A smooth, rich banana custard with a flaky crust and fluffy whipped cream topping.
This creamy banana cream pie is a nostalgic favorite, featuring a buttery crust, rich banana custard, and fluffy whipped cream topping. It's the perfect dessert for any occasion, offering a delightful blend of textures and flavors.
Why you'll want it now — The creamy banana filling and nostalgic flavors make it a classic comfort dessert.
Why this recipe works
The buttery crust offers a flaky foundation, while the homemade banana custard provides a smooth, rich filling. Topped with freshly whipped cream, this pie is both light and indulgent, ensuring every bite is a creamy delight.
Equipment
9-inch (23 cm) pie pan
medium saucepan
whisk
mixing bowls
parchment paper
pie weights or dried beans
electric mixer
How to make it
Preheat the oven to 350°F (175°C).
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into a 9-inch (23 cm) pie pan to form the crust.
Bake the crust for 10 minutes. Let it cool completely.
In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
In a separate bowl, beat egg yolks. Gradually whisk in a small amount of the hot milk mixture to temper the yolks.
Return the yolk mixture to the saucepan and cook for 2 more minutes, stirring constantly.
Remove from heat and stir in butter and vanilla extract.
Arrange banana slices over the cooled crust. Pour the custard over the bananas, spreading it evenly.
Chill the pie in the refrigerator for at least 4 hours.
Before serving, whip the cream with powdered sugar and vanilla until soft peaks form.
Spread or pipe the whipped cream over the chilled pie.
Enjoy every creamy, nostalgic bite of this delightful banana cream pie!
How you'll know it's ready
The custard is ready when it thickens and coats the back of a spoon.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the baking temperature to 325°F (160°C) and check the crust a few minutes early, as convection ovens bake faster. The written temperature is perfect for standard ovens.
Frosting, filling & glaze notes
The whipped cream should form soft peaks when beaten, giving it a light and fluffy texture.
Troubleshooting
If the custard is runny, ensure it was cooked until it thickened and coats the back of a spoon.
For a soggy crust, make sure the crust is baked and cooled completely before adding the filling.
If the whipped cream is too soft, beat it until soft peaks form.
Storage
Store the pie in the refrigerator for up to 3 days, covered loosely with plastic wrap.
Make ahead
The pie can be made a day in advance. Prepare the crust and custard, refrigerate, and add whipped cream just before serving.
Variations
Add a layer of chocolate ganache between the crust and bananas for a chocolate-banana twist.
Use vanilla wafers instead of graham crackers for the crust.
Top with caramel sauce for added sweetness.
Frequently asked questions
Can I use a pre-made crust?
Yes, a pre-made graham cracker crust can be used for convenience.
How do I keep bananas from browning?
Arrange bananas just before pouring the custard, or brush them with lemon juice to slow browning.
Can I use non-dairy milk?
Yes, but the texture may vary slightly. Use a thick, creamy non-dairy milk for best results.
Can I freeze banana cream pie?
It's not recommended as freezing can alter the custard's texture.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
