Description
This homemade banana cream pie features a crisp graham cracker crust filled with a rich, creamy vanilla pudding layered over fresh banana slices, topped with fluffy whipped cream. It’s a classic American dessert that’s perfect for any occasion, combining the sweetness of bananas with a smooth, luscious filling and a crunchy crust for delightful textures.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
Filling
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 1/2 cups whole milk
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 3 ripe bananas, sliced
Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Optional Garnish
- Banana slices
- Crushed graham crackers
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press this mixture firmly into the bottom and sides of a 9-inch pie dish. Bake the crust for 8–10 minutes until set and slightly golden. Remove from oven and let it cool completely.
- Make the pudding filling: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually add the whole milk while whisking constantly to avoid lumps. Heat the mixture over medium heat until it begins to warm, stirring frequently.
- Temper the egg yolks: In a separate bowl, whisk the egg yolks until smooth. Slowly pour about 1/2 cup of the warm milk mixture into the yolks, whisking constantly to temper them and prevent curdling. Then, return the yolk mixture to the saucepan with the remaining milk mixture, whisking continuously.
- Cook until thickened: Continue to cook the pudding over medium heat, stirring constantly, for about 5–7 minutes until the pudding thickens to a custard-like consistency. Remove from heat and stir in the butter and vanilla extract until fully incorporated. Let the pudding cool for 10 minutes.
- Assemble the pie: Arrange the sliced bananas evenly over the cooled crust. Pour the warm pudding over the bananas, spreading it out evenly with a spatula. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate the pie and chill for at least 4 hours to set.
- Prepare the topping: Just before serving, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the chilled pie. Garnish with additional banana slices or crushed graham crackers if desired.
Notes
- To prevent the bananas from browning, layer them quickly and cover completely with the pudding.
- The pie is best served within 1–2 days for optimal freshness and texture.
