This Banana Cream Pie Recipe has a three-ingredient graham cracker crust followed by an easy made-from-scratch vanilla pudding loaded with fresh bananas and topped with homemade whipped cream. The result is pure heaven, and a banana lover’s dream come true with natural banana flavor and no pudding mix.
Indulge in the ultimate comfort dessert with this easy banana cream pie recipe. This pie will satisfy your sweet cravings with a graham cracker crust, creamy filling, and fresh bananas.
My husband and daughter are huge banana fans, and this is one of our favorite cream pies. I mean, it’s off-the-charts crazy good! If you like this recipe, try homemade banana pudding, chocolate chip banana bread, banana cake, and banana nut bread.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Graham crackers: Crush your graham crackers with a rolling pin or a mini food processor, or use graham cracker crumbs. Or pick up a prebaked graham cracker crust.
- Butter: preferably unsalted, but salted will work in a pinch; remove any added salt.
- Milk: preferably whole or 2%
- Vanilla extract: the pure stuff, please
- Powdered sugar: also known as confectioners’ sugar
How to make Banana Cream Pie
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Start by combining the graham cracker crumbs, melted butter, and sugar. Press them into a 9-inch pie pan and bake for about 7 minutes. Let it cool on a wire rack.
Then, in a medium saucepan, whisk the milk, cream, sugar, salt, and cornstarch over medium heat. Whisk until the sugar dissolves and the mixture simmers and slightly thickens.
Remove 1 cup of the hot mixture and slowly whisk it into the egg yolk mixture. Whisk the egg mixture into the saucepan in a very slow stream, cooking until bubbly and thick, whisking constantly. Remove from the heat and whisk in the vanilla and butter.
Cool for 15 minutes, whisking several times so a skin does not form. While the pudding is cooling, place sliced bananas in the bottom and up the sides of the graham cracker crust. Pour the cooled pudding into the crust and cover it with plastic wrap. Then refrigerate for at least 4 hours.
Using a hand mixer or stand mixer on medium, whip the cream, powdered sugar, and vanilla until stiff peaks form. Spread or pipe the cream onto the pie. Finally, top with banana slices and graham cracker crumbs. For best results, serve promptly.
Preparation Tips
- This pie is also delicious with traditional pie dough. Cookie crusts made from vanilla or chocolate wafers, vanilla or chocolate Oreos, shortbread, or pecan sandies cookies also taste delicious.
- To keep the banana slices at their optimum, bake the crust the night before, then make the pudding in the morning. Add the banana slices and pudding to the crust. Now refrigerate until close to serving or at least 4 hours. Then top with the whipped cream, more banana slices, and graham cracker crumbs, and serve.
- To keep the vanilla pudding texture smooth and creamy, whisk almost continuously.
- Even though the bananas in your pie may turn slightly brown, the pie will still be incredibly delicious.
How To Freeze It
The whipped topping is best added to the dessert right before serving. Follow the directions up to the point of pouring the custard into the pie crust. Then, place it on a level surface in the freezer and flash freeze. Once frozen, wrap it with several layers of plastic wrap and freeze it for up to 3 months. Thaw for several hours in the refrigerator, prepare, and top with the whipped cream and fresh banana slices. For best results, serve promptly.
Storage
The whipped cream topping should be made and added right before serving or up to 24 hours in advance if making stabilized whipped cream.
Store the dessert in the refrigerator until serving, and all leftovers covered in the fridge for up to 3 days.
More Delicious Pies
Banana Cream Pie Recipe
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs reserve 1 1/2 tablespoons
- 6 tablespoons butter melted
- ⅓ cup sugar
Filling
- 2 bananas sliced
- 1 ¼ 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
- 1 ½ tablespoons powdered sugar
- ½ teaspoon vanilla extract
- bananas for garnish
Instructions
- Preheat oven to 350 degrees.
- Mix the graham crackers, melted butter, and sugar. Press into a 9-inch pie dish and bake in the oven for 7 minutes. Cool on a wire rack. Once cooled, layer the bottom and sides with banana slices.
- In a medium saucepan over medium heat, whisk together milk, cream, sugar, salt, and cornstarch. Whisk until the sugar dissolves and the mixture bubbles. Cook for 2 minutes, stirring constantly.
- In a medium bowl, whisk the egg yolks together. Remove 1/2 cup of the hot mixture and whisk it into the egg yolk mixture slowly. In a very slow stream, whisk the egg mixture into the saucepan, cooking until bubbling. Cook for 2 minutes, whisking constantly. It should be fairly thick and leave a whisk trail as you drag the whisk through it. It would also pile slightly when poured, as in the picture of the pudding added to the pie crust.
- Remove from the heat and whisk in the vanilla and butter. Cool for 15 minutes whisking several times so a skin does not form. Pour the pudding into the crust over the bananas. Cover with plastic wrap and refrigerate for at least 4 hours.
- Chill bowl and beaters in the freezer for 20 minutes. Add whipping cream, powdered sugar, and vanilla to the bowl. Beat on low until the mixture starts to increase in volume. Turn to medium-high and beat until stiff peaks form. Spread or pipe over chilled pie. Garnish with banana slices and reserved graham cracker crumbs.
Notes
- This pie is also delicious with traditional pie dough. Cookie crusts made from vanilla or chocolate wafers, vanilla or chocolate Oreos, shortbread, or pecan sandies cookies also taste delicious.
- To keep the banana slices at their optimum, bake the crust the night before, then make the pudding in the morning. Add the banana slices and pudding to the crust. Now refrigerate until close to serving or at least 4 hours. Then top with the whipped cream, more banana slices, and graham cracker crumbs, and serve.
- To keep the vanilla pudding texture smooth and creamy, whisk almost continuously.
- Even though the bananas in your pie may turn slightly brown, the pie will still be incredibly delicious.
- Add the chipped cream topping right before serving or up to 24 hours in advance if using stabilized whipped cream.
Nutrition
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Shashi
Such a delightfully delicious pie! So easy to make and so darn delicious – we will definitely be making this again!
Jacqueline Meldrum
Oh my goodness that looks amazing! Come to mama!!!
Anaiah
This banana cream pie was delightful and such a breeze to make. The whole family is hooked on it! It’s definitely going to be one of our favorite desserts to enjoy year round.
Cathleen
This is the only kind of pie that I haven’t tried! I have no idea why either! Your recipe makes it look so doable! Bookmarked to make later, thanks so much for the recipe 🙂
Alex
This sounds DELICIOUS, and perfect for summer since it’s served chilled! The graham cracker crust looks like the perfect pairing for the flavors here too. By the way – love your logo!
gaurav
wow, a very simple an quick recipe, just when you want something in a jiffy
Maike
What a tasty summer dessert! And it turned out perfectly. This is going to be my family’s go-to banana pie recipe.
Annissa
Love all the tips and how informative this recipe is! Looks absolutely delish!
Suzy
This is one of those classic recipes that everyone should make! Turned out perfectly!
Caroline
This looks delicious, love the homemade custard in the filling.
Denay DeGuzman
Crazy in love with this dessert! Ideal for potlucks and backyard parties all season long.
Geri
My first time making banana cream pie. Found this recipe easy to follow. The pie was fluffy and delicious. My family also loved it! Will make again.
Beth Pierce
Thanks so much Geri! I am happy to hear that you and the family liked it!
Marilyn
Hi…can I use whole milk to replace 2% milk?
Beth Pierce
Yes you can.
wilhelmina
This pie turned out so fluffy and delicious! I am adding this one to my recipe file!
Ginny
My husband especially thanks you for this recipe. I hadn’t made a banana cream pie in so long I forget about them. These layers were so easy to put together and it all turned out delicious.
Jen
I did take your shortcut advice and used a store bought crust but it was still amazing! Definitely going to try and make my own crust for next time.