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Easy Banana Cream Pie

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A comforting and creamy banana cream pie with a buttery graham cracker crust and smooth vanilla custard filling, topped with whipped cream. Perfect for any occasion and easy to make.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets)
  • ⅓ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 large ripe bananas, sliced
  • 2 cups whole milk (or almond milk for lighter version)
  • ¾ cup granulated sugar
  • ¼ cup cornstarch
  • 4 large egg yolks, beaten
  • 2 tablespoons unsalted butter
  • 1 ½ teaspoons pure vanilla extract
  • 1 cup heavy whipping cream, chilled
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Make the graham cracker crust: Combine graham cracker crumbs, ⅓ cup sugar, and melted butter in a mixing bowl. Stir until evenly coated. Press firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes until golden and fragrant. Let cool completely on a wire rack.
  3. Prepare the banana cream filling: In a medium saucepan, whisk together ¾ cup sugar and cornstarch. Slowly add 2 cups milk, whisking constantly to avoid lumps. Cook over medium heat, stirring continuously, until thickened and bubbling, about 5-7 minutes. Remove from heat.
  4. Temper the egg yolks: Whisk beaten egg yolks in a small bowl. Gradually add about ½ cup of the hot milk mixture into the yolks, whisking constantly. Pour yolk mixture back into saucepan. Return to medium heat and cook for 2 more minutes, stirring constantly until thick and creamy. Remove from heat and stir in 2 tablespoons butter and vanilla extract until smooth.
  5. Assemble the pie: Slice bananas evenly and arrange half in a single layer on cooled crust. Pour half of the warm custard over bananas, smoothing gently. Add remaining banana slices on top, then cover with remaining custard. Press plastic wrap directly onto custard surface to prevent skin. Chill in fridge at least 4 hours or overnight.
  6. Make whipped cream topping: Just before serving, whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread or pipe over chilled pie.
  7. Serve: Garnish with banana slices or crushed graham crackers if desired. Slice and enjoy.

Notes

Whisk constantly when cooking custard to avoid lumps or burning. Temper eggs carefully to prevent scrambling. Use ripe but firm bananas to avoid mushiness. Chill pie thoroughly for best texture and flavor. Whip cream to soft peaks only to avoid butter formation. For thicker custard, increase cornstarch; for thinner, reduce cornstarch or add more milk. Lemon juice on bananas prevents browning.

Nutrition

Keywords: banana cream pie, easy dessert, homemade pie, custard pie, banana dessert, graham cracker crust, whipped cream topping

Find it online: https://cooltastes.com/easy-banana-cream-pie-recipe-5-steps-for-the-best-homemade-dessert/