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Classic Old Fashioned Banana Cream Pie with Graham Cracker Crust

A generous slice of amazing banana cream pie featuring a graham cracker crust, custard, banana slices, and a mountain of whipped cream.
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Make this classic, old-fashioned banana cream pie featuring a creamy homemade custard filling and a crisp graham cracker crust. This recipe delivers a rich, comforting dessert perfect for family gatherings.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 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 unsalted butter
  • 1 teaspoon vanilla extract
  • 3 large ripe bananas, sliced
  • 1 1/2 cups heavy cream
  • 2 tablespoons powdered sugar (for topping)

Instructions

  1. Prepare the crust: Combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake at 350°F (175°C) for 10 minutes. Let cool completely.
  2. Make the custard: In a medium saucepan, whisk together the 1/2 cup granulated sugar, cornstarch, and salt. Whisk in the egg yolks until smooth. Gradually whisk in the whole milk until combined.
  3. Cook the custard: Heat the mixture over medium heat, stirring constantly with a wooden spoon or whisk. Do not let it boil rapidly. Continue stirring until the mixture thickens significantly and coats the back of the spoon, about 8 to 10 minutes.
  4. Finish the custard: Remove the pan from the heat. Stir in the 2 tablespoons of butter and vanilla extract until smooth. Pour about 1/3 of the hot custard over the sliced bananas arranged in the cooled crust. Gently stir the remaining bananas into the rest of the custard. Pour the banana-custard mixture over the first layer in the crust.
  5. Chill: Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or until the filling is completely set.
  6. Make the topping: In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form.
  7. Serve: Spread the whipped cream evenly over the chilled pie. Garnish with extra banana slices or a sprinkle of crumbs if desired. Slice and serve cold.

Notes

  • For the creamiest filling, stir the custard constantly while cooking to avoid lumps.
  • Use firm, ripe bananas; overly soft bananas can break down too much in the filling.
  • If you are planning ahead, you can make the custard and crust a day before assembling the pie.
  • This pie is best eaten within 24 hours for the best texture of the bananas.

Nutrition

Find it online: https://www.unfoldrecipes.com/banana-cream-pie-classic-old-fashioned-recipe/