This banana cream pie is a creamy and sweet fruity pie that is perfect for summertime picnics, parties and more. The graham cracker crust provides a crunchy texture perfect to pair with the super creamy pie filling.
Calling all banana lovers - this banana cream pie is creamy and delicious. It starts with a crunchy graham cracker crust followed by a layer of sliced bananas, filled with a creamy custard and topped with more sliced bananas and whipped cream.
Creamy and fruity pies are fun to make, you can also try this fruit custard pie, this no bake pumpkin pie or this strawberry pretzel pie.
With just 12 ingredients, this super easy no bake pie takes just 30 minutes of prep time. You do need to plan ahead though as it needs about 8 hours to chill and set.
Ingredients
- Graham Cracker Pie Crust - store bought
- Bananas
- Cinnamon
- Egg Yolks
- Cornstarch
- Milk
- Heavy Cream
- Sugar
- Salt
- Vanilla
- Butter - unsalted
- Powdered Sugar
See recipe card for quantities.
Instructions
Follow along with these easy to follow instructions to make your very own banana cream pie.
Step one: Slice bananas into ¼ in slices and place in bottom of pie crust. Sprinkle with cinnamon and set aside.
Step two: Whisk together the egg yolks and cornstarch. Set aside.
Step three: Combine milk, heavy cream, sugar and salt in a large saucepan. Heat on medium low for about 5 minutes.
Step four: Pour a splash of hot milk into the egg mix and whisk. Add a second splash and whisk again. Then pour the entire egg mixture into the saucepan.
Step five: Add in the butter and vanilla and continue to mix until melted and thoroughly combined.
Step six: Pour the custard over the banana slices in the pie crust. Cover tightly with plastic wrap. Refrigerate for at least 4-8 hours until set.
Step seven: Add heavy cream, sugar and vanilla and mix on medium high for 3 - 5 minutes until stiff peaks form.
Step eight: Transfer the whipped topping to a piping bag fitted with a large star tip. Pipe small mounds across the top of the pie. Add remaining banana slices on top.
Hint: make sure that plastic wrap touches the top of the custard when chilling to prevent a film from forming.
Storage
Pie is best served the same day it is made. If you are making ahead, hold off on adding banana slices on top until just prior to serving.
You can freeze for up to 3 months. But the bananas may brown and custard filling can lose some texture.
Banana Cream Pie
Equipment
- Pie Pan
- Measuring Cups + Spoons
- Saucepan
- Mixing bowl
- Hand or Stand Mixer
- Whisk
Ingredients
For the Crust layer
- 1 Graham cracker pie crust storebought
- 2 Bananas
- 1 teaspoon Cinnamon
For the cream filling
- 4 Egg Yolks
- 3 tablespoons Cornstarch
- 2 cups Milk
- ½ cup Heavy Cream
- ½ cup Sugar
- 2 teaspoons Vanilla
- 2 tablespoons Butter unsalted
For the whipped topping
- 2 Bananas
- 1 cup Heavy Whipping Cream
- 2 tablespoons Powdered sugar
- ½ teaspoon Vanilla
Instructions
- Slice two of the bananas into ¼ or so thick coins. Place the banana slices into the bottom of the prepared pie crust and sprinkle with 1 teaspoon of cinnamon.
For the custard filling
- Whisk together 4 egg yolks and 3 tablespoon cornstarch in a small bowl and set aside.
- In a large saucepan, combine the milk, heavy cream, sugar, and salt. Heat over medium low for about 5 minutes or just until you can begin to see steam and very gentle bubbles around the edges. Do not let it come to a full boil.
- Pour a splash of hot milk mixture into the egg yolk mix. Whisk quickly to combine.
- Add another larger splash of the milk mix to the yolk mixture, continuing to whisk quickly.
- Pour the entire egg mixture into the saucepan and continue to whisk.
- Heat over medium low for an additional 2-3 minutes or until thickened. Continue to mix constantly to prevent scorching.
- Add in 2 tablespoon butter and 2 teaspoon vanilla and continue to mix until melted and thoroughly combined.
- Pour the custard over the banana slices in the pie crust.
- Cover tightly with plastic wrap, allowing the plastic wrap to touch the top of the custard to prevent a film from forming. Chill for 4 - 8 hours until set.
For the topping
- Combine 1 cup heavy cream, 2 tablespoon powdered sugar and ½ teaspoon vanilla. Mix on medium high speed for about 3-5 minutes or until stiff peaks.
- Transfer the whipped topping to a piping bag fitted with a large star tip.
- Pipe small mounds across the top of the pie.
- Slice the remaining bananas into slices and place on top of the whipped cream.
Notes
Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
