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Banana cream pie has long held a special place in the hearts of dessert lovers everywhere. Its rich, creamy texture combined with the sweet, tropical flavor of bananas creates an indulgence that is hard to resist. This beloved dessert has graced tables at family gatherings, celebrations, and casual dinners alike, becoming a nostalgic treat for many. In this article, we will explore a unique twist on the classic banana cream pie: the "Delightful Banana Bliss Cream Pie."

Banana Cream Pie

Discover the sweetness of banana cream pie with a twist! This Delightful Banana Bliss Cream Pie features a buttery graham cracker crust and a velvety custard filling, infused with ripe bananas for an irresistible flavor. Topped with fluffy whipped cream, it’s not only a treat for your taste buds but a stunning centerpiece for any gathering. Perfect for celebrations or cozy desserts, this recipe is sure to impress family and friends alike! Get ready to bake your slice of heaven.
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

Pinch of salt

For the filling:

3 ripe bananas, sliced

1 cup granulated sugar

¼ cup cornstarch

½ teaspoon sea salt

2 ¾ cups whole milk

4 large egg yolks

2 tablespoons unsalted butter

2 teaspoons pure vanilla extract

Juice of 1 lemon (to prevent browning of bananas)

For the whipped cream:

1 ½ cups heavy whipping cream

½ cup powdered sugar

1 teaspoon pure vanilla extract

Extra banana slices, for garnish (optional)

Chocolate shavings or toasted coconut, for garnish (optional)

Instructions
 

Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Mix until fully combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes until lightly golden. Set aside to cool.

    Make the filling: In a medium saucepan, whisk together the sugar, cornstarch, and sea salt. Gradually add the whole milk while stirring continuously to avoid lumps. Place the saucepan over medium heat and cook until the mixture starts to thicken and bubble, about 5-7 minutes.

      Incorporate egg yolks: In a separate bowl, whisk the egg yolks. Slowly pour in about 1 cup of the hot milk mixture into the yolks while continuously whisking to temper them. Then, pour the egg yolk mixture back into the saucepan with the remaining milk mixture, stirring constantly.

        Finish the filling: Continue to cook for another 2-3 minutes until thickened. Remove from heat, and whisk in the butter, vanilla extract, and lemon juice. Let the mixture cool for 5 minutes.

          Assemble the pie: Layer the sliced bananas evenly over the cooled crust. Pour the custard filling over the bananas, ensuring they are completely covered. Smooth the top with a spatula.

            Chill the pie: Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight to allow the filling to set properly.

              Prepare the whipped cream: In a chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until stiff peaks form.

                Decorate the pie: Once the pie is set, spread the whipped cream evenly on top. Garnish with extra banana slices and chocolate shavings or toasted coconut if desired.

                  Serve and enjoy: Slice the pie and enjoy the creamy, dreamy banana goodness with friends and family!

                    Prep Time, Total Time, Servings: 30 minutes | 4 hours + chilling | 8 servings