My homemade banana cream pie recipe is a dessert that every single member of my family loves. It starts with a simple and classic graham cracker crust, homemade vanilla pudding, sliced bananas, and a fluffy homemade whipped cream on top. Pure comfort in every slice. This pie is incredibly easy to make from scratch and so much better than any pudding mix or pie available from the store.

I love that this banana cream pie is just plain good! Not pretentious or fussy, just a classic comfort dessert. The homemade pudding is what makes this pie. Once you try it, you’ll never reach for boxed pudding again.

Why This Banana Cream Pie Works So Well

What makes this pie special is how simple and satisfying it is. The homemade vanilla pudding is rich and creamy with real vanilla flavor — once you try it, you’ll never want to go back to the boxed kind. The whole dessert comes together without a lot of fuss, yet it feels like something special.

I usually make the crust and pudding in the afternoon, let the pie chill, and finish with whipped cream right before serving. It’s best enjoyed the same day while the bananas are at their freshest, but leftovers are still delicious the next day.

A Few Tips from My Kitchen

Graham cracker crumbs: I blend a big batch at once (using my Blendtec twister jar, a food processor, or a ziplock bag and rolling pin) and keep them in the freezer so they’re ready anytime for pies or cheesecakes.
Pressing the crust: My tart tamper set makes it fast and even — no more uneven spots.
Tempering the yolks: Slowly whisking in some of the hot milk mixture prevents lumps and keeps the pudding silky smooth.
Chill time: 3 hours minimum, but 5 hours gives the cleanest slices.
Best enjoyed same day: The bananas can brown slightly overnight, but the pie is still delicious the next day.
For a more rustic, no-fuss look, simply spread the whipped cream instead of piping it.

This homemade banana cream pie is one dessert my entire family loves — kids and adults. It’s simple enough for a regular weeknight but pretty enough for company or holidays. Once you taste the homemade vanilla pudding, you’ll wonder why you ever used the boxed kind!

I’d love to hear if you try it! Did you pipe the whipped cream or go for the rustic spread? Drop a comment below.

Happy baking, friend.

Here’s to sweet, creamy pies that bring everyone to the table.

Prep Time:30

Cook Time:10

Chill Time:3

Total Time:3 40

Servings: slices

Author: Julie Gavin

Ingredients

For the Graham Cracker Crust

1 ½ c. (126 g.) graham cracker crumbs finely crushed – about 12 sheets
⅓ c. (66 ⅔ g.) granulated sugar
6 tbsp. (84 g.) salted butter melted

For the Vanilla Pudding

¾ c. (150 g.) granulated sugar
¼ c. (32 g.) cornstarch
¼ tsp. salt
2 ½ c. (610 g.) whole milk 2% works too
4 large egg yolks
3 tbsp. (42 g.) salted butter cubed
2 tsp. vanilla extract

For Assembly & Topping

3 medium bananas firm
1 c. (238 g.) heavy cream cold
2 tbsp. powdered sugar
⅛ tsp. xanthan gum optional – helps whipped cream hold up for piping
½ tsp. vanilla extract

Instructions

Preheat oven to 350°F. Mix the graham crumbs, sugar, and melted butter until it resembles wet sand. Press firmly into a 9-inch pie plate. Bake for 8–10. Let cool completely while you make the pudding.
1 ½ c. (126 g.) graham cracker crumbs
⅓ c. (66 ⅔ g.) granulated sugar
6 tbsp. (84 g.) salted butter
In a medium saucepan, whisk together the sugar, cornstarch, and salt. Whisk in the milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble (about 5–7 minutes).
¾ c. (150 g.) granulated sugar
¼ c. (32 g.) cornstarch
¼ tsp. salt
2 ½ c. (610 g.) whole milk
In a separate bowl, whisk the egg yolks. Temper them by slowly pouring the cooked hot milk mixture while whisking briskly. Pour the tempered yolks back into the saucepan and cook for 2 more minutes until thick and glossy. Remove from heat and stir in the cubed butter and vanilla until smooth. Cover with plastic wrap (pressing it directly on the surface) and let cool for at least 15 minutes.
4 large egg yolks
3 tbsp. (42 g.) salted butter
2 tsp. vanilla extract
Slice 2 firm bananas and arrange them in an even layer on the cooled crust. Pour the slightly cooled pudding over the bananas and smooth the top. Cover and refrigerate for at least 3 hours (5 hours is best for easier slicing).
3 medium bananas
When ready to serve, whip the cold heavy cream, powdered sugar, vanilla, and xanthan gum (if using) to stiff peaks. Spread or pipe the whipped cream over the chilled pie. Top with remaining sliced bananas and a sprinkle of extra graham cracker crumbs if desired.
1 c. (238 g.) heavy cream
2 tbsp. powdered sugar
⅛ tsp. xanthan gum
½ tsp. vanilla extract

Notes

Graham crumbs: Crush with a rolling pin in a ziplock bag, use a food processor, or blend in a high-speed blender (I love my Blendtec twister jar). I blend a big batch at once and freeze the crumbs for quick pies and cheesecakes.
Pressing the crust: A tart tamper set makes it fast and even.
Tempering the egg yolks slowly prevents lumps and keeps the pudding silky.
Chill time: 3 hours minimum, but 5 hours is best for clean slicing.
Best enjoyed the same day — bananas may brown slightly overnight, but the pie is still delicious.
For a more rustic, no-fuss look, simply spread the whipped cream instead of piping it.

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Banana Cream Pie – From Scratch

Why This Banana Cream Pie Works So Well

A Few Tips from My Kitchen

Banana Cream Pie – From Scratch