Banana Cream Pie with Graham Cracker Crust
There’s nothing like classic Banana Cream Pie, especially when it’s easier to make! This recipe includes a buttery graham cracker crust, luscious vanilla pastry cream and plenty of bananas. Top with homemade whipped cream for an impressive dessert that may be made entirely in advance!
When it comes to dessert, pies are the way to my family’s heart. They’re always chosen for family gatherings, holidays and even birthdays.
I enjoy making pies with traditional pie crust like strawberry rhubarb and pumpkin, but sometimes I want something simpler.
That’s where graham cracker crust comes in. It comes together in under 10 minutes, and it’s perfect in recipes like key lime pie and this Banana Cream Pie.
The simple things are often the best. 🙂
Why you’ll love this recipe:
- This banana cream pie has a buttery graham cracker crust, luscious vanilla pastry cream filling and plenty of bananas!
- This is a crowd pleasing dessert that’s perfect for any occasion.
- There are a couple of components to this recipe, but they may all be done in advance.
- The crust may be made gluten free, and the pastry cream may be made dairy free according to instructions in the ingredient notes below.
Recipe ingredients
The great part about this banana cream pie recipe is that it doesn’t take a lot of fancy ingredients. They’re all easy to find, and you probably have most of them on hand already.
Ingredient notes
- Bananas. Be sure to use bananas that are ripe but firm. Brown, spotted overripe bananas will be too soft and mushy, which would affect the texture and color of the filling.
- Milk. I recommend using whole milk for richness. If you are following a dairy free diet, coconut milk would be a great alternative.
- Butter. For a dairy free option, try substituting the butter with vegan butter.
- Graham cracker crumbs. Make a gluten free graham cracker crust by using gluten free graham crackers. Simply process them in a food processor until finely ground.
- Whipped cream. I did not include the whipped cream ingredients in this recipe as they’re included in a separate post. See my posts for homemade whipped cream or stabilized whipped cream for more information.
How to make this recipe
This banana cream pie with graham cracker crust is very easy to make by pie standards. Unlike my pumpkin pecan pie, there is dough to roll out — the ingredients are simply mixed together and pressed into the pie plate.
The filling is pastry cream, which requires having all of your ingredients at the ready as the recipe comes together quickly.
The pastry cream must be tackled first as it requires chilling for a minimum of two hours. Pro tip: make the pastry cream 1-2 days in advance.
- Fill a large bowl with ice, and add enough water to fill the bowl halfway. Place a medium bowl in it with a fine mesh strainer nearby along with a piece of buttered wax paper. Set aside.
- Place the sugar and egg yolks in a medium bowl and whisk until well incorporated. Add the cornstarch and and whisk vigorously until smooth.
- Place the milk in a medium saucepan and heat over medium low heat until just before it begins to boil (it will be smoking). When the milk is hot enough, add 1/3 of it to the egg mixture in a slow steady stream while whisking constantly to temper the eggs. Once 1/3 has been added, add the rest while whisking constantly until combined.
- Place the mixture back in the saucepan and cook over medium heat, whisking constantly to prevent lumps, until the mixture begins to boil. Continue to cook for another minute until very thick. Remove from heat and whisk in the vanilla and softened butter.
- Strain the pastry cream through the sieve into the bowl over the ice bath using a rubber scraper to gently press it through as needed.
- Cover the pastry cream with the buttered wax paper to prevent a skin from forming and allow to cool at room temperature. Once cooled, place in the refrigerator for a minimum of 2 hours and up to 2 days in advance.
- Preheat the oven to 350 degrees. Grease a pie pan with butter or cooking spray and set aside. Melt the butter in a medium bowl for one minute or until melted.
- Add the graham cracker crumbs, sugar and pinch of salt, and stir well until the crumbs are coated with the butter.
- Pour the mixture into the prepared pie pan and press an even layer from the middle out to the corners and up the sides. This can be done easily with the bottom of a measuring cup.
- Bake for 10 minutes, or until lightly golden. Cool slightly on a wire rack.
- Gently toss sliced bananas into the chilled pastry cream until completely coated, reserving some for the top if desired. Pour into the pie crust and spread evenly. From here, chill for about 30 minutes.
- Pipe the whipped cream decoratively around the edges and in the center (I used a 1M tip), or simply spread it over the top. Garnish with sliced banana just before serving, if desired. Enjoy!
FAQs
Pastry cream includes eggs, sugar, milk, butter and a thickener such as cornstarch or flour. For a dairy free option, substitute the milk with coconut milk.
Pastry cream will keep for up to 5 days in the refrigerator, so it’s a great make ahead recipe.
The graham crackers may be substituted with ground Nilla wafers, gingersnap cookies, and gluten free graham crackers.
A graham cracker crust will be crumbly if it is not moist enough. If it’s well coated with melted butter, it will hold together when you pinch it together with your fingers.
Use ripe but firm bananas for your banana cream pie, and make sure that they’re completely covered by the pastry cream filling for best results. Even then, the bananas will brown after a day or so, so be sure to assemble the pie the day that you plan to serve it. Although the bananas will brown after a day, the pie is still safe to eat within 3 days.
Banana cream pie is best enjoyed within 3 days.
Recipe notes
- Pro tip: Make the pastry cream and whipped cream up to 1-2 days in advance. The whipped cream will separate, so just whisk a bit before serving the pie!
- If you’d like to decorate the pie in advance, be sure to use stabilized whipped cream recipe to ensure that the whipped cream holds its shape.
- Store leftover banana cream pie in the refrigerator and enjoy within 3 days.
- Nutrition information does not include the whipped cream as it is included in a separate post.
More banana recipes you’ll love:
If you make this recipe I’d love to hear from you! Leave a comment and rating below, or tag me @flavorthemoments on Instagram!
Banana Cream Pie
Ingredients
- 2 cups whole milk for dairy free option, use canned coconut milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 4 tablespoons cornstarch
- 1 teaspoon vanilla
- 2 tablespoons unsalted butter softened (use vegan butter for dairy free)
For the crust:
- 1 1/2 cups graham cracker crumbs substitute with ground gluten free graham crackers for a gluten free crust
- 1 tablespoons granulated sugar
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter melted
Assembling the pie:
- 3 large bananas ripe but firm, sliced into 1/4" rounds (save half a banana to decorate the top if desired)
- Homemade whipped cream
Instructions
- Fill a large bowl with ice, and add enough water to fill the bowl halfway. Place a medium bowl in it with a fine mesh strainer nearby along with a piece of buttered wax paper. Set aside.
- Place the sugar and egg yolks in a medium bowl and whisk until well incorporated. Add the cornstarch and and whisk vigorously until smooth.
- Place the milk in a medium saucepan and heat over medium low heat until just before it begins to boil (it will be smoking). When the milk is hot enough, add 1/3 of it to the egg mixture in a slow steady stream while whisking constantly to temper the eggs. Once 1/3 has been added, add the rest while whisking constantly until combined.
- Place the mixture back in the saucepan and cook over medium heat, whisking constantly to prevent lumps, until the mixture begins to boil. Continue to cook for another minute until very thick, whisking constantly. Remove from heat and whisk in the vanilla and softened butter.
- Strain the pastry cream through the sieve into the bowl over the ice bath using a rubber scraper to gently press it through as needed.
- Cover the pastry cream with the buttered wax paper to prevent a skin from forming and allow to cool at room temperature. Once cooled, place in the refrigerator for a minimum of 2 hours and up to 2 days in advance.
- Preheat the oven to 350 degrees. Grease a pie pan with butter or cooking spray and set aside. Melt the butter in a medium bowl for one minute or until melted.
- Add the graham cracker crumbs, sugar and pinch of salt, and stir well until the crumbs are coated with the butter.
- Pour the mixture into the prepared pie pan and press an even layer from the middle out to the corners and up the sides. This can be done easily with the bottom of a measuring cup.
- Bake for 10 minutes, or until lightly golden. Cool slightly on a wire rack.
- Gently toss sliced bananas into the chilled pastry cream until completely coated, reserving some for the top if desired. Pour into the pie crust and spread evenly. From here, chill for about 30 minutes.
- Pipe the whipped cream decoratively around the edges and in the center (I used a 1M tip), or simply spread it over the top. Garnish with sliced banana just before serving, if desired. Enjoy!
Notes
- Pro tip: Make the pastry cream up and whipped cream up to a few days in advance. The whipped cream will separate, so just whisk a bit before serving the pie!
- If you’d like to decorate the pie in advance, be sure to use my stabilized whipped cream recipe to ensure that the whipped cream holds its shape.
- Store leftover banana cream pie in the refrigerator and enjoy within 3 days.
- Nutrition information does not include the whipped cream as it is included in a separate post.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
** This recipe was originally published in January 2015. I’ve simplified the recipe by eliminating a component and updated the photos.
36 Comments on “Banana Cream Pie with Graham Cracker Crust”
I’ve actually never made banana cream pie! Kind of crazy right?? haha This looks fantastic – especially with that salted caramel sauce! Always a good addition!
The first time I made banana cream pie I was sold — it’s so easy and it’s a great make ahead! And caramel sauce certainly is always a good addition! 🙂
I’ve never had banana cream pie! But it looks so smooth and delicious and I’m loving the addition of the salted caramel 🙂
I hope you get to try banana cream pie soon, Medha! And the salted caramel took this over the top! 🙂
Salted caramel sauce is my weakness, too! Whenever I make it, I always end up eating half the jar with just my spoon. This pie looks like the perfect treat to break me out of that habit! This pie looks beautiful, Marcie! I love the twist of caramel in here and how easy this is to whip up. Delish!
Thanks, Gayle! I always eat at least one giant spoonful right after I make it…just to taste test, you know? 🙂 I’m glad I had some leftover for this pie, because it really did kick it up a few notches! 🙂
Hmmm…I’d say salted caramel habit is about the best one you could have! This pie looks delicious. We always serve banana cream pie at Thanksgiving (which is weird and non-traditional, but that’s what we do!). Next year I think some salted caramel on top is in order!
It can be a very serious habit, I’ve found out. haha I actually make banana cream pie for Thanksgiving and think that that’s so untraditional too, but you know, families like what they like! This year I made one with chocolate over the crust and it was great, which led me to this version. So many options! 🙂
Oh Marcie, this looks incredible! I love that we share the same flavor obsessions because I am a total sucker for banana cream pie. I’ve never made it myself before though and can’t wait to try yours because the pastry cream sounds fabulous. I can totally see why this and the key lime are the most requested because those are my favorite too along with lemon meringue pie. The addition of salted caramel makes this the ultimate treat!
Yes to banana cream pie! And to lemon meringue…citrus pies are always right up there for me. I hope you get around to making banana cream pie soon so I can check it out on your blog! 🙂
Let’s be honest, all I want to do is spoon that pastry cream into my mouth. Love!
Banana cream pie is my very favorite cream pie! Even more than chocolate. I love that you added salted caramel! Just amazing. Have a great weekend Marcie!
Oh, Marcie, I’ve always adored creme patissiere (funny how over here in the UK we use a lot of French words – I had never heard of pastry cream before – we just call it creme patissiere! Guess it makes sense as we’re so close to France …)
But … I’ve never made it!! Now how crazy is that, if I really like it! I think I’ve always been a bit afraid of making custardy things, because of the threat of ending up with scrambled eggs, as you say!
Got to give this one a try … I bet it always impresses!
Marcie, Marcie, Marcie… OK. Forget it! I am not even asking – I”M COMING OVER! Stop making my favorite things, my sistah!!!… or I may never leave. And, then, you’ll have to share every single pie with me (which works out perfectly for me!) 🙂 You already know what I’m going to say – but for the others – I want to encourage them… PINNED!!! xoxo
I just saw the title of this recipe and I fell in love! And then I saw the actual pie and I need some right now! Salted caramel is one of my favorites too and I’m not sure I would have much leftover if I made it 🙂 But if I did, this pie is exactly where it would be going!
Thank you, Juliana, and if you make it, I’d love to know what you think! Hope you’re having a great weekend! 🙂
I know, it’s hard to have leftover caramel sauce! 🙂
my mouth is watering just looking at the pictures Marcie! I love all your salted caramel recipes because I am just in love with this sauce!<3 Pinned!
Thank you, Manali! And I’m glad you love salted caramel sauce as much as I do! 🙂
This looks delicious! I think banana cream pie is similar to our Banoffee here- such a tasty recipe Marcie!
Thank you, Jess, and Banoffee pie sounds like something I need! 🙂
Hi Marcie, my uncle who is in his eighties would absolutely love this pie, will be pinning to make until I see him next.
Well, I hope he enjoys it, Cheri, and thanks for the pin! 🙂
We should have a pastry cream party! haha I love it SO much. 🙂 It still sticks to the buttered wax paper a bit, but you lost a lot less. Nothing worse than a big layer lost on the wrap! Thanks, Sherri, and hope you had a wonderful weekend! 🙂
I love pizzas but I don’t make those enough! I’ve discovered I hardly have any pizzas here on the blog, so I need to take that inspiration from you ladies! 🙂
You had me at “salted caramel”!! But… I’ll definitely stick around for the banana cream pie. 😉 This sounds like an amazing flavor combination!! I want a piece!!
I would have gladly given you a piece! Salted caramel totally kicked this up a couple of notches. 🙂
This pie IS trouble! haha We love our banana cream, and the salted caramel made it even more irresistible. Wish I could give you a slice of your childhood favorite! 🙂
You really just took banana pie to a whole new level!! A level that I WANT to be at 😉
haha! Thanks, Zainab! 🙂
Dear Marcie, anything with salted caramel is right up my daughter’s alley. I know she would absolutely love this, as would I! This looks light and heavenly. I love cream pies. Pinning for later. xo, Catherine
Thank you, Catherine! This was a nice change from regular banana cream pie — I just love salted caramel! 🙂
Your from scratch banana cream pie looks absolutely delicious. I’m pinning.
Thank you Karen!
This pie is calling my name! I’ve never made banana cream pie before and this looks delicious.Â
Thanks Nicole — it’s really easy! 🙂