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A whole banana cream pie topped with sliced bananas

Banana Cream Pie

This rich, velvety, creamy layer of custardy filling over sweet bananas and a perfect buttery crust is hands down the best holiday pie to indulge in. And it's even better made from scratch! 
Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 12
Calories 656kcal
Author Imma


Baked Crust

  • cup (180g) all-purpose flour
  • cup (45g) powdered sugar
  • ¼ teaspoon salt
  • 9 tablespoon (125g) unsalted butter, very cold (or frozen) and cut into small pieces
  • 1 large egg yolk

No-Bake Crust

  • 2 cups (250g) graham cracker crumbs (8 ounces)
  • ½ cup (120g) unsalted butter, room temperature
  • ¼ cup (55g) granulated sugar
  • 1 teaspoon (5ml) vanilla extract
  • 1-1½ teaspoon (5-7.5g) nutmeg

Banana Cream

  • cup (45g) cornstarch
  • ½ cup (100g) granulated sugar
  • ¼ teaspoon salt
  • 2 cups (500ml) whole milk
  • ½ cup (120ml) heavy cream
  • 4 large egg yolk
  • teaspoon (7.5ml) vanilla extract
  • 2 tablespoons (28g) unsalted butter, softened to room temperature
  • 3-4 large bananas, ripe but not overly so

Whipped Cream

  • 1 cup (240ml) heavy cream
  • 2 tablespoon (15g) confectioner's sugar
  • ½ teaspoon (2.5ml) vanilla extract


  • Butter or spray a 9-inch pie pan with a removable bottom, making sure it has been generously sprayed. Set aside.
  • Pulse flour, salt, and sugar in a food processor a couple of times to mix ingredients.
  • Throw in butter and pulse until rough dough forms.
  • Then add eggs one a time and pulse until the dough barely comes together.
  • Place dough on a work surface – knead just enough to incorporate all the flour, working the dough as little as possible. (Do not overwork it, or it’ll be tough.)
  • When it’s ready, the dough will be barely moist and come together into a ball.
  • Lightly press the dough into the prepared pie pan – working from the center up until the bottom and sides are fully covered with pastry – again, be very gentle when pressing the dough into the pie pan.
  • Place the pie pan in the freezer for at least 30 minutes (or longer); this helps prevent the dough from lifting- if you are in a rush, then bake it after loading it down with beans to prevent rising.
  • Preheat oven to 400℉/205℃ and place the rack in the center of the oven.
  • Bake the crust for 20-25 minutes or until it's dry and golden brown. Set aside.

No Bake Crust

  • Blend graham crackers in a food processor or place them in a large resealable plastic bag and crush them with a rolling pin until they are finely ground.
  • Put the crumbs in a small bowl with room temperature butter, vanilla, sugar, and nutmeg. Thoroughly mix until fully combined and crumbs slightly come together.
  • Press mixture evenly onto the bottom of a 9-inch springform pan. You may use the back of a cup to press it down.

Cream Filling

  • Mix dry ingredients (cornstarch, sugar, and sugar) in a saucepan.
  • Whisk milk, heavy cream, and egg yolks in a medium bowl.
  • Gently whisk the liquid ingredients into the saucepan until the sugar dissolves, making sure there are no lumps.
  • Heat the saucepan on the stove on medium-high – constantly stirring until it starts to bubble.
  • Cook for 7-10 minutes or until the mixture has thickened.
  • Add the butter and vanilla and thoroughly combine.
  • Pour in a bowl, then cover the surface directly with plastic wrap. Allow it to cool to room temperature, and refrigerate until ready to use.


  • Arrange the sliced bananas on the crust and gently pour the pudding over them. Refrigerate until the pudding has set, about 3 hours.
  • Whip the cream and powdered sugar for 5 minutes or more until it becomes light and fluffy with soft peaks.
  • Add ½ teaspoon of vanilla extract, then continue beating until thoroughly whipped.
  • If desired, decorate the edges of the pie. Refrigerate and let it cool. When ready to serve, top with sliced bananas and sprinkle with almonds.


  • If you can, or it's your first time making the dough, go with a pie pan with removable sides. It makes it easier to cut and remove the pieces and serve.
  • Placing the pie dough in the freezer before baking to firm the crust up and prevent it from buckling or shrinking. But if you don't have time and you need to bake it right away, cover the crust with a piece of waxed or parchment paper and fill it with dried beans or oven-safe pie weights.
  • After you've baked and removed the crust from the oven, make sure to cool it on a rack while prepping the cream filling.
  • Don't leave the cream filling on the stove unattended. It can start to boil quickly, and you need to be constantly stirring it until it thickens.
  • The best place for the banana layers is between two pudding layers because this prevents the bananas from turning brown. And it also adds a rich texture to this pie.
  • Cover the pie with plastic wrap and chill it for at least 4 hours up to 1 day before serving it. This is to allow all the flavors to blend.
  • You can make the pie crust dough ahead of time and store it in the refrigerator for up to 5 days.
  • Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.


Serving: 140g | Calories: 656kcal | Carbohydrates: 94g | Protein: 10g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 391mg | Potassium: 347mg | Fiber: 3g | Sugar: 41g | Vitamin A: 831IU | Vitamin C: 3mg | Calcium: 140mg | Iron: 3mg