Banana Cream Pie
A classic and creamy banana cream pie with a homemade custard filling, fresh bananas, and a flaky or graham cracker crust. Perfect for any occasion!
Equipment
- 9-inch pie dish
- Mixing bowls
- Whisk
- Saucepan
- Plastic wrap
Ingredients
Pie Crust
- 1 ½ cups graham cracker crumbs or crushed digestive biscuits
- ¼ cup butter melted
- 2 tbsp sugar
Filling
- 3 ripe bananas sliced
- 2 cups whole milk
- 4 egg yolks
- ¼ cup cornstarch
- ½ cup sugar
- 2 tbsp butter
- 1 tsp vanilla extract
Topping
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- chocolate shavings or toasted coconut optional
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
- Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly.
- Bake for 8–10 minutes, then let it cool completely before adding the filling.
- In a medium saucepan, heat the milk over medium heat until warm but not boiling.
- In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
- Slowly pour the warm milk into the egg mixture, whisking constantly to prevent curdling.
- Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens (about 5–7 minutes).
- Remove from heat and stir in butter and vanilla extract. Let the custard cool for 10 minutes.
- Arrange banana slices evenly over the cooled crust.
- Pour the warm custard over the bananas, spreading it out evenly.
- Cover with plastic wrap (pressing it directly onto the custard surface to prevent a skin from forming) and refrigerate for at least 3 hours.
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread or pipe the whipped cream over the chilled pie.
- Garnish with chocolate shavings or toasted coconut for extra flavor.
- Slice and serve your banana cream pie chilled. Store any leftovers in the refrigerator for up to 3 days.
Notes
For extra flavor, try using an Oreo crust or adding a drizzle of caramel before serving. If you want a firmer custard, refrigerate for an additional hour before slicing.