Easy Homemade Banana Pie

This Easy Homemade Banana Pie is creamy, comforting, and full of real banana flavor. I make everything from scratch, and it’s so worth it. My family always asks for seconds—sometimes before they finish their first slice! If you love simple desserts that feel special, this pie is a must-try.

Prep Time20

Cook Time20

Refridgerator TIme4

Total Time4 40

Course: Dessert

Cuisine: American

Keyword: Banana Pie, Easy Banana Pie, Homemade Banana Pie

Servings: servings

Calories: 650kcal

Author: George - U Keep Cooking

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.

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