Classic Banana Cream Pie Recipe

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A banana cream pie recipe with a graham cracker crust, topped with whipped cream and caramel drizzle, sits in a white pie dish next to a jar of caramel sauce and a white plate with two forks.

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5 from 1 vote

Classic Banana Cream Pie Recipe

This Banana Cream Pie Recipe delivers everything you could want in a classic dessert – silky vanilla custard, perfectly ripe bananas, and clouds of fresh whipped cream!

Prep Time15

Cook Time25

Chilling time4

Servings:

Calories: 507kcal

Author: Melissa Griffiths

Ingredients

For the Crust

1 ½ cups graham cracker crumbs about 10 crackers
6 tablespoons unsalted butter melted

For the filling

¾ cup packed brown sugar
¼ cup cornstarch
¼ teaspoon salt
3 large egg yolks
1 ¾ cups whole milk
2 tablespoons butter
1 teaspoon vanilla extract
2 small bananas peeled and sliced ¼″ thick

For the whipped cream

1 ½ cups heavy cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract

Instructions

For the crust

Preheat oven to 325º. Crush grahm crackers in a Ziploc bag in to fine crumbs. Add butter and toss until well combined.
Press crumbs evenly/firmly into bottom and up sides of a 9″ pie plate. Bake until about 10 minutes until crust starts to brown. Cool on wire rack to room temperature.

For the filling

Whisk together brown sugar, cornstarch, and salt in a heavy saucepan. Whisk egg yolks and milk in a glass bowl. Gradually whisk egg mixture into sugar mixture. Cook over medium heat, whisking constantly, 6 to 7 minutes or until mixture just starts to boil.
Cook, whisking constantly, 1 to 2 more minutes until mixture starts to thicken; remove from heat. Whisk butter and vanilla into custard.
Place the sliced bananas in the bottom of the crust. Spoon the custard over the bananas, using a spatula to distribute the custard evenly. Place plastic wrap directly on warm filling to prevent film from forming. Refrigerate the pie several hours.
ASSEMBLE THE PIE

To assemble the pie

When the pie is chilled, pour the cream into a medium-size bowl. Add the powdered sugar and vanilla and using either a mixer or whisk, beat the cream and powdered sugar until soft peaks form.
Pile the whipped cream over the pie covering the filling completely.
Place the pie in the refrigerator and keep chilled until ready to serve.

Notes

Crust Options: For extra flavor, try adding a tablespoon of brown sugar to the graham cracker crust or substitute with vanilla wafers or gingersnaps.

Make-Ahead Strategy: You can prepare the crust and custard up to 2 days ahead, then assemble with fresh bananas and whipped cream on the day of serving.

Cooling Protection: Cover the pie with plastic wrap while the pie is cooling. This prevents the custard from forming a film on top.

Serving Technique: Use a sharp knife dipped in warm water and wiped clean between cuts. The pie slices best when well-chilled but not frozen.

Storage Tips:

This pie will stay fresh for up to 3 days when covered and refrigerated, though it's best enjoyed within 24 hours for optimal texture.
Never freeze banana cream pie as the bananas become mushy and the custard separates when thawed.

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