This simple banana cream pie has become one of my go-to desserts. The creamy, smooth and delicious filling almost takes no skill. So easy to whip it up.
And let’s talk about the versatility of this creamy filling. Replace the banana with strawberry for strawberry cream pie. Roll a dough for some mini blueberry cream pies. Peach, lemon curd, or simply drizzle some chocolate sauce on it.
And make sure you have someone to help you lick off all the leftover cream in the bowl.
Ingredients (9-inch pie):
1 1/2 cups and 2 tablespoons graham cracker crumbs
1/4 cup unsalted butter, melted
1 cup whipping cream
8 ounces cream cheese, softened
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
3 to 4 bananas, sliced
Preheat oven to 350F. Grease a 9-inch tart pan.
To prepare crust, mix 1 1/2 cup graham cracker crumbs and melted butter in a small bowl, and mix until a moist yet crumbly mixture forms.
Firmly press the mixture into the bottom and sides of the pan.
Bake for 10 minutes. Let cool completely on a wire rack.
To prepare filling, in the bowl of a standing mixer fitted with the whisk attachment, beat the cream until it holds firm peaks. Remove cream from bowl and keep cold in fridge.
In the same bowl, beat cream cheese until it’s soft and creamy.
Add sugar and vanilla, continue beating until combined.
Gently fold 1/3 of the whipped cream into the cream cheese mixture to lighten the mixture, then add the remaining cream and continue folding until incorporated.
Cover the bottom of the crust with banana slices. Pour the cream mixture over top. Smooth the top with a spatula. Arrange banana slices around top edge of pie.
Refrigerate the pies until set, about 2 hours.
Sprinkle the remaining graham cracker crumbs on top of the pie before serving.