Banana Cream Pie is a nostalgic, dreamy dessert that never goes out of style. With its buttery graham cracker crust, layers of fresh banana slices, and rich, silky custard filling, it’s a comforting, classic treat that’s perfect for any occasion. What sets this pie apart is the balance of textures and flavors: the crispness of the crust, the softness of the bananas, the luscious pudding-like filling, and the light, fluffy whipped cream on top. Each bite melts in your mouth while offering just the right amount of sweetness and a hint of vanilla.
This pie is often seen as a summer favorite, but it really works year-round. It’s surprisingly easy to make from scratch, even though it looks and tastes like something you’d find at a bakery. With a bit of care and patience, you can create a show-stopping dessert that feels indulgent but approachable. Whether you’re making it for a birthday celebration, family gathering, or just a lazy weekend treat, this Banana Cream Pie is sure to disappear fast—especially if you add that extra touch of fresh banana and graham cracker crumb on top. Make it once, and it’ll quickly become part of your dessert rotation.
Why You’ll Love This Recipe
• Classic flavor with a rich homemade custard filling
• Sweet, ripe bananas layered into every bite
• Buttery graham cracker crust for crunch and contrast
• Topped with soft whipped cream for a light finish
Ingredients
Graham Cracker Crust
1 ½ cups graham cracker crumbs (reserve 1½ tablespoons for garnish)
6 tablespoons butter, melted
⅓ cup sugar
Filling
2 bananas, sliced
1¼ cups 2% milk
1 cup whipping cream
⅔ cup sugar
⅛ teaspoon salt
¼ cup cornstarch
4 large egg yolks, room temperature
1 teaspoon vanilla extract
2 tablespoons unsalted butter
Whipped Topping
1 cup whipping cream
1½ tablespoons powdered sugar
½ teaspoon vanilla extract
Banana slices, for garnish
Instructions
Step 1: Make the Graham Cracker Crust
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar.
Mix until the crumbs are evenly moistened and press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
Bake for 7 minutes, then remove from the oven and cool completely on a wire rack.
Once cooled, layer the bottom and sides of the crust with banana slices. Try to use ripe but firm bananas to prevent them from becoming mushy.
Step 2: Prepare the Custard Filling
In a medium saucepan over medium heat, whisk together the milk, whipping cream, sugar, salt, and cornstarch.
Continue whisking constantly until the mixture begins to bubble and thicken slightly. This usually takes about 5–7 minutes.
Once it begins bubbling, cook for an additional 2 minutes, still whisking constantly.
Step 3: Temper the Egg Yolks
In a separate medium bowl, whisk the egg yolks together.
Carefully ladle out ½ cup of the hot cream mixture and slowly whisk it into the egg yolks. This process is called tempering—it prevents the eggs from scrambling when added to the hot mixture.
Slowly pour the tempered egg yolk mixture back into the saucepan, whisking the entire time.
Continue cooking the mixture over medium heat until it thickens to a pudding-like consistency. You’ll know it’s ready when it bubbles again, holds a whisk trail, and slightly piles when poured.
Step 4: Finish the Custard and Cool
Remove the saucepan from heat and stir in the vanilla extract and unsalted butter.
Whisk until the butter melts completely and the mixture is smooth.
Let the custard cool for about 15 minutes, whisking every few minutes to prevent a skin from forming on the surface.
Step 5: Assemble and Chill
Pour the warm custard over the banana slices in the graham cracker crust. Use a spatula to smooth the surface evenly.
Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming.
Refrigerate the pie for at least 4 hours, or overnight, until the filling is fully set and chilled.
Step 6: Make the Whipped Topping
About 30 minutes before you’re ready to serve the pie, place your mixing bowl and beaters in the freezer for about 20 minutes.
Once chilled, pour the whipping cream into the bowl. Add powdered sugar and vanilla extract.
Beat on low speed until the cream begins to thicken, then increase to medium-high speed and continue beating until stiff peaks form.
Step 7: Garnish and Serve
Remove the pie from the refrigerator and discard the plastic wrap.
Spread or pipe the whipped cream over the top of the chilled pie.
Garnish with fresh banana slices and sprinkle the reserved graham cracker crumbs over the top.
Serve immediately or refrigerate for up to 24 hours before serving.
Tips for Success
• Use ripe but firm bananas: Overripe bananas will become too soft in the pie and might release excess moisture.
• Don’t skip tempering the eggs: This step ensures your custard is smooth and silky instead of scrambled.
• Refrigerate long enough: Give the pie at least 4 hours to chill so the filling sets properly.
• Chill your equipment for whipped cream: A cold bowl and beaters make it easier to whip cream to stiff peaks.
• Add whipped cream just before serving: If you’re prepping the pie ahead, add the topping right before serving for the best texture.
Storage Options
• Refrigerator: Store any leftover pie covered in the fridge for up to 3 days. The bananas may brown slightly, but the flavor will remain delicious.
• Freezing not recommended: Banana cream pie does not freeze well due to the fresh bananas and custard texture.
• Make-ahead tip: You can prepare the crust and custard filling a day in advance. Add the whipped cream topping and banana garnish just before serving for a fresh look and flavor.
Banana Cream Pie is the kind of dessert that brings smiles with every bite. Its creamy, cool texture and classic flavors make it the perfect ending to any meal, from casual family dinners to special celebrations. And once you’ve made it from scratch, you’ll see just how rewarding (and easy!) it is to skip the boxed pudding mixes and create your own version of this timeless favorite.
