Banana Cream Pie

A graham-cracker crust filled with vanilla pastry cream and sliced bananas, topped with whipped cream and chocolate shavings.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 3 cups whole milk
• 3/4 cup granulated sugar
• 1/3 cup cornstarch
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• 3 ripe bananas, sliced
• 1 1/2 cups heavy cream
• 3 tablespoons confectioners’ sugar
• Shaved chocolate, for garnish

Directions

1. Preheat the oven to 350 degrees F. Mix the graham crumbs, 1/3 cup sugar, and melted butter, press into a 9-inch pie dish, and bake 8 minutes. Cool.
2. In a saucepan, whisk the milk, 3/4 cup sugar, cornstarch, and egg yolks. Cook over medium heat, whisking constantly, until thick and bubbling, about 6 minutes.
3. Remove from the heat and whisk in the 2 tablespoons butter and vanilla. Let cool slightly.
4. Arrange half the banana slices in the crust, spread half the pastry cream over them, then repeat with remaining bananas and cream.
5. Press plastic wrap onto the surface and chill until set, at least 4 hours.
6. Whip the heavy cream with the confectioners’ sugar to soft peaks, spread over the pie, and garnish with shaved chocolate before serving.

Notes

Emeril Lagasse’s banana cream pie, a crowd-pleasing dessert from his repertoire.