Banana Cream Pie is a show stopper! A buttery graham cracker crust is filled with a creamy banana custard and finished off with sweetened whipped cream.
Try our other favorite cream pies — this Coconut Cream Pie or Peanut Butter Pie!
Table of Contents
- Banana Cream Pie Recipe
- No-Bake Banana Cream Pie with Graham Cracker Crust
- Graham Cracker Crust Tips
- The Pudding Layer
- What Is Banana Cream Pie Made Of?
- How To Make Banana Cream Pie (Tips)
- Banana Cream Pie FAQs
- Should Banana Cream Pie Be Refrigerated?
- Can You Freeze Banana Cream Pie?
- More Favorite Banana Desserts:
- Banana Cream Pie Recipe
Banana Cream Pie Recipe
Bananas are quite literally always on our counter — we love them as a quick snack or sliced atop a bowl of Microwave Oatmeal. And we purposely always leave a few to get nice and speckled all over so we can make these beloved Banana Cupcakes or Healthy Banana Muffins.
So it’s about time I added one of our favorite fruits into a creamy, custardy pie! And now this Apple Pie has some serious competition for our household’s favorite pie. This is truly the best Banana Cream Pie!
Quick Tip
This Banana Cream Pie uses pudding made from scratch! That said, I also share some shortcut options for a quicker prep.
No-Bake Banana Cream Pie with Graham Cracker Crust
Most old-fashioned cream pies start with a blind-baked pastry pie crust. That is certainly an option here, but we prefer this pie with a graham cracker crust. (Plus, it’s easier!)
We do recommend baking the graham cracker crust to keep it from getting too soft when the banana custard is added in. That said, if you want a true no-bake banana cream pie, you can skip the bake. Just keep in mind the crust will be a bit softer.
If you do bake the crust, let it cool fully before adding the filling. A hot filling will cause the crust to soften and get soggy.
Graham Cracker Crust Tips
We wrote an entire post on making the perfect Graham Cracker Crust, and here are a few of our top tips:
- Blend the graham crackers into fine crumbs. If any large chunks remain, add them back and blend again.
- Allow the melted butter to cool to room temperature. Hot butter can melt the sugar and crushed crackers, resulting in a greasy crust.
- To prevent the crust from falling apart, press the crumbs firmly into the tin. Use your fingers or the base of a flat measuring cup to compact the crumbs.
The Pudding Layer
The filling is a custard/pudding consistency. It’s thick, rich, and luxuriously smooth with a lovely sweetness and the perfect banana flavor. While custards can be finicky, we have a foolproof method to make this filling as easy as possible!
How do we make an easy Banana Cream Pie filling? We whisk everything together off heat. The sugar, cornstarch, salt, milk, cream, and eggs all get whisked until completely smooth before adding to the heat. This way we don’t need to worry about tempering eggs (like in our Crème Brûlée recipe!)
Then we slowly heat the mixture while whisking frequently. Once the mixture begins bubbling, a constant brisk whisk will ensure the custard thickens without curdling or scorching.
What Is Banana Cream Pie Made Of?
- Egg yolks and cornstarch for thickness
- Whole milk and heavy whipping cream, which makes up the pudding base
- Sugar to sweeten
- Salt to balance and enhance flavors
- Vanilla bean paste (or vanilla extract) adds a lovely flavor to the custard with a slightly stronger flavor and the gorgeous vanilla bean specks throughout the pie
- Butter helps the mouthfeel and creaminess while also keeping the ingredients from separating
- And of course…bananas. Unlike when you’re making healthy banana bread and need overripe bananas, we want barely ripe bananas for this pie. They should be firm.
Quick Tip
After the custard filling sets, it’s time to make the whipped cream! I share a tutorial on how to make whipped cream here. The sweetened cream is the perfect finishing touch to this pie. A few sliced bananas or sprinkle of candied almonds are a nice (but optional) garnish.
The full recipe card is below, so here I’ll share the top tips for making the custard part of this pie:
How To Make Banana Cream Pie (Tips)
- Use a good, sturdy, heavy-bottomed nonstick pot for best results. We need the custard to thicken nicely without burning.
- Thoroughly whisk together the custard ingredients before adding the pot to the heat.
- When mixing the custard, we’re looking for large bubbles to begin forming in the center of the pot. Once you see these bubbles, you must whisk briskly and constantly. The mixture should be very thick at this point.
- As the pie filling is setting up in the fridge, add plastic wrap on the surface of the filling. We do this whenever making a custard or curd (like this lemon curd) to keep the layers from separating or to keep a film from developing.
Banana Cream Pie FAQs
Banana Cream Pie is a showstopper! A buttery graham cracker crust is filled with creamy banana custard and topped with sweetened whipped cream.
The main reason a cream pie is runny is undercooked pudding. The custard should be thick, like pudding from a cup, before adding it to the crust. It will get thicker as it cools.
Making a good pie is easy if you get the details right:
-Use good ingredients: Pick ripe, firm bananas (not overripe).
-Watch temperatures: Cool the crust and pudding before adding them, and let everything set before adding whipped cream.
Storage
Should Banana Cream Pie Be Refrigerated?
Yes! This pie needs to be refrigerated to properly set up. Additionally, any leftovers should be promptly returned to the fridge. Make sure to cover the pie tightly to keep it as fresh as possible.
Can You Freeze Banana Cream Pie?
No, this pie does not freeze and thaw well. The crust gets too soft and the custard can break or seep. Additionally, the bananas will brown and are also prone to seeping.
Quick Tip
Leave ample time for preparing this Banana Cream Pie Recipe. It needs quite a bit of time to chill and set!
More Favorite Banana Desserts:
- Healthy Banana Cake Recipe with a cream cheese frosting
- Chocolate Banana Muffins with chocolate chips
- Flourless Banana Muffins made with oats
- Banana Chocolate Chip Cake with a Chocolate Buttercream Frosting
- Banana Smoothie with almond butter
Banana Cream Pie
Equipment
- Pie pan 9-inch
Ingredients
- Cooking spray
Crust
- 6 tablespoons unsalted butter melted
- 1-3/4 cups graham cracker crumbs
- 1/4 cup granulated sugar or light brown sugar
- 1/8 teaspoon salt
Filling
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 cup cornstarch
- 4 large egg yolks
- 1-1/2 cups whole milk
- 3/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract or vanilla bean paste
- 2 large bananas firm, not overripe
Topping
- 3/4 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract or vanilla bean paste
- Candied sliced almonds optional
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch pie pan with cooking spray. To make the crust, melt butter in a microwave-safe bowl and let cool for 5 minutes. Blend graham crackers into fine crumbs, then measure and transfer to a large bowl. Add sugar and salt. Pour in the melted butter and mix until combined.
- Pour the crumb mixture into the greased pan. Press crumbs along the sides and bottom with your fingers. Use a flat measuring cup to firmly compress the crumbs. Bake for 10 minutes, then cool completely. You can prepare the crust up to 24 hours in advance, just cover with plastic wrap and store at room temperature.
- In a medium pot off heat, combine 3/4 cup sugar, 1/2 teaspoon salt, and 1/4 cup cornstarch with a whisk. Add 4 egg yolks, whisking constantly. Gradually add 1 1/2 cups milk and 3/4 cup heavy cream, whisking until fully combined. Place pot over just below medium heat. Whisk occasionally, alternating with a rubber spatula to scrape sides and bottom to prevent cornstarch pockets.
- Once the mixture begins to thicken, whisk constantly. When bubbles appear in the center, set a timer for 1 minute, whisk constantly, and reduce heat slightly if it bubbles too intensely. The mixture should be thick like pudding. Remove from heat and whisk for another minute. Add 2 tablespoons butter and whisk until melted. Then add 1 teaspoon vanilla and whisk until smooth. Let filling cool completely before proceeding (see note 2).
- Thinly slice both bananas. Place half of the sliced banana in a thin layer along the bottom of the cooled crust. Spoon on half of the cooled pudding, spreading evenly with the back of a spoon. Add another layer of banana slices and spoon on the remaining pudding, smoothing the top with a spatula. Place plastic wrap directly on the surface of the pie to prevent a skin from forming. Refrigerate for at least 4 hours or until fully set.
- For the topping, pour heavy cream, 2–4 tablespoons powdered sugar, and vanilla into a stand mixer bowl. Whisk on low speed to combine, then increase to high speed until medium-to-stiff peaks form, about 2–4 minutes. Watch carefully to avoid over-beating. Smooth the cream over the pie with a spatula. If desired, garnish with sliced bananas or candied almonds. For clean slices, use a sharp knife. Run the knife under hot water, dry it off, and then make a cut, repeating for each slice.
Video
Recipe Notes
Note 2: Let the crust cool completely before adding the layer of bananas, let the pudding cool completely before adding to the bananas, and let everything set before adding the whipped cream. If the crust or pudding are warm or hot, they’ll affect the texture of the bananas.
Storage: Store your Banana Cream Pie in the refrigerator to keep it fresh. Cover it tightly. Avoid freezing, as it can cause the crust to soften and the custard to break down.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
