White Chocolate Banana Cream Pie
This White Chocolate Banana Cream Pie is a luscious dessert featuring a buttery graham cracker crust, a silky white chocolate custard, and layers of fresh bananas. Topped with whipped cream, this pie is a delightful twist on the classic banana cream pie.
Equipment
- Mixing bowl
- Saucepan
- Whisk
- Pie Pan
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter melted
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 3 large egg yolks
- 4 oz white chocolate finely chopped
- 1 tsp vanilla extract
- 2 large bananas sliced
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
- Press the mixture firmly into the bottom and sides of a 9-inch pie pan.
- Bake for 10 minutes, then remove from oven and let cool completely.
- In a saucepan over medium heat, combine milk, sugar, cornstarch, and salt. Whisk until smooth and cook until slightly thickened.
- In a separate bowl, whisk the egg yolks. Slowly add a small amount of the hot milk mixture to the yolks while whisking continuously.
- Pour the egg mixture back into the saucepan and continue cooking over medium heat until thickened, about 3 minutes.
- Remove from heat and stir in white chocolate and vanilla extract until smooth.
- Place sliced bananas in the cooled pie crust and pour the white chocolate custard over them, smoothing the top.
- Chill in the refrigerator for at least 4 hours or until set.
- In a mixing bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form.
- Spread or pipe whipped cream over the chilled pie before serving.
Notes
- Storage: Keep refrigerated and consume within 3 days.
- Banana Tip: Toss sliced bananas in a little lemon juice to prevent browning.
- Garnish Ideas: Top with white chocolate shavings or extra banana slices for decoration.