Banana Cream Pie
A Classic Family Favorite
I recently saw banana cream pie referred to as a retro dessert. Thankfully, some things never go out of style, like this family favorite.
Unlike most banana cream pie recipes that use traditional pie crusts or graham cracker crusts, this recipe takes a unique twist with pulsed vanilla wafers. The addition of these cookies brings a delightful sweetness that sets it apart from the rest. And let’s not forget the caramel sauce, especially when it’s homemade. It forms a delicious barrier between the custard and crust, preventing potential sogginess.
When making any custard, it’s important to carefully watch the cooking and cooling stages. Don’t take shortcuts on the cooling, or the pie will not set correctly and slice nicely. This delicious pie is worth the wait.
Ingredients
50 vanilla wafers—about 3 cups
2 Tbsp. brown sugar
2 Tbsp. granulated sugar, plus ½ cup
1/8 tsp. salt, plus ¼ teaspoon
5 Tbsp. melted unsalted butter, plus 1 ½ teaspoons, room temperature
¼ tsp. vanilla extract, plus 3/4 teaspoon
3 egg yolks
2 Tbsp. cornstarch
1 tsp. powdered gelatin
¼ cup cold milk, plus ¾ cup
1 cup heavy cream
1 vanilla bean—pod and scraped seeds
1 cup fresh whipped cream
5 Tbsp. caramel sauce, plus extra for garnish
3 medium bananas sliced—choose bananas without dark spots
Directions
- Preheat the oven to 350 degrees. Pulse vanilla wafers in the food processor. In a mixing bowl, toss crumbs with brown sugar, 2 tablespoons granulated sugar, and 1/8 teaspoon salt. Stir in melted butter and ¼ teaspoon vanilla extract.
- Press the mixture into a 9-inch pie plate. Bake for 10 minutes. Cool on a wire rack.
- Chill a medium bowl over a larger bowl filled with ice water and set aside. In another bowl, whisk egg yolks, cornstarch, the remaining ½ cups granulated sugar, and ¼ teaspoon salt together until very thick and light in color. Set aside.
- Sprinkle gelatin over ¼ cup cold milk. Let sit for 5 minutes.
- Carefully bring heavy cream, remaining 3/4 cup milk, and vanilla bean to a boil in a medium pot. Remove from heat, slowly whisk cream mixture into reserved egg mixture, pour back into pot, and stir over medium-low heat until it reaches a boil.
- Pour into a chilled bowl, remove the vanilla bean pod, and stir in the gelatin mixture, the remaining 1½ teaspoon butter, and ¾ teaspoon vanilla extract. Let cool and fold in the whipped cream.
- Spread caramel sauce over the bottom of the crust. Resist the temptation to add additional caramel. Line the crust with 2½ bananas and top with pudding. Chill for 2 hours. Decorate with remaining banana slices and caramel drizzle. Keep refrigerated.