Super easy homemade Banana Cream Pie recipe with a buttery crust, a luscious vanilla pudding filling, fresh bananas, and lightly sweetened whipped cream for a light and airy any-time dessert. This Banana Cream Pie with Graham Cracker Crust is the perfect easy to make dessert for a get-together or just because.
Banana Cream Pie with Graham Cracker Crust
Everything is better when made from scratch and that goes well with this Banana Cream Pie with Graham Cracker Crust! A freshmade graham cracker crust is filled with homemade vanilla pudding filling and topped with a sweet homemade whipped cream and fresh banana slices.
If you are looking for an easy to make dinner that is great for any time, this banana cream pie recipe is the perfect one! Pies are always my favorite desserts to make when I want to wow people. What many people don’t know is that making pies is super easy to do. They seem like they are going to be hard but they really aren’t once you get the hang of them, and easy recipes like his banana cream pie recipe is one of the easiest.
Easy Pie Recipes
- Pumpkin Pie
- Maple Pumpkin Pie
- The BEST Apple Pie
- Lemon Meringue pie
- Sweet Potato Pie Recipe with Marshmallow Topping
- Lattice Pie crust Apple pie
- Blueberry Pie
How do you keep the bananas from turning brown?
You can lightly brush the banana slices with some citrus juice (like lemon or orange). If you’re not a big fan of citrus-y bananas, consider slicing and arranging the banana slices on top of the pie just before serving.
How do you store banana cream pie?
You should definitely refrigerate the banana cream pie as it contains dairy and it shouldn’t stay out for more than an hour. Cover loosely with some foil paper or plastic wrap and store in the fridge for up to 3 days
Can you make this pie in advance?
You can make the banana cream pie up to 3 days in advance and refrigerate. Add the whipped cream and bananas when you are ready to serve for the best results. Refrigerate and add the bananas and whipped cream just before serving. Otherwise, the bananas will get mushy.
Variations of this Recipe
Use a premade pie crust. You can use a store bought pie crust if you are running short on time, just make sure it is a 9 inch pie crust.
Use a homemade flaky crust. If you do not want to use a graham cracker crust you can make a homemade pie crust. You will want to bake it before using it to make your pie.
Add more vanilla flavor. For the pudding, you can use vanilla bean paste for an extra hit of vanilla plus it looks very nice with the vanilla tiny seeds floating throughout the pudding.
Use boxed pudding. While I am not a big fan of boxed pudding you can use it in place of the homemade pudding filling. You will want to use 2 boxes of vanilla pudding, if you want a stronger banana flavor then you can use one box of vanilla pudding and one box of banana pudding mixed together.
Add additional toppings. You can serve this pie with a drizzle of chocolate ganache or some toasted coconut on top.
Change up how you put on the whipped cream. I spread the whipped cream on top of the pie, but you can also pipe the whipped cream on top, putt it on the edges or in the center of the pie and then top with banana slices.
Tips for Making this recipe
Add the whipped cream and bananas when you are ready to serve for the best results.
Use a food processor to crumb the Graham crackers. I find it best to put full Graham crackers into a food processor and grind them up.
Use fresh ripe bananas. Use bananas that are ripe but not overly ripe, you do not want to use mushy bananas.
Banana Cream Pie Ingredients
For this easy banana cream pie recipe you will need to make homemade Graham cracker crust. Homemade pudding filling and homemade whipped cream.
Homemade graham cracker crust
- Graham cracker crumbs
- Brown sugar, lightly packed
- Unsalted butter, melted
Banana Cream Pie Filling
- half and half (or 1 ½ cup whole milk + ½ cup heavy cream)
- granulated white sugar
- salt
- egg yolks
- cornstarch
- vanilla extract
- unsalted butter, softened
- bananas
Homemade Whipped Cream
- heavy whipping cream
- confectioners sugar
- vanilla extract
How to Make Banana Cream Pie
Start by making the graham cracker crust; in a medium size mixing bowl add your graham cracker crumbs, the brown sugar, and the melted butter and mix well with a rubber spatula until well combined.
Add the mixture into a 9-inch pie dish and press down to form the crust. Bake the crust in the oven at 350ºF for 10 minutes or until the crust is golden brown. Allow to cool completely.
Meanwhile, make the filling; in a medium saucepan over medium heat combine the half and half, sugar, and salt. Whisk until the sugar has dissolved, then bring to a simmer whisking occasionally.
In a medium heatproof bowl mix the egg yolks and cornstarch together until thick and smooth.
Slowly whisk 1 cup of the simmering milk into the egg yolk mixture.
Then slowly whisk the egg yolk mixture into the pan. Cook the mixture, wicking continuously until it is thick and bubbles begin bursting at the surface, about 1-2 minutes.
Remove the pan from the heat and mix in the vanilla extract and butter.
To prevent a “skin” from forming, place a plastic wrap on top of the warm pudding. Allow to cool for 15-20 minutes.
Slice 1 big banana (or 2 small ones) and arrange the slices into the cooled pie crust.
Spread the cooled pudding on top. Place another piece of plastic wrap on top of the filling, to prevent the “skin” from forming. Refrigerate for at least 4 hours.
When you are ready to serve the banana cream pie, make the whipped cream; using a hand mixer or a stand mixer fitted with the whisk attachment, beat the heavy cream, confectioner’s sugar, and vanilla extract on medium-high speed until stiff peaks form, about 5 minutes.
Spread the whipped cream onto the chilled pie.
Slice the remaining bananas and decorate the pie with the banana slices. Slice and serve.
Pie Baking Supplies
Want to whip up some delicious pies? Check out these helpful supplies and amazing pie plates!
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Banana Cream Pie
Ingredients
For the crust
- 2 cups graham cracker crumbs
- ⅓ brown sugar lightly packed
- ⅓ cup unsalted butter melted
For the filling
- 2 cups half and half or 1 ½ cup whole milk + ½ cup heavy cream
- ½ cup granulated sugar
- ½ teaspoon salt
- 4 large egg yolks
- ¼ cup cornstarch
- ½ tablespoons pure vanilla extract
- 2 tablespoons unsalted butter softened
- 3 big bananas or 4 small ones
For the whipped cream
- 1 cup heavy whipping cream
- ¼ cup confectioners sugar
- 1 teaspoon pure vanilla extract
Instructions
- Start by making the graham cracker crust; in a medium size mixing bowl add your graham cracker crumbs, the brown sugar and the melted butter and mix well with a rubber spatula until well combined.
- Add the mixture into a 9-inch pie dish and press down to form the crust. Bake the crust in the oven at 350ºF for 10 minutes or until the crust is golden brown. Allow to cool completely.
- Meanwhile, make the filling; in a medium saucepan over medium heat combine the half and half, sugar, and salt. Whisk until the sugar has dissolved, then bring to a simmer whisking occasionally. In a medium heatproof bowl mix the egg yolks and cornstarch together until thick and smooth.
- Slowly whisk 1 cup of the simmering milk into the egg yolk mixture. Then slowly whisk the egg yolk mixture into the pan. Cook the mixture, wicking continuously until it is thick and bubbles begin bursting at the surface, about 1-2 minutes.
- Remove the pan from the heat and mix in the vanilla extract and butter. To prevent a “skin” from forming, place a plastic wrap on top of the warm pudding. Allow to cool for 15-20 minutes.
- Slice 1 big banana (or 2 small ones) and arrange the slices into the cooled pie crust. Spread the cooled pudding on top. Place another piece of plastic wrap on top of the filling, to prevent the “skin” from forming. Refrigerate for at least 4 hours.
- When you are ready to serve the banana cream pie, make the whipped cream; using a hand mixer or a stand mixer fitted with the whisk attachment, beat the heavy cream, confectioner’s sugar, and vanilla extract on medium-high speed until stiff peaks form, about 5 minutes.
- Spread the whipped cream onto the chilled pie. Slice the remaining bananas and decorate the pie with the banana slices. Slice and serve.
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