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Old Fashioned Banana Cream Pie with Graham Cracker Crust

A decadent slice of banana cream pie featuring a graham cracker crust, thick custard, banana slices, and topped with whipped cream and crumbs.
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A recipe for a classic, creamy banana cream pie featuring a homemade graham cracker crust and rich custard filling topped with fresh whipped cream.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons melted butter (for crust)
  • 4 large egg yolks
  • 1/2 cup granulated sugar (for custard)
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 2 tablespoons butter (for custard)
  • 1 teaspoon vanilla extract
  • 3 ripe medium bananas, sliced
  • 1 1/2 cups heavy whipping cream
  • 2 tablespoons powdered sugar (for topping)

Instructions

  1. Prepare the crust: Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake at 350°F (175°C) for 10 minutes. Cool completely.
  2. Make the custard base: In a medium saucepan, whisk together egg yolks, 1/2 cup sugar, cornstarch, and salt. Gradually whisk in the milk until smooth.
  3. Cook the custard: Heat the mixture over medium heat, stirring constantly with a whisk. Bring to a boil and cook for 1 minute, continuing to stir until the mixture thickens significantly. Remove from heat.
  4. Finish the custard: Stir in 2 tablespoons of butter and vanilla extract until combined. Pour the custard into a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and chill for at least 2 hours, or until completely cold.
  5. Assemble the pie: Slice bananas and arrange half of the slices over the bottom of the cooled crust. Spread half of the chilled custard evenly over the bananas. Layer the remaining banana slices on top of the custard. Top with the remaining chilled custard.
  6. Prepare the topping: In a separate bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the top layer of custard.
  7. Chill the pie for at least 4 hours before slicing and serving.

Notes

  • For an easy, no-bake variation, substitute the cooked custard with one 3.4 oz package of instant vanilla pudding prepared according to package directions, using 1 1/2 cups milk instead of the required amount. Layer bananas and pudding immediately after the crust cools.
  • Use slightly under-ripe bananas if you plan to assemble the pie several hours ahead of serving to prevent them from becoming too soft.
  • If you prefer a different crust, a pre-made shortbread or vanilla wafer crust works well.

Nutrition

Find it online: https://eatableempress.com/banana-cream-pie-recipe-old-fashioned/