Banana Cream Pie Parfaits Posted on 09 Aug 12:30 , 0 comments

This summer, I've been entertaining a lot. So on my quest to find new dessert recipes, I stumbled upon this Banana Cream Pie Parfait from What's Gaby Cooking. A childhood favorite of mine, banana cream pie has always been the perfect end to a delicious meal. Perfect for parties, last minute gatherings, and summer soirées, I had to try this banana recipe. Both tasty and easy to make, this recipe can also be made ahead of time leaving you more time at the party and less time in the kitchen. Try these delectable summer treats both you and your guests will love now!

banana pie


For the Crust:

- 2 Cups vanilla wafers, crushed

- 1/8 Cup white sugar

- 6 Tablespoons butter, melted

For the Vanilla Pudding:

- 2 Cups almond milk

- 3/4 Cup heavy cream

- 1/2 Cup sugar

- 3 Tablespoons cornstarch

- 2 Tablespoons all-purpose flour

- 1/4 Teaspoon kosher salt

- 5 Large egg yolks

- 1/4 Cup unsalted butter, cut into 1/2" cubes

- 1 Vanilla bean, seeds removed

For the Whipping Topping:

- 1 Cup heavy cream

- 1/4 Cup powdered sugar

- 2 Ripe bananas



For the Crust:
1. Place the vanilla wafers and sugar in the bowl of a food processor. Pulse to break the wafers up and then process for 1-2 minutes until the crackers are the same consistency as the sugar. Add the melted butter and pulse to combine so the crackers look just damp. Remove the mixture from the food processor and transfer to a baking sheet. Heat the oven to 375° F.
2.Bake the crumbles for about 10 minutes. Remove from the oven and let cool.
For the Vanilla Pudding:
3. Bring vanilla almond milk and cream to a simmer in a medium saucepan. Meanwhile, whisk sugar, cornstarch, flour, and salt in a large mixing bowl. Add the egg yolk to the sugar mixture and whisk until smooth but very thick. While whisking constantly, gradually add the warm almond milk mixture to yolk mixture. Once the 2 mixtures are fully combined, return everything back to the saucepan and cook over medium-low heat, whisking constantly, until thick, about 2–3 minutes. Add the butter and vanilla and stir until the butter has melted.
4. Transfer everything to a medium bowl; press plastic wrap directly onto surface of pastry cream. Chill until set.
For the Whipped Cream:
5. Using an electric mixer or whisk, beat heavy cream and powdered sugar until medium-stiff peaks form. Cover and chill. ** If you’re in a pinch for time, grab a tub of Cool Whip. It makes for the most gorgeous dollop EVER! **
To Assemble:
6. Arrange 8 small glasses on a clean surface. Layer in the pudding, whipped cream, sliced bananas and crumbled wafer mixture. Serve with a dollop extra whipped cream.