Banana Cream Pie is one of my all time favorites. Nothing beats that creamy, vanilla pudding filling, banana goodness, and fluffy whipped cream piled on top. The addition of a graham cracker crust just puts this whole recipe over the top. I like the addition of brown sugar to the custard and crust for an extra caramel-like flavor.

Homemade Banana Cream Pie is easier to throw together than you might think. You start with a homemade graham cracker crust, make a brown sugar banana pudding, layer that into the crust with the banana slices, and then top the chilled pie with homemade whipped cream! This is one of my favorite desserts and it’s always a crowd pleaser. 

Ingredients for this Banana Cream Pie Recipe:

For the Graham Cracker Pie Crust:

• Graham cracker crumbs
• Brown sugar
• Unsalted butter, melted

For the Banana Filling:

• Ripe bananas, sliced (ideally use bananas with a few brown spots.)
• Brown sugar
• Cornstarch
• Salt
• Whole milk
• Egg yolks
• Unsalted butter
• Vanilla extract

For the Whipped Cream Topping:

• Heavy whipping cream
• Powdered sugar
• Vanilla extract

Supplies needed:

• Medium saucepan
• Medium bowl
• Pie dish
• ​Food Processor (to crush graham crackers, optional.)
• Rubber spatula

The Process

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter for the crust. Press the mixture into a pie dish, forming an even layer along the bottom and sides. Bake for 8-10 minutes, until the bottom of the pie crust is lightly golden. Allow to cool completely.
3. In a saucepan, combine the sugar, cornstarch, and salt for the filling. Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
4. In a separate bowl, whisk the egg yolks. Gradually whisk in about 1/2 cup of the hot milk mixture to temper the eggs. Pour the tempered egg mixture back into the saucepan with the remaining milk mixture.
5. Cook, stirring constantly, for an additional 2 minutes, until thickened. Remove from heat and stir in the butter and vanilla extract until smooth.
6. Arrange the fresh banana slices in the cooled graham cracker crust. Pour the filling over the bananas, spreading it evenly. Chill in the refrigerator for at least 4 hours, or until set.
7. Before serving, prepare the whipped cream topping. In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread or pipe the whipped cream on top of the pie.
8. Garnish with additional banana slices or crumbled graham crackers, if desired. Slice and serve chilled.

Tips and FAQ:

• Use ripe bananas for the best flavor and texture.
• For best results, make sure the pie is completely chilled before adding the whipped cream topping to prevent melting.

Can I make this pie ahead of time?

Yes, you can prepare the pie up to a day in advance and add the whipped cream topping just before serving. Cover the pie with plastic wrap (you want it to touch the custard so it doesn’t form a skin,) and place in the fridge until ready to serve- up to 3 days. 

Can I use store-bought whipped topping instead of homemade whipped cream?

Yes! While homemade whipped cream is my personal fave, store bought is fine in a pinch. 

Can I use Pudding Mix instead of making my own?

While a vanilla pudding mix may seem like a time saver, I don’t reccommend using pudding mixes for this pie. The from scratch pie filling really steals the show here. 

Prefer a classic pastry crust?  If you are wanting a traditional pie crust, sub out my Perfect Pie Crust recipe for the graham cracker crust- just make sure to fully bake it ahead of the time as you don’t bake banana cream pie.

For a peanut butter chocolate version of banana cream pie check out this recipe. 

Other recipes you may like:

• Homemade Banana Pudding
• Key Lime Pie
• Coconut Cream Pie with toasted coconut

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Banana Cream Pie with Graham Cracker Crust

Yield: One 9 inch pie

Classic Banana Cream Pie with a toasty brown sugar twist!

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Ingredients

For crust:

• 2 cups graham cracker crumbs
• 7 tablespoons melted butter
• 1 tablespoon brown sugar
• 1/4 teaspoon salt

For Filling:

• 2¼ cups whole milk
• ⅔ cup brown sugar
• 3 egg yolks
• ¼ cup cornstarch
• 1 teaspoon vanilla
• 1 tablespoon butter
• 3 ripe bananas, sliced
• For topping:
• 1 cup heavy whipping cream

Instructions

For the crust:

1. In a 9 inch pie dish, combine the crust ingredients with a fork until well combined. Use your hand or a spoon to spread the crust into the dish, pressing it up the sides and onto the bottom.
2. If you choose to bake it, preheat oven to 375F and bake for about 7 minutes or until slightly brown. Otherwise chill for 1-2 hours before adding the filling.

For the Filling:

1. Combine milk and the brown sugar in a medium-sized saucepan over medium heat. Stir together and heat until simmering.
2. Whisk egg yolks and corn starch together in a medium sized bowl or glass measuring cup. Slowly pour about half of the milk mixture into it with one hand while whisking with the other until combined.
3. Pour the egg mixture back into the pot with the rest of milk.
   Stir constantly until very thick and bubbling like lava.
4. Remove from heat and stir in the vanilla and butter.
5. Spread sliced bananas on the bottom of the crust. I put two bananas into the pie and then sliced one for the topping. You could do that or put them all inside.
6. Top with the pudding mixture and cover with plastic wrap.
   Chill overnight or for several hours until set.
7. Whip cream to stiff peaks and spread on top of the chilled pudding. Garnish with banana slices and more graham cracker crumbs if desired.

Did you make this recipe?

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