Dessert: United States – Banana Cream Pie with Graham Cracker Crust

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 30 min

Cook 18 min

Additional 4 hrs

Total 4 hrs 48 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 1 / 2 cups (360 ml) graham cracker crumbs (about 12 full sheets)
3 tbsp (45 ml) granulated sugar
1 / 8 tsp (0.625 ml) fine salt
6 tbsp (90 ml) unsalted butter, melted
1 / 2 cup (120 ml) granulated sugar
1 / 4 cup (60 ml) cornstarch
1 / 4 tsp (1.25 ml) fine salt
2 cups (480 ml) whole milk (2 cups (480 ml))
4 large egg yolks
2 tbsp (30 ml) unsalted butter
2 tsp (10 ml) pure vanilla extract
3 medium ripe bananas, sliced
1 cup (240 ml) cold heavy whipping cream (1 cup (240 ml))
2 tbsp (30 ml) powdered sugar
1 / 2 tsp (2.5 ml) pure vanilla extract
Optional garnish: additional banana slices and crushed graham crackers

Show original ingredient measurements

1 1 / 2 cups graham cracker crumbs (about 12 full sheets)
3 tbsp granulated sugar
1 / 8 tsp fine salt
6 tbsp unsalted butter, melted
1 / 2 cup granulated sugar
1 / 4 cup cornstarch
1 / 4 tsp fine salt
2 cups whole milk (480 ml)
4 large egg yolks
2 tbsp unsalted butter
2 tsp pure vanilla extract
3 medium ripe bananas, sliced
1 cup cold heavy whipping cream (240 ml)
2 tbsp powdered sugar
1 / 2 tsp pure vanilla extract
Optional garnish: additional banana slices and crushed graham crackers

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Make the crust: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and salt. Stir in melted butter until evenly moistened. Press firmly into the bottom and up the sides of a 9-inch (23 cm) pie dish.
Bake the crust for 8–10 minutes until lightly golden. Cool on a rack while you make the filling.
Start the filling: In a medium saucepan off heat, whisk together sugar, cornstarch, and salt. Gradually whisk in milk until smooth.
Cook the custard: Place over medium heat, whisking constantly, until the mixture thickens and begins to bubble, 5–8 minutes.
Temper the yolks: In a separate bowl, whisk the egg yolks. Slowly stream in about 1/2 cup (120 ml) of the hot milk mixture while whisking. Return the tempered yolk mixture to the saucepan.
Finish the custard: Cook 1–2 minutes more at a gentle simmer, whisking, until thick and glossy. Remove from heat and whisk in butter and vanilla.
Assemble: Arrange half of the banana slices over the cooled crust. Pour half the warm custard over the bananas and smooth. Add remaining banana slices, then top with remaining custard. Gently tap the pie to release air bubbles. Press a piece of plastic wrap directly on the surface to prevent a skin.
Chill for at least 4 hours (or up to overnight) until fully set.
Whipped topping: In a cold bowl, beat heavy cream, powdered sugar, and vanilla to medium-soft peaks.
Finish and serve: Remove plastic wrap, spread or pipe whipped cream over the pie, and garnish with additional banana slices and crushed graham crackers if desired. Slice and serve. Store leftovers covered in the refrigerator for up to 3 days.

Make the crust: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and salt. Stir in melted butter until evenly moistened. Press firmly into the bottom and up the sides of a 9-inch pie dish.
Bake the crust for 8–10 minutes until lightly golden. Cool on a rack while you make the filling.
Start the filling: In a medium saucepan off heat, whisk together sugar, cornstarch, and salt. Gradually whisk in milk until smooth.
Cook the custard: Place over medium heat, whisking constantly, until the mixture thickens and begins to bubble, 5–8 minutes.
Temper the yolks: In a separate bowl, whisk the egg yolks. Slowly stream in about 1/2 cup of the hot milk mixture while whisking. Return the tempered yolk mixture to the saucepan.
Finish the custard: Cook 1–2 minutes more at a gentle simmer, whisking, until thick and glossy. Remove from heat and whisk in butter and vanilla.
Assemble: Arrange half of the banana slices over the cooled crust. Pour half the warm custard over the bananas and smooth. Add remaining banana slices, then top with remaining custard. Gently tap the pie to release air bubbles. Press a piece of plastic wrap directly on the surface to prevent a skin.
Chill for at least 4 hours (or up to overnight) until fully set.
Whipped topping: In a cold bowl, beat heavy cream, powdered sugar, and vanilla to medium-soft peaks.
Finish and serve: Remove plastic wrap, spread or pipe whipped cream over the pie, and garnish with additional banana slices and crushed graham crackers if desired. Slice and serve. Store leftovers covered in the refrigerator for up to 3 days.