Banana Cream Pie
The ultimate comfort dessert, Banana Cream Pie features a luscious filling and a buttery crust. Creamy, rich, and incredibly easy to make, this pie is perfect for any occasion. Enjoy a slice tonight!
Equipment
- Skillet
- Frying Pan
- Whisk
- Blender
- Food Processor
- Oven
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 25 Golden Oreos
- 4 tablespoons butter, melted
- 1 cup cold heavy whipping cream
- 1 tablespoon powdered sugar
- 3 sliced ripe bananas
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 1 box (3.4 ounces) banana pudding
- ½ cup milk
- fresh bananas, if desired
Instructions
- Preheat your oven to 350 degrees Fahrenheit. This step is important to ensure your crust bakes evenly and comes out perfectly golden brown.
- In a food processor, finely process the Golden Oreos until you have fine crumbs. This is the base of your pie crust, so make sure there are no large chunks.
- Stir the cookie crumbs with the melted butter until well combined. The mixture should resemble wet sand. This will help bind the crumbs together.
- Press the crumb mixture firmly into a 9-inch pie plate to form an even crust. Use your fingers or the back of a measuring cup to create a smooth surface.
- Bake the crust in the preheated oven for about 10 minutes until it’s set and lightly golden. Once baked, remove it from the oven and let it cool completely before filling.
- While the crust cools, chill your mixing bowl and beaters in the freezer for 10 minutes. This step is crucial for achieving stiff peaks in your whipped cream.
- After chilling, add the cold heavy whipping cream and powdered sugar to the bowl. Beat on medium speed until stiff peaks form. This will give your pie a light and airy topping.
- In a medium frying pan, melt butter over low heat. Add the brown sugar and sliced bananas. Cook for about five minutes, stirring occasionally until the bananas are soft and caramelized. This enhances their flavor beautifully.
- Let the sautéed bananas cool slightly. Then, puree them using a hand blender or regular blender until smooth. You should have about 1 ¼ cups of banana puree.
- Pour the banana puree into a measuring cup. Add enough milk to make 1 ¾ cups of liquid. Transfer this mix into a large bowl and add the banana pudding. Whisk until well combined and thickened.
- Fold about half of the whipped cream into the banana mixture gently, being careful not to deflate the cream. If you like chunks of bananas in your pie, this is the time to add some sliced fresh bananas into the mixture.
- Spread the banana cream mixture into your cooled pie shell, smoothing it out evenly with a spatula. Decorate the top with the remaining whipped cream for a beautiful finish.
- Refrigerate the pie for at least two hours to allow it to set properly before serving. This step is essential for the best texture.
Notes
- Tip 1: Keep your pie covered in the refrigerator for up to three days to maintain freshness.
- Tip 2: If you want to enjoy this pie later, consider freezing the pie without the whipped cream.
- Tip 3: Try adding a layer of chocolate ganache on top of the banana filling for a decadent twist.
- Tip 4: Pair with a cup of coffee or tea for a perfect dessert experience.
- Tip 5: Top with chocolate shavings or caramel drizzle for added flair when serving.