Description
A dreamy layered dessert with a buttery graham cracker crust, creamy banana filling, juicy blueberry topping, and fluffy whipped cream.
Ingredients
Scale
- 1 and ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- 3 ripe bananas
- 2 cups whole milk
- 3 large egg yolks
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 and ½ cups fresh blueberries
- 1 tablespoon lemon juice
- 2 tablespoons powdered sugar
- 1 cup whipped cream
Instructions
- Preheat oven to 350°F (175°C) if baking crust. Optional but adds flavor.
- Mix graham cracker crumbs, melted butter, and sugar until combined. Press into a 9-inch pie dish. Bake 8 minutes or chill 30 minutes.
- Whisk milk, cornstarch, granulated sugar, salt, and egg yolks in a saucepan. Cook over medium heat until thickened. Stir in vanilla.
- Fold sliced bananas into custard, pour over crust, and chill 1 hour.
- In a small saucepan, heat blueberries, lemon juice, and powdered sugar until berries burst. Cool slightly and spread over banana layer.
- Top with whipped cream. Chill at least 2 more hours or overnight before slicing.
Notes
- Use firm bananas to keep the texture creamy, not mushy.
- Chill between layers for clean slices.
- Fresh whipped cream makes a big difference in flavor and texture.
- You can make it a day ahead and it stores beautifully in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 24g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg