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!