Description
A delightful cream pie featuring ripe bananas and fresh blueberries encased in a buttery graham cracker crust, topped with a light whipped cream.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar (for crust)
- 3 ripe bananas
- 2 cups whole milk
- 3 large egg yolks
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
- 1 tablespoon lemon juice
- 2 tablespoons powdered sugar
- 1 cup whipped cream
Instructions
- Mix graham cracker crumbs, melted butter, and 1/4 cup granulated sugar in a bowl until evenly combined.
- Press mixture into the bottom and up the sides of a 9-inch pie dish.
- If desired, bake at 350°F (175°C) for 8 minutes or chill for 30 minutes to set.
- In a saucepan, whisk together 2 cups whole milk, cornstarch, and 1/4 cup granulated sugar until smooth.
- Lightly beat the egg yolks and temper them by whisking in warm milk mixture, then return to saucepan.
- Cook until thickened and gently boiling, about 7–10 minutes, stirring constantly.
- Remove from heat, stir in vanilla extract.
- Slice bananas and fold gently into custard or arrange on crust before pouring custard over them.
- Chill for at least 1 hour to set.
- In a saucepan, combine blueberries, lemon juice, and powdered sugar; heat until berries burst and mixture is syrupy.
- Spread blueberry mixture over chilled custard layer.
- Top with whipped cream, chill for 2 more hours or overnight before slicing.
Notes
Best served slightly chilled, not freezer cold. Store covered in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 440
- Sugar: 17g
- Sodium: 200mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg