Hey everyone, Jason Griffith here! When I’m in the mood for a dessert that feels both classic and comforting, this Banana Cream Pie is always my first choice. It’s a dessert that’s rich, creamy, and packed with the sweet, delicate flavor of fresh bananas. With a crunchy crust, a smooth vanilla custard filling, and a fluffy whipped cream topping, this pie is pure perfection. It’s a timeless recipe that brings back memories of family gatherings and Sunday dinners.

I first learned how to make this pie from my grandmother, who always had a knack for turning simple ingredients into something truly magical. The secret, she taught me, is in the fresh bananas and a good homemade custard. This recipe honors that tradition, giving you a perfect, velvety custard that is never runny, and a beautiful, golden-brown crust. It’s a dessert that feels special and nostalgic, but it’s so easy you can make it any time of year.

Why I Love This Recipe

What I love most about this Banana Cream Pie is the perfect balance of flavors and textures. You get the sweetness of the bananas, the richness of the custard, and the lightness of the whipped cream all in one bite. The crunchy crust is the perfect contrast to the creamy filling, making every bite a delight. It’s a dessert that’s not too heavy, but it’s incredibly satisfying and always a huge hit with everyone who tries it.

This recipe is also a great way to use up fresh bananas. It’s a forgiving recipe that you can easily make your own by adding a little extra spice or a different kind of fruit. It’s the kind of pie that you can serve with a big dollop of whipped cream, and it’s a total crowd-pleaser. For another great crowd-pleasing dessert, you might also like my recipe for This Big Family Banana Pudding is My Favorite Classic Dessert to Feed a Crowd—it’s also a total classic.

Ingredients

For the Pie Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Filling:

• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/2 tsp salt
• 2 cups whole milk
• 4 large egg yolks, beaten
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 3 ripe bananas, sliced

For the Topping:

• 1 1/2 cups heavy whipping cream, cold
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• Sliced bananas or chocolate shavings, for garnish

Swaps and Notes

• Pie Crust: A classic graham cracker crust is perfect for this pie. You can also use a shortbread or vanilla wafer crust if you prefer.
• Milk: Whole milk works best for a rich, creamy custard. You can use 2% milk, but the custard won’t be as thick.
• Bananas: Use ripe bananas, but not overly mushy ones. They should be firm enough to hold their shape when sliced.
• Cornstarch: The cornstarch is crucial for thickening the custard and preventing it from being too runny.
• Topping: I recommend making your own whipped cream for the topping. It’s easy to make and tastes much better than a store-bought whipped topping.

Instructions

Make the Pie Crust:

1. Prep the Oven: Preheat your oven to 350°F (175°C).
2. Combine: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well moistened.
3. Press into Pie Plate: Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
4. Bake: Bake for 10-12 minutes, or until the crust is a light golden brown. Let it cool completely.

Make the Filling:

1. Combine Dry Ingredients: In a medium saucepan, whisk together the sugar, cornstarch, and salt.
2. Add Milk: Gradually whisk in the whole milk until there are no lumps.
3. Cook: Cook the mixture over medium heat, stirring constantly, until it comes to a gentle boil and thickens. This will take about 5-7 minutes.
4. Temper the Eggs: In a small bowl, whisk the beaten egg yolks. Gradually pour about 1/2 cup of the hot custard mixture into the egg yolks, whisking constantly. This tempers the eggs so they don’t scramble.
5. Return to Pot: Pour the tempered egg mixture back into the saucepan with the rest of the custard. Cook for another 2 minutes, stirring constantly, until the custard is thick.
6. Add Butter and Vanilla: Remove the saucepan from the heat. Stir in the butter and vanilla extract until they are fully incorporated.
7. Assemble: Arrange the sliced bananas in a single layer over the cooled pie crust. Pour the warm custard over the bananas, spreading it evenly.
8. Chill: Cover the pie with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or until the filling is firm.

Make the Topping:

1. Whip the Cream: In a separate chilled bowl with a chilled whisk attachment (or using a hand mixer), beat the cold heavy whipping cream until soft peaks form. Slowly add the powdered sugar and vanilla extract and continue to beat until stiff peaks form.
2. Top the Pie: Gently spread the whipped cream over the chilled pie.

Tips for Success

• Don’t Stop Stirring: When you’re cooking the custard, it’s crucial to stir constantly to prevent lumps from forming and to keep the bottom from burning.
• Temper the Eggs: Tempering the egg yolks is a key step. Don’t skip it! It ensures a smooth, creamy custard.
• Let It Cool: This pie needs a full 4 hours to chill and set up properly. Don’t try to rush it, or the filling will be too soft.
• Use Fresh Bananas: The flavor of fresh, ripe bananas is what makes this pie so good.

Serving Suggestions and Pairings

This Banana Cream Pie is a complete dessert on its own, but it pairs beautifully with a simple garnish of fresh banana slices or some chocolate shavings. For another great crowd-pleasing dessert, you might also like my recipe for This Chocolate Chip Banana Bread is My Favorite Way to Use Up Overripe Bananas.

Nutritional Information (Per Serving)

Please note: This is an approximation and can vary based on the specific ingredients used.

• Calories: Approximately 450 per slice
• Protein: 8g
• Fat: 25g
• Carbohydrates: 50g

This is a rich and decadent dessert, so it’s best enjoyed as an occasional treat.

Storage and Leftover Tips

This pie stores beautifully. You can store it, covered, in the refrigerator for up to 3 days. The bananas may start to brown a little over time, but the pie will still be delicious. This pie does not freeze well.

More Recipes You Will Love

If you’re a fan of simple, delicious desserts, you’ll love some of my other creations. For a no-bake dessert that’s always a hit, my recipe for This Easy Ice Cream Sandwich Cake is My Favorite No-Bake Summer Dessert is a lifesaver. For a rich, chocolatey treat, you can’t go wrong with my recipe for The Best Peanut Butter Brownies I’ve Ever Made and I’ve Made a Lot. And for a fun, no-bake option, my This Grasshopper Pie is My Favorite No-Bake Dessert with a Mint Chocolate Twist is a showstopper.

Final Thoughts

This Banana Cream Pie is a recipe that is sure to become a cherished part of your family traditions. It’s a simple, elegant, and incredibly delicious pie that captures the sweet, classic flavor of bananas in a way that is pure comfort.

I’d love to know what your favorite classic pie is! Let me know in the comments below. And don’t forget to follow me for more delicious recipes. Happy baking!

Classic Banana Cream Pie: A Rich, Creamy, and Delicious Dessert

Hey everyone, Jason Griffith here! When I’m in the mood for a dessert that feels both classic and comforting, this Banana Cream Pie is always my first choice. It’s a dessert that’s rich, creamy, and packed with the sweet, delicate flavor of fresh bananas. With a crunchy crust, a smooth vanilla custard filling, and a fluffy whipped cream topping, this pie is pure perfection. It’s a timeless recipe that brings back memories of family gatherings and Sunday dinners.

By Jason GriffithPublished on August 8, 2025

Prep Time15 min

Cook Time30 min

Total Time45 min

Servings8 servings

Category: Dessert

Cuisine: American

Ingredients

• 1 1/2 cups granulated sugar
• 1/3 cup cornstarch
• 1/2 tsp salt
• 4 cups whole milk
• 6 large egg yolks, beaten
• 2 tbsp unsalted butter
• 2 tsp vanilla extract
• 2 ripe bananas, sliced
• 1 1/2 cups heavy whipping cream
• 1/4 cup powdered sugar

Instructions

1. In a saucepan, combine 1 1/2 cups granulated sugar, cornstarch, and salt.
2. Gradually whisk in the milk and cook over medium heat, stirring constantly until the mixture thickens and bubbles.
3. Remove from heat and gradually stir about 1/2 cup of the hot custard mixture into the beaten egg yolks.
4. Return the egg yolk mixture to the saucepan and cook for an additional 2 minutes, stirring constantly.
5. Remove from heat and stir in the butter and vanilla extract.
6. Place a layer of sliced bananas in the bottom of a pie crust and pour the custard over the bananas.
7. Cover the pie with plastic wrap and refrigerate for at least 4 hours or until set.
8. Before serving, whip the heavy cream with powdered sugar until soft peaks form and spread over the pie.

Nutrition Information

@type: NutritionInformation

Calories: 350 calories

Protein Content: 4g

Carbohydrate Content: 45g

Fat Content: 18g

Tags: banana cream pie, dessert, classic dessert, American dessert, banana pie

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