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 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 ungreased pie plate. Bake for 8 minutes, until 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 2 more minutes. Remove from hear 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 2 more minutes. Remove from heat. Stir in butter and vanilla. Allow time to cool before pouring into pie shell. Pour into 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 them).