Banana Cream Pie Recipe

Key Takeaways

• Combine graham cracker crumbs, sugar, and melted butter; press into pie dish and bake at 350°F for 8 minutes.
• Whisk milk, cream, egg yolks, sugar, cornstarch, salt, and vanilla; heat to 160°F while stirring constantly until thickened.
• Layer thin custard on crust, arrange banana slices, then pour remaining custard; refrigerate minimum six hours before serving.
• Whip heavy cream with powdered sugar and vanilla extract; apply decorative peaks to pie immediately before serving.
• Store refrigerated up to two days; slice with hot, wet knife and serve at 65–70°F for optimal texture.

Ingredients You’ll Need

To make a classic banana cream pie, you’ll need the following: one 9-inch pie crust (unbaked or pre-baked), 2 cups whole milk, 5 egg yolks, ¼ cup cornstarch, ⅓ cup granulated sugar, ¼ teaspoon salt, 2 tablespoons unsalted butter, 1 teaspoon vanilla extract, 3 medium bananas, 1 tablespoon fresh lemon juice, 1 cup heavy whipping cream, 2 tablespoons powdered sugar, and ½ teaspoon vanilla extract for the topping.

You’ll find organic options available for most ingredients, giving you complete control over your pie’s quality.

When considering cost comparison, purchasing store-brand items typically runs 20-30% less than premium alternatives without sacrificing taste or texture. You’re free to adjust ingredient sourcing based on your budget and values. Quality matters most in the custard layer and cream topping, so prioritize those components when allocating your resources.

Preparing the Graham Cracker Crust

Start by combining 2 cups of graham cracker crumbs, ⅓ cup granulated sugar, and 6 tablespoons of melted unsalted butter in a medium mixing bowl. Stir until you’ve achieved a uniform crumb consistency resembling wet sand. Preheat your oven to 350°F.

Step	Action	Duration
1	Mix ingredients thoroughly	2 minutes
2	Transfer to pie dish	1 minute
3	Apply press technique	3 minutes
4	Bake until set	8 minutes

Transfer your mixture to a 9-inch pie dish. Using firm, even pressure, employ your press technique by firmly pressing the mixture against the bottom and sides. Distribute evenly for consistent thickness. Bake until the crust becomes golden and set. Remove and cool completely before adding your filling. This foundation guarantees structural integrity for your banana cream pie.

Making the Custard Filling

Whisking together your custard filling requires combining 1 cup whole milk, ¾ cup heavy cream, 5 egg yolks, ⅓ cup granulated sugar, 3 tablespoons cornstarch, ¼ teaspoon salt, and 1 teaspoon vanilla extract in a medium saucepan.

Heat the mixture over medium heat, stirring constantly until it reaches 160°F.

This tempering technique makes certain your eggs cook safely without scrambling.

Continue heating until the filling thickens noticeably, approximately 8-10 minutes.

For texture testing, dip a spoon into the hot custard and run your finger across the back.

It’ll coat smoothly and leave a clean trail when properly set.

The consistency should resemble pudding, not thin cream.

Remove from heat and strain through fine mesh to eliminate any lumps.

This refinement guarantees silky smoothness.

Press plastic wrap directly onto the surface to prevent skin formation, then cool completely before assembly.

Assembling Your Pie

Layering your components strategically guarantees an elegant final presentation.

Start by spreading a thin custard layer across your pre-baked crust‘s bottom—approximately ¼ inch thick.

Arrange banana slices in a single, overlapping pattern atop this foundation.

Pour the remaining custard mixture over the bananas, filling to ½ inch below the crust’s rim.

Refrigerate uncovered for two hours until the filling sets completely.

Once chilled, crown your pie with freshly whipped cream, applying it in decorative peaks using an offset spatula.

For transport methods, keep your pie refrigerated until serving time.

Use a sturdy, flat container with secure lid closure to prevent shifting.

Transport in your vehicle’s coolest section.

For serving presentation, slice using a hot, wet knife between each cut, wiping clean between passes.

This technique yields clean, professional-looking wedges that’ll impress any crowd.

Tips for Perfect Results Every Time

Achieving consistent excellence in banana cream pie requires attention to several key variables beyond proper assembly.

You’ll want to maintain precise oven temperatures—350°F guarantees even custard cooking without curdling.

Use room-temperature ingredients for ideal binding and texture.

Chill your pie for minimum six hours; this allows flavors to meld and structure to set completely.

Storage Tips matter substantially. You can refrigerate your pie up to two days in an airtight container, preventing moisture loss and flavor degradation. Don’t freeze the assembled pie, as this compromises the crust’s integrity.

Serving Suggestions enhance your results. Present slices at 65-70°F for maximum flavor complexity. Use a hot, wet knife between cuts for clean edges. Top individual portions with fresh whipped cream immediately before serving to maintain textural contrast and visual appeal.

Frequently Asked Questions

How Long Can I Store Banana Cream Pie in the Refrigerator Before Serving?

You’ll want to refrigerate your banana cream pie at 40°F or below and consume it within 3-4 days maximum.

Storing it longer invites bacterial growth, compromising both safety and quality.

Keep it covered tightly to prevent contamination and moisture loss.

Don’t leave it unrefrigerated for more than two hours, or bacterial proliferation accelerates rapidly.

These temperature guidelines make sure your pie stays fresh and safe for your enjoyment without unnecessary restrictions on your culinary freedom.

Can I Make This Pie a Day Ahead, and Will It Stay Fresh Overnight?

You can absolutely prepare your pie a day ahead using this timing strategy. Assemble it completely, then refrigerate it overnight—it’ll stay fresh up to 24 hours. For browning prevention on your crust, cover it loosely with plastic wrap.

The custard sets properly during chilling, and bananas won’t oxidize excessively when sealed. This advance preparation gives you complete freedom to enjoy your gathering without last-minute kitchen stress.

What’s the Best Way to Prevent the Crust From Becoming Soggy?

You’ll prevent sogginess by blind baking your crust at 375°F for 10-12 minutes until it’s golden.

Apply an egg wash beforehand to create a moisture barrier.

Once cooled, brush melted chocolate or a thin custard layer onto the interior surface—this seals the crust effectively. You’re free to assemble your pie shortly before serving, keeping that crispy texture intact and preventing premature degradation from cream filling absorption.

Can I Substitute Regular Bananas With Plantains or Other Banana Varieties?

You can substitute plantains, but you’ll notice significant ripeness differences and starch content variations.

Plantains contain higher starch levels, requiring precise measurements to maintain your pie’s texture.

Red bananas work well—they’re sweeter and creamier.

Lady Finger bananas offer delicate flavor profiles.

You’ve got freedom choosing varieties, though you’ll need adjusting cooking times and potentially increasing stabilizers.

Match ripeness carefully; greener options deliver firmer structure than yellow varieties.

How Do I Safely Transport Banana Cream Pie Without Damaging the Whipped Cream Topping?

You’ll stabilize your whipped cream topping by folding in one tablespoon of cornstarch or gelatin per cup of cream.

Transport your pie in a sturdy cake box with a non-slip base—use shelf liner or damp towels to prevent shifting.

Keep it refrigerated until departure, maintain temperatures below 40°F, and avoid bumpy routes.

Position the box flat on your vehicle’s floor for maximum stability during transit.