Ingredients
Method
- Combine crust ingredients and press into a 9-inch pie plate.
- Bake at 350°F for 8–10 minutes. Cool completely.
- Whisk together sugar, cornstarch, and salt.
- Whisk together egg yolks, milk, and cream.
- Combine mixtures and cook until thickened.
- Stir in butter and vanilla.
- Strain custard through a fine-mesh sieve.
- Layer bananas and custard in the crust.
- Chill at least 4 hours.
- Top with whipped cream before serving.
Notes
- Use yellow bananas with only a few brown speckles for the best flavor and texture. Overripe bananas can become mushy and release excess moisture into the pie.
- For the smoothest custard, strain the filling through a fine-mesh sieve after cooking. This removes any small bits of cooked egg and creates a silky texture.
- Whisk the custard constantly while cooking to prevent lumps and scorching.
- The custard should be thick enough to coat the back of a spoon before removing it from the heat.
- Allow the graham cracker crust to cool completely before adding the filling.
- Press plastic wrap directly onto the surface of the custard while chilling to prevent a skin from forming.
- For the cleanest slices, refrigerate the pie for at least 4 hours, though overnight chilling is even better.
- If using banana slices as a garnish, add them just before serving to prevent browning.
- Homemade whipped cream provides the best flavor, but stabilized whipped cream can be used if the pie will be displayed for several hours.
- Store leftover pie covered in the refrigerator for up to 3 days. For the freshest flavor and appearance, enjoy within 24 to 48 hours.
- Freezing is not recommended, as the custard may separate and the bananas can become watery after thawing.