There’s nothing quite like a classic Banana Cream Pie, especially when it’s simple to make. This version features a buttery graham cracker crust, a silky vanilla pastry cream, and plenty of ripe bananas. Finish it with homemade whipped cream for an elegant dessert that can be prepared ahead of time.
Pies are our family’s favorite for gatherings, holidays and birthdays. I love making pies with a traditional rolled crust for some recipes, but when I want a quicker option I reach for a graham cracker crust. It comes together in minutes and pairs perfectly with chilled fillings like this banana cream pie.
The filling here is a classic pastry cream made with egg yolks, sugar, cornstarch and milk, enriched with butter and vanilla for a deep, custardy flavor. Sliced bananas are folded into the chilled pastry cream so they stay tender but not soggy. Top with whipped cream just before serving for the best texture and presentation.
This pie is forgiving and versatile: the crust can be made gluten free; the pastry cream can be adapted for dairy-free diets by using canned coconut milk; and most components can be made a day or two in advance so you can assemble when convenient.
Why you’ll love this recipe
- Buttery graham cracker crust combined with a luscious vanilla pastry cream and generous banana slices.
- A crowd-pleasing dessert that suits any occasion and can be made ahead.
- Several components can be prepared in advance to save time on the day you serve it.
- Easy to adapt: make the crust gluten free or the pastry cream dairy free when needed.
Recipe ingredients
This recipe uses simple, easy-to-find ingredients. Use ripe but still firm bananas for the best texture and appearance.
- Bananas – ripe but firm; avoid overly spotted fruit to prevent a mushy filling.
- Milk – whole milk for richness. For a dairy-free version, use canned coconut milk.
- Butter – unsalted butter for both the crust and the pastry cream; substitute vegan butter if dairy-free.
- Graham cracker crumbs – use gluten-free graham crumbs when needed; pulse cookies in a food processor until finely ground.
- Whipped cream – whip fresh cream just before serving, or use a stabilized whipped cream if you need the topping to hold shape for longer.
How to make this recipe
This banana cream pie is straightforward: the crust presses together quickly and bakes briefly. The pastry cream needs attention and chilling time, so plan to make it first. The pastry cream benefits from chilling at least two hours or up to two days for convenience.
- Fill a large bowl with ice and enough water to come halfway up the sides. Set a medium bowl in the ice bath and have a fine-mesh strainer and a piece of buttered wax paper nearby.
- Whisk together the sugar and egg yolks until smooth. Add the cornstarch and whisk vigorously until fully incorporated.
- Heat the milk in a saucepan over medium-low until steaming but not boiling. Slowly stream about one-third of the hot milk into the egg mixture while whisking constantly to temper the eggs. Add the remaining milk and whisk to combine.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly to prevent lumps, until it comes to a boil. Continue cooking and whisking for about one minute until very thick. Remove from heat and whisk in the vanilla and softened butter until smooth.
- Strain the pastry cream through the fine-mesh strainer into the bowl over the ice bath, pressing gently with a rubber spatula to remove any lumps. Cover the surface with buttered wax paper to prevent a skin and let cool to room temperature, then refrigerate at least 2 hours or up to 2 days.
- Preheat the oven to 350°F (175°C). Grease a 9-inch pie pan. In a medium bowl, melt the butter and stir in graham cracker crumbs, sugar and a pinch of salt until evenly moistened. Press the mixture firmly into the pie pan, up the sides and across the bottom, using the bottom of a measuring cup for an even layer.
- Bake the crust for about 10 minutes, until lightly golden. Let cool on a wire rack.
- When the pastry cream is chilled, fold gently in sliced bananas until they are coated, reserving a few slices to garnish. Fill the cooled crust with the banana-pastry cream mixture and smooth the top. Chill the pie about 30 minutes to set.
- Top with whipped cream just before serving. Pipe or spread the whipped cream, garnish with reserved banana slices, and serve. Enjoy.
Recipe FAQs
Pastry cream is made from egg yolks, sugar, milk, a thickener such as cornstarch or flour, and butter and vanilla for richness. For a dairy-free option, use canned coconut milk.
How long will pastry cream keep in the fridge?
Properly stored in an airtight container, pastry cream will keep up to 5 days in the refrigerator, making it ideal for make-ahead preparations.
What can I use instead of graham cracker crumbs for the crust?
Substitute crushed Nilla wafers, gingersnaps, or gluten-free graham crackers for a different flavor or to accommodate dietary needs.
Why does my graham cracker crust crumble?
If the crust is too dry it will be crumbly. Make sure the crumbs are well coated with melted butter and press them firmly into the pan so the crust binds when pinched together.
How do I keep bananas from turning brown?
Use ripe but firm bananas and make sure they are well coated by the pastry cream. Assemble the pie the day you plan to serve it; slices may begin to brown after a day but the pie remains safe to eat for up to three days.
How long does banana cream pie last?
Store refrigerated and enjoy within three days for best flavor and texture.
Recipe notes
- Pro tip: Prepare the pastry cream and whipped cream one to two days in advance. If whipped cream separates, whisk it briefly before using.
- If you need the topping to hold its shape for a party or transport, use a stabilized whipped cream recipe.
- Store leftovers in the refrigerator and consume within three days.
- Nutrition values below are estimates and do not include whipped cream unless specified.
More pie recipes you’ll love
- Blueberry galette
- Chocolate peanut butter pie
- French fruit tart
Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media so I can see what you made.
Equipment
- 9″ pie plate
- Mixing bowls
- Fine-mesh strainer
- Measuring cups and spoons
- Whisk and rubber spatula
Nutrition (approximate per slice)
Serving: 1 slice | Calories: 347 kcal | Carbohydrates: 45 g | Protein: 5 g | Fat: 17 g | Saturated Fat: 9 g | Cholesterol: 128 mg | Sodium: 209 mg
Nutrition is estimated and provided for guidance only.