Banana Cream Pie
Banana Cream Pie is a cool and creamy no-bake pie in a graham cracker crust with a whipped cream topping. Just the right amount of delicious banana flavor!
- 1 cup sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 3 cups whole milk
- 2 large eggs, lightly beaten
- 3 tablespoons butter, cut into cubes
- 1 1/2 teaspoons vanilla extract
- 1 graham cracker crust
- 2 large bananas, ripe but not overripe
- 1 cup heavy whipping cream
- 1 1/2 tablespoons sugar
In a large saucepan, whisk the sugar, cornstarch, salt, and milk until smooth. Cook over medium-high heat, stirring continuously, until bubbly and thickened. Reduce heat to a simmer and cook and stir for 2 more minutes. Remove saucepan from heat and slowly stir about 1 cup of filling into the eggs to temper them.Add the egg mixture to the saucepan and whisk it in. Place saucepan over medium heat and bring to a boil while stirring constantly. Once it comes to a boil, cook and stir for 2 more minutes.
Remove from heat and stir in butter and vanilla extract. Transfer filling to a medium bowl. Press plastic wrap onto the surface and refrigerate for 30 minutes.
Pour half the filling into the graham cracker crust.Slice the bananas and place in a layer on top of filling.Pour the remaining filling on top.
Cover and refrigerate for at least 6 hours.
Beat the heavy cream until it starts to thicken. Add the 1 1/2 tablespoons of sugar and continue to beat until thick. Spread on top of pie and serve.