“15 Minute Banana Cream Pie Recipe”

Jun 26th “15 Minute Banana Cream Pie Recipe”

Hi Bold Bakers!

As you all know, I’m all about making things that seem complicated… simple. I have a whole series based on taking my favorite classics and making them in a matter of minutes! We’ve done 10 Minute Tiramisu, 10 Minute Key Lime Pie and now we created a 15 Minute Banana Cream Pie! This no-bake wonder features a vanilla cookie crust, freshly sliced banana, and a rich homemade pudding! Even I’m surprised we didn’t come up with this recipe sooner because this pie is going to blow you away!

How Do You Thicken Banana Cream Pie?

Instead of using a store-bought pudding mix, also known as custard, I make my own from scratch. All-purpose flour combined with egg yolks, cooked gently in the homemade pudding mix will thicken it right up! If you are gluten-free and cannot have wheat-based flour you can use gluten-free all-purpose flour or cornstarch if you prefer.

Tips and Tricks to Making 15-Minute Banana Cream pie:

Feel free to use any vanilla or plain cookie
To make the cookie crumbs without a machine use a large plastic bag and a rolling pin or heavy bottle to crush them
Make the crust up to 2 days in advance
Make pudding up to 2 days in advance
Top the pie right before serving to ensure the bananas do not begin to turn brown

*NOTE: I updated this recipe 1/27/2020 add increased the flour from 1/3 cup to 1/2 cup as some people were finding their pudding to be runny.

Prep Time15 mins

Total Time15 mins

15 minutes is all you need to make my Banana Cream Pie recipe — with fresh bananas, light-as-air whipped cream, and a vanilla cookie crust. You certainly don’t need an oven!

Author: Gemma Stafford

Servings: 8 slices

Ingredients

For the pudding filling:

3 cups (24floz/675ml) whole milk
3/4 cup (6 oz/170g) sugar
1/2 cup (2 1/2 oz./71g) flour*
3 egg yolks*, lightly whisked
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons (1 oz./28g) butter
2 bananas, medium, sliced into 1/4 inch thick rounds
1 cup (8fl oz./225ml) cream, whipped

For the vanilla cookie crust:

½ cup (4 oz./115g) butter, melted
2 cups (6 oz./170g) vanilla cookie crumbs (Nila Wafers)

Instructions

To make the pudding filling:

In a medium sauce pan, over medium heat combine the flour and the sugar. Slowly stream in the milk while whisking constantly to ensure the sugar and flour dissolve into the milk.
Continue to whisk constantly over medium heat until the mixture starts to thicken, about 5 minutes.
Once the mixture has thickened, take a bit of the hot milk mixture and slowly stream it into the egg yolks while whisking vigorously. This is called” tempering” the eggs and will help bring them up to temperature so they do not scramble when being added into the hot milk. Temper the eggs a few more time with the hot milk mixture then add the egg yolks into the milk.
Continue to cook the pudding mixture until it is very thick, another 4-5 minutes, whisking as you go.
Remove the pudding from the heat and whisk in the vanilla, salt, and butter. Set aside to cool down.

To make the vanilla cookie crust:

First prepare a 9-inch cake or pie pan by generously buttering it and lining with 2-3 layers of cling wrap, leaving some excess hanging over the sides of the tin. This will help you lift the finished pie out of the tin once ready to serve.
To make your crust, combine the cookie crumbs and the melted butter in a large bowl. Mix until you’ve reached the texture of wet sand.
Transfer the crust mixture into the prepared tin. Using your fingers, press the crust mixture into one even layer along the bottom and sides of the tin. Place the crust in the fridge to set while you make the filling.

To assemble the pie:

Remove the crust from the fridge and cover the bottom of the crust with two layers of freshly sliced banana.
Pour the pudding mixture on top of the layer of bananas, filling the pie to the top. Smooth the top with a spatula.
Chill the pie for a minimum of 4-5 hours for the pudding to set firm.
When ready to serve, pipe some whipped cream and lay a few additional fresh sliced bananas on top.
Cover and store the pie in the fridge. This pie is best enjoyed within 24 hours so the banana’s don’t brown.