Easy Banana Cream Pie
Creamy, dreamy, and impossibly satisfying — this Easy Banana Cream Pie is everything you want from a dessert: silky banana filling, a crisp biscuit crust, and clouds of whipped cream on top.
Servings: 8 servings
Equipment
- Mixing Bowl
- Springform Pan
- Hand Mixer
Ingredients
Crust
- 2.5 cups Biscuit crumbs Finely crushed (use plain digestive or graham-style biscuits)
- 0.5 cup Butter Melted and cooled slightly
Filling
- 1 can Sweetened condensed milk (397 g)
- 1.5 cups Cream cheese Unsalted, room temperature (300 g)
- 1 teaspoon Banana extract
- 1 teaspoon Vanilla powder
- 1 medium Banana Mashed (about 150 g), ripe for best flavor
- 1 large Egg Room temperature
- 1.5 cups Whipped cream Freshly whipped or store-bought
- 1 medium Banana Sliced for garnish (about 150 g), ripe but firm slices
Instructions
- Preheat oven to 175°C (350°F).
- In a bowl, combine biscuit crumbs and melted butter. Press firmly into the base of a 24 cm (9-inch) springform or pie pan. Make sure the crust is even and packed tightly to avoid crumbling. Set aside.
- In another bowl, mix the condensed milk, cream cheese, banana extract, vanilla powder, mashed banana, and egg. Whip until smooth and creamy, using a hand mixer or stand mixer on medium speed for about 2–3 minutes. Scrape down the sides of the bowl as needed.
- Pour the banana filling over the crust and smooth the top with a spatula so the surface is even.
- Bake for 35–40 minutes, or until the center is set but still slightly jiggly — it will firm up as it cools. A toothpick inserted in the center should come out mostly clean with a few moist crumbs.
- Let the pie cool at room temperature for 30–45 minutes, then refrigerate until firm, at least 2 hours (overnight is best for clean slices).
- Top with whipped cream and banana slices just before serving to prevent the fruit from browning.
Notes
Store covered for up to 3–4 days. Keep whipped cream and banana slices on the side if possible, and add just before serving.