I’ve always wanted to try making a graham cracker crust for pie and this is a perfect recipe for it!! This recipe is simple, however, it needs one important thing … Patience!!! You need to put it in the fridge to set but it will be worth it! A perfect recipe for my BIRTHDAY MONTH!!
As you all know, I love to bake!! It is my favorite thing to do and I would bake all day long if I could! But for my birthday, what I love for my “birthday cake” is actually not cake. I actually like having desserts other than cake when people sing “Happy Birthday”. It’s my birthday and I’ll have desserts if I want to!! 🙂
September is my birthday month (Whoop.. Whoop!!!!) so this month I’m going to be baking all my favorite desserts. What better way to celebrate your birthday one whole month than baking and eating delicious desserts!!
When I use to live in Rock Springs, WY, (Does anyone know where it is??) my husband and I used to go to Village Inn for dessert. I always get the Banana Cream pie and boy was it delicious!! So for the first recipe of BIRTHDAY MONTH, I made Banana Cream Pie.
The crust is really simple because it only needs graham crackers, sugar and butter. Simple, right? When you put it on your pie plate, you want to gently but firmly push the graham cracker mixture so that it will become an even surface all around. I used a small measuring cup so that I can push the mixture without putting my handprints on it.
Now the cream is also very simple. This is the consistency that you want for the cream. If the cream is still runny, you might want to whisk it a bit longer. Patience, y’all! 😛
After the filling is thick and ready, pour 1/3 of the cream on your pretty graham cracker crust just until it covers the bottom part of the crust. Then layer with the sliced banana. I put in slice by slice and not sprinkle because that way you can get bananas in every slice. Then you put the rest of the cream on top.
Makes you want to eat it right away, right?!?!? Patience again!! You want to put it in the fridge so it will set. The waiting will be paid off in the end!! Before you put it in the fridge, you are going to put a cling wrap on top of it so there won’t be a film of cream later on. You can do it like so.
You need to let it chill for about 3 hours or overnight. That means this pie is good to make ahead. Positive thinking!! 😛
The next step is to put the whipped cream on top.
Some people dollops the whipped cream on top, and some people only put the whipped cream on the side. I put it allllll over the pie because you want to get the whipped cream in every bite. Graham cracker crust, banana, cream and whipped cream!! Yay for birthday month!!!
Tips for making this Banana Cream Pie :
- When making the filling, STAY BY THE STOVE. You don’t want it to burn and it only takes a minute for the cream to burn. That would be very sad.
- Put the cling wrap touching the top of the filling. We are avoiding having a film of the cream.
Happy Baking!!
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- 1 1/2 cup graham cracker crumbs (about one sleeve)
- 1/3 cup sugar
- 6 tbsp butter, melted
- 3/4 cup sugar
- 1/4 cup cornstarch
- 2 cups half and half
- 4 egg yolks
- 3 tbsp butter
- 1 1/2 tsps vanilla extract
- 2 bananas, sliced
- 2 cups heavy cream
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
Ingredients
Graham Cracker Crust
Banana Creme filling
Whipped Cream
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- Preheat oven to 375 degrees Fahrenheit.
- In a medium bowl, mix together graham cracker crumbs and sugar. Add the melted butter and mix until combined.
- Press onto a pie plate. Bake for 7 minutes. Let cool completely.
- In a saucepan, mix together sugar and cornstarch. Add the half and half and egg yolk and whisk together.
- On a medium heat, heat the filling and stir until it becomes thick. Stir in butter and vanilla. Let cool.
- Pour 1/3 of the filling to cover the bottom of the crust. Add banana slices. Add the rest of the filling.
- Cover the pie with cling wrap and let it touch the top of the pie.
- Chill for at least 3 hours or overnight.
- In a stand mixer, beat heavy cream, sugar and vanilla at high speed until it comes to stiff peak form. Do not overbeat because it will become butter.
Adapted from : Chef in training
