No-Bake Banana Cream Pie

Mayte Rueda
Filled with decadent layers of velvety cream pastry, known as crème pâtissière, and ripe banana slices filling up the crust, this succulent no-bake banana cream pie is a must for the holidays. This take on the classic banana cream pie is easy-to-prepare as you can forget about the oven and prepare the delicious crust from scratch with ground vanilla cookies, butter, pecans, nutmeg, and a pinch of salt.
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Ingredients
8
Portions
  • 1 cup pecans, toasted, for the crust
  • 1 1/2 cups vanilla cookies, ground, for the crust
  • 1/4 teaspoons nutmeg, for the crust
  • 3/4 cups butter, melted, for the crust
  • 1 teaspoon salt, for the crust
  • 2 cups milk, for the pastry cream
  • 4 egg yolks, for the pastry cream
  • 1 tablespoon clear vanilla, for the pastry cream
  • 1/2 cups sugar, for the pastry cream
  • 1/2 cups cornstarch, for the pastry cream
  • 3 tablespoons butter, for the pastry cream
  • 2 cups whipping cream
  • 1/2 cups icing sugar
  • 3 bananas
  • pecans, chopped, for garnish
Preparation
20 mins
Easy
  • Combine pecans, cookies, nutmeg, and salt in a food processor and grind to a fine powder. Little by little, add melted butter until perfectly incorporated.
  • Transfer previous preparation to a tart pan. Cover completely. Freeze for 15 minutes.
  • For the pastry cream: In a pot, mix milk, yolks, sugar, vanilla, and cornstarch while cold. Heat over medium heat stirring constantly for about 5 minutes. Once thick, turn off the heat and add butter.
  • Remove pie crust from the freezer. Place a layer of sliced bananas inside the pie crust. Add pastry cream. Spread using a spoon or spatula. Freeze for 30 minutes.
  • Mix whipping cream and icing sugar with a whisk for 3 minutes until mixture doubles its volume. The consistency must be soft.
  • Remove pie from the freezer. Arrange banana slices around the pie. Add whipping cream at the center. Spread with a spoon. Sprinkle banana cream pie with chopped pecans.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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