Go Back
–+ servings
Homemade banana cream pie slice with fresh banana slices, creamy custard, whipped topping, and a graham cracker crust, served on a white plate with a cozy, rustic look.

Banana Cream Pie

4 from 1 vote
This classic banana cream pie features a silky homemade custard layered with fresh bananas in a buttery graham cracker crust, topped with fluffy whipped cream. It's the ultimate comfort dessert.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
4 hours
Total Time 4 hours 35 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1½ cups Graham cracker crumbs - Or crushed Nilla wafers
  • ⅓ cup Granulated sugar
  • 6 tablespoon Butter - Melted
For the Filling
  • 3–4 Ripe bananas - Not overripe
  • 2 cups Whole milk
  • ½ cup Heavy cream
  • ⅔ cup Granulated sugar - Divided
  • ¼ cup Cornstarch
  • ¼ teaspoon Salt
  • 4 Egg yolks - Large
  • 2 tablespoon Butter
  • 2 teaspoon Vanilla extract
For the Topping
  • 1½ cups Heavy cream - Cold
  • 3 tablespoon Powdered sugar
  • 1 teaspoon Vanilla extract

Equipment

  • 9-inch pie plate (Glass or ceramic preferred)
  • Medium saucepan (For cooking custard)
  • Whisk (To prevent lumps in the filling)
  • Mixing bowls (For crust, custard, and whipped cream prep)
  • Measuring cups & spoons (Standard set)
  • Rubber spatula (For folding and scraping)
  • Electric mixer (Or hand whisk for whipped cream)

Method
 

  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until mixture resembles wet sand.
  3. Press into a 9-inch pie plate and bake for 8–10 minutes. Let cool completely.
  4. Slice 2–3 bananas and arrange in the cooled crust.
  5. In a saucepan, combine milk, heavy cream, and half the sugar. Bring to a simmer over medium heat.
  6. Whisk remaining sugar, cornstarch, salt, and egg yolks until smooth.
  7. Slowly whisk 1 cup hot milk mixture into yolk mixture to temper, then return to saucepan.
  8. Cook over medium heat, whisking constantly, until thickened (3–4 minutes).
  9. Remove from heat, stir in butter and vanilla. Let cool for 5 minutes.
  10. Pour custard over bananas in crust. Smooth top.
  11. Cover with plastic wrap (touching surface) and chill for 4 hours or overnight.
  12. Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
  13. Top pie with whipped cream and sliced banana. Serve chilled.

Nutrition

Serving: 150gCalories: 390kcalCarbohydrates: 42gProtein: 5gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6gCholesterol: 135mgSodium: 180mgPotassium: 290mgFiber: 2gSugar: 25gVitamin A: 950IUVitamin C: 5mgCalcium: 120mgIron: 0.9mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Tried this recipe?

Let us know how it was!