Print

Classic Old Fashioned Banana Cream Pie with Graham Cracker Crust

A close-up of a perfect slice of banana cream pie showing the crust, creamy filling, banana slices, and whipped topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this classic old fashioned banana cream pie using a simple graham cracker crust and a rich, smooth custard filling. This homemade banana dessert is perfect for family gatherings and holidays.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 4 large egg yolks
  • 1/2 cup granulated sugar (for custard)
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 3 large ripe bananas, sliced
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract (for topping)

Instructions

  1. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake at 350°F (175°C) for 10 minutes. Cool completely.
  2. Make the custard filling: In a medium saucepan, whisk together the 1/2 cup sugar, cornstarch, and salt. Gradually whisk in the milk until smooth.
  3. Cook the custard: Heat the milk mixture over medium heat, stirring constantly, until it thickens significantly and bubbles. Cook for 1 minute more, stirring. Remove from heat.
  4. Temper the egg yolks: In a separate bowl, lightly beat the egg yolks. Slowly pour about 1 cup of the hot milk mixture into the yolks while whisking constantly. This prevents the eggs from scrambling.
  5. Return the tempered yolks to the saucepan with the remaining milk mixture. Cook over medium heat, stirring constantly, until the custard thickens again and comes to a boil. Boil for 1 minute. Remove from heat.
  6. Stir in 2 tablespoons of butter and 1 teaspoon of vanilla extract until smooth.
  7. Assemble the pie: Arrange a layer of sliced bananas over the bottom of the cooled crust. Pour the warm custard evenly over the bananas. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Chill for at least 3 hours, or until firm.
  8. Make the topping: In a chilled bowl, beat the heavy cream, powdered sugar, and 1/2 teaspoon vanilla extract until stiff peaks form.
  9. Top the pie: Spread or pipe the whipped cream over the chilled custard. Decorate with extra banana slices if desired. Chill until ready to serve.

Notes

  • Use slightly under-ripe bananas for the best texture; overly ripe bananas can become mushy in the filling.
  • For a truly velvety filling, whisk the custard mixture vigorously when tempering the eggs to ensure a smooth consistency before returning it to the heat.
  • This is a make ahead pie; it sets best when chilled overnight.

Nutrition

Find it online: https://cookincorner.com/banana-cream-pie-old-fashioned-custard-recipe/