The banana goes into the filling rather than under it. One ripe banana is mashed very smooth and whisked into a cooked custard of milk, sugar, cornstarch and egg yolks once it has cooled for ten minutes.
That keeps the filling pale and even, with no slices to darken inside the pie. The fresh banana appears at the end as chunks on the piped cream border, added just before serving.
How to Make It
Crust baked
Heat the oven to 350°F. Mix the graham crumbs, 3 tbsp sugar and melted butter, press into a 9-inch pie plate, and bake 9 to 10 minutes. Cool.
Custard cooked
Whisk the milk, 1/2 cup sugar, cornstarch, salt and egg yolks in a saucepan. Cook over medium heat, whisking constantly, until thick and bubbling.
Banana whisked in
Continue cooking for 1 minute after the first bubbles, then remove from the heat and whisk in 2 tbsp butter and 2 tsp vanilla. Cool 10 minutes, then whisk in the mashed banana until smooth.
Filled and chilled
Pour the filling into the crust, press plastic wrap directly onto the surface, and chill at least 3 hours.
Cream piped
Whip the cream with powdered sugar and 1/2 tsp vanilla to firm peaks. Pipe a border and center swirl over the chilled pie.
Finished
Add banana chunks only around the whipped-cream border and sprinkle the center with graham crumbs. Serve promptly.
The Minute That Sets the Filling
The custard has to cook past the first bubbles.
- CrustBaked 9 to 10 minutes and cooled.
- CustardWhisked constantly over medium heat until thick.
Check before you continue
1 full minute of bubbling — Timer and whisk
Keep whisking for a minute after the first bubbles so the starch cooks and the yolks are safe.
- BananaWhisked in after a 10-minute cool.
- ChillAt least 3 hours under pressed plastic wrap.
Ingredient Notes
- Ripe banana for the filling
- One, mashed very smooth so no lumps show in the custard.
- Firm banana for the top
- One, cut into chunks at the last minute for the cream border.
- Graham cracker crumbs
- A cup and a half for the crust, plus two tablespoons for the centre.
Why This Recipe Works
- Cooking the custard a full minute past the first bubbles activates the cornstarch so it sets firm.
- Cooling briefly before the banana goes in keeps the fruit from turning grainy.
- Plastic pressed onto the surface stops a skin forming during the long chill.
- Adding cut banana at the last moment keeps it from browning on the pie.
Success Tips
- Whisk into the corners of the pan so the custard thickens evenly.
- Press the crumb crust up the sides with the base of a measuring cup.
- Cut the topping banana only once the pie is ready to go to the table.
Serving Ideas
Serve chilled slices with the banana chunks and crumb centre still fresh, cutting with a warm knife.
Storage and Reheating
Refrigerate
Keep the pie refrigerated; add fresh banana to slices rather than storing them topped.
Frequently Asked Questions
Is this a pastry crust?
No. It is a baked graham cracker crumb crust.
Are there banana slices inside?
No. The banana is mashed into the custard; chunks go on the cream border.
