Sometimes, the simple things are the best. This homemade banana cream pie is made with homemade vanilla pudding, fresh sliced bananas, and topped with wafer cookies. It can be made in a classic, flaky crust (as shown) or in a graham cracker crust. Topped with whipped cream, it is a decadent and classic dessert.
1 nine inch pie crust, baked and cooled. (my recipe here)
4 medium ripe bananas, sliced + one more for garnishing
3 cups half and half
3/4 cups granulated sugar
1/4 tsp salt
1/2 cup all purpose flour
1 tsp vanilla extract
4 cups of homemade whipping cream, whipped and sweetened to your taste (I like to add a little vanilla instant pudding mix to my homemade whipping cream for pies as an easy way to stabilize it)
Wafer butter cookies (I buy mine at Trader Joes)
Remaining banana, sliced
Bake your pie crust until golden and set aside. Once cool, fill the shell with sliced bananas. Now, prepare the filling:
In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in the vanilla extract.
Pour the filling into the pie shell and chill until firm, about 4 hours.
While your pie is fully chilled, top with whipped cream (I use an ice cream scoop for that pillowy look) but you can also use one of these whipped cream chargers (like they do at places like Starbucks) or a pastry bag with a pretty tip) top with cookies, bananas, and serve.