Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
- 3 large ripe bananas, sliced
- 1 (14 ounce) can sweetened condensed milk
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 1 cup heavy cream, cold
- ¼ cup powdered sugar
Instructions
- Step 1: Preheat oven to 350°F (175°C). Combine graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Press mixture firmly into the bottom of a 9-inch pie plate. Bake for 8-10 minutes, or until lightly golden. Let cool completely.
- Step 2: In a medium bowl, mash half of the sliced bananas with a fork. In a separate bowl, beat together sweetened condensed milk, softened cream cheese, and vanilla extract until smooth and creamy. Gently fold in the mashed bananas.
- Step 3: Spread the cream cheese mixture evenly over the cooled graham cracker crust. Arrange the remaining banana slices decoratively over the cream cheese filling.
- Step 4: In a chilled bowl, beat the heavy cream with powdered sugar until stiff peaks form. Gently spread the whipped cream over the top of the bananas.
- Step 5: Refrigerate the pie for at least 4 hours, or preferably overnight, to allow the flavors to meld and the pie to set completely.
- Step 6: Before serving, garnish with additional whipped cream or chocolate shavings (optional).
Notes
- For best flavor, chill the Banana Cream Pie in the refrigerator for at least 4 hours, or even overnight.
- If you prefer a slightly warmer pie, let it sit at room temperature for about 15-20 minutes before serving.
- Serve a slice of this delightful pie with a scoop of vanilla ice cream for an extra-special treat.
- To prevent the crust from becoming soggy, ensure the graham cracker crust is completely cool before adding the cream cheese filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American