Homemade Banana Cream Pie

This amazing banana cream pie is made with a rich velvety-smooth homemade custard and it's lined with a honey graham cracker crust. Filled with delicious sweet slices of bananas and topped with fluffy whipped cream - it'a absolutely pie heaven! banana cream pie | best banana cream pie | easy banana cream pie | old-fashioned banana cream pie | homemade custard | coconut banana cream pie | graham cracker crust

This amazing banana cream pie is made with a rich velvety-smooth homemade custard and it's lined with a buttery honey graham cracker crust. It's filled with delicious sweet slices of bananas and topped with fluffy whipped cream.

Course Dessert

Cuisine American

Method stovetop

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 398

Author Lily Ernst

Ingredients

Crust

2 cups (250g) honey graham cracker crumbs
6 Tbsp (90ml) unsalted butter melted

Filling

1/2 cup plus 2 Tbsp (125g) granulated sugar
1/4 cup plus 2 Tbsp (50g) cornstarch
1/8 tsp table salt
1/2 cup (125ml) half and half cream
5 large egg yolks
2 cups (500ml) whole milk
2 tsp vanilla extract
2-3 ripe but firm bananas

Topping

1 cup (250ml) whipping cream
2 Tbsp (25g) granulated sugar
1/2 tsp vanilla extract
1/2 cup (30g) toasted coconut (optional)

Instructions

In a small bowl, mix together the honey graham cracker crumbs and melted butter until all is moistened. Press the mixture onto the bottom and sides of a 9" pie plate. Set aside in the fridge.
2 cups (250g) honey graham cracker crumbs, 6 Tbsp (90ml) unsalted butter
In a medium saucepan, whisk together the sugar, cornstarch, and salt.
1/2 cup plus 2 Tbsp (125g) granulated sugar, 1/4 cup plus 2 Tbsp (50g) cornstarch, 1/8 tsp table salt
Whisk in the cream, egg yolks, and milk until smooth.
1/2 cup (125ml) half and half cream, 5 large egg yolks, 2 cups (500ml) whole milk
On the stovetop over medium-high heat, bring to a simmer, whisking constantly until the mixture thickens and becomes smooth (5-10 minutes).
Remove from heat, whisk in the vanilla extract. Let mixture cool to warm, stirring often with wooden spoon, 5 minutes. *Do not stir again after this.
2 tsp vanilla extract
Place a single layer of banana slices onto the bottom of the crust. Pour half of the warm custard on top. Repeat with another layer of bananas and remaining custard. Chill in the fridge uncovered for a minimum of 6 hours to overnight.
2-3 ripe but firm bananas
Beat the whipping cream, sugar and vanilla until medium peaks. Spread on top of pie before serving. Top with toasted coconut if desired.
1 cup (250ml) whipping cream, 2 Tbsp (25g) granulated sugar, 1/2 tsp vanilla extract

Nutrition