This Banana Cream Pie has a three ingredient graham cracker crust followed by an easy homemade vanilla pudding topped with fresh whipped cream. The end result is pure heaven and a banana lovers dream come true!!
My husband and daughter are huge banana fans. I mean off the charts crazy! This dessert, Banana Fritters, Banana Bread, and Easy Banana Cake are just a few of our favorite recipes.
How to make Banana Cream Pie
Start by combining the graham cracker crumbs, melted butter and sugar. Press into a 9 inch pie plate and bake for about 7 minutes. Then in a medium saucepan whisk together the milk, cream, sugar, salt, and cornstarch over medium heat. Whisk until the sugar is dissolved and the mixture is simmering and slightly thickened. Remove 1 cup of the hot mixture and in a slow stream whisk it into the egg yolk mixture. Now in a very slow stream whisk the egg mixture into the saucepan cooking until bubbling and thickened 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 with plastic wrap. Then refrigerate for at least 4 hours.
Using a mixer on medium whip cream, powdered sugar and vanilla until stiff peaks form. Now spread or pipe on to the pie. Finally top with banana slices and graham cracker crumbs. For best results serve promptly.
Recipe notes and helpful tips
- Are you always in a hurry? Pick up a pre baked graham cracker crust.
- 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, graham cracker crumbs and serve.
- To keep the vanilla pudding smooth and creamy whisk almost continuously.
- Even though the bananas in your pie may turn slightly brown the pie will still be incredibly delicious.
- 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 up until serving and all leftovers covered in the fridge for up to 3 days.
How to freeze Banana Cream Pie
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 on a level surface in the freezer and flash freeze. Once frozen wrap with several layers of plastic wrap and freeze 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.
Other delicious pies you will love!!
- Key Lime Pie
- Sweet Potato Pie
- Peanut Butter Pie
- Easy Southern Pecan Pie
- Coconut Cream Pie
- Creamy Butterscotch Pie
Banana Cream Pie
A scrumptious and easy fresh Banana Cream Pie with graham cracker crust and a fresh whipped topping. This is a banana lovers dream come true.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes plus chilling time
- Yield: 8 servings 1x
- Category: dessert
- Method: stovetop/bake
- Cuisine: American
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs (reserve 1 1/2 tablespoons)
- 6 tablespoons butter melted
- 1/3 cup sugar
Filling
- 2 bananas sliced
- 1 1/4 cups 2% milk
- 1 cup heavy whipping cream
- 2/3 cup sugar
- 1/8 teaspoon salt
- 1/4 cup cornstarch
- 4 egg yolks (room temperature)
- 1 teaspoon vanilla
- 2 tablespoons butter
Whipped Topping
- 1 cup heavy whipping cream
- 1 1/2 tablespoons powdered sugar
- 1/2 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 plate and bake in the oven for 7 minutes. Once cooled layer 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 is dissolved and the mixture is bubbling. Cook for 2 minutes stirring constantly.
- In a medium bowl whisk the egg yolks together. Remove 1/2 cup of the hot mixture and in a slow stream whisk it into the egg yolk mixture. 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 being added to the piecrust.
- 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 freezer for 20 minutes. Add whipping cream, powdered sugar, and vanilla to the bowl. Beat on low until 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
- Are you always in a hurry? Pick up a pre baked graham cracker crust.
- 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, graham cracker crumbs and serve.
- To keep the vanilla pudding smooth and creamy whisk almost continuously.
- Even though the bananas in your pie may turn slightly brown the pie will still be incredibly delicious.
- 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 up until serving and all leftovers covered in the fridge for up to 3 days.
Keywords: cream pie, banana dessert, banana creme, banana cream pie from scratch
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