Description
This classic homemade banana cream pie features a buttery graham cracker crust, layers of fresh banana slices, silky vanilla custard filling, and fluffy whipped cream topping. It’s an elegant yet easy dessert that tastes just like the nostalgic diner version but even better.
Ingredients
Scale
For the Graham Cracker Crust:
- 1½ cups graham cracker crumbs (about 10–12 full crackers)
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- Pinch of salt
For the Vanilla Custard Filling:
- 2 cups whole milk
- ¾ cup heavy cream
- ⅔ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 4 large egg yolks, room temperature
- 2 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
- 3–4 medium ripe bananas
For the Whipped Cream Topping:
- 1½ cups heavy whipping cream, cold
- 3 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- Additional banana slices for garnish (optional)
- Chocolate shavings or graham cracker crumbs for garnish (optional)
Instructions
- Make the Crust – In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and a pinch of salt. Mix with a fork until the mixture resembles wet sand and holds together when pressed. Press firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a measuring cup to pack it down firmly. Refrigerate while you prepare the filling.
- Prepare Custard Base – In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the milk and heavy cream until completely smooth with no lumps. Place the saucepan over medium heat.
- Temper the Egg Yolks – In a separate medium bowl, whisk the egg yolks until smooth. Cook the milk mixture, whisking constantly, until it begins to simmer and thicken slightly (about 5-7 minutes). Once simmering, remove from heat. Slowly ladle about 1 cup of the hot milk mixture into the egg yolks while whisking constantly. This is called tempering and prevents the eggs from scrambling. Pour the egg mixture back into the saucepan with the remaining milk mixture.
- Cook the Custard – Return the saucepan to medium heat and cook, whisking constantly, until the custard thickens considerably and large bubbles burst on the surface, about 2-3 minutes. The custard should coat the back of a spoon and hold a line when you run your finger through it.
- Finish the Custard – Remove from heat and whisk in the butter and vanilla extract until the butter is completely melted and incorporated. For extra-silky custard, strain through a fine-mesh strainer into a clean bowl to remove any small lumps.
- Prevent Skin Formation – Press a piece of plastic wrap directly onto the surface of the custard (touching the custard) to prevent a skin from forming. Let it cool at room temperature for 15-20 minutes, then refrigerate until completely chilled, at least 2 hours or up to overnight.
- Slice the Bananas – When ready to assemble, slice the bananas into ¼-inch thick rounds. To prevent browning, you can toss them gently with a teaspoon of lemon juice, though this is optional since they’ll be covered by custard.
- Layer the Pie – Arrange half of the banana slices in an even layer over the bottom of the graham cracker crust, covering it completely. Spread half of the chilled custard over the banana layer, smoothing it evenly with a spatula. Add another layer of remaining banana slices, then top with the remaining custard, spreading it smooth and even.
- Make the Whipped Cream – In a large bowl (or stand mixer bowl), beat the cold heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form, about 3-4 minutes. Don’t overbeat or it will become grainy.
- Top and Chill – Spread or pipe the whipped cream over the custard layer, creating decorative swirls if desired. Cover loosely with plastic wrap (or use a pie dome) and refrigerate for at least 2 hours, or preferably overnight, before serving.
- Garnish and Serve – Just before serving, garnish with additional banana slices, chocolate shavings, or a sprinkle of graham cracker crumbs if desired. Slice with a sharp knife, wiping the blade clean between cuts for neat slices.
Notes
- For the smoothest custard, strain it through a fine-mesh strainer after cooking to remove any small lumps.
- The custard can be made up to 2 days ahead and stored covered in the refrigerator.
- To prevent bananas from browning, slice them just before assembling and consider tossing with a tiny bit of lemon juice.
- For a baked crust option, bake the pressed crust at 350°F for 10 minutes, then cool completely before filling.
- Leftover egg whites can be frozen for later use or used to make meringue cookies.
- For best slicing results, dip your knife in hot water and wipe dry between each cut.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 485
- Sugar: 38g
- Sodium: 245mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 175mg