Banana Cream Pie Recipe: Silky and Sweet

Introduction

Banana Cream Pie is a classic dessert, perfect for family gatherings, holiday celebrations, or special occasions. This rich, creamy pie, featuring a buttery crust, silky vanilla custard, and fresh banana slices, delivers a luscious, sweet flavor with a smooth, indulgent texture. Presented in a white ceramic pie dish or on a white ceramic cake stand, optionally garnished with whipped cream swirls or banana slices, this Banana Cream Pie recipe offers a creamy, appetizing aesthetic that elevates any table. This recipe provides a traditional version, adaptable for dietary preferences, ideal for home cooks seeking a decadent, crowd-pleasing dessert that brings homestyle, comforting charm to any occasion.

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs (about 10–12 sheets)
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted

For the Custard Filling:

• 2 1/2 cups whole milk
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp kosher salt
• 4 large egg yolks
• 2 tbsp unsalted butter
• 1 tbsp vanilla extract
• 3 medium ripe bananas, sliced (about 2–3 cups)

The Whipped Topping:

• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract

Serving:

• Optional: Banana slices, whipped cream swirls
• Suggested Accompaniments: Fresh berries, coffee
• Suggested Pairings: Hot tea, dessert wine
• Suggested Aesthetic: Serve in a white ceramic pie dish or on a white ceramic cake stand
• Suggested Equipment: 9-inch pie dish, medium saucepan, whisk, mixing bowls, measuring cups/spoons, spatula, knife, cutting board

Step-by-Step Process

1. Make the Crust: Preheat oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press mixture evenly into the bottom and sides of a 9-inch white ceramic pie dish. Bake for 8–10 minutes until lightly golden. Let cool completely.
2. Prepare Custard Filling: In a medium saucepan, whisk together milk, sugar, cornstarch, and salt over medium heat. Cook, stirring constantly, until mixture thickens and bubbles, about 5–7 minutes. Reduce the heat to low. In a separate bowl, whisk egg yolks. Gradually whisk in 1/2 cup of the hot milk mixture to temper the yolks. Pour the yolk mixture back into the saucepan, stirring constantly, and cook for 2–3 minutes until thick. Remove from heat; stir in butter and vanilla. Taste a small bit of custard (once cooled slightly to avoid burning) and adjust with a touch of sugar or vanilla for balanced flavor. Let cool slightly.
3. Assemble Pie: Layer half the banana slices over the cooled crust. Spread half the custard over the bananas. Add remaining banana slices, then top with remaining custard. Smooth the top with a spatula. Cover and chill for at least 4 hours or overnight.
4. Make Whipped Topping: In a chilled bowl, whip heavy cream, powdered sugar, and vanilla with a whisk or mixer until stiff peaks form.
5. Serve: Spread or pipe whipped cream over the chilled pie. Present in the white ceramic pie dish or slice and arrange on a white ceramic cake stand. Garnish with banana slices or whipped cream swirls. Serve with fresh berries, coffee, hot tea, or dessert wine.

Tips for Better Banana Cream Pie

• Use ripe but firm bananas to avoid mushiness in the pie.
• Taste the custard before chilling to balance sweet and creamy flavors; adjust cautiously.
• Press the crust firmly to prevent crumbling when sliced.
• Chill the pie thoroughly for clean slices and set the custard.
• Present in a white ceramic pie dish or on a white ceramic cake stand to highlight the creamy layers and garnishes.
• Make ahead: Prepare crust and custard up to one day in advance, assemble and chill, then top with whipped cream before serving.
• Prevent banana browning by tossing slices in 1 tsp lemon juice before layering.
• Enhance aesthetic: Garnish with whipped cream swirls or fresh banana slices on a white ceramic cake stand for a decadent, inviting look.

Variations and Customization

• Gluten-Free Banana Cream Pie: Use gluten-free graham crackers or almond flour crust.
• Vegan Banana Cream Pie: Replace milk with coconut milk, egg yolks with 2 tbsp cornstarch + 1/4 cup water, butter with vegan butter, and heavy cream with coconut whipped cream.
• Low-Sugar Banana Cream Pie: Reduce sugar in custard to 1/2 cup and use a sugar-free sweetener in whipped topping.
• Chocolate Banana Cream Pie: Add 1/4 cup melted dark chocolate to the custard or layer with chocolate ganache.
• Coconut Banana Cream Pie: Replace 1 cup of coconut milk and sprinkle toasted coconut on top.
• Nutty Banana Cream Pie: Mix 1/4 cup chopped pecans or almonds into the crust.
• Mini Banana Cream Pies: Use muffin tins for individual pies; reduce baking time for crust to 6–8 minutes.
• Caramel Banana Cream Pie: Drizzle 2 tbsp caramel sauce over banana layers before adding custard.

Storage and Serving Tips

• Store pie in the fridge, covered, for up to 3 days; add whipped topping and garnishes just before serving.
• Freeze custard and crust (without bananas or whipped cream) for up to 1 month; thaw in fridge, add fresh bananas and whipped cream before serving.
• Serve chilled for the best flavor and firm texture.
• Use as a dessert for festive or casual occasions.
• Pair with hot tea or dessert wine to complement the sweet, creamy flavors.
• Present in a white ceramic pie dish or on a white ceramic cake stand with garnishes for an appetizing, elegant charm.

Nutritional Information

Based on 8 servings (1 slice each):

• Calories: 380 kcal
• Total Fat: 21g
• Saturated Fat: 12g
• Trans Fat: 0g
• Cholesterol: 135mg
• Sodium: 230mg
• Total Carbohydrates: 43g
• Dietary Fiber: 2g
• Sugars: 26g
• Protein: 6g
• Vitamin A: 15% Daily Value
• Vitamin C: 8% Daily Value
• Calcium: 10% Daily Value
• Iron: 6% Daily Value

Note: Values vary by ingredient brands and substitutions (low-sugar options reduce sugars to ~18g). Moderate in calories; enjoy with fruit for balance.

Conclusion

This Banana Cream Pie recipe delivers a silky, sweet dessert perfect for any occasion. It transforms simple ingredients into a comforting classic. Its straightforward preparation and elegant presentation make it a favorite. The creamy custard and fresh bananas delight with every bite. It’s sure to be a cherished recipe, loved for its crowd-pleasing appeal.

Banana Cream Pie Recipe: Silky and Sweet

Classic Banana Cream Pie with silky, sweet flavor.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Chilling 4 hours hrs

Total Time 4 hours hrs 40 minutes mins

Servings 8

Ingredients

  

• Crust:
• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tbsp unsalted butter melted
• Custard Filling:
• 2 ½ cups whole milk
• ¾ cup granulated sugar
• ¼ cup cornstarch
• ¼ tsp kosher salt
• 4 large egg yolks
• 2 tbsp unsalted butter
• 1 tbsp vanilla extract
• 3 medium ripe bananas sliced
• Whipped Topping:
• 1 cup heavy cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract
• Optional: Banana slices whipped cream
• Suggested Pairings: Hot tea fresh berries

Instructions

 

• Mix crumbs, sugar, butter; press into 9-inch pie dish; bake at 350°F 8–10 min; cool.
• Cook milk, sugar, cornstarch, salt until thick; temper yolks, cook 2–3 min; add butter, vanilla; taste and adjust; cool slightly.
• Layer bananas, custard in crust; chill 4 hours.
• Whip cream, sugar, vanilla.
• Top pie; serve in a white ceramic dish or on a cake stand with banana slices, tea, and berries.

Notes

• Use ripe, firm bananas.
• Store in fridge for 3 days; freeze without bananas for one month.
• Try gluten-free or a chocolate variation.
• Pair with coffee.