Peg's Banana Cream Supreme Pie Recipe

Name: Peg's Banana Cream Supreme Pie
Prep time: 30 min
Cook time: 270 min
Total time: 300 min
Yield: Serves 1 or more
Ingredients: Graham Cracker Crumbs; Walnuts; 1/4 cup granulated sugar; 2 tablespoons butter; 8 ounces cream cheese; 1/4 cup powdered sugar; Non Dairy Whipped Topping; 3-4 medium bananas, thinly sliced; 1/2 teaspoon salt (for crust) + 1/4 teaspoon salt (for filling); Cornstarch; Heavy Cream; 2 large egg yolks; 2 cups milk; Vanilla Extract; Sweetened Whipped Cream; Caramel Topping; Nut Crunch Topping

This isn't just any banana cream pie – it's Peg's Banana Cream Supreme, a champion recipe! Winner of Best of Show and First Place at the American Pie Council/Crisco National Pie Championship in Orlando, FL. Get ready to experience creamy banana perfection with a flaky crust. Even better the next day!

Prep Time 30 mins

Cook Time 270 mins

Calories 648.5 kcal

Protein 14g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Peg's Banana Cream Supreme Pie

Graham Cracker Crumbs
Walnuts
1/4 cup granulated sugar
2 tablespoons butter
8 ounces cream cheese
1/4 cup powdered sugar
Non Dairy Whipped Topping
3-4 medium bananas, thinly sliced
1/2 teaspoon salt (for crust) + 1/4 teaspoon salt (for filling)
Cornstarch
Heavy Cream
2 large egg yolks
2 cups milk
Vanilla Extract
Sweetened Whipped Cream
Caramel Topping
Nut Crunch Topping

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How to Make Peg's Banana Cream Supreme Pie

**Make the Crust:** In a large bowl, combine 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, 1/2 cup (1 stick) cold unsalted butter, cut into cubes, and 1/4 cup ice water. Mix until just combined. Press into a 9 or 9 1/2-inch pie plate.
**Bake the Crust:** Bake in a preheated 375°F (190°C) oven for 10-12 minutes, or until lightly golden brown. Let cool completely.
**Prepare the Cream Cheese Layer:** In a medium bowl, beat 8 ounces cream cheese and 1/4 cup powdered sugar until smooth and creamy. Gently fold in 1 cup non-dairy whipped topping. Chill while preparing the filling.
**Make the Banana Cream Filling:** In a medium saucepan, whisk together 1/4 cup granulated sugar, 1/4 teaspoon salt, and 2 tablespoons cornstarch.
In a separate bowl, whisk together 2 large egg yolks and 1/2 cup heavy cream.
Gradually whisk the milk (2 cups) into the sugar mixture, then slowly add the egg yolk mixture.
Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil. This should take about 5-7 minutes.
Remove from heat and stir in 2 tablespoons butter and 1 teaspoon vanilla extract. Set aside to cool slightly.
**Assemble the Pie:** Spread the chilled cream cheese mixture evenly in the cooled crust. If using a smaller pie pan, aim for a 1/2-inch layer.
Arrange sliced bananas (about 3-4 medium, thinly sliced) over the cream cheese layer, covering as much of the surface as possible.
Pour half of the cooled banana cream over the bananas, then add another layer of banana slices, followed by the remaining cream.
To prevent a skin from forming, cover the pie with plastic wrap, pressing it directly onto the surface of the cream.
**Chill:** Refrigerate for at least 4 hours, or preferably overnight.
**Top & Serve:** Before serving, top with your favorite whipped topping, drizzle with caramel sauce, and sprinkle with chopped nuts.