Banana Cream Pie
Makes 1 (9-inch) pie
  • 2 cups crushed vanilla wafers
  • ⅓ cup firmly packed light brown sugar
  • ⅓ cup unsalted butter, melted
  • ¾ teaspoon kosher salt, divided
  • 1 ¾ cups whole milk
  • ½ cup heavy whipping cream
  • ½ cup granulated sugar
  • 4 large egg yolks
  • ¼ cup cornstarch
  • 1½ teaspoons vanilla extract
  • 2 tablespoons unsalted butter, softened
  • 3 ripe bananas, sliced
  • Brown Sugar Whipped Cream (recipe follows)
  • Garnish: vanilla wafers, banana slices
  1. Preheat oven to 350°.
  2. In a medium bowl, stir together crushed wafers, brown sugar, melted butter, and ½ teaspoon salt until well combined. Press into bottom and up sides of a 9-inch pie plate. Bake until golden brown, 18 to 20 minutes. Let cool completely.
  3. In a medium saucepan, cook milk, cream, granulated sugar, and remaining ¼ teaspoon salt over medium heat, stirring occasionally, just until bubbles form around sides of pan.
  4. In a medium bowl, whisk together egg yolks and cornstarch until smooth. Slowly whisk one-fourth of hot milk mixture into eggs. Whisk egg mixture into remaining milk mixture in saucepan, and bring to a boil, whisking constantly. Cook, whisking constantly, until thick, about 3 minutes. Strain mixture through a fine-mesh sieve into a medium bowl, discarding solids. Whisk in vanilla and softened butter until melted and smooth. Cover with plastic wrap, and let cool for 10 minutes.
  5. Arrange banana slices in bottom of crust. Stir custard, and gently spread onto bananas. Cover with plastic wrap, pressing directly on surface to prevent a skin from forming, and refrigerate for at least 1 hour before serving or up to overnight. Top with Brown Sugar Whipped Cream just before serving. Garnish with vanilla wafers and banana, if desired.
Recipe by Paula Deen Magazine at