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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MELANIE EDJOURIAN
Oh wow, I’ve not had this in ages but we love it. Need to give your version a go. Thanks for this x
Alita Pacio
This homemade banana cream pie is phenomenal. You’ll go bananas for it!!
Rose Ann Sales
This is such a really amazing recipe! I would love to try this! IT look so yummy and tasty!
Richelle Milar
wow! That looks absolutely delicious! This looks like a really amazing recipe! I love it!
Samantha
Love Banana Cream Pie! Going to have to have to try this soon!
Lavanda Michelle
My eldest daughter loves banana cream pie so much. She comes over at least 4 times a month just to come to make it for her and her dad who also loves it. Thanks for sharing, I bet it’s delicious!
Sarah Bailey
Now I don’t often use banana’s in pudding – but it is something I should really try! I do like sound of this.
Tara Pittman
My husband would enjoy this pie. I will have to make it for the holidays.
Amber Myers
I love this pie but I’ve never tried to make it before. I should! This looks so scrumptious.
Mandee
Oh my gosh, that looks so yummy! I didn’t realize it was that easy to make. I’ll definitely be trying this! Thanks!