Banana Creme Pie

Banana Cream Pie

With Graham Cracker Crust

 

The ONLY Banana Cream Pie recipe you need! This recipe has never failed me, not even once! I lost this recipe for about 5 years and made every other Banana Cream Pie recipe under the sun trying to replicate it - to no avail. Somehow, a miracle happened and this recipe was found again! Don’t worry, I now have it copied in numerous spots! 

 

Crust:

• 1-1 ½ cups graham cracker crumbs

• ¼ cup granulated sugar

• ⅓ cup melted butter

• 1 tsp. Ground cinnamon

 

Preheat the oven to 375°.  In a food processor, pulse graham crackers into fine crumbs.  Pulse in sugar and cinnamon.  Add melted butter and pulse until crumbs are moist throughout. Press into an ungreased pie plate. Bake for 8 minutes, until the crust begins to brown.  Cool completely.

 

Filling:

• 1 cup granulated sugar

• ½ cup flour

• ¼  tsp. salt

• 3 cups milk

• 4 egg yolks

• 3 Tbsp. butter

• 1 ½ tsp. Vanilla 

 

Whisk together sugar, flour and salt in a medium sized saucepan. Gradually stir in milk. Over med. To med.-low heat, constantly stir mixture until thickened and bubbly. Cook for 2 more minutes. Remove from heat and temper hot mixture into egg yolks while constantly stirring, ½ cup of hot mixture at a time.  Temper a total of 2 cups of the hot mixture into the egg yolks. Return egg yolk mixture back to saucepan.  Return to med. To med.-low heat and cook until bubbly. Cook for 2 more minutes. Remove from heat. Stir in butter and vanilla. Allow time to cool before pouring into the pie shell. Pour into the pie shell, cover with plastic wrap directly on the pie filling and refrigerate until time to serve.

 

Assembly: 

• 2-3 bananas 

• Whipped Cream

 

Slice bananas on top of the pie or individual pieces. Top with whipped cream. Enjoy! 

 

Refrigerate leftovers (if you have any) 😁