Homemade Banana Cream Pie with Graham Cracker Crust

If you're craving a light, creamy dessert, this Banana Cream Pie is a perfect choice. With its rich vanilla pudding filling, slices of fresh bananas, and a buttery graham cracker crust, this homemade treat is a banana lover's dream come true. Plus, it’s topped with freshly whipped cream for that perfect finishing touch.

This easy-to-follow recipe is great for family gatherings, special occasions, or simply to satisfy your sweet tooth. The best part? It only takes 15 minutes to prep and is ready to impress after a bit of chilling time

Ingredients for Banana Cream Pie

For the Graham Cracker Crust:

• 1 ½ cups graham cracker crumbs (reserve half a tablespoon for garnish)
• 6 tablespoons melted butter
• 1/3 cup sugar

For the Banana Cream Filling:

• 2 large bananas, sliced
• 1 ½ cups 2% milk
• 1 cup heavy cream
• 1/3 cup sugar
• 1/8 teaspoon salt
• ¼ cup cornstarch
• 4 large egg yolks (room temperature)
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter

For the Whipped Cream Topping:

• 1 cup heavy cream
• 1 ½ tablespoons powdered sugar
• ½ teaspoon vanilla extract
• Additional banana slices and graham cracker crumbs for garnish

Instructions

Preparation Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes + chilling

Servings: 8

Calories per Serving: 565 kcal

Step 1: Prepare the Graham Cracker Crust

1. Preheat your oven to 350°F (175°C).
2. Combine graham cracker crumbs, melted butter, and sugar in a bowl.
3. Press the mixture firmly into a 9-inch pie dish and bake for 7 minutes until golden brown. Allow the crust to cool on a wire rack.
4. Once the crust has cooled, line the bottom and sides with sliced bananas.

Step 2: Make the Banana Cream Filling

1. In a medium saucepan, whisk together milk, heavy cream, sugar, salt, and cornstarch over medium heat until the sugar dissolves and the mixture begins to bubble.
2. Continue to whisk for an additional 2 minutes as the mixture thickens.
3. In a separate bowl, whisk the egg yolks. Gradually add ½ cup of the hot cream mixture into the eggs, whisking constantly to temper them.
4. Slowly pour the egg mixture back into the saucepan, whisking until it starts to bubble and thicken, about 2 minutes.
5. Remove from heat and stir in vanilla extract and butter. Allow the filling to cool, whisking occasionally to prevent a skin from forming.
6. Pour the cooled banana cream filling over the banana slices in the crust. Cover with plastic wrap and refrigerate for at least 4 hours.

Step 3: Make the Whipped Cream Topping

1. Place a mixing bowl and beaters in the freezer for 20 minutes to chill.
2. In the chilled bowl, beat together heavy cream, powdered sugar, and vanilla extract until soft peaks form.
3. Spread or pipe the whipped cream over the chilled pie.

Step 4: Garnish and Serve

1. Decorate the pie with extra banana slices and reserved graham cracker crumbs.
2. Slice and serve this delicious pie chilled, and enjoy the creamy, banana-flavored goodness!

Pro Tips for Perfect Banana Cream Pie

• Shortcut: If you’re short on time, you can use a pre-baked graham cracker crust from the store.
• Flaky Crust Alternative: For a traditional crust, you can bake a regular pastry pie crust. Simply cover the edges with foil and use pie weights or dried beans to prevent it from puffing up. Bake for 15 minutes.
• Make Ahead: Bake the crust and prepare the banana slices the night before, then assemble the pie in the morning. Let it chill in the fridge for at least 4 hours before serving.
• Avoid Browning: While bananas may darken slightly, the pie will still taste amazing! To keep them fresh, you can brush the slices with lemon juice.
• Stable Whipped Cream: If you want the whipped cream to last longer, you can make it up to 24 hours ahead of time and add it just before serving.

Nutritional Information (Per Serving)

• Calories: 565 kcal
• Carbohydrates: 52g
• Protein: 7g
• Fat: 37g
  • Saturated Fat: 22g
  • Polyunsaturated Fat: 2g
  • Monounsaturated Fat: 10g
  • Trans Fat: 0.5g
• Cholesterol: 182mg
• Sodium: 274mg
• Potassium: 277mg
• Fiber: 1g
• Sugar: 37g
• Vitamin A: 1400IU
• Vitamin C: 3mg
• Calcium: 114mg
• Iron: 1mg

Why You’ll Love This Recipe

• Rich and Creamy: The smooth vanilla pudding

filling paired with fresh bananas and a buttery graham cracker crust creates a delightful combination of flavors and textures.

• Easy to Make: With simple steps and minimal ingredients, this recipe is perfect for both beginner and experienced bakers.
• Customizable: You can swap out the graham cracker crust for a traditional pie crust or even a chocolate crust for a twist.
• Perfect for Any Occasion: Whether it's a weekend treat or a dessert for special gatherings, this banana cream pie is always a hit.

Frequently Asked Questions

Can I Use a Store-Bought Pie Crust?

Absolutely! A pre-made graham cracker crust or even a traditional pastry pie crust can save you time without compromising the taste.

How Do I Keep My Bananas from Turning Brown?

While bananas can brown slightly over time, brushing them with a little lemon juice can help slow down the process. But even if they brown a bit, the flavor will still be delicious!

How Long Will This Pie Last?

This banana cream pie will stay fresh in the fridge for up to 3 days. Be sure to cover it tightly with plastic wrap or store it in an airtight container.

Final Thoughts

This homemade banana cream pie is a dessert that will leave everyone asking for seconds. With its rich banana flavor, smooth cream filling, and crunchy graham cracker crust, it's a recipe you'll come back to time and time again. Whether you're making it for a family dinner or a special occasion, this pie is sure to impress. Don't forget to top it with freshly whipped cream and banana slices for that perfect finish!