Creamy Banana Cream Pie
Indulge in the blissful decadence of this Creamy Banana Cream Pie, a luscious dessert that combines a buttery graham cracker crust, velvety homemade vanilla custard, and layers of sweet, ripe bananas. Topped with a cloud of freshly whipped cream, this classic pie offers the perfect balance of creamy, fruity, and crunchy textures. Perfect for family gatherings or special occasions, this dessert is a showstopper that’s as easy to make as it is to enjoy. With simple ingredients like whole milk, heavy cream, and a hint of vanilla, you’ll create a nostalgic treat that delivers homemade comfort in every bite. Serve it chilled for a refreshing finish to any meal—this banana cream pie is sure to become your go-to dessert!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter (melted)
- 2 tablespoons Granulated sugar (for crust)
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.75 cup Granulated sugar (for filling)
- 3 tablespoons Cornstarch
- 4 large Egg yolks
- 2 tablespoons Unsalted butter (cubed)
- 2 teaspoons Vanilla extract
- 3 large Bananas (ripe but firm, sliced)
- 1 cup Heavy cream (for topping)
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract (for topping)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand.
Press the crumb mixture firmly into the bottom and sides of a 9-inch pie dish to form the crust. Bake for 10 minutes, then cool completely.
In a medium saucepan, whisk together the whole milk, heavy cream, granulated sugar, and cornstarch until smooth. Cook over medium heat, stirring constantly, until it begins to thicken, about 6-8 minutes.
In a separate bowl, whisk the egg yolks. Gradually add about 1/2 cup of the hot milk mixture to the egg yolks, whisking constantly to temper them.
Slowly pour the tempered egg yolks back into the saucepan, whisking constantly. Continue to cook until the mixture thickens further, 2-3 minutes.
Remove the saucepan from heat and stir in the cubed butter and vanilla extract. Mix until smooth. Let the pudding cool slightly.
Layer banana slices evenly across the bottom of the cooled crust. Pour the warm pudding over the bananas, spreading it evenly. Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming.
Refrigerate the pie for at least 4 hours, or until fully set.
To prepare the whipped cream topping, beat the heavy cream with powdered sugar and vanilla extract using a hand or stand mixer until soft peaks form.
Spread or pipe the whipped cream over the chilled pie. Top with additional banana slices for garnish, if desired.
Slice and serve cold. Enjoy your creamy banana cream pie!
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 172 mg | 7% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 39.9 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 113 mg | 9% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 320 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
