Banana Cream Pie
Prep time
Total time
A layer of banana slices sandwiched by creamy and flavourful custard with a graham cracker crust and whipped cream topping is an easy and delicious dessert.
Serves: 10
  • 1¼ cups graham cracker crumbs
  • ½ cup sugar
  • ¼ cup butter, melted
  • ¼ tsp cinnamon
Pie filling
  • ½ cup sugar
  • ¼ cup corn starch
  • Salt, dash
  • 2 cups whole milk
  • 1 cup heavy/whipping cream
  • 4 large egg yolks
  • 1 tsp vanilla extract (or banana extract)
  • 2 medium bananas
  • 1 cup whipping cream
  • 2 tbsp powdered sugar
  • ½ tsp vanilla or banana extract
  1. Preheat your oven to 350ºF and get out a 9" pie plate. Place graham cracker crumbs in a medium bowl and add melted butter, sugar and cinnamon. Mix well and press evenly into pie plate. Bake for 10 minutes or until crust is fragrant; leave out to cool.
  2. To make the custard filling, in a medium saucepan add and whisk together sugar, corn starch, dash of salt, milk, whipping cream and egg yolks over medium head. Stir frequently/constantly until thickened and bubbling. Remove from heat and stir in vanilla.
  3. Pour half of the custard mixture into the pie crust. Slice the bananas on a bit of an angle, about ¼" thick and arrange in a layer on top of the custard. Spread remaining half of the custard on top of the bananas and smooth the top. Place a piece of plastic/saran wrap directly on the surface of the custard and refrigerated until chilled. At least 3 hours and up to 1 day.
  4. When ready to serve, beat 1 cup whipping cream, 2 tbsp powdered sugar and vanilla in a medium bowl with electric or stand-mixer until stiff peaks form. Spread over the pie an enjoy!
Nutrition Information
Serving size: 1 Calories: 421 Fat: 28 g Saturated fat: 14 g Carbohydrates: 40 g Sodium: 174 mg Fiber: 1 g Protein: 5 g Cholesterol: 155 mg
Recipe by Nurse Loves Farmer at