Banana Cream Pie is a show stopper! A buttery graham cracker crust is filled with a creamy banana custard and finished off with sweetened whipped cream.
Try Coconut Cream Pie or Peanut Butter Pie next!
author’s note
Creamy, Custardy Banana Cream Pie!
Bananas are always on my counter—they’re perfect for a quick snack or sliced on top of a bowl of Microwave Oatmeal. I always make sure to leave a few to ripen with speckles so I can make these delicious Banana Cupcakes or Healthy Banana Muffins.
So it was only a matter of time before I added one of my favorite fruits into a creamy, custardy pie! Now, this Banana Cream Pie is giving Apple Pie some serious competition as my favorite. This is truly the best Banana Cream Pie!
Banana Cream Pie with Graham Cracker Crust
Most cream pies use a blind-baked pastry crust, but I prefer this one with a graham cracker crust—it’s easier!
I recommend baking the graham cracker crust to prevent it from getting soft when the custard is added. If you want a no-bake version, feel free to skip the baking, but the crust will be a bit softer.
If you bake the crust, let it cool completely before adding the filling to avoid sogginess.
Graham Cracker Crust Tips
I wrote a post on making the perfect Graham Cracker Crust, but here are my top tips!
- Blend the graham crackers into fine crumbs, re-blending any large chunks.
- Let the melted butter cool to room temp to avoid melting the sugar and crumbs.
- Press the crumbs firmly into the tin using your fingers or the base of a flat measuring cup to prevent the crust from falling apart.
The Pudding Layer
The filling is thick, rich, and smooth with the perfect banana flavor. Custards can be tricky, but this method makes it simple!
To make the filling, whisk the sugar, cornstarch, salt, milk, cream, and eggs together off heat until smooth. No need to worry about tempering the eggs like in Crème Brûlée!
Then, heat the mixture slowly, whisking often. Once it starts to bubble, keep whisking to help it thicken without clumping or burning.
What Is Banana Cream Pie Made Of?
- Egg yolks and cornstarch for thickness
- Whole milk and heavy whipping cream, which makes up the pudding base
- Sugar to sweeten
- Salt to balance and enhance flavors
- Vanilla bean paste (or vanilla extract) adds a vanilla bean flavor in the pie
- Butter helps add creaminess while also keeping the ingredients from separating
- And of course…bananas. Unlike banana bread look for firm bananas.
How To Make Banana Cream Pie (Tips)
The full recipe card is below, so here I’ll share the top tips for making the custard
- Use a sturdy, nonstick pot to help the custard thicken without burning.
- Whisk the custard ingredients well before heating.
- When cooking, look for big bubbles in the center. Once they appear, whisk quickly and constantly until it thickens.
- As the filling cools in the fridge, cover it with plastic wrap to stop a film from forming or layers from separating.
Quick Tip
Give yourself enough time to prepare this Banana Cream Pie. It needs plenty of time to chill and set!
Banana Cream Pie FAQs
Wait to chop the bananas until right before adding them to the pie. Once covered in the layers, they’ll brown slower, but if you’re concerned, drizzle some lemon juice on top before adding.
The main reason a cream pie is runny is undercooked pudding. The custard should be thick, like pudding from a cup, before adding it to the crust. It will get thicker as it cools.
Storage
Should Banana Cream Pie Be Refrigerated?
Yes! This pie needs to be refrigerated to properly set up. Additionally, any leftovers should be promptly returned to the fridge. Make sure to cover the pie tightly to keep it as fresh as possible.
Can You Freeze Banana Cream Pie?
No, this pie does not freeze and thaw well. The crust gets too soft and the custard can break or seep. Additionally, the bananas will brown and are also prone to seeping.
More Favorite Banana Desserts
Desserts
Healthy Banana Cake Recipe
Desserts
Chocolate Banana Muffins
Desserts
Gluten Free Banana Muffins
Desserts
Banana Chocolate Chip Cake
Banana Cream Pie
Equipment
- Pie pan 9-inch
Ingredients
- 6 tablespoons unsalted butter melted
- 1-3/4 cups graham cracker crumbs
- 1/4 cup granulated sugar or light brown sugar
- 1/8 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 cup cornstarch
- 4 large egg yolks
- 1-1/2 cups whole milk
- 3/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract or vanilla bean paste
- 2 large bananas firm, not overripe
- 3/4 cup heavy cream
- 2 to 4 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract or vanilla bean paste
- Candied sliced almonds optional
Instructions
- Crust: Preheat oven to 350°F (175°C). Grease a 9-inch pie pan with cooking spray. To make the crust, melt butter in a microwave-safe bowl and let cool for 5 minutes. Blend graham crackers into fine crumbs, then measure and transfer to a large bowl. Add sugar and salt. Pour in the melted butter and mix until combined.
- Pour the crumb mixture into the greased pan. Press crumbs along the sides and bottom with your fingers. Use a flat measuring cup to firmly compress the crumbs. Bake for 10 minutes, then cool completely. You can prepare the crust up to 24 hours in advance, just cover with plastic wrap and store at room temperature.
- Filling: In a medium pot off heat, combine the sugar, salt, and cornstarch with a whisk. Add egg yolks, whisking constantly. Gradually add milk and heavy cream, whisking until fully combined. Place pot over just below medium heat. Whisk occasionally, alternating with a rubber spatula to scrape sides and bottom to prevent cornstarch pockets.
- Once the mixture begins to thicken, whisk constantly. When bubbles appear in the center, set a timer for 1 minute, whisk constantly, and reduce heat slightly if it bubbles too intensely. The mixture should be thick like pudding. Remove from heat and whisk for another minute. Add the butter and whisk until melted. Then add vanilla and whisk until smooth. Let filling cool completely before proceeding (see note 2).
- Thinly slice both bananas. Place half the sliced banana in a thin layer along the bottom of the cooled crust. Spoon on half the cooled pudding, spreading evenly with the back of a spoon. Add another layer of banana slices and spoon on the remaining pudding, smoothing the top with a spatula. Place plastic wrap directly on the surface of the pie to prevent a skin from forming. Refrigerate for at least 4 hours or until fully set.
- For the topping, pour heavy cream, powdered sugar, and vanilla into a stand mixer bowl. Whisk on low speed to combine, then increase to high speed until medium-to-stiff peaks form, about 2–4 minutes. Watch carefully to avoid over-beating. Smooth the cream over the pie with a spatula. If desired, garnish with sliced bananas or candied almonds. For clean slices, use a sharp knife. Run the knife under hot water, dry it off, then make a cut, repeating for each slice.
Video
Recipe Notes
Note 2: Let the crust cool completely before adding the layer of bananas, let the pudding cool completely before adding to the bananas, and let everything set before adding the whipped cream. If the crust or pudding are warm or hot, they’ll affect the texture of the bananas.
Storage: Store your Banana Cream Pie in the fridge to keep it fresh. Cover it tightly. Avoid freezing, as it can cause the crust to soften and the custard to break down.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My husband is a Banana Cream Pie snob, and this is his absolute FAVORITE recipe! As Chelsea’s sister and employee I discovered this recipe and will never use another one! SO GOOD!