This Banana Cream Pie recipe is one of my absolute favorites. This easy dessert harkens back to the traditional banana pudding recipe I used to eat growing up. While this is a recipe to make the banana cream pie from scratch, I will also give you some tips for making a similar version of this pie if you need to make it fast!
Pre-bake the pie shell. Line the bottom of the pie crust with crushed Nilla Wafers. Save some Nilla Wafers for the top of the pie.
In a large saucepan, heat the milk until scalded.
In another saucepan, combine the sugar, flour and salt and gradually stir in the milk. Cook over medium heat, stirring constantly, until thickened.
Cover and cook for two minutes longer, and stir occasionally. Get egg yolks ready in a separate bowl. Slightly beat the egg yolks. Stir a small amount of the hot mixture into the beaten yolks. When thoroughly combined, stir the yolks into the mixture.
Remove from heat and blend in the butter and vanilla. Let sit until warm.
Slice bananas and layer onto the pie crust with Nilla Wafers.
Pour the warm vanilla cream mixture over the bananas.
In a mixing bowl, beat whipping cream on high. Once the whipping cream thickens, add two tablespoons of sugar and two teaspoons of vanilla. Beat until mixture until completely whipped. Use a piping bag or Ziplock bag with tip cut off to pipe whipping cream onto top of vanilla cream.
Chill the pie in the refrigerator for 2-5 hours. Before serving, add crushed Nilla Wafers to the top of the banana cream pie. Accent with a few whole Nilla Wafers.
