8 servings
YouTube instructional video is at the bottom.
What you’ll need
3 ripe bananas
Whole milk (Room temp)
Heavy whipping cream (Cold)
Large eggs (Room temp)
Unsalted butter
Sugar
Salt
Cornstarch
Gelatine
Graham crackers
Vanilla extract
Banana extract (Optional)
Cake batter extract (Optional)
Confectioners’ sugar
Tools you’ll need
9-inch round standard pie pan
Hand mixer
Food processor
Preparation of ingredients
Graham cracker crust
Step 1- Add 10 whole graham crackers into a food processor. Pulse 12 to 15 times. Add graham cracker crumbs into a medium sized bowl. Add 7 tablespoons melted unsalted butter, 1 teaspoon vanilla extract. Stir all ingredients until mixture is moist crumbs.
Step 2- Add moist graham cracker crumbs into pie pan. Press graham cracker crumbs onto the bottom and sides of pie pan. Place into fridge or freezer for 30 minutes to 1 hour.
Banana custard 1
Step 3- Add 3 large eggs (Room temp), 2/3 cup sugar and 1/8 teaspoon salt into a medium-sized bowl. Mix on high speed with a hand mixer for 1 to 2 minutes. Mash 1 or 2 ripe bananas with your hands or with a spoon and add it into the bowl. Mix on high speed with mixer for 30 seconds.
Milk/Corn Starch mixture
Step 4- Add 1/4 cup whole milk and 2 tablespoons cornstarch into a small bowl. Stir all ingredients with a whisk until combined and set aside.
Heating the milk and cream mixture
Preheat fire to medium heat.
Step 5- Add 1/2 cup heavy whipping cream, 1/4 cup whole milk and 1/4 cup sweetened condensed milk into a medium-sized 4-quart pot. Stir all ingredients together. Let get hot for 3 to 4 minutes stirring occasionally. Add 1 heaping teaspoon of gelatine and stir until the gelatine is combined with the liquid.
Step 6- Pour the milk cream gelatin mixture and the milk and cornstarch mixture into the egg sugar salt mixture and stir until combined.
Banana custard 2
Preheat fire to medium-low heat.
Step 7- Pour the banana custard mixture back into the same medium-sized 4-quart pot. Stir continuously for 3 to 4 minutes. Turn fire off and let cool for 10 to 20 minutes or until the custard is warm.
Step 8- Pour the cooled banana custard mixture into the pie pan with the graham cracker crust inside of it. Cover with a lid or bowl cover and place into the fridge for 2 to 4 hours or until the custard mixture sets. You can also keep it in the fridge overnight.
Whipped cream.
Note- Make sure you place the mixing bowl in the fridge before making the whipped cream.
Step 9-Add 1 1/2 cups Heavy whipping cream (Cold), 1/3 cup confectioners’ sugar, 1 teaspoon vanilla extract, 1/8 teaspoon cake batter extract (Optional), and 1/8 teaspoon salt into mixing bowl. Mix on high speed for 2 to 3 minutes or until whipping cream reaches stiff peaks.
Decorating the pie
Step 10- Slice 1 or 2 bananas and add a small amount of lemon juice and toss the banana slices with your hands. This will prevent the banana slices from turning brown.
Step 11- Add all the contents of the whipped cream on top of the set banana custard and spread around with an offset spatula. Carefully place banana slices on top of the whipped cream. Afterwards the pie is ready to be served.
Quick tips- Keep pie in fridge at all times. Let the pie sit out for 25 to 30 minutes. This will allow the graham cracker crust to detach from the pie pan.
YouTube instructional video
