Print

Classic Homemade Banana Cream Pie with Graham Cracker Crust

A close-up slice of banana cream pie showing the graham cracker crust, creamy filling, banana slices, and tall swirl of whipped cream.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow this recipe to make a truly decadent banana cream pie featuring a simple graham cracker crust, layers of fresh bananas, and a rich, smooth homemade banana custard filling, all topped with fresh whipped cream.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 4 large egg yolks
  • 1/2 cup granulated sugar (for custard)
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 3 large ripe bananas, sliced
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar (for topping)
  • 1/2 teaspoon vanilla extract (for topping)

Instructions

  1. Prepare the crust: Combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter in a bowl. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake at 350°F (175°C) for 10 minutes. Let the crust cool completely.
  2. Make the custard base: In a medium saucepan, whisk together the egg yolks, 1/2 cup granulated sugar, cornstarch, and salt until smooth.
  3. Gradually whisk in the whole milk until fully combined.
  4. Cook the custard: Heat the mixture over medium heat, stirring constantly with a whisk. Bring the mixture to a boil and continue to boil for 1 minute, stirring vigorously to prevent lumps. The custard will thicken significantly.
  5. Remove the custard from the heat. Whisk in 2 tablespoons of butter and 1 teaspoon of vanilla extract until smooth.
  6. Cool the custard: Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 1 hour, or until cold.
  7. Assemble the pie: Arrange half of the sliced bananas in a single layer over the bottom of the cooled graham cracker crust. Pour half of the chilled custard over the bananas. Repeat with the remaining bananas and custard.
  8. Chill the pie: Cover the pie loosely and refrigerate for at least 4 hours, or until the filling is firm.
  9. Make the topping: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and 1/2 teaspoon of vanilla extract until stiff peaks form.
  10. Top and serve: Spread or pipe the whipped cream over the chilled pie. Garnish with extra banana slices if desired. Slice and serve immediately for the best texture.

Notes

  • For a truly creamy texture, ensure you whisk the custard constantly while it cooks, especially after it begins to thicken.
  • Use firm, ripe bananas; overly soft bananas can break down too much in the filling.
  • If you prefer a Nilla wafer pie crust, substitute 1 1/2 cups of finely crushed vanilla wafers for the graham crackers.

Nutrition

Find it online: https://cookingzenith.com/banana-cream-pie-recipe-classic-custard/