Homemade Banana Cream Pie Recipe

 You can’t go wrong with this classic Homemade Banana Cream Pie Recipe with a twist – homemade graham cracker crust, scratch-made whipped cream and topped with toasted coconut flakes!

Banana Cream Pie is one of my Dad’s favorite treats, and this recipe reminds me of him.  It’s sweet with layers of flavor.  You can’t beat a pie that’s got a homemade crust and homemade whipped topping, right?

This is a classic recipe that goes way back to the early 1900’s and there are many variations. Fun Fact; Banana Cream Pie was ranked the number one favorite dessert among the soldiers of the United States Armed Services in the 1950′s.

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Banana Cream Pie Ingredients

• milk
• granulated sugar
• all-purpose flour
• salt
• eggs
• butter
• banana extract
• pure vanilla extract
• bananas
• graham cracker crumbs
• heavy cream
• toasted coconut (optional)

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Banana Cream Pie FAQ

Here are some frequently asked questions about our homemade banana cream pie recipe:

How do you ripen a banana?

Place your bananas in a paper bag. Add an already ripened banana or an apple to the bag and loosely fold it closed. The ethylene gas from the ripened fruit will help the bananas ripen in a day or two.

Don’t have that much time? Preheat your own to 250-degrees F. Place the unpeeled bananas on a baking sheet and bake for 15 minutes. This method isn’t as good as the paper bag, but is much quicker.

How do you keep bananas from turning brown in a pie?

Lightly brush the banana slices with lemon juice. Use as little as possible so you don’t end up with lemon banana pie!

How long is banana cream pie good for?

Store your pie in the refrigerator (covered) for 3-4 days.

Can you freeze banana cream pie?

Yes, you can freeze the banana cream pie, however, it may result in a soggy crust. It is most successful if you do not add the whipped cream until you are ready to serve it.

To freeze this pie, place it on a flat surface in your freezer for two hours (uncovered). Once the pie is mostly frozen, wrap it with plastic wrap. Label and return to the freezer. You can keep it for 3-4 months in the freezer.

To thaw, leave it in the refrigerator overnight. Top with whipped cream and toasted coconut and serve chilled.

Banana Cream Pie Recipe – Graham Cracker Crust

1. In a bowl, mix your graham cracker crumbs and melted butter.
2. After that, press the crumbs into a pie plate.
3. Bake it at 350-degrees F for 8 minutes. This will help keep it from getting soggy.

How to Make Banana Cream Pie Filling

1. Scald your milk ( Suggestion: Place your milk in your microwave for 3 to 5 minutes. Do not allow your milk to boil.)
2. Combine your scalded milk, sugar, flour and salt, whisking it together until mixed in a medium to large pot over medium heat.
3. Continue over the medium heat to whisk until the sauce starts to thicken….8-10 minutes until it is a pudding-like texture.
4. As it thickens, reduce the heat but continue to stir for at least 3-4 minutes.
5. Whisk your egg yolks in another bowl then add a tablespoon of your heated pudding and stir to temper your eggs avoiding it to curdle.
6. Add the tempered eggs to the pudding continuing it over low heat for 3-4 minutes. Remove from heat.
7. Stir to combine the butter, banana flavoring and vanilla.
8. Slice your remaining bananas placing them on top of your prepared graham cracker crust.
9. Pour your banana pudding over the graham cracker crust next place it in your fridge to chill for several hours.

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Homemade Banana Cream Pie Recipe

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Adding the toasted coconut gives this pie a tropical sort of feel, I think. And it adds a nice crunch to the smooth creamy texture of the custard and whipped cream.  Of course, it’s totally optional!

Homemade Banana Cream Pie

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Course: Dessert

Cuisine: American

Keyword: homemade banana cream pie recipe

Servings: 8 slices

Author: Ang Paris

As an Amazon Associate, I earn from qualifying purchases.

Equipment

• pie plate
• Mixing Bowls
• Whisk
• Cutting Board
• Liquid Measuring Cup
• Dry Measuring Cups
• Measuring Spoons

Ingredients

Pie Filling

• 3 C whole milk
• 3/4 C white sugar
• 1/3 C all-purpose flour
• 1/4 tsp salt
• 3 egg yolks beaten
• 2 Tbsp butter
• 1/2 tsp banana flavoring
• 1 tsp vanilla
• 2-3 small ripened bananas

Graham Cracker Crust

• 2.5 C graham cracker crumbs
• 1/2 C plus 2 Tbsp melted butter

Whipped Topping

• 2 C heavy cream
• 2 + Tbsp white sugar
• 2 tsp vanilla

Instructions

Graham Cracker Crust

• In a bowl mix your graham cracker crumbs and melted butter then press into a pie plate.

Pie Filling

• Scald your milk ( Suggestion: Place your milk in your microwave for 3 to 5 minutes. Do not allow your milk to boil.)
• Combine your scalded milk, sugar, flour and salt, whisking it together until mixed in a medium to large pot over medium heat.
• Continue over the medium heat to whisk until the sauce starts to thicken….8-10 minutes until it is a pudding like texture.
• As it thickens, reduce the heat but continue to stir for at least 3-4 minutes.
• Whisk your egg yolks in another bowl then add a Tbsp of your heated pudding and stir to temper your eggs avoiding it to curdle.
• Add the tempered eggs to the pudding continuing it over low heat for 3-4 minutes. Remove from heat.
• Stir to combine the butter, banana flavoring and vanilla.
• Slice your remaining bananas placing them on top of your prepared graham cracker crust.
• Pour your banana pudding over the graham cracker crust next place it in your fridge to chill for several hours.

Whipped Topping

• Whip the heavy cream, add the white sugar and vanilla as it begins to thicken.
• Once whipped and fluffy place the whipped cream on the chilled pie.
• For extra goodness sprinkle toasted coconut on the top of your pie.

Please Note: I am not a registered dietician. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.