Banana cream pie is one of the yummiest things on earth!”
I have to confess…
I’m terrible at making pie crust. I don’t know why I can’t make it, but it very seldom turns out nice. lol. My mom made the best pie crust in the world and she taught me how to make it but the pie gods must’ve just decided since I can bake a superb cake that they won’t let me make great pies as well. Can’t have everything…. am I right?
With that being said this Banana Cream Pie is made with Graham Cracker Crust and is really delicious. If you are a pie maker you can make it with a regular pie crust and it will be just as delicious 🙂
Serves 8-10 | Prep Time 30 minutes | Cook Time 10 minutes
GRAHAM CRACKER CRUST:
14 whole graham crackers (about 7 oz)
6 tbsp melted butter
1/4 cup sugar
Pinch of salt
1/2 tsp cinnamon
1-2 tbsp water
2 cups heavy cream, whipped and divided
3 tbsp sugar
1 tsp vanilla extract
1 3.4oz box instant vanilla pudding
1 cup cold 2% milk
8 oz cream cheese (room temperature)
14 oz sweetened condensed milk
4-5 ripe bananas
1/2 cup toasted coconut or sliced almonds
Preheat oven to 375F
Place the graham crackers in the food processor. Pulse until the crackers are chopped to fine crumbs.
Add the melted butter, sugar, salt, and cinnamon, pulse to combine
Add 1 tbsp of water and pulse a few more times. If the crumbs are moist and pinch together well, dump into an 8 or 9 inch pie pan. If not, repeat with another tbsp of water and proceed.
Press the graham cracker mixture firmly against the bottom and sides of the pie pan. Then bake for 8 to 10 minutes. Cool completely
Using the electric mixer, whip the heavy cream with the 3 tbsp of sugar and vanilla. Scoop into a separate bowl and set aside.
In a separate bowl, mix the instant pudding and milk until well combined and set aside.
Then with the mixer, beat the cream cheese until fluffy, with the mixer still running, add the sweetened condensed milk and pudding. Scrape the bowl and beat until smooth.
Using a spatula, fold in half the whipped cream. Now spread a thin layer of the filling over the bottom and the sides of the cooled pie crust.
Smooth the filling, top with remaining whipped cream. Cover gently with plastic wrap, and chill for at least one hour.
Here is an extra step I do because my family loves the whipped cream as high as I can get it. I make an extra batch of whipped cream and top the pie with it, then I chill and then I add almonds before serving.
For the extra added touch, I like to add more whipped cream to get it as tall as I can (you do not need this step, this pie is delicious, but I love the extra height)
1 1/2 cups heavy whipping cream
1 tsp vanilla extract
1/4 cup powdered sugar
In a bowl of a stand mixer fitted with the whisk attachment, place the chilled heavy cream, whip on low for a few seconds, and then raise to medium. When the cream has somewhat thickened and the sugar and vanilla. Continue whipping until the cream has formed soft peaks. Be careful not the over whip it into butter. Scoop the mixture into a pastry bag and decoratively pipe out the cream onto the chilled pie, or simply spoon the whipped cream over the top and then sprinkle with almonds or coconut