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Banana Cream Pie


What to do with those last remaining bananas laying about?  Bread, muffins, pudding……nope, pie!  Anyone who knows me well is aware bananas are not among my favorite fruits. Maybe, it’s because I was forced at a very early age to drink a hideously disgusting banana shake concoction at an old lady friend of my grandmother’s to spare her feelings  – or just because they are radioactive. 😉 At any rate, you will never see me just snacking on a banana.  It has literally taken me years to come around to banana baked goods, and I am very picky about them too.  The good news is that I have mostly come around!

One such dessert has grown on me, because it always seemed to show up during my childhood and is arguably my dad’s favorite – banana cream pie.  Now as an adult I get a hankering for it from time to time, and lucky for me I have a pretty tasty recipe for it.  I like to substitute the regular pie crust for a graham cracker one for this pie.  You are free to do as you wish as far as the crust goes.  Whatever you decide have fun and enjoy!



Graham Cracker Crust

1 -1/2 cups honey graham cracker crumbs (about 9-10 sheets crushed)

6 tablespoons butter, melted

1/3 cup granulated white sugar


Banana Cream Pie Filling:

1 cup heavy cream

1 cup milk

1/2 cup white sugar

2 tablespoons flour

2 -1/2 tablespoons cornstarch

1/2 teaspoon salt

2 large eggs

6 tablespoons unsalted butter, room temperature

1 teaspoon vanilla

2 large bananas, sliced 1/2″ thick


Whipped Cream:

1 cup heavy cream

1-2 tablespoons confectioners sugar

1/2 teaspoon vanilla



For the crust: In a food processor grind the graham crackers up.  If you do not have a food processor the old crushing the graham crackers up in a ziploc bag with a rolling pin works great too!

In a medium bowl mix the graham cracker crumbs with the melted butter and sugar.  Press evenly into a 9-inch pan. At this point you can bake the crust at 300°F for 10 minutes or opt for a no bake crust and chill in the refrigerator for 2 hours.

Once crust is ready start on the pie filling.

In a medium heat proof bowl combine the sugar, flour, cornstarch, salt and eggs.

Heat the cream and milk in a saucepan bringing just to a boil.  Gradually pour the cream mixture into the medium sized heat proof bowl egg mixture whisking constantly. Return the egg/cream mixture to the saucepan.

Cook the filling mixture over medium heat stirring constantly until the it thickens and begins to boil.

Remove form heat and stir in the butter and vanilla until smooth.

Peal and slice bananas and arrange in a single layer at the bottom of your pie crust.

Pour the filling over bananas.

Cover the filling with plastic wrap touching the surface to prevent a skin from forming and chill until completely cooled.

Once cooled prepare whipped cream by whipping the cream in a chilled bowl and  add the sugar and vanilla whipping until desired consistency.

Pipe on top of the pie, spread on rustically or serve a dollop individually on pie slices.  Enjoy!







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