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Slow Cooker Banana Cream Pie

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A deliciously easy Banana Cream Pie made in a slow cooker, featuring layers of banana custard, fresh bananas, and whipped cream.

  • Author: recipesinc
  • Prep Time: 15
  • Cook Time: 180
  • Total Time: 195
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 pre-made pie crust (graham cracker or traditional)
  • 2 cups whole milk
  • 3 large bananas (sliced, reserve some for topping)
  • 3/4 cup granulated sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 1 tablespoon powdered sugar

Instructions

  1. Pre-bake your pie crust according to package instructions and set aside to cool.
  2. In a bowl, whisk together the sugar, cornstarch, and salt. In a saucepan, heat the milk over medium heat until steaming but not boiling. Gradually whisk the milk into the sugar mixture until smooth.
  3. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly until it thickens (about 5-7 minutes). Remove from heat and stir in butter and vanilla.
  4. In the cooled pie crust, layer sliced bananas in the bottom, followed by the banana custard.
  5. Cover the pie with aluminum foil and place it in the crockpot. Cook on low for 2-3 hours until set.
  6. In a mixing bowl, beat the heavy cream and powdered sugar until soft peaks form.
  7. Once cooked, let the pie cool completely. Spread whipped cream on top and garnish with additional banana slices. Refrigerate for at least 2 hours before serving.

Notes

Keep leftovers in an airtight container in the fridge for up to three days. Can freeze for up to a month.

Nutrition

Find it online: https://daytasty.com/banana-cream-pie/