No-Bake Banana Creme Pie Recipe
Image by Bigger Bolder Baking via Instagram
In just 15 minutes, Bigger Bolder Baking video on YouTube shows how to make a no-bake banana creme pie. This recipe looks light, airy, and creamy to the touch. My favorite thing about pies are the crust. This is a vanilla cookie crust, which I’ve never had. I’ve always had graham cracker crust, but I’m sure it’s similar. I think the vanilla cookie crust is a great idea. Also, the custard on the pie looks very fluffy and thick. The best part of this recipe would be how it’s time-efficient. Baking can take forever and if there is any way I spend less time in the kitchen, then I’ll opt for that route.
Ingredients:
For the pudding filling:
- 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 (1oz/28g) butter
- 2 bananas, medium, sliced into 1/4 inch thick rounds
- 1 cup (8floz/225ml) cream, whipped
For the vanilla cookie crust:
- 3/4 cup (6oz/170g) butter, melted
- 2 cups (6oz/170g) vanilla cookie crumbs (Nila Wafers)
- 3 cups (24floz/675ml) whole milk
Directions:
Start off by making the pudding filling. In a medium saucepan, over medium heat combine the flour and the sugar. Slowly pour the milk while whisking constantly to ensure the sugar and flour dissolve into the milk. Also, this helps thickens the mixture.
Next, once the filling and crust are completed, start assembling 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. Let the pie chill for 4-5 hours until firm.
Overall, this is a quick recipe to make a banana creme pie. The only downside of this pie is waiting patiently for the pudding to set and firm. Also, this pie is best enjoyed within 24 hours so the banana’s don’t brown. I mean, how can you not devour this pie in 24 hours anyways.
