Name: Banana Cream Pie
Yield: 10

This Banana Cream Pie Recipe is a show stopper! A buttery graham cracker crust is filled with a creamy banana custard and finished off with sweetened whipped cream.

author’s note

Creamy, Custardy Banana Cream Pie!

Bananas are always on my counter—they’re reliable for a quick snack or sliced on top of a bowl of Microwave Oatmeal. I always make sure to leave a few to ripen with speckles so I can make these satisfying Banana Cupcakes or Healthy Banana Muffins.

So it was only a matter of time before I added one of a reliable fruits into a creamy, custardy pie! Now, this Banana Cream Pie is giving Apple Pie some serious competition as a reliable. This is truly the best Banana Cream Pie!

“What Makes a Great Banana Cream Pie vs. a Just-Okay One”

Great: balanced sweetness, custard that slices clean, banana flavor present but not overwhelming, stable structure, fresh toppings.
Just-okay: overly sweet custard, bananas that bleed liquid, runny pie, whipped cream that deflates.

Process shots-- images of sugar, salt, cornstarch, egg yolks, milk, and heavy cream being whisked together in a pot

Ingredients

Ingredient	Swap / Tip Ideas
Egg yolks	You can’t omit them because they thicken the custard and give it structure.
Cornstarch	Try arrowroot (same amount) if you prefer, but test consistency; cornstarch is more forgiving.
Whole milk + heavy cream	Use 2% milk for part of the whole milk, but keep the heavy cream for richness.
Sugar	Swap in a little light brown sugar for subtle caramel notes.
Butter	Use unsalted butter and adjust salt if needed.
Vanilla	Use vanilla bean paste for those classic specks, or half paste and half extract.
Bananas (firm, not overripe)	Unlike banana bread look for firm but freshly ripe bananas.
Graham cracker crumbs + butter + sugar (crust)	Swap in Nilla wafers or digestive biscuits. Reduce crust sugar if using sweeter cookies.

Process shots of Banana Cream Pie-- images of butter being added to the pot and being whisked into it

How To Make Banana Cream Pie Recipe

Crust: Mix graham cracker crumbs, sugar, salt, and butter. Press into a pan and bake.
Filling: Whisk sugar, salt, cornstarch, eggs, milk, and cream in a pot. Cook until thick, then mix in butter and vanilla. Let cool.
Assemble: Layer bananas in the crust. Spread half the filling, add another banana layer, and top with the rest of the filling.
Chill: Cover the surface with plastic wrap and refrigerate until set.
Whipped cream: Whip cream with powdered sugar and vanilla. Spread on top.
Serve: Slice and enjoy cold.