Active Time

　　25 minutes

　　Total Time

　　1½ hours plus chilling

　　Most homemade banana cream pie recipes use fresh bananas in some capacity; this version takes it to the extreme. For the pie filling, you’ll stack sliced bananas with layers of vanilla custard, per usual. If you’re feeling extra, you may choose to scatter some freshly sliced bananas on top of the pie when you go to serve. But where this recipe really excels is in the pie shell: Regular old graham cracker crust (itself undeniable) gets an upgrade with a portion of mashed banana folded into the crumbs and melted butter. The result is a slightly chewy pie crust loaded with banana flavor. Indeed, this dessert screams “banana” from top to bottom. For a pie that mimics your favorite banana pudding, you could even swap out the graham crackers for vanilla wafers, no other adjustments necessary. (Pro tip: Blitz the crust ingredients in your food processor for maximum ease.)

　　Ethereal, light homemade whipped cream is the ideal garnish (much better than store-bought alternatives at contrasting the dense, rich custard). But if you want to change things up, drizzle on an easy caramel sauce, hot fudge, or nutty tahini magic shell.

　　All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.

　　

What you’ll need

　　Chevron

　　Chevron

　　Pie Pan

　　$23 At Williams Sonoma

　　Cuisinart 14-Cup Custom Food Processor

　　$250 At Target

　　4 Quart Saucepan

　　$200 At Amazon

　　Kuhn Rikon 10-Inch French Whisk

　　$18 $15 At Amazon

　　

Ingredients

8 servings

　　

Crust

2½ cups graham cracker crumbs

　　⅓ cup (67 g) sugar

　　¼ cup mashed banana

　　4 Tbsp. unsalted butter, melted

　　

Filling and Assembly

½ cup (100 g) sugar

　　⅓ cup cornstarch

　　¼ tsp. kosher salt

　　1½ cups heavy cream

　　1½ cups whole milk

　　3 large egg yolks

　　½ vanilla bean, split lengthwise

　　2 Tbsp. unsalted butter

　　1 tsp. vanilla extract

　　5 ripe bananas, sliced crosswise ¼" thick

　　Sweetened Whipped Cream and sliced bananas (for serving; optional)

　　

Crust

Step 1

Place a rack in middle of oven; preheat oven to 350°. Whisk 2½ cups graham cracker crumbs and ⅓ cup (67 g) sugar in a large bowl to combine. Add ¼ cup mashed banana and mix with a rubber spatula to combine. Pour in 4 Tbsp. unsalted butter, melted, and mix until crust mixture is evenly moistened.

　　

Step 2

Press mixture firmly and evenly into the bottom and up the sides of a 9½"-diameter glass or metal pie plate. Chill until firm, about 30 minutes.

　　

Step 3

Bake crust until set and golden, 14–16 minutes. Transfer to a wire rack and let cool to room temperature.

　　

Filling and Assembly

Step 4

Whisk ½ cup (100 g) sugar, ⅓ cup cornstarch, and ¼ tsp. kosher salt in a heavy medium saucepan to combine. Slowly pour in 1½ cups heavy cream and 1½ cups whole milk, whisking constantly until combined. Add 3 large egg yolks one at a time, whisking vigorously until mixture is smooth after each addition. Scrape in seeds from ½ vanilla bean, split lengthwise, then add pod.

　　

Step 5

Place saucepan over medium-high heat and cook custard, whisking constantly and making sure to get into corners of pan, until bubbling and thickened, 5–7 minutes. Remove from heat and whisk in 2 Tbsp. unsalted butter and 1 tsp. vanilla extract; remove and discard vanilla pod. Scrape custard into a medium bowl and let cool, whisking occasionally, about 1 hour.

　　

Step 6

Stir custard to loosen if needed. Spread 1 cup custard over bottom of crust. Layer with half of 5 ripe bananas, sliced crosswise ¼" thick. Spread another 1 cup custard over bananas, making sure to cover bananas completely. Repeat layering with remaining bananas and custard. Press a layer of plastic wrap directly on the surface of the pie. Chill until custard is set and crust is slightly softened, at least 8 hours and up to 1 day.

　　

Step 7

Cut pie into wedges and garnish with whipped cream and more sliced bananas if desired.

　　Do ahead: Pie shell can be baked 2 days ahead of time; wrap well and keep refrigerated or freeze for up to 3 months. Banana Cream Pie can be assembled, without whipped topping, up to 2 days ahead of time; keep chilled. 

　　Editor’s note: Head this way for more of our favorite pie recipes →