Banana Cream Pie - From Scratch
Print RecipeThis homemade banana cream pie has a classic buttery graham cracker crust, homemade vanilla pudding, fresh bananas, and whipped cream. It’s easy to make from scratch and so much better than store-bought! Recipe for a 9-inch pie pan
Servings: 8 slices
equipment (affiliate links
- piping bags if piping whipped cream
- Wilton Large Tip Set if piping whipped cream
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.
- 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).
- 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.
- 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).
- 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.
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.
Serving: 1slice | Calories: 526kcal | Carbohydrates: 60g | Protein: 7g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 322mg | Potassium: 345mg | Fiber: 2g | Sugar: 43g | Vitamin A: 1113IU | Vitamin C: 4mg | Calcium: 144mg | Iron: 1mg
