Banana Cream Pie

1. 1

   Preheat oven to 350 F. Grease a 9-inch tart pan.

2. 2

   To prepare crust, mix 1 1/2 cup graham cracker crumbs and melted butter in a small bowl, and mix until a moist yet crumbly mixture forms. Firmly press the mixture into the bottom and up the sides of the pan.

3. 3

   Bake for 10 minutes. Remove from oven and let crust cool completely on a wire rack.

4. 4

   To prepare filling, in the bowl of a standing mixer fitted with the whisk attachment, beat the cream until it holds firm peaks. Remove cream from bowl and keep cold in fridge.

5. 5

   In the same bowl, beat cream cheese until it's soft and creamy. Add sugar and vanilla and continue beating until combined.

6. 6

   Gently fold 1/3 of the whipped cream into the cream cheese mixture to lighten the mixture, then add the remaining whipped cream and continue folding until incorporated.

7. 7

   Cover the bottom of the crust with banana slices. Pour the cream mixture over top. Smooth the top with a spatula. Arrange banana slices around top edge of pie.

8. 8

   Refrigerate the pie until set, about 2 hours. Sprinkle the remaining graham cracker crumbs on top of the pie before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.