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Old Fashioned Banana Cream Pie From Scratch with Optional No-Bake Crust

A decadent slice of banana cream pie featuring a graham cracker crust, thick custard, and topped with whipped cream and fresh banana slices.
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Make this classic, homemade banana cream pie from scratch. You get a rich, creamy custard filling layered with fresh bananas and topped with whipped cream. This recipe includes instructions for a traditional flaky crust and an easy no-bake graham cracker crust option.

Ingredients

Scale
  • 1 (9-inch) unbaked pastry crust OR 1 (9-inch) graham cracker crust (see notes)
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups cold milk
  • 3 large egg yolks, lightly beaten
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 3 medium ripe bananas, sliced
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon vanilla extract

Instructions

  1. If using a pastry crust, bake it according to standard pie crust instructions until lightly golden. Cool completely on a wire rack. If using a graham cracker crust, prepare it now and chill.
  2. In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
  3. Gradually whisk in the cold milk until smooth.
  4. Cook the mixture over medium heat, stirring constantly, until it thickens significantly and comes to a boil. Let it boil for 1 minute, continuing to stir. Remove from heat.
  5. In a small bowl, whisk the egg yolks. Slowly drizzle about 1/2 cup of the hot milk mixture into the yolks while whisking constantly to temper them.
  6. Pour the tempered yolk mixture back into the saucepan with the remaining hot mixture. Return the pan to medium heat. Cook, stirring constantly, until the custard thickens again and bubbles gently. Do not let it boil rapidly. Cook for 1 minute.
  7. Remove the custard from the heat. Stir in the butter and vanilla extract until the butter melts and is fully incorporated.
  8. Pour half of the hot custard into the cooled pastry shell. Arrange half of the sliced bananas over the custard layer.
  9. Pour the remaining custard over the bananas. Arrange the remaining banana slices on top of the custard.
  10. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Chill the pie for at least 4 hours, or until completely cold and set.
  11. When ready to serve, prepare the topping: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  12. Spread or pipe the whipped cream topping over the chilled pie. Garnish with extra banana slices or a dusting of cinnamon, if desired.
  13. Slice and serve immediately. Store leftovers covered in the refrigerator.

Notes

  • For the No-Bake Graham Cracker Crust: Combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tablespoons melted unsalted butter. Press firmly into a 9-inch pie plate. Chill for at least 30 minutes before filling.
  • Use slightly under-ripe bananas for the filling layer to prevent them from becoming too soft.
  • For a Southern-style variation, substitute 1/2 cup of the milk with evaporated milk.

Nutrition

Find it online: https://cookerycommand.com/banana-cream-pie-recipe-from-scratch/