter until all crumbs are evenly moistened.
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Press the crumb mixture firmly across the bottom and up the sides of a standard 9-inch pie dish. Bake for 9 to 10 minutes, until lightly browned, then refrigerate the crust while making the custard.
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In a medium saucepan, whisk 2/3 cup sugar, the cornstarch, and the remaining 1 1/4 teaspoons kosher salt. Whisk in the eggs and egg yolks one at a time until the mixture is smooth.
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Gradually whisk in the milk and 1/3 cup heavy cream. Cook over medium heat, whisking constantly, until the custard bubbles and thickens, then continue whisking for 1 minute.
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Remove the pan from the heat. Whisk in the 2 tablespoons butter until melted, then whisk in 2 teaspoons vanilla extract. Let the custard cool for 5 minutes.
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Slice 2 1/2 bananas and arrange them in the chilled crust, saving the remaining banana half for garnish. Spoon the warm custard over the bananas, or pass it through a fine-mesh sieve first for the smoothest texture.
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Spread the custard evenly, press plastic wrap directly against the surface, and refrigerate until cold and set, at least 1 hour and up to 2 hours.
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Beat the remaining 1 cup heavy cream with the sour cream, remaining 1 tablespoon sugar, and remaining 1 teaspoon vanilla until soft peaks form.
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Dollop or pipe the whipped cream over the cold custard. Slice the reserved banana half and arrange it on top just before serving.
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Cut the pie into wedges with a sharp knife, wiping the blade between slices for the neatest pieces.
Tips & Notes
- If using a saltier kosher salt or fine sea salt, reduce the custard salt by about half and season to taste.
- A fine-mesh sieve is optional, but it removes any tiny cooked egg bits and makes the custard especially silky.
- The pie keeps covered in the refrigerator for 4 to 5 days, though the banana garnish looks best on the day it is added.
- Choose bananas with yellow skins and a few brown freckles; very soft bananas can make the filling watery.
