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+ servings

Banana Cream Pie

Super easy homemade Banana Cream Pie with a butterycrust, a luscious vanilla pudding filling, fresh bananas and lightly sweetenedwhipped cream for a light and airy any-time dessert. 
Course Dessert, pie
Cuisine American
Keyword banana cream pie, banana cream pie recipe, banana cream pie with graham cracker crust, how to make banana cream pie
Prep Time 20 minutes
Cook Time 10 minutes
chill time 4 hours
Servings 8
Calories 514kcal
Author Lauren


For the crust

  • 2 cups graham cracker crumbs
  • brown sugar lightly packed
  • cup unsalted butter melted

For the filling

  • 2 cups half and half or 1 ½ cup whole milk + ½ cup heavy cream
  • ½ cup granulated sugar
  • ½ teaspoon salt
  • 4 large egg yolks
  • ¼ cup cornstarch
  • ½ tablespoons pure vanilla extract
  • 2 tablespoons unsalted butter softened
  • 3 big bananas or 4 small ones

For the whipped cream


  • Start by making the graham cracker crust; in a medium size mixing bowl add your graham cracker crumbs, the brown sugar and the melted butter and mix well with a rubber spatula until well combined.
  • Add the mixture into a 9-inch pie dish and press down to form the crust. Bake the crust in the oven at 350ºF for 10 minutes or until the crust is golden brown. Allow to cool completely.
  • Meanwhile, make the filling; in a medium saucepan over medium heat combine the half and half, sugar, and salt. Whisk until the sugar has dissolved, then bring to a simmer whisking occasionally. In a medium heatproof bowl mix the egg yolks and cornstarch together until thick and smooth.
  • Slowly whisk 1 cup of the simmering milk into the egg yolk mixture. Then slowly whisk the egg yolk mixture into the pan. Cook the mixture, wicking continuously until it is thick and bubbles begin bursting at the surface, about 1-2 minutes.
  • Remove the pan from the heat and mix in the vanilla extract and butter. To prevent a “skin” from forming, place a plastic wrap on top of the warm pudding. Allow to cool for 15-20 minutes.
  • Slice 1 big banana (or 2 small ones) and arrange the slices into the cooled pie crust. Spread the cooled pudding on top. Place another piece of plastic wrap on top of the filling, to prevent the “skin” from forming. Refrigerate for at least 4 hours.
  • When you are ready to serve the banana cream pie, make the whipped cream; using a hand mixer or a stand mixer fitted with the whisk attachment, beat the heavy cream, confectioner’s sugar, and vanilla extract on medium-high speed until stiff peaks form, about 5 minutes.
  • Spread the whipped cream onto the chilled pie. Slice the remaining bananas and decorate the pie with the banana slices. Slice and serve.


Calories: 514kcal | Carbohydrates: 50g | Protein: 6g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 327mg | Potassium: 312mg | Fiber: 2g | Sugar: 27g | Vitamin A: 1133IU | Vitamin C: 5mg | Calcium: 117mg | Iron: 1mg