Slices of banana cream pie served with chocolate sauce and sliced bananas.

Banana Cream Pie with Greek Yogurt Cream

This recipe for Banana Cream Pie with Greek Yogurt Cream is a lighter version of a classic. Greek yogurt lightens up the thick pastry cream and adds to the pie’s silky texture.

Slices of banana cream pie served with chocolate sauce and sliced bananas.
Banana Cream Pie with Greek Yogurt Cream

This recipe for Banana Cream Pie with Greek Yogurt Cream is a lighter version of a classic. Greek yogurt lightens up the thick pastry cream and adds to the pie’s silky texture. The best part for me? The fresh cubes of banana, folded in just prior to assembly.

Disclosure: Though this is not a sponsored post, I did receive a package from the folks at Chobani to help me find ways to enjoy Greek yogurt in my kitchen. As always, all opinions are my own.

Banana Cream Pie with Greek Yogurt Cream | www.kitchenconfidante.com

In my hands, I held a time machine. The box was familiar from a time long ago, the warm yellow and red script bringing me back to an era of hair bangs and headbands, purple shirts (purple anything), and my [purple] unicorn bike.

My fingers slipped under the flap and opened the plastic, and I pulled out a wafer. That first crumble brought me back in time, to lazy summers reading under the lilac tree, when I would sneak into the cupboard for snacks to bring outside. Nilla wafers were delicious then, and it turns out, delicious still.

Vanilla wafer cookies in a food processor.

I haven’t bought a box in years, but I was on a mission. I craved the little cookies to eat on their own, and my husband was craving a Banana Cream Pie. It’s nothing I particularly craved, it’s not even a nostalgic dessert for me, but I am always happy to oblige, and besides, I wanted to see what all the fuss is about.

Perhaps it is the word cream that kept me from making it. Or all the whipped cream on top. In all it’s simplicity, Banana Cream Pie can be a very decadent dessert, especially when made just right.

How to Lighten Up Banana Cream Pie

I thought I would offer a comprise: would it still be possible to bite into a creamy slice of pie, lightened a tad with Greek yogurt? It turns out that the answer is, yes!

Banana cream filling in a bowl with chunks of banana being folded in with a spatula.
A Banana Cream Pie with Greek Yogurt being assembled in a tart pan.
Banana Cream Pie with Greek Yogurt and topped with whipped cream.

This pie is filled with a pastry cream lightened with yogurt that lends to the familiar texture we all love, and little cubes of freshly sliced banana folded in.

And the Nilla wafer crust, well, I added a little bit of oomph with some cinnamon graham crackers. It doesn’t sound like a profound change, but it makes all the difference in the world.

For one, having this lighter version means I’m sure to make a slice of nostalgia a little more often. I understand this love for Banana Cream Pie now. And it received a resounding thumbs up from my husband. Had I not told him about this skinnier version, he would not have known any different.

A slice of Banana Cream Pie on top of chocolate sauce and served with sliced bananas.

And this slice of Banana Cream Pie with Greek Yogurt Cream? Well, it’s for you!

Disclosure: I received a package from the folks at Chobani to help me find ways to enjoy Greek yogurt in my kitchen. While I did receive this package, I was not sponsored to write a post. As always, all opinions are my own.

More Great Banana Recipes

Chocolate Banana Muffins
Banana Pineapple Cake 
Buttermilk Banana Bread 
Zucchini Banana Brownies
Banana Caramel Mug Cake

Banana Cream Pie with Greek Yogurt Cream

This recipe for Banana Cream Pie with Greek Yogurt Cream is a lighter version of a classic. Greek yogurt lightens up the thick pastry cream and adds to the pie’s silky texture. The best part for me? The fresh cubes of banana, folded in just prior to assembly.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 4 hours 30 minutes
Servings 8 slices
Calories 556kcal

Ingredients

For the Nilla Wafer-Cinnamon Graham Crust:

  • 40 Nilla Wafers
  • 2 sheets cinnamon graham crackers
  • 6 tablespoons unsalted butter melted and cooled
  • 1/3 cup sugar

For the Greek Yogurt Banana Pastry Cream:

  • 1 cup skim milk
  • 1/2 vanilla bean
  • 1/2 cup plus 2 tbsp sugar
  • 1/4 cup cornstarch
  • 4 large egg yolks
  • 2 tbsp butter cubed
  • 1 cup Greek yogurt with vanilla I used Chobani
  • 1 small banana peeled and sliced into 1/4 inch cubes

For the Whipped Cream:

  • 1 cup heavy cream
  • 1/4 cup sugar
  • Splash of vanilla

Instructions

  • Preheat the oven to 350°F.

Make the Nilla Wafer-Cinnamon Graham Crust:

  • Prepare crust by using a food processor or blender to process the Nilla Wafers and graham crackers until fine. You should have about 2 1/4 cups. Add butter and sugar, and pulse. Pour into a 9" pie or tart pan, pressing down with fingers or measuring cup, creating an even layer up the sides of the pan. Chill in the refrigerator for about 20 minutes, or until firm.
  • Place a layer of parchment paper on the crust and place ceramic weights or beans on top. Bake for about 15 minutes, or until the crust is golden and firm. Cool completely on a wire rack.

Make the Greek Yogurt Banana Pastry Cream:

  • In a small saucepan, combine the milk and vanilla bean and bring to a light bubble of medium heat. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks, then slowly ladle in the warmed vanilla milk, whisking constantly. Pour the mixture back into the saucepan and cook over medium low heat, while whisking, until it just starts to thicken. This will happen very quickly. Remove immediately, then whisk in the cubes of butter, strain into another bowl, and fold in the Greek yogurt.
  • Cover with plastic wrap, applying it directly to the surface of the cream to prevent it from forming a skin. Place in the refrigerator to chill for at least 4 hours or overnight.
  • Right before assembling, fold in the cubes of fresh banana.

Make the Whipped Cream:

  • In a cold mixer bowl (I like to put my mixer bowl and whisk in the freezer beforehand), whisk the heavy cream, sugar and vanilla until soft peaks form. Store in a tightly sealed container in the refrigerator until ready to serve.

Assemble the Pie:

  • Pour the pastry cream into the crust and level with a spatula. Keep chilled in the refrigerator until ready to serve. Top with whipped cream before serving.

Notes

Recipes makes one 9″ pie or tart and the nutrition information is for 1/8th of the pie. 
Adapted from White Chocolate-Banana Cream Pie, Boulevard: The Cookbook (Oakes & Mazzola, 2005) and Banana Cream Pie, Bon Appetit (February, 2003) via Epicurious.

Nutrition

Calories: 556kcal | Carbohydrates: 65g | Protein: 7g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 208mg | Potassium: 168mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1008IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 1mg
Did you make this recipe?I’d love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante

Comments

Recipe Rating




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  1. Greek Pastries

    Hey, I just made these this morning (a bit late to the party, I know) and they were all you promised they would be. Everyone who’s tried them loved them.

    Reply
  2. Mary@SiftingFocus

    Liren, I’m not an overly huge fan of Banana Cream Pie but this one, well that’s a whole different story. Love this take on a classic.

    Reply
  3. Meg Sylvia

    Oh my goodness. Banana cream pie is easily my favorite dessert, and this one looks incredible. Must try!

    Reply
  4. Marcie

    I’m a banana cream fanatic, and I love that this is nice and healthy with Greek yogurt (one of my favorite things). Your pie looks just incredible!

    Reply
  5. Cristina

    My mom, sisters and I would LUV this banana cream pie, especially with the use of greek yogurt (we are banana-dessert aficianados, but especially banana cream pie)! What a great recipe and so beautifully presented, Liren. :)

    Reply
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