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A slice of banana cream pie made from scratch. The slice is topped with whipped cream dollops and has a graham cracker crust.
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1 from 1 vote

Banana Cream Pie From Scratch

Prep Time10 mins
Cook Time10 mins
Chilling Time4 hrs 30 mins
Total Time4 hrs 50 mins
Servings: 10
Calories: 384kcal

Ingredients

For the Graham Cracker Crust:

  • 1 1/2 cups graham cracker crumbs (from 10-12 graham cracker sheets)
  • 1/4 cup white granulated sugar
  • 6 TBS butter (melted)

For the Pudding Filling:

  • 3/4 cup white granulated sugar
  • 1/4 tsp salt
  • 1/4 cup cornstarch
  • 2 1/4 cups whole milk
  • 3 egg yolks
  • 2 TBS butter
  • 1 tsp vanilla extract
  • 1 mashed banana (optional)

For the Whipped Cream on Top:

  • 1 cup whipping cream
  • 3 TBS white granulated sugar
  • 1/2 tsp vanilla extract

Instructions

For the Graham Cracker Crust:

  • If you're using whole graham crackers, blend them up in a high powered blender or food processor, to make a fine crumb.
  • Mix together graham cracker crumbs and sugar in a medium bowl.
  • Pour in the melted butter and stir well to combine to make a nice sandy like texture.
  • Pour the graham cracker mixture into a 9inch pie dish and press down evenly to cover the bottom, and up the sides of the pie dish.
  • Put in the fridge until firm, at least 15 minutes.

For the Pudding Filling:

  • Add the sugar, salt, and cornstarch to a medium sized pot, and whisk them together.
  • Pour in the milk, and whisk it into the sugar mixture.
  • Heat the mixture over medium high heat, and bring to a low boil.
  • Once bubbles appear, lower the temperature to medium low and cook for another 1 to 2 minutes, while stirring often, until the mixture starts to thicken
  • Whisk your egg yolks in a separate medium sized bowl.
  • Add 1/4 cup of the hot pudding mixture to the egg yolks. Whisk it together. Add another 1/4 cup of the pudding to the eggs and whisk it together.
  • Scoop the egg mixture back into the pudding mixture in the pot. And let the pudding come back to a low boil over medium low heat.
  • Once a couple bubbles pop, set a timer for 2 minutes as the mixture keeps boiling, until the pudding is thickened.
  • Remove from the heat and stir in the vanilla, and butter. Stir in the mashed banana if desired.
  • Strain the pudding through a strainer to get out any egg chunks (or banana chunks) into a large bowl.
  • Cover the pudding with plastic wrap, pushing the plastic wrap directly onto the top of the pudding.
  • Place in the fridge and chill for 20 to 30 minutes.
  • Spread a small amount of the pudding into the prepared pie crust.
  • Spread sliced bananas over the top of the pudding.
  • Add remaining pudding to the pie crust and cover with plastic wrap again.
  • Chill for at least 4 hours, up to overnight.

For the Whipped Cream on Top:

  • In a medium or large bowl, add your heavy cream and beat it until stiff peaks are formed. A stand mixer, or hand mixer work best.
  • Add in the sugar and vanilla and beat until they're mixed in.
  • Top the pie with fresh whipped cream as desired.

Nutrition

Calories: 384kcal | Carbohydrates: 42g | Protein: 4g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 121mg | Sodium: 258mg | Potassium: 161mg | Fiber: 1g | Sugar: 31g | Vitamin A: 808IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 1mg