This banana cream pie with graham cracker crust combines lots of fresh bananas, a homemade vanilla cream filling and a sweet graham cracker crust. It's an easy to make pie with just a few simple ingredients.
Banana cream pie has always been a favorite of mine, but I think it's even better with a graham cracker crust. While lots of people make this with pudding mixes, I think the little effort is so worth it to make this pastry cream from scratch.
For more of my favorite pies I'd highly suggest trying my Coconut Cream Pie, Lemon Sour Cream Pie or my Mixed Berry Crumble Pie.
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Why You Will Love This Pie
- Graham Cracker Crust: I love this sweet and buttery crust, and it's so easy to make.
- Cream Filling: This filling is rich, thick and has such a wonderful vanilla flavor.
- Bananas: The slices of banana are so light and fresh tasting in this pie.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Graham Crackers: I love this pie with a graham cracker crust, but you could also use my flaky pie crust, biscoff cookie crust or there are notes at the bottom of the recipe with how we made it gluten free.
- Bananas: You will need 3-4 large bananas for the inside and topping of the pie. I would suggest using bananas that are firm and just barely ripe instead of browner bananas.
- Eggs: You will only need the yolks for this pie.
- Cornstarch: This is what will help thicken the cream filling.
- Vanilla: I would highly suggest using a vanilla bean paste in this pie, I love it with the trader joes bourbon vanilla paste.
- Milk: You need to use whole milk to achieve the thickness for the cream filling to set up properly.
- Heavy Cream: You can also top this pie with cool whip if you prefer not to make your own.
Step by Step Instructions
- Step 1: In a food processor or blender, blend graham crackers until it becomes all crumbs. Mix in sugar and salt. Pour in melted butter and mix til combined. You can also do this by hand smashing the graham crackers if needed.
- Step 2: Pour crust into 9" pie plate and press along the bottom and sides til firm. Bake the crust for 8 minutes and then allow to cool.
- Step 3: Mix egg yolks and cornstarch in a bowl until completely smooth. Set aside. In a medium or large saucepan combine milk, sugar and salt. Whisk over medium to low heat until it's barely starting to simmer and is warm to the touch. You do not want to let it boil.
- Step 4: Remove about ⅓ cup of warmed milk out of the pot, and very slowly whisk the milk into the egg yolk mixture, whisking constantly as you pour so you do not cook the eggs. Pour the egg mixture into the saucepan, whisking to incorporate. Cook, stirring constantly over medium heat, until the mixture has thickened and you see some big bubbles start to pop. This usually takes about 5 minutes.
- Step 5: Remove from heat and stir in the butter and vanilla. Pour cream filling into a medium size bowl (If you see any little pieces of egg you can strain it through a fine mesh sieve). Lay a piece of plastic wrap directly over the pudding to prevent a skin from forming and allow to cool for at least 30 minutes.
- Step 6: Slice 2-3 bananas into the bottom of the cooled graham cracker crust. Sprinkle with cinnamon sugar if you'd like. Smooth cream filling over the top of the bananas. Place another piece of plastic wrap on top of the custard and place in the fridge to completely set for at least 4 hours.
- Step 7: Whip heavy cream, powdered sugar and vanilla together on high until stiff peaks form.
- Step 8: Top pie with whipped cream and add more bananas to the top of the pie.
Expert Baking Tips
- Do not use overly ripe bananas for this pie or they will get too mushy.
- Make sure to cook the cream filling low and slow, removing from heat as soon as you start to see those big bubbles pop.
- I wait and top the pie with the whipped cream once I am ready to cut and serve.
FAQ
Why do I have little bits of yolk in my cream filling?
Sometimes even though we are tempering the eggs, there are still little bits of yolk that get cooked. Just pour your filling through a fine mesh sieve and that will hold all the yolk pieces back.
Can I make this pie ahead of time?
Yes, this is a great pie to make the day before you need it so it can set up in the fridge overnight.
Why didn't my cream set up?
It's important to cook the cream filling low and slow to let it thicken completely.
Storing & Freezing
Banana cream pie with graham cracker crust can store perfectly for 3-4 days if needed. Make sure to cover it tightly with plastic wrap or store in a sealed container.
I don’t recommend freezing cream pies as there will be significant changes to it’s texture.
Other Popular Recipes to Try
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Banana Cream Pie with Graham Cracker Crust
This banana cream pie with graham cracker crust combines lots of fresh bananas, a homemade vanilla cream filling and a sweet graham cracker crust. It's an easy to make pie with just a few simple ingredients.
Ingredients
Graham Cracker Crust
- 1½ cups (135 g) graham crackers (12 full sheets)
- ¼ cup (50 g) sugar
- pinch of salt
- 6 tablespoons melted butter
Cream Filling
- 4 large egg yolks room temperature
- ¼ cup (32 g) cornstarch
- 2 cups (473.18 ml) whole milk
- ⅔ cup (133.33 g) sugar
- ¼ teaspoon (0.25 teaspoon) salt
- 1 tablespoon vanilla bean paste or extract
- 2 tablespoons salted butter
- 4 ripe bananas
- cinnamon sugar for sprinkling on bananas can skip if you don't want cinnamon taste
Whipped Cream
- 1½ cups (354.88 ml) heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla bean paste or extract
Instructions
Graham Cracker Crust
- Preheat oven to 350 degrees.
- In a food processor or blender, blend graham crackers until it becomes all crumbs. Mix in sugar and salt. Pour in melted butter and mix til combined. You can also do this by hand smashing the graham crackers if needed.
- Pour crust into 9" pie plate and press along the bottom and sides til firm. Bake the crust for 8 minutes and then allow to cool.
Cream Filling
- Mix egg yolks and cornstarch in a bowl until completely smooth. Set aside.
- In a medium or large saucepan combine milk, sugar and salt. Whisk over medium to low heat until it's barely starting to simmer and is warm to the touch. You do not want to let it boil.
- Remove about ⅓ cup of warmed milk out of the pot, and very slowly whisk the milk into the egg yolk mixture, whisking constantly as you pour so you do not cook the eggs.
- Pour the egg mixture into the saucepan, whisking to incorporate. Cook, stirring constantly over medium heat, until the mixture has thickened and you see some big bubbles start to pop. This usually takes about 5 minutes.
- Remove from heat and stir in the butter and vanilla. Pour cream filling into a medium size bowl (If you see any little pieces of egg you can strain it through a fine mesh sieve). Lay a piece of plastic wrap directly over the pudding to prevent a skin from forming and allow to cool for at least 30 minutes.
- Slice 2-3 bananas into the bottom of the cooled graham cracker crust. Sprinkle with cinnamon sugar if you'd like.
- Smooth cream filling over the top of the bananas. Place another piece of plastic wrap on top of the custard and place in the fridge to completely set for at least 4 hours.
Whipped Cream
- Whip heavy cream, powdered sugar and vanilla together on high until stiff peaks form.
- Top pie with whipped cream and add more bananas to the top of the pie.
Notes
We made this gluten free using gluten free golden oreos for the crust and it was fabulous!! We might have even liked it more than the graham cracker crust. The gluten free oreos are a different texture so this is exactly what I did: 23 gf golden oreos crushed or blended in a blender or food processor mixed with a pinch of salt, ¼ teaspoon of cinnamon and 5 tablespoons of melted butter. I left the sugar out because these are sweeter than graham crackers.
Make sure to cook the cream filling low and slow, removing from heat as soon as you start to see those big bubbles pop.
Do not use overly ripe bananas for this pie or they will get too mushy.
Top with whipped cream once you are ready to serve.
Nutrition
Calories: 370kcalCarbohydrates: 40gProtein: 4gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 120mgSodium: 210mgPotassium: 259mgFiber: 1gSugar: 27gVitamin A: 843IUVitamin C: 4mgCalcium: 90mgIron: 1mg
Tried this recipe?Let us know how it was!
Bailey
You will never want a banana cream pie without graham cracker crust after this pie!!! Takes it next level! So good
Sandy
I love banana cream pie and using a graham cracker crust makes it even better! This is creamy and delicious! Two thumbs up for sure!
Christine
When pouring the egg mixture back into the milk mixture I barely had to wait 30 seconds for the custard to start but bubbling. Just so others know you may not have to wait either!
Heather M
Mymother taught me to chill the bowl and beaters when making whip cream, 🙂