Banana Cream Pie

a banana cream ie in a pie plate garnished with some fresh mint.

5 from 2 votes

This Banana Cream Pie recipe is the epitome of dessert perfection, offering a blissful blend of textures and flavors. Imagine biting into a buttery, crisp graham cracker crust, followed by a layer of sweet, ripe bananas and a velvety smooth, rich custard that melts in your mouth.

Prep Time30

Cook Time22

Chill Time3

Total Time3 52

Course: Brunch, Dessert

Cuisine: American

Servings:

Calories: 525kcal

Author: Joanna Cismaru

Ingredients

For The Crust

1½ cups graham cracker crumbs
⅓ cup granulated sugar
6 tablespoons butter salted, melted

For The Filling

3 bananas sliced
3 cups whole milk
¾ cup granulated sugar
⅓ cup all-purpose flour
¼ teaspoon salt
3 egg yolks slightly beaten
2 tablespoons butter unsalted
1 teaspoon vanilla extract

For The Whipped Cream

1 cup heavy cream
¼ cup powdered sugar
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat oven to 375℉ (190℃).
Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into a 9-inch pie dish.
Bake the crust in the preheated oven for 7 minutes. Cool completely.
Arrange the sliced bananas in the cooled pie crust.
In a saucepan, combine the milk, sugar, flour, and salt. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat, cook and stir for 2 more minutes. Remove from heat.
Gradually stir about 1 cup of the hot filling into the egg yolks. Return all to saucepan. Bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat, add butter and vanilla. Stir until butter is melted.
Pour hot filling into crust. Cool on a wire rack for 1 hour, then refrigerate for at least 2-3 hours until chilled.
Before serving, whip the heavy cream with confectioners' sugar and vanilla extract until stiff peaks form.
Spread or pipe the whipped cream over the cooled pie filling. Top with additional banana slices if preferred.

Notes

Crust: If the crust is too crumbly, add a bit more melted butter for binding. If it's too wet, add a few more graham cracker crumbs. For a firmer crust, you can extend the baking time by a few minutes.
Banana Layer: Use ripe but firm bananas for the best flavor and texture. If you prefer, you can brush the banana slices with lemon juice to prevent browning.
Custard Consistency: For a thicker custard, cook the mixture a bit longer. If it's too thick, thin it with a little extra milk.
Cooling Time: Ensure the pie is completely cool before refrigerating to prevent condensation, which can make the crust soggy.
Serving Tip: For clean slices, dip your knife in hot water before cutting the pie.

Nutrition