Easy Homemade Banana Pie
If you’re craving something sweet, simple, and made with love, my Easy Homemade Banana Pie is the perfect dessert to try. This from-scratch recipe has been a hit in my house—every bite is creamy, rich, and packed with real banana flavor. I love making this pie when we want something comforting that feels a little special, and it never lasts long around my family. If you’re looking for an easy dessert that’ll impress without stress, you’ve got to give this one a try!
INGREDIENTS YOU’LL NEED:
- 3¾ cups Whole Milk – I use whole milk to make the pudding rich and creamy.
- ¾ cup Granulated Sugar – This gives the filling just the right amount of sweetness.
- 4 tablespoons Cornstarch – It helps thicken the filling so it sets up nicely.
- 1/4 teaspoon Salt – Just a pinch to balance the sweetness.
- 4 Egg Yolks – These make the filling silky and smooth.
- 3 tablespoons Unsalted Butter – I stir this in at the end for extra richness.
- 2 teaspoons Vanilla Extract – A little vanilla brings out the banana flavor.
- 5 Bananas (sliced) – I use ripe but firm bananas so they hold up in the pie.
Graham Cracker Pie Crust:
- 1½ cups Graham Crackers (11 sheets) – Crushed to make a buttery, sweet crust.
- 2 Tablespoons Sugar – Just a touch to sweeten the crumbs.
- 1 Tablespoon Brown Sugar (packed) – Adds a little deeper flavor to the crust.
- 7 Tablespoons Unsalted Butter (melted) – This holds the crust together and gives it that toasty taste.
Stabilized Whipped Cream Topping:
- 1 teaspoon Unflavored Gelatin – I use this to keep the whipped cream from deflating.
- 1½ tablespoons Cold Water – Needed to bloom the gelatin.
- 1½ cups Heavy Whipping Cream (cold) – Cold cream whips up light and fluffy.
- ½ cup Powdered Sugar – Sweetens the topping just enough.
- 1 teaspoon Vanilla Extract – A splash for that classic whipped cream flavor.
CREAMY HOMEMADE BANANA PIE WILL BE A FAMILY FAV!
- The taste is amazing – It’s rich, creamy, and full of fresh banana flavor. Everyone always asks for seconds.
- It’s homemade from start to finish – I make the crust, filling, and whipped cream myself, and you can really taste the love.
- It brings back memories – This pie reminds me of something my grandma would’ve made, and now it’s something special I can share with my family.
HOW TO PREPARE CUSTARD-FILLED BANANA PIE?
Time needed: 4 hours and 40 minutes
- Make the Graham Cracker Pie Crust:
Preheat your oven to 350°F (175°C).
Crush 1½ cups (about 11 sheets) of graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and rolling with a rolling pin.
In a bowl, mix the crumbs with 2 tablespoons of sugar, 1 tablespoon of packed brown sugar, and 7 tablespoons of melted unsalted butter until the texture resembles wet sand.
- Press into Pie Pan:
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.
Bake the crust for 8–10 minutes, then set it aside to cool completely. - Make the Banana Pie Filling:
In a medium saucepan, whisk together 3¾ cups whole milk, ¾ cup sugar, 4 tablespoons cornstarch, and ¼ teaspoon salt.
Cook over medium heat, stirring constantly, until the mixture begins to thicken and bubble, about 7–10 minutes. - Temper the Egg Yolks:
In a separate bowl, whisk 4 egg yolks.
Slowly pour about ½ cup of the hot milk mixture into the yolks, whisking constantly to temper the eggs.
Pour the yolk mixture back into the saucepan and cook for another 2–3 minutes, stirring constantly, until thickened. - Add Butter and Vanilla:
Remove from heat and stir in 3 tablespoons of butter and 2 teaspoons of vanilla extract until smooth. - Cool the filling:
Let the filling cool for about 10–15 minutes, stirring occasionally to prevent a skin from forming. - Assemble the Pie:
Pour some of the custard filling into the bottom of the pie shell. (layer the custard and bananas)
Slice 4 bananas and arrange half of them on top of the custard filling.
Pour in half of the pudding filling, add the rest of the banana slices, then pour the remaining filling on top. Smooth the surface. - Refrigerate the Pie:
Cover with plastic wrap directly on the surface and chill in the fridge for at least 4 hours (or overnight) until set. - Make the Stabilized Whipped Cream Topping:
In a small bowl, combine 1 teaspoon unflavored gelatin and 1½ tablespoons cold water. Let it sit for 5 minutes to bloom.
Microwave the gelatin mixture for 5–10 seconds until it turns to liquid (but not hot). Let it cool slightly. - Whip the Heavy Cream:
In a cold mixing bowl, beat 1½ cups cold heavy whipping cream, ½ cup powdered sugar, and 1 teaspoon vanilla extract until soft peaks form.
While mixing on low speed, slowly drizzle in the cooled gelatin mixture. Then increase speed and beat until stiff peaks form. - Decorate the Banana Pie:
Spread or pipe the whipped cream over the chilled banana pie.
FAQ – FREQUENTLY ASKED QUESTIONS:
Yes, I can, but I love making the graham cracker crust from scratch—it tastes better and holds up well.
I use bananas that are yellow with a few brown spots. They’re sweet and soft but not mushy.
Yes, I usually make it the night before and chill it overnight. It sets perfectly by the next day.
They might over time, but I add them just before I pour in the warm filling to help keep them fresh-looking.
Yes, I can, but stabilized whipped cream holds up better, especially if I’m serving it later.
I make sure to cook it long enough and whisk constantly until it thickens up. Cornstarch needs heat to work.
OLD FASHIONED BANANA PIE RECIPE ADD-INS AND SUBSTITUTIONS:
- I use vanilla pudding instead of homemade filling when I’m short on time. It still tastes great and saves a few steps.
- Sometimes I swap the graham cracker crust for a baked pie crust if I want it to feel more like a traditional pie.
- When I don’t have fresh bananas, I use banana extract in the filling to keep that strong banana flavor.
- I like to add a layer of crushed Nilla wafers between the filling and bananas for a little crunch and flavor twist.
- Instead of whipped cream, I sometimes top it with meringue and toast it lightly in the oven—it gives it that old-school feel.
- For a dairy-free version, I use almond milk and plant-based butter and it still comes out creamy and delicious.
WHAT IS COMMONLY SERVED WITH EASY BANANA PUDDING PIE?
When I serve banana pie, I like to keep things simple and sweet. It’s perfect after a family dinner, for holidays like Easter or Thanksgiving, or even just a weekend treat. I usually pair it with a hot cup of coffee, a cold glass of milk, or sweet tea. If I’m making it for a party, I’ll sometimes add a scoop of vanilla ice cream on the side or fresh berries to balance the sweetness.
HOW ARE LEFTOVER HOMEMADE BANANA CREAM PIE STORED FOR LATER?
When I have leftover banana pie, I just cover it with plastic wrap or foil and keep it in the fridge. It stays fresh for about 3 to 4 days. I make sure not to leave it out too long, especially because of the cream and bananas. When I’m ready for another slice, I eat it cold straight from the fridge—it still tastes amazing!
CAN LEFTOVER BANANA PUDDING PIE BE FROZEN FOR ANOTHER DAY?
I don’t usually freeze banana pie because the bananas can turn brown and the creamy filling might separate a little. But if I really need to, I freeze the pie without the bananas and whipped cream. I wrap it tightly in plastic wrap and foil, then freeze it for up to a month. When I’m ready to serve, I thaw it in the fridge overnight and add fresh bananas and whipped cream on top.
LOOKING FOR MORE DELICIOUS DESSERT IDEAS? TRY THESE!
Famous Magnolia Bakery Banana Pudding: This iconic treat layers creamy vanilla pudding, fresh bananas, and soft Nilla wafers into a dreamy dessert that’s both simple and decadent.
Sinfully Delicious Oreo Cheesecake Bars: These treats mix the classic taste of Oreo cookies with smooth cheesecake filling, and crushed Oreos on top, every bite is pure heaven.
Easy-Peasy Blueberry Dump Cake: Imagine juicy blueberries bubbling under a golden, buttery cake with zero hassle. Perfect for when you need a quick dessert for guests or want a comforting treat without spending hours in the kitchen.
Easy Homemade Banana Pie
Equipment
- 9-Inch Pie Pan
Ingredients
Banana Pie Filling:
- 3¾ cups Whole Milk
- ¾ cup Granulated Sugar
- 4 tablespoons Cornstarch
- 1/4 teaspoon Salt
- 4 Egg Yolks
- 3 tablespoons Unsalted Butter
- 2 teaspoons Vanilla Extract
- 4 Bananas (sliced)
Graham Crack Pie Crust:
- 1 ½ cups Graham Crackers (11 sheets)
- 2 Tablespoons Sugar
- 1 Tablespoon Brown Sugar (packed)
- 7 Tablespoons Unsalted Butter (melted)
Stabilized Whipped Cream Topping:
- 1 teaspoon Unflavored Gelatin (found near the Jello at the store)
- 1 ½ tablespoons Cold Water
- 1 ½ cups Heavy Whipping Cream (cold)
- ½ cup Powdered Sugar
- 1 teaspoon Vanilla Extract
Instructions
Make the Graham Cracker Pie Crust:
- Preheat your oven to 350°F (175°C).
- Crush 1½ cups (about 11 sheets) of graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and rolling with a rolling pin.
- In a bowl, mix the crumbs with 2 tablespoons of sugar, 1 tablespoon of packed brown sugar, and 7 tablespoons of melted unsalted butter until the texture resembles wet sand.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.
- Bake the crust for 8–10 minutes, then set it aside to cool completely.
Make the Banana Pie Filling:
- In a medium saucepan, whisk together 3¾ cups whole milk, ¾ cup sugar, 4 tablespoons cornstarch, and ¼ teaspoon salt.
- Cook over medium heat, stirring constantly, until the mixture begins to thicken and bubble, about 7–10 minutes.
- In a separate bowl, whisk 4 egg yolks.
- Slowly pour about ½ cup of the hot milk mixture into the yolks, whisking constantly to temper the eggs.
- Pour the yolk mixture back into the saucepan and cook for another 2–3 minutes, stirring constantly, until thickened.
- Remove from heat and stir in 3 tablespoons of butter and 2 teaspoons of vanilla extract until smooth.
- Let the filling cool for about 10–15 minutes, stirring occasionally to prevent a skin from forming.
- Pour some of the custard filling into the bottom of the pie shell. (layer the custard and bananas)
- Slice 4 bananas and arrange half of them on top of the custard filling.
- Pour in half of the pudding filling, add the rest of the banana slices, then pour the remaining filling on top. Smooth the surface.
- Cover with plastic wrap directly on the surface and chill in the fridge for at least 4 hours (or overnight) until set.
Make the Stabilized Whipped Cream Topping:
- In a small bowl, combine 1 teaspoon unflavored gelatin and 1½ tablespoons cold water. Let it sit for 5 minutes to bloom.
- Microwave the gelatin mixture for 5–10 seconds until it turns to liquid (but not hot). Let it cool slightly.
- In a cold mixing bowl, beat 1½ cups cold heavy whipping cream, ½ cup powdered sugar, and 1 teaspoon vanilla extract until soft peaks form.
- While mixing on low speed, slowly drizzle in the cooled gelatin mixture. Then increase speed and beat until stiff peaks form.
- Spread or pipe the whipped cream over the chilled banana pie.