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–+ servings
Easy and beautiful Banana Cream Pie for summer cook outs!

Banana Cream Pie

Dalya Rubin
Tested to perfection, this Banana Cream Pie is made with a buttery graham cracker crust, a smooth vanilla custard filling, and layers of fresh bananas for that classic flavor everyone loves! With just 20 minutes of prep time, this easy banana dessert comes together effortlessly, letting the freezer do all the hard work. From the creamy texture to the naturally sweet fruity flavor, every bite is light, rich, and totally irresistible. This is one recipe we’ve made countless times, and it never fails! 
5 from 5 votes
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Prep Time 35 minutes
Chill Time 4 hours
Total Time 4 hours 35 minutes
Course Dessert
Cuisine American
Servings 10 -12 slices
Calories 408 kcal

Equipment

Ingredients
  

Pie Crust

Filling

  • 1 1/2 cups whole milk
  • 3/4 cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • 3 Tablespoons cornstarch
  • 2/3 cup granulated sugar
  • 1/8 teaspoon salt
  • 4 large egg yolks room temperature
  • 3 Tablespoons unsalted butter cut into small pieces

Whipped Cream

  • 1 cup cold heavy whipping cream very cold from the fridge
  • 1/4 cup confectioners sugar
  • 1 1/2 teaspoons vanilla extract

Assembly

  • 5 medium ripe yellow bananas

Instructions
 

Make the Crust

  • In a large bowl, mix together the graham cracker crumbs and sugar.
  • Add the melted butter and mix until well combined.
  • Press the crust into a lightly greased 9” x 1.5” pie dish, along the bottom and sides. You can use a measuring cup to pack/press the crust into the sides of the pan.
  • Bake Option - Bake for 12 minutes. Let cool completely before filling the crust.
  • No-Bake Option - Refrigerate the crust for at least 1 hour instead, but it won’t hold together as well when slicing.

Make the Filling

  • In a medium saucepan, add the milk and cream over medium heat. Whisk often until it begins to simmer. Turn off the heat. Mix in the vanilla extract.
  • In a large bowl, whisk the cornstarch, sugar and salt. Add the egg yolks and whisk for 2-3 minutes until pale and thickened.
  • Slowly pour the hot milk mixture into the egg mixture while whisking vigorously.
  • Pour the mixture back into the pot and heat over medium-low, whisking often, until thickened for about 3-5 minutes.
  • Turn off the heat, remove from the burner and whisk in the butter.
  • Transfer to a new bowl and cover directly with plastic wrap. Let cool for 30 minutes before assembling the pie.

Make the Whipped Cream

  • Use a hand mixer to whisk all Whipped Cream ingredients together in a medium bowl (or in a stand mixer with a whisk attachment) until stiff peaks form.
  • Scoop 1 cup of the whipped cream in a piping bag fitted with a star tip for decorating later (if desired). Set in the fridge for later & leave the remaining whipped cream out for the pie assembly.

Assemble the Pie

  • Slice 2 bananas into 1⁄2” rounds and place all over the bottom of the pie crust.
  • Add the custard on top and smooth into an even layer.
  • Slice 2 bananas and place slices on top of the custard.
  • Spread the whipped cream on top. Set in the fridge for 4 hours or overnight.
  • When ready to serve, pipe remaining whipped cream (set aside earlier) as garnish and with sliced banana (from the remaining 1 banana).

Notes

  • This pie can be kept in the fridge for about 2 days! After that it’s tasty but begins to become a bit watery, so we recommend eating it fresh.
  • Use your favorite piping tip to have fun decorating the top of the pie!
  • Easily make the no-bake version of this recipe layered in a wide container for a fun spoonable/scoop-able dessert.

Nutrition

Serving: 1servingCalories: 408kcal
Keyword banana cream pie, banana cream pie recipe, easy banana cream pie, homemade banana cream pie recipe, how to make banana cream pie
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