Maple Banana Cream Pie with Maple Caramel Sauce

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Spring is near, and the maple tapping season is upon us! To savor the last days of winter, I decided to make a deliciously creamy Maple Banana Cream Pie with Maple Caramel Sauce. In this recipe, you will learn to make a classic banana cream pie with the added twist of homemade maple caramel sauce.

What is Banana Cream Pie?

If you have not yet tried banana cream pie, then let me simply tell you: you must! This pie’s first written recipes show up in America around the end of the 19th century. Banana cream pie is a modified version of a traditional custard pie, where the custard is chilled and spread over a layer of sliced bananas. This pie is usually made with a short pastry pie crust, but I thought that the maple flavor would pair better with a graham cracker crust. Yummy!

Why You’ll Love This Recipe:

• Cozy Flavor Combination. If you love the taste of maple syrup, caramel, and banana bread… then you will love this pie! This pie is like a warm and cozy dream, and it the creamy pudding texture just makes the dessert that much more delicious.

• Silky Custard. Banana cream pie has a vanilla custard base. In my recipe, it is made entirely from scratch with simple ingredients like eggs, sugar, milk, and cream!

• Perfect for Any Occasion. Banana Cream pie is not traditionally set to any specific season or holiday, so it makes a wonderful dessert to enjoy during those “in between” moments of the seasons. I love baking with bananas in the late winter and early spring months!

Gathering Ingredients:

• Graham Cracker Crumbs. You can use homemade graham crackers or store-bought graham crackers to make your crumbs.

• Cinnamon.

• Salt.

• Butter. I like using salted butter for my baking recipes, but you can use unsalted butter in its place.

• Eggs. You will need 4 large eggs to make the custard filling. Bring your eggs to room temperature before making the custard.

• Maple Syrup.

• Brown Sugar.

• Cornstarch.

• Milk.

• Heavy Cream.

• Vanilla Extract & Maple Extract.

• Bananas. Use fresh, just ripe bananas for this pie. Over-ripened bananas will not be firm enough.

How to Make Maple Banana Cream Pie:

Step One: Preheat the oven to 375° F (191° C) and set aside a 9-inch (23-cm) diameter pie plate. In a medium bowl, combine the graham cracker crumbs, cinnamon, and salt until well combined. Pour the melted butter over the graham crackers and stir until well combined. Press the mixture into the prepared pie pan, pressing tightly to the bottom and up the sides. Bake the crust for 10 minutes and let cool completely.

Step Two: To make the custard, in a medium bowl, whisk together the eggs, maple syrup, and brown sugar until the egg yolks have lightened in color and the mixture is thick and syrupy. Whisk in the cornstarch and salt and set this aside for now. Set aside a medium bowl with a fine mesh sieve.

Step Three: In a medium saucepan, warm the milk and heavy cream until it just begins to simmer around the edges of the pan. Do not bring to a boil. Leave the milk at a gentle simmer and pour about 1/3 cup (80 ml) of the milk into the egg yolk mixture, stirring continuously to prevent the eggs from cooking too quickly. Once the eggs are tempered, pour the egg yolk mixture slowly into the saucepan, whisking continuously. Continue to whisk, cooking over low heat for about 3 to 5 minutes or until the custard reaches an internal temperature of 170° to 175° F (77° C). Remove the pan from heat and whisk in the vanilla and butter until fully combined and smooth.

Step Four: Strain the custard into the medium bowl through a fine mesh sieve to remove any solid egg bits. Cover the custard with plastic wrap, touching the surface, and allow it to cool for about 15 to 20 minutes on the counter. Then, place the custard into the refrigerator to chill fully for about 2 to 3 hours.

Step Five: Next, fill the pie crust with the sliced bananas in a couple of layers. Once the custard has chilled, spread it evenly over the bananas in the pie dish. Place a piece of plastic wrap directly on top of the custard to prevent a skin layer from forming and set this back into the refrigerator while you make the whipped cream.

Step Six: Next, make the whipped cream. In a large bowl with a handheld electric mixer or in a standing electric mixer with a whisk attachment, beat the heavy cream, sugar, and vanilla together until stiff peaks form, about 3 to 4 minutes.

Step Seven: Pipe or spread the whipped cream over the custard layer. Decorate the pie with more slices of banana, toffee bits, and toasted pecans if desired. Set the pie into the refrigerator to chill for another 1 to 2 hours or until set.

Step Eight: Finally, make the Maple Caramel Sauce. To a heavy bottomed, medium saucepan, combine the maple syrup, butter, heavy cream, and salt. Whisk to combine, then place the pan over medium heat.

Step Nine: Bring the mixture to boil, stirring occasionally. Once boiling, place a candy thermometer in the pan and do not stir. If you begin to notice sugar crystals forming along the edge of the pan, brush them down into the caramel with a wetted pastry brush. Continue to boil the caramel until it reaches 225° F (107° C).

Step Ten: Remove the pan from heat and gently stir in the maple extract until the caramel is no longer separated. Allow the caramel to cool for about 20 to 30 minutes. It should still be pourable and easy to manipulate, but not overly hot and liquefied. Pour the warm caramel into a small bowl or glass mason jar.

Step Eleven: Slice the pie and serve each piece with a drizzle of maple caramel sauce, or drizzle the sauce over the top of the entire chilled pie. This pie can be kept in the refrigerator for about 2 to 3 days

Tips for Making Banana Cream Pie:

• Use Ripe Bananas: The sweeter the bananas, the more flavorful the pie. Make sure that the bananas are not over-ripened and mushy, or else they will not be firm enough when slicing the pie.

• Chill for the Best Texture: Let the pie set in the fridge for at least four hours before serving. This ensures a perfect slice!

• Toast the Crust: Whether using a pastry or graham cracker crust, a slight toasting enhances flavor and prevent the crust from becoming soggy.

• Drizzle Just Before Serving: Add the maple caramel sauce right before serving for the best presentation.

Serving Suggestions:

This pie pairs beautifully with a sprinkling of crushed roasted and salted pecans and toffee bits for a bit of crunch. Serve with a warm cup of coffee or spiced chai for a cozy dessert experience. If you’re feeling extra indulgent, a scoop of vanilla or butter pecan ice cream makes the perfect accompaniment.

You might enjoy these recipes to pair with your yummy banana cream pie!

• Cinnamon Honey Graham Crackers

Final Thoughts:

Maple Banana Cream Pie with Maple Caramel Sauce is the kind of dessert that feels like a warm hug on a plate. It’s rich, creamy, and packed with layers of flavor that will keep you coming back for more. Whether you’re making it for a special occasion or just because, this pie is guaranteed to impress. It’s the perfect way to celebrate maple tapping season!

xoxo Kayla

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Yield: 8-9

Author: Kayla Lobermeier

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Banana Cream Pie with Maple Caramel Sauce

Silky smooth vanilla custard with slices of fresh banana, whipped cream, toasted pecans, and a layer of gooey maple caramel sauce make the perfect later winter dessert!

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Ingredients

Graham Cracker Crust:

• 1 1/2 cups (190 g) graham cracker crumbs, about 12 to 13 whole crackers
• 1/2 tsp ground cinnamon
• 1/2 tsp kosher salt
• 6 tbsp (85 g) melted salted butter

Maple Caramel Sauce:

• 1 cup (240 ml) maple syrup
• 1/4 cup (57 g) salted butter
• 1/3 cup (80 ml) heavy cream
• 1/4 tsp kosher salt
• 1 tsp vanilla extract

Vanilla Custard:

• 4 large egg yolks
• 1/4 cup (30 g) cornstarch
• 1/2 cup (100 g) granulated sugar
• 2 cups (480 ml) whole milk
• 1/2 cup (120 ml) heavy cream
• Pinch of kosher salt
• 2 tsp (10 ml) vanilla extract
• 2 tbsp (28 g) salted butter, softened

Whipped Cream & Toppings:

• 1 cup (240 ml) cold heavy cream
• 2 tbsp (28 g) granulated sugar
• 1/2 tsp vanilla extract
• Banana slices, for decorating the pie
• Toffee bits, for decorating the pie
• Optional: Toasted pecans, for topping

Instructions

To make the Graham Cracker Crust:

1. Preheat the oven to 375° F (191° C) and set aside a 9-inch (23-cm) diameter pie plate.
2. In a medium bowl, combine the graham cracker crumbs, cinnamon, and salt until well combined. Pour the melted butter over the graham crackers and stir until well combined. Press the mixture into the prepared pie pan, pressing tightly to the bottom and up the sides. Bake the crust for 10 minutes and let cool completely.

To make the Maple Caramel Sauce:

1. To a heavy bottomed, medium saucepan, combine the maple syrup, butter, heavy cream, and salt. Whisk to combine, then place the pan over medium heat.
2. Bring the mixture to boil, stirring occasionally. Once boiling, place a candy thermometer in the pan and do not stir. If you begin to notice sugar crystals forming along the edge of the pan, brush them down into the caramel with a wetted pastry brush.
3. Continue to boil the caramel until it reaches 225° F (107° C).
4. Remove the pan from heat and gently stir in the vanilla until the caramel is no longer separated. Allow the caramel to cool for about 20 to 30 minutes. It should still be pourable and easy to manipulate, but not overly hot and liquefied. Spread the softened caramel sauce into the cooled pie crust and set aside for now.

To make the Vanilla Custard:

1. To make the custard, in a medium bowl, whisk together the egg yolks, cornstarch, and sugar until the egg yolks have lightened in color and the mixture is thick and syrupy. Set this aside for now.
2. In a medium saucepan, warm the milk, heavy cream, and salt until it just begins to simmer around the edges of the pan. Do not bring to a boil. Leave the milk at a gentle simmer and pour about 1/2 cup (120 ml) of the milk into the egg yolk mixture, stirring continuously to prevent the eggs from cooking too quickly. Once the eggs are tempered, pour the egg yolk mixture slowly into the saucepan, whisking continuously. Continue to whisk, cooking over low heat for about 1 to 2 minutes or until the custard reaches an internal temperature of 170° to 175° F (77° C). Remove the pan from heat and whisk in the vanilla and butter until fully combined. Strain the custard in a medium bowl through a fine mesh sieve to remove any solid egg bits, cover with plastic wrap, and allow to cool for about 15 to 20 minutes.
3. Spread the warm custard evenly over the bananas in the pie dish. Place a piece of plastic wrap directly on top of the custard to prevent a skin layer from forming and refrigerate the pie for at least 4 hours and up to 24 hours, or until the filling has set.

To make the Whipped Cream & Assemble the Pie:

1. When the pie has set, make the whipped cream. In a large bowl with a handheld electric mixer or in a standing electric mixer with a whisk attachment, beat the heavy cream, sugar, and vanilla together until stiff peaks form, about 3 to 4 minutes.
2. Pipe or spread the whipped cream over the custard layer. Decorate the pie with more slices of banana, toffee bits, and toasted pecans if desired. Serve the pie chilled.

Nutrition Facts

Calories

467

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