Easy Banana Cream Pie Recipe
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5
63 reviews
Excellent
Easy Banana Cream Pie Recipe
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Easy Banana Cream Pie features a graham cracker crust filled with a smooth vanilla custard layered with fresh bananas and topped with whipped cream. The custard is made using a combination of sugars, flour, milk, and egg yolks cooked to a thick, creamy consistency. The pie is assembled before chilling to set and can be adorned with caramel and extra graham crumbs.
Description
The pie begins with a choice of crust: either a pre-baked traditional pie crust or a graham cracker crust. The graham cracker crust is made by crushing graham cracker sheets finely and combining them with sugar, salt, and melted butter, then pressing the mixture into a pie pan. This crust is baked briefly to set.
The filling is a vanilla custard prepared by whisking together sugars, flour, cornstarch, salt, milk, cream, and egg yolks. This mixture is cooked on the stove until it thickens and becomes smooth. Butter and vanilla finish the custard adding richness and aroma. After the custard cools, it is layered with sliced bananas in the crust.
Whipped cream seasoned with vanilla and a pinch of salt tops the pie for a light, airy finish. Optional garnishes include caramel sauce and additional graham cracker crumbs. The combination creates a creamy, sweet, and luscious dessert that balances banana flavor with vanilla custard and crumbly crust texture.
Practical tips emphasize using a flat whisk to ensure a lump-free custard and provide guidance on how to handle brown sugar choice for flavor nuances. The pie needs chilling after assembly to fully set before serving.
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Ingredients
For the graham cracker crust
- 2 & 1/4 cups graham cracker crumbs 1 & 1/2 packages, or 13.5 full graham sheets
- 2 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- 7 tablespoons butter melted
For the vanilla custard
- 3/4 cup granulated sugar
- 1/2 cup brown sugar packed, see note
- 3 tablespoons all-purpose flour
- 2 tablespoons corn starch
- 1/2 teaspoon kosher salt
- 2 & 1/4 cups milk whole
- 1/2 cup heavy whipping cream
- 4 large egg yolk
- 3 tablespoons butter
- 1 tablespoon vanilla extract or vanilla bean paste
For assembly and whipped cream
- 3-4 large banana more or less to taste
- 2 cups heavy whipping cream
- 1/3 cup powdered sugar or less
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- caramel sauce optional
- graham cracker crumbs optional
Instructions
- First things first, decide if you want your pie to have a traditional pastry pie crust, or a graham cracker crust. If you want a pie crust, see my How to Make Flaky Pie Crust post, then follow the instructions for How to Blind Bake a Pie Crust. You only need one sheet of pie crust, and it needs to be baked before you add the Banana Cream Pie Filling. If you want a graham crust (which I prefer), read on:
- Make the graham cracker crust. Preheat the oven to 350 degrees F. Crush 13.5 full size sheets of graham crackers in a large food processor until fine, to make 2 and 1/4 cups.(You can also add the graham crackers to a ziplock and crush with a rolling pin.)
- Add 2 tablespoons sugar and 1/4 teaspoon salt to the food processor (or add it all to a bowl and combine). Add 7 tablespoons melted butter to the food processor and pulse to combine throughly, scraping the sides. (or add butter to the bowl and combine.)
- Press the graham mixture into the bottom and up the sides of a 9 inch pie pan. I like to use a glass or a measuring cup to press the graham mixture into the corners. Make sure the crust around the edge goes up all the way to the top of the pie pan.Bake the crust at 350 for 10 minutes. Let cool while you make the custard. (You can also skip baking entirely and just chill the crust in the fridge/freezer for 30 minutes. I much prefer a baked crust, it is crispier and more flavorful.)
- Make the vanilla pudding: In a medium saucepan, add the dry ingredients first: 3/4 cup granulated sugar, 1/2 cup brown sugar, 3 tablespoons flour, 2 tablespoons cornstarch, and 1/2 teaspoon kosher salt. Whisk it together and try to break up any brown sugar lumps.
- Add 2 and 1/4 cups whole milk, and 1/2 cup heavy cream. Next add in 4 egg yolks. Use a flat whisk*** to beat the mixture vigorously for at least 1 minute. Stop whisking and wait 10 seconds to see if any egg floats to the top. If you can see lots of yellow yolk floating at the top, whisk for another minute. If you take your whisk out and egg protein is sticking to it, refusing to be beaten, pinch it off and discard. We want to make this mixture as smooth as possible before we even turn on the heat, for a creamy silky smooth pudding.
- Once your mixture is beaten well, turn the heat on to medium. You can't leave the stove for the next 5-10 minutes so get ready.Stir the mixture constantly with the flat whisk until it comes to a low simmer. This could take anywhere from 6-10 minutes depending on how hot your burner is. Once your pudding is bubbling and popping at you, turn the heat down to medium low (enough to maintain a low simmer) and cook for 1 minute, stirring constantly. Be sure to scrape the sides and corners of the pan well. If you don't have a flat whisk, see note. The custard should be quite thick at this point, and should coat the back of a spoon. (A spoon inserted into the custard should have a thick coating on it, and if you run your finger down the center, it will leave a trail.)
- Remove the pudding from heat and continue whisking until the mixture has calmed down a bit. Add 3 tablespoons butter and 1 tablespoon vanilla extract (or vanilla bean paste is so delicious). Stir until the butter is melted. Set this mixture aside, coming back every 1-2 minutes to whisk again, so it doesn't form a film on top.
- Assemble. Meanwhile, slice 3-4 bananas. How much you add is really up to you! Make sure they are nice and ripe, but definitely not brown at all or overripe. You want bananas that look perfect for eating right now.
- Layer about 1/3 of your banana slices on the bottom of the pie crust. Whisk your pudding really well one more time, then pour about 1/3 of the mixture over the bananas. Add another layer of bananas and pudding, then another layer. (If you want you can add all the bananas at the bottom, then add all the custard on top. I like it mixed to guarantee Banana In Every Bite. You do you.)
- Chill. Press a sheet of plastic wrap directly on top of the pudding and over the edges of the pie, getting out any air bubbles. Chill in the refrigerator for at least 3-4 hours, or 8 hours or overnight is even better. (You can make this ahead and chill for 24 hours!)
- Make the whipped cream. When you are ready to serve your pie, make the whipped cream. Chill your bowl and whisk attachment (or beaters) in the fridge for a few minutes if you have time.
- Add 2 cups heavy whipping cream to the chilled bowl and beat on high speed. Add 1/3 cup powdered sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt. You can start with even less powdered sugar (try 2 tablespoons) if you prefer your pie less sweet. Beat for 1-3 minutes, depending on how powerful your mixer is. Keep an eye on it and don't walk away. Over beaten whipped cream is so sad (I accidentally do this all the time). You want to stop beating when your whipped cream is still very smooth. You should be able to hold a beat horizontally and the whipped cream stays up. Don't beat it so much that you can see air bubbles. It should not look textured.
- Spread the whipped cream over your banana pie, saving some out to pipe on top if you like. Decorate the top of your pie with even more freshly sliced bananas. Serve immediately!
- Serving: This is totally optional and not traditional, but I like to serve Banana Cream Pie drizzled with Cramel Sauce (any high quality store bought ice cream topping will be fine). Graham Crumble: I also like to serve this pie with extra graham crumble: Crush 4 full sheets of graham cracker and mix with 1 tablespoon butter. Sprinkle over the finished pie, or over individual servings.
- Store any leftovers in the fridge. It's best on day 1, okay by day 2, and I would invite the neighbors over if there is any left on day 3.
Notes
- Brown sugar adds a butterscotch note; use all granulated sugar for a more vanilla-forward flavor.
- Heavy cream used can be labeled "heavy cream", "whipping cream", or "ultra heavy whipping cream"—all types work.
- A flat whisk is recommended to prevent lumps and reach all pan corners during custard cooking.
- If using a normal whisk, scrape the pan edges with a rubber spatula when thickening, then return to heat promptly to finish cooking.
Nutrition Information
Show Details
Serving
1serving
Calories
625kcal
(31%)
Carbohydrates
66g
(22%)
Protein
7g
(14%)
Fat
38g
(58%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
10g
(50%)
Trans Fat
1g
(50%)
Cholesterol
177mg
(59%)
Potassium
349mg
(7%)
Fiber
2g
(8%)
Sugar
48g
(96%)
Vitamin A
1438IU
(29%)
Vitamin C
4mg
(4%)
Calcium
146mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 625 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 625kcal | 31% |
| Carbohydrates | 66g | 22% |
| Protein | 7g | 14% |
| Fat | 38g | 58% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 177mg | 59% |
| Potassium | 349mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 48g | 96% |
| Vitamin A | 1438IU | 29% |
| Vitamin C | 4mg | 4% |
| Calcium | 146mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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User Reviews
Overall Rating
5
63 reviews
Excellent
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