World’s Best Banana Cream Pie

Looking for the best banana cream pie recipe? This indulgent banana cream pie features a rich and creamy custard filling, layers of fresh banana slices, and a crunchy peanut butter cookie crust. Topped with homemade whipped cream and garnished with dark chocolate shavings, this pie is the perfect dessert for any occasion. Whether you’re celebrating a special event or craving a sweet treat, this banana cream pie is sure to impress with its perfect balance of flavors and textures. Learn how to make the world’s best banana cream pie with this easy, step-by-step recipe!

Ingredients

For the Filling:

• 2 cups (480g) whole milk (or substitute with 2% milk)
• 4 large egg yolks
• ½ cup (100g) granulated sugar
• ¼ cup (32g) cornstarch
• Pinch of salt
• 1 tablespoon bourbon or scotch (optional, but recommended)
• 1 tablespoon vanilla extract
• 2 tablespoons salted butter, cut into ½-inch pieces
• 2-3 large ripe bananas, sliced

For the Peanut Butter Cookie Crust:

• 20-25 Nutter Butters*
• ¼ cup (57g) melted butter

For the Topping:

• 16 ounces (1 pint) heavy whipping cream
• 3 tablespoons powdered sugar
• ½ teaspoon vanilla extract

To Garnish:

• Dark chocolate for chocolate curls

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch springform pan with nonstick spray or melted butter. You can also use a regular deep-dish pie pan.
2. Make the crust: Place the Nutter Butters in a food processor and pulse for 1-2 minutes until finely crushed. Add the melted butter and pulse again until fully combined. Press the mixture into the bottom and sides of the prepared pan, forming a crust that comes up about 1 to 1.5 inches on the sides. Bake for 10 minutes, then remove from the oven and let it cool on a wire rack. Make sure the crust is cool to the touch before adding the filling.
3. Prepare the filling: In a large saucepan, whisk together the egg yolks, sugar, cornstarch, and salt until smooth. In a separate small pot, bring the milk to a simmer (do not boil). Once the milk is simmering, slowly whisk in ⅓ cup of the hot milk into the egg mixture, whisking constantly to prevent curdling. Gradually whisk in the remaining hot milk.
4. Place the saucepan with the egg mixture over medium heat and whisk constantly until it thickens to a custard-like consistency. This should happen quickly, so keep an eye on it. Once thickened, remove from the heat and stir in vanilla extract, bourbon (if using), and butter until well combined.
5. Assemble the pie: Layer the banana slices evenly on the bottom of the cooled pie crust. Pour the custard filling over the bananas and smooth the top. Cover the pie with plastic wrap, ensuring it touches the filling, and refrigerate for 2-4 hours until chilled.
6. Make the whipped cream topping: In the bowl of an electric mixer, combine heavy whipping cream, powdered sugar, and vanilla extract. Beat on high until stiff peaks form. Taste and adjust the sweetness with additional powdered sugar, if needed.
7. Once the pie is chilled, spread the whipped cream evenly over the top. Garnish with dark chocolate shavings or a light dusting of cocoa powder. Serve and enjoy!

This recipe serves 9-12, depending on portion size. The pie can be stored in the fridge for a few days if covered properly.

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Why You’ll Love This Recipe

This banana cream pie is the perfect balance of rich, creamy filling and a flavorful peanut butter cookie crust. The combination of sweet banana slices, smooth custard filling, and freshly whipped cream is truly irresistible. It’s a decadent yet light dessert that’s perfect for any occasion, from family gatherings to holiday celebrations.

Tips, Variations, and Substitutions

• Tips:
  • Make sure your crust has cooled completely before adding the filling to prevent the bananas from getting mushy.
  • When making the filling, whisk constantly to avoid any lumps in the custard.
• Variations:
  • Crust: If you prefer a traditional pie crust, you can replace the peanut butter cookie crust with a regular graham cracker crust.
  • Flavor Twist: Add a pinch of cinnamon or nutmeg to the filling for a subtle flavor boost.
  • Topping: You can drizzle chocolate ganache over the whipped cream for an even richer taste.
• Substitutions:
  • Nutter Butters: If you can’t find Nutter Butters, you can substitute with another peanut butter cookie or even Oreos for a different flavor profile.
  • Heavy Cream: Use a non-dairy whipping cream for a dairy-free version of this pie.

FAQs

Can I make this pie in advance?
Yes! This pie can be made up to a day ahead. Just make sure to refrigerate it properly and add the whipped cream topping just before serving.

How long will the pie last in the fridge?
The pie will stay fresh for up to 3 days when covered tightly in the fridge.

Can I freeze this pie?
While you can freeze the custard filling and the crust separately, the whipped cream topping doesn’t freeze well. If you plan to freeze it, it’s best to top it with whipped cream just before serving.

Serving Suggestions

This banana cream pie is a perfect dessert for gatherings, family dinners, or celebrations. Serve it alongside a fresh fruit salad or enjoy it with a cup of coffee or tea for an extra touch of indulgence. It also pairs wonderfully with a scoop of vanilla ice cream for an even richer dessert experience.