Double Banana Cream Pie

Indulge in the rich, nostalgic flavors of a homemade Double Banana Cream Pie, a dessert masterpiece that layers velvety banana custard, fresh ripe bananas, and fluffy whipped cream atop a buttery graham cracker crust. Perfect for banana lovers, this pie stands out for its double layers of sliced bananas and silky filling, creating a decadent bite every time. With just 30 minutes of prep and a few pantry staples like heavy cream, vanilla extract, and egg yolks, this irresistible recipe combines classic techniques with a no-fuss approach. Whether you're hosting a dinner party or treating your family, this creamy, dreamy pie is sure to impress. Serve it chilled for the ultimate refreshing dessert experience!

Nutriscore Rating: 49/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 8

Ingredients

• 1.5 cups Graham cracker crumbs
• 0.25 cups Granulated sugar
• 6 tablespoons Unsalted butter, melted
• 2 cups Heavy cream
• 0.5 cups Powdered sugar
• 1 teaspoon Vanilla extract
• 2.5 cups Whole milk
• 0.75 cups Granulated sugar (for filling)
• 0.25 cups Cornstarch
• 0.25 teaspoons Salt
• 5 large Egg yolks
• 2 tablespoons Unsalted butter, softened
• 4 medium Ripe bananas, sliced

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a medium bowl, mix together the graham cracker crumbs, 0.25 cups of granulated sugar, and melted butter until evenly combined.

Step 3

Press the mixture into the bottom and up the sides of a 9-inch pie pan to form the crust.

Step 4

Bake the crust for 8-10 minutes or until lightly golden. Let it cool completely.

Step 5

In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. Refrigerate the whipped cream until needed.

Step 6

In a medium saucepan, whisk together the milk, 0.75 cups granulated sugar, cornstarch, and salt over medium heat until combined.

Step 7

In a separate bowl, whisk the egg yolks. Slowly add 1/2 cup of the warm milk mixture to the egg yolks while whisking constantly to temper the eggs.

Step 8

Pour the tempered egg mixture back into the saucepan, whisking constantly. Cook over medium heat until the mixture thickens and begins to bubble, about 5-7 minutes.

Step 9

Remove the saucepan from the heat and stir in softened butter until fully incorporated. Allow the custard to cool for 10 minutes.

Step 10

Spread a thin layer of custard over the baked crust, then add half of the sliced bananas in an even layer on top.

Step 11

Spread half of the remaining custard over the bananas. Add the second layer of sliced bananas and spread the rest of the custard over them.

Step 12

Cover the pie with plastic wrap, pressing directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or until fully set.

Step 13

Before serving, spread the whipped cream evenly over the pie. Optionally, garnish with additional banana slices or graham cracker crumbs.

Step 14

Slice and serve chilled. Enjoy your Double Banana Cream Pie!

Nutrition Facts

Serving size	(2222.3g)

Amount per serving	% Daily Value*
Calories	5336.1

Total Fat 313.5g	0%
Saturated Fat 178.5g	0%
Polyunsaturated Fat 0.7g
Cholesterol 1723.7mg	0%
Sodium 2116.4mg	0%
Total Carbohydrate 553.8g	0%
Dietary Fiber 16.9g	0%
Total Sugars 390.8g
Protein 51.2g	0%

Vitamin D 359.9IU	0%
Calcium 1000.7mg	0%
Iron 10.1mg	0%
Potassium 3004.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.8%

Protein: 3.9%

Carbs: 42.3%