This is the perfect pie combination if there ever was one, banana cream pie with a vanilla wafer crust! Layers of delicious vanilla cream filling with sliced bananas in a crispy vanilla wafer crust topped with homemade whipped cream...all I can say is yes please! I'll have another slice.
Pies served cool like banana cream pie are a summertime favorite. We also love this chocolate cream pie which my students made when I taught FCS.
Making this pie filling is fairly simple. Like my chocolate cream pie filling, I don't temper the egg yolks. I put everything in the saucepan (except for the butter and vanilla) and bring it to a low boil, stirring frequently. I find a whisk is useful for stirring the filling while cooking. The ingredients come to a hot temperature at the same same and do not require tempering.
Enjoy a slice or two!
Vanilla Wafer Crust
2 Cups crushed vanilla wafers
2 T. sugar
½ Cup (1 stick) butter, melted
1. Spray a pie pan with cooking spray.
2. Mix together wafer crumbs, sugar, and melted butter.
3. Press into pie pan.
4. Bake at 350 degrees F. for 10 minutes.
5. Cool before filling.
Banana Cream Pie
¾ Cup sugar
¼ Cup cornstarch
2 ½ Cups milk (whole if available)
½ tsp. salt
3 egg yolks, slightly beaten
1 T. butter
1 tsp. vanilla extract
2-3 bananas, depending on size
1. Combine dry ingredients in saucepan.
2. Add milk, egg yolks and mix well with a whisk.
3. Cook, stirring frequently over medium heat until mixture comes to a low boil. Boil for two minutes, until mixture thickens like pudding. Remove from heat.
4. Stir in butter and vanilla. Cool filling.
5. Pour half of the cooled filling into pie crust.
6. Slice bananas and add a layer of sliced bananas over the filling.
7. Then layer remaining pie filling over the bananas.
8. Top cooled pie with whipped cream and refrigerate until ready to serve.
1 ½ Cups whipping cream
3 to 4 T. sugar depending on how sweet you like it
1 tsp. vanilla extract
Combine ingredients in mixer using the whisk attachment. I usually start out slow to let the sugar dissolve, then whip at high speed until cream is whipped.
Use the splash shield on your mixer bowl if you have one or hold a tea towel up to prevent cream from splashing out of the bowl.
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Welcome to Home Ec @ Home
Hi, I'm Faith, a former Family and Consumer Science teacher turned food blogger. I love God, my family, and food. You can usually find me in the kitchen preparing family friendly, homemade recipes and taking lots of pictures.
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