Blueberry-Banana Cream Pie

Mouthwatering blueberries add jammy flavor to this summer-ready twist on banana cream pie.

Ingredients

Graham cracker crust

1 1/2 cups graham cracker crumbs

1/3 cup granulated sugar

1/4 teaspoon kosher salt

6 tablespoons unsalted butter, melted

Banana custard

2 1/2 cups whole milk

1/2 cup mashed banana (about 1 large banana)

1 tablespoon vanilla extract

4 large egg yolks 

1/2 cup granulated sugar

6 tablespoons cornstarch

1/4 teaspoon kosher salt

1/4 cup unsalted butter, cut into pieces

2 medium (5-ounce) bananas, thinly sliced crosswise

Blueberry topping

1 cup fresh blueberries (about 5 ounces)

1/3 cup blueberry preserves

2 teaspoons fresh lemon juice

Whipped cream

4 ounces cream cheese, softened

2 tablespoons powdered sugar

1 teaspoon vanilla extract

1 1/2 cups heavy cream

Directions

Make the graham cracker crust

Preheat oven to 375°F. Stir together graham cracker crumbs, granulated sugar, and salt in a medium bowl until combined. Add melted butter, and stir until mixture resembles damp sand. Press mixture into a 9-inch pie plate, using your fingers to form an even crust along sides and bottom of pan. Bake in preheated oven until fragrant and lightly browned at edges, 10 to 12 minutes. Transfer to a wire rack, and let cool completely, about 30 minutes.

Make the banana custard

Stir together milk, mashed banana, and vanilla in a medium saucepan. Cook over medium, stirring occasionally, until mixture is steaming, about 5 minutes. Meanwhile, whisk together egg yolks, granulated sugar, cornstarch, and salt in a large bowl until very pale and fluffy, 2 to 3 minutes. Whisk 1/4 cup heated milk mixture into egg yolk mixture until combined. Slowly add remaining milk mixture, whisking constantly. Pour mixture into saucepan. Cook over medium, whisking constantly, until mixture thickens and begins to bubble, 4 to 6 minutes. Remove from heat, and whisk in butter. Pour custard through a fine wire-mesh strainer into a clean bowl; discard any lumps.

Arrange sliced bananas in a single layer in bottom of cooled crust. Spread strained banana custard evenly over sliced bananas. Cover, pressing plastic wrap directly onto surface of custard; refrigerate until custard is set, at least 4 hours or up to 1 day.

Make the blueberry topping

Stir together blueberries, blueberry preserves, and lemon juice in a medium bowl until well combined. Microwave on high until blueberries release some liquid, 1 minute to 1 minute and 30 seconds. Let topping cool to room temperature, about 20 minutes.

Make the whipped cream

Beat cream cheese, powdered sugar, and vanilla with an electric mixer on medium speed until smooth, about 30 seconds. With mixer running on medium speed, gradually add cream. Increase speed to medium-high, and beat until stiff peaks form, about 2 minutes. Set aside.

Remove chilled pie from refrigerator. Top with whipped cream, and smooth into an even layer. Spoon cooled blueberry topping over whipped cream, and refrigerate until set, about 30 minutes.