Banana Cream Pie ((from scratch)) with a Nilla Wafer crust. Wait—-don’t leave me! This REALLY is an easy pie to make! No need to buy that artificial, box pudding mix stuff ever again. I included step-by-step directions, and pictures, to make this as fool proof as possible too. People will be impressed if you make them this pie, so when you do, go ahead and gloat and tell them that you made it all from SCRATCH! Don’t believe me on how easy this is to make?? Then read on. I bet by the time you get to the end of this post, you will be like, “Pshhhh…I can totally make that!!”
I am the go to dessert caterer for the Davis family, so when Jeremy asked me to make a special Banana Cream Pie for his gorgeous wife Brandy, for Valentine’s Day, I was like “YES!!!!” Hmmmm. So what goes good with Banana Cream Pie? Nilla Wafers! So a Nilla Wafer crust just made sense! Making the crust is super easy. If you have Nilla Wafers, a ziplock bag and a heavy object, you are in business. But before you make the crust, make sure you take your cream, milk and eggs out of the refrigerator and let those ingredients come to room temperature. Doing this step first will set you up for success later. I took my cream, milk and eggs out of the fridge about 2-hours before I started making my pie.
Now that your ingredients have come to room temperature, you are going to bake the Nilla Wafer crust, so it can cool while you prepare the cream filling.
Once your crust is cool enough, pop it into the refrigerator or freezer to completely cool, while you start on the cream filling. In a small bowl, whisk together the egg yolks and cornstarch so it is ready once your cream mixture starts to simmer. The egg yolk and cornstarch mixture will be thick:
Mise en place too….get your extracts and butter ready and waiting! I used my VAIN Ugandan Vanilla Extract in my banana cream pudding…so amazing. VAIN extracts are so awesome. Click HERE to check them out and buy their extracts online!
After your cream mixture has turned to pudding, you are going to put a piece of plastic wrap DIRECTLY on top of the pudding, to prevent a skin from forming. Let pudding sit and cool before adding it to the pie crust.
While your pudding is cooling, get your crust from the refrigerator or freezer. Slice two bananas and add the bananas on top of the crust. Go ahead and add a little sprinkle of cinnamon on top too….for some extra flavor.
Once your pudding has cooled, you can use a metal strainer to strain the pudding to make sure it is super creamy. I used my fine metal strainer and the back of a spoon to push the pudding through the strainer and directly on top of the banana in the pie tin. Not totally necessary to strain the pudding unless you notice chunks in your pudding. Since I was making this for the Davis family for Valentine’s Day, I wasn’t going to take any chances by not straining it!!! See?! Nice and creamy 🙂
Banana Cream Pie with Nilla Wafer CrustPrint Recipe
- NILLA WAFER CRUST:
- 1-1/2 cups Nilla Wafer crumbs
- 1/2 cup butter, melted
- 1/2 cup powdered sugar
- 1/2 teaspoon cinnamon
- pinch of nutmeg
- BANANA CREAM PIE FILLING:
- 1-3/4 cups whole milk, room temperature
- 1/2 cup heavy whipping cream
- 1/2 cup white granulated sugar
- pinch of salt
- 4 egg yolks, room temperature
- 1/4 cup cornstarch
- 1 teaspoon VAIN Ugandan Vanilla Extract
- 1/2 teaspoon banana extract (optional for a more banana flavor- or add another 1/2 teaspoon vanilla extract)
- 2 tablespoons unsalted butter, room temperature
- 4 bananas
- ground cinnamon
PREPARE THE CRUST:
Preheat oven to 350-degrees. Spray a pie tin with baking spray and set aside. In a microwave safe bowl, melt the butter. Add the Nilla Wafer crumbs (I put the Nilla Wafers in a ziplock and used a heavy object to smash them to mostly fine crumbs), sugar, cinnamon and nutmeg to the melted butter and stir until combined. Dump mixture into the pie tin and use the back of a spoon to firmly press the crumbs to the bottom and sides of the pie tin. Bake in 350-degree oven for 10-minutes. Remove from oven and let crust cool on the counter for several minutes. Once cool, place in refrigerator or freezer to fully cool and set.
PREPARE BANANA CREAM FILLING:
In a small bowl, add the egg yolks and cornstarch. Beat with a fork until the mixture is smooth. Set aside. In a medium sized sauce pot, add the milk, cream, sugar and salt. Heat on medium heat and use a firm whisk to whisk the mixture until the sugar has dissolved. Once the sugar has dissolved, continue to cook the mixture on medium heat, whisking occasionally, until mixture comes to a gentle simmer. Once the mixture has reached a gentle simmer, use a measuring cup to remove a cup of the hot cream mixture. SLOWLY stream in the one cup of hot cream mixture into the egg yolk-cornstarch mixture, whisking the mixtures together. After the two are thoroughly mixed, slowly stream the tempered egg yolk-cream mixture back into the hot cream mixture on the stove and continue cooking the mixture. Continuously whisk the mixture on the stove until the mixture is thick and big bubbles begin bursting at the surface.
Remove the pan from the heat and whisk in the vanilla extract, banana extract and butter. Whisk until the butter has melted and ingredients are combined. Immediately place a piece of plastic wrap directly on top of the warm pudding, to prevent a skin from forming. Set aside to cool for 20-30 minutes.
Remove the pie crust from the freezer or refrigerator. Slice two bananas into 1/4-inch thick rounds and place the banana pieces on top of the pie crust, covering the pie crust evenly. Sprinkle with a touch of cinnamon. Once pudding has cooled, pour pudding directly on top of the bananas, spreading the pudding evenly in the pie shell. Option to use a fine metal strainer to pour the pudding into first. Hold the strainer over the pie and use a spoon to push the pudding through the strainer and onto the pie crust. Immediately place a piece of plastic wrap directly on top of the pie to prevent a skin from forming. Place pie in the refrigerator to set.
Once ready to serve, slice the remaining two bananas and spread banana slices evenly across the top of the pie.
Pie is best eaten within 2-3 days. Store loosely covered in the refrigerator.
Add your bananas right before serving. I used a small heart cookie cutter to cut out heart shapes for the border of the pie. Fancy.
Jeremy texted me the day after Valentine’s Day and told me that him and Brandy loved the pie! The perfect amount of banana without being too banana-y and the Nilla Wafer crust held its crunch.
See?? You agree with me now right? You can totally make this! Easy-peasy!!
I have linked this recipe up at the following link parties: What’s Cookin’ Wednesday, The Life of Jennifer Dawn, The Pin Junkie, Fantastic Friday, Sugar and Spice, Pretty Pintastic Party, Weekend Potluck, Meal Plan Monday, Saucy Saturdays.