This banana cream pie is seriously the best I’ve ever had!! It really is so delicious!
Banana Cream Cheese Pie
Pie Crust:
- 1 cup crushed graham crackers
- 1 cup crushed Biscoff cookies
- 3 tbsp sugar
- 4 tbsp melted butter
Cream cheese filling:
- 2-8 ounces cream cheese, softened
- 2 eggs
- 1 cup sugar
- 1 tsp vanilla
- 1 tbsp lemon juice
Vanilla custard
- 3 cups whole milk
- 1 1/4 cup sugar
- 1/4 cup + 1 tbsp cornstarch
- 1/4 tsp salt
- 2 eggs
- 1 egg yolk
- 3 tbsp butter
- 1 tbsp vanilla extract
Other
- 5 bananas
- Whipped cream
- Caramel topping (I use this recipe)
Crust and Cheesecake Instructions
Preheat oven to 350 degrees.
Mix the crushed graham and Biscoff crumbs with the butter and sugar. Press into the bottom and sides of a large pie plate.
Bake for 10 minutes. Remove from oven and set aside.
Combine the cream cheese, eggs, sugar, vanilla, and lemon juice in a bowl. Mix until smooth.
Pour on the crust.
Bake for 30 minutes at 350 degrees.
Remove from oven, let cool, cover with plastic wrap and refrigerate until the next day.
Vanilla Custard Instructions
Whisk eggs and yolk in a small bowl and set aside.
Place milk, sugar, cornstarch, and salt in a saucepan. Whisk together.
Turn heat to medium-high. Cook the mixture for about 5 minutes, whisking constantly. Let the mixture come to a gentle boil. Remove from heat.
Using a 1/4 cup measure, remove some of the cooked milk mixture and pour into the beaten eggs, stirring the egg mixture constantly with a fork. Repeat 3 times. Then add the egg mixture into the remaining hot milk mixture whisking constantly until the eggs are incorporated.
Place the saucepan back on the heat and cook until the mixture reaches a gentle boil again. Cook for about 2 minutes, whisking constantly.
Remove from heat and add butter and vanilla.
Pour mixture into a bowl. Place a piece of plastic wrap directly on top of the custard and put intothe fridge for about 1 hour.
Assembly
When ready to assemble the pie, slice bananas and lay them sideways (instead of flat) in a spiral on top of the cheesecake layer.
Spoon custard over the top of the bananas and smooth the top. It will be in a mound. Cover gently with plastic wrap to prevent a “skin” from forming on top. Refrigerate for 6 hours to set.
When ready to serve, top with whipped cream, sprinkle with additional Biscoff crumbs, and drizzle with caramel sauce.
