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Banana Cream Pie with Graham Cracker Crust

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A classic banana cream pie made with a buttery graham cracker crust, silky vanilla custard, fresh banana slices, and a light whipped cream topping. This simple yet elegant dessert delivers the perfect balance of creamy, sweet, and crunchy textures.

Ingredients

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

2 cups whole milk

1/2 cup granulated sugar

1/4 cup all-purpose flour

1/4 teaspoon salt

3 large egg yolks

1 teaspoon vanilla extract

2 medium bananas, sliced

1 cup heavy cream, chilled

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until evenly coated.
  3. Press the mixture firmly into the bottom and up the sides of a pie dish to form the crust.
  4. Bake the crust for 10 minutes, then remove and allow it to cool completely.
  5. In a saucepan over medium heat, whisk together the milk, sugar, flour, and salt. Cook while stirring constantly until the mixture thickens.
  6. In a separate bowl, whisk the egg yolks. Slowly add a small amount of the hot milk mixture to the yolks while whisking to temper them.
  7. Pour the tempered yolk mixture back into the saucepan and cook for 2 additional minutes, stirring continuously.
  8. Remove from heat and stir in the vanilla extract.
  9. Allow the custard to cool slightly, then gently fold in the sliced bananas.
  10. Pour the banana filling into the cooled graham cracker crust and spread evenly.
  11. Refrigerate the pie for at least 2 hours until fully set.
  12. For the topping, beat the chilled heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  13. Spread the whipped cream over the chilled pie just before serving.

Notes

For extra banana flavor, add a layer of banana slices on the crust before adding the custard.

Replace part of the milk with half-and-half for a richer custard.

Drizzle melted chocolate or add a thin layer of chocolate ganache for a chocolate variation.

Top with toasted coconut for added texture and flavor.

Store covered in the refrigerator for up to 3 days.

Ensure bananas are fully covered by custard to help prevent browning.

Nutrition

Find it online: https://chocolatecoveredamy.com/banana-cream-pie-with-graham-cracker-crust/