Homemade Banana Cream Pie


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This Banana Cream Pie Recipe has a three-ingredient graham cracker crust followed by an easy made-from-scratch vanilla pudding loaded with fresh bananas and topped with homemade whipped cream. The result is pure heaven and a banana lover’s dream come true with natural banana flavor and no pudding mix.


Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs reserve 1 1/2 tablespoons
  • 6 tablespoons butter melted
  • 1/3 cup sugar


  • 2 bananas sliced
  • 1 1/4 cups 2% milk
  • 1 cup heavy whipping cream
  • 2/3 cup sugar
  • 1/8 teaspoon salt
  • 1/4 cup cornstarch
  • 4 large egg yolks room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter

Whipped Topping

  • 1 cup heavy whipping cream
  • 1 1/2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • bananas for garnish


  • Preheat oven to 350 degrees.
  • Mix the graham crackers, melted butter, and sugar. Press into a 9-inch pie dish and bake in the oven for 7 minutes. Cool on a wire rack.  Once cooled, layer the bottom and sides with banana slices.
  • In a medium saucepan over medium heat, whisk together milk, cream, sugar, salt, and cornstarch.  Whisk until the sugar is dissolved and the mixture is bubbling.  Cook for 2 minutes, stirring constantly.
  • In a medium bowl, whisk the egg yolks together. Remove 1/2 cup of the hot mixture, and in a slow stream, whisk it into the egg yolk mixture.  In a very slow stream, whisk the egg mixture into the saucepan, cooking until bubbling.  Cook for 2 minutes, whisking constantly. It should be fairly thick and leave a whisk trail as you drag the whisk through it. It would also pile slightly when poured, as in the picture of the pudding being added to the pie crust.
  • Remove from the heat and whisk in the vanilla and butter.  Cool for 15 minutes whisking several times so a skin does not form.  Pour the pudding into the crust over the bananas.  Cover with plastic wrap and refrigerate for at least 4 hours.
  • Chill bowl and beaters in the freezer for 20 minutes. Add whipping cream, powdered sugar, and vanilla to the bowl.  Beat on low until the mixture starts to increase in volume. Turn to medium-high and beat until stiff peaks form. Spread or pipe over chilled pie.  Garnish with banana slices and reserved graham cracker crumbs.


  • Are you always in a hurry? Pick up a pre-baked graham cracker crust.
  • This pie is also delicious with a traditional pastry crust. Line the pie crust with aluminum foil and fill it with pie weights, rice, beans, or sugar. Bake for about 15 minutes. Or try a chocolate graham cracker crust.
  • To keep the banana slices at their optimum, bake the crust the night before, then make the pudding in the morning. Add the banana slices and pudding to the crust. Now refrigerate until close to serving or at least 4 hours. Then top with the whipped cream, more banana slices, and graham cracker crumbs, and serve.
  • To keep the vanilla pudding texture smooth and creamy, whisk almost continuously.
  • Even though the bananas in your pie may turn slightly brown, the pie will still be incredibly delicious.
  • The whipped cream topping should be made and added right before serving or up to 24 hours in advance if making stabilized whipped cream.
  • Store the dessert up until serving and all leftovers covered in the fridge for up to 3 days.


Calories: 565kcal | Carbohydrates: 52g | Protein: 7g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 182mg | Sodium: 274mg | Potassium: 277mg | Fiber: 1g | Sugar: 37g | Vitamin A: 1400IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 1mg


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