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Classic Homemade Banana Cream Pie with Graham Cracker Crust

A close-up of a slice of banana cream pie showing creamy custard, graham cracker crust, and fresh banana slices.
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Follow this recipe to make a classic banana cream pie featuring a rich, creamy custard filling and a simple graham cracker crust. This is a family favorite dessert.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 large ripe bananas, sliced
  • 1 1/2 cups granulated sugar (for filling)
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups whole milk
  • 3 large egg yolks, lightly beaten
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar (for topping)
  • 1/2 teaspoon vanilla extract (for topping)

Instructions

  1. Prepare the crust: Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake at 350°F (175°C) for 10 minutes. Let the crust cool completely.
  2. Arrange the banana slices in a single layer over the bottom of the cooled crust.
  3. Make the custard filling: In a medium saucepan, whisk together 1 1/2 cups sugar, cornstarch, and salt. Gradually whisk in the milk until smooth.
  4. Cook the mixture over medium heat, stirring constantly, until it thickens significantly and comes to a boil. Boil for 1 minute, stirring constantly. Remove from heat.
  5. Temper the egg yolks: In a small bowl, lightly beat the egg yolks. Slowly pour about 1 cup of the hot milk mixture into the yolks while whisking constantly.
  6. Pour the tempered yolk mixture back into the saucepan with the remaining hot mixture. Cook over medium heat, stirring constantly, until the custard thickens again and bubbles. Cook for 1 minute more. Remove from heat.
  7. Stir in 2 tablespoons of butter and 1 teaspoon of vanilla extract until smooth.
  8. Pour the hot custard immediately over the bananas in the cooled crust. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Chill for at least 3 hours, or until completely firm.
  9. Make the topping: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and 1/2 teaspoon vanilla extract until stiff peaks form.
  10. Spread or pipe the whipped cream topping over the chilled pie. Garnish with extra banana slices if desired. Chill until ready to serve.

Notes

  • Use bananas that are ripe but still firm to prevent them from becoming mushy in the filling.
  • For a quick crust, you can skip baking and simply chill the graham cracker crust mixture for 30 minutes before adding the filling.
  • If you want an old fashioned taste, use a homemade pastry crust instead of graham crackers.

Nutrition

Find it online: https://rosatasty.com/banana-cream-pie-classic-custard-secrets/