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Banana Cream Pie

Homemade banana cream pie recipe is a classic! Creamy custard filling with sweet cream & sliced bananas all inside a buttery pie shell. You CAN make a Banana Cream Pie from scratch- it's easier than you think!
Prep Time10 mins
Cook Time15 mins
Chill Time2 hrs
Total Time2 hrs 25 mins
Course: Dessert, pie
Cuisine: American
Keyword: Banana Cream Pie
Servings: 8
Calories: 341kcal


  • 1 9" baked pastry shell
  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 2 cups whole milk or 2%
  • 3 egg yolks, beaten
  • 2 tbsp salted butter
  • 2 tsp vanilla extract
  • 4 bananas, sliced
  • 3 tbsp graham cracker crumbs


  • Place a medium sized saucepan on the stove over medium heat.
  • Add 1 cup of milk and stir for one minute.
  • Whisk together cornstarch and sugar. Pour into milk and whisk until dissolved.
  • Continually stir, and gradually add in the additional cup of milk, ½ cup at a time. Stir the milk mixture constantly for two minutes and then remove from heat.
  • Add the beaten yolks to the milk mixture and stir until combined. Place back on low heat & cook for an additional 2 minutes while continually stirring as the mixture begins to thicken.
  • Remove the pot from the stovetop and add in your butter and vanilla, mixing well.
  • Slice 3 bananas and place them into the bottom of the pie shell. Pour the custard mixture over the bananas and place into the refrigerator for at least 2 hours.
  • Remove from the refrigerator and top with whipped cream. Sprinkle the top with graham cracker crumbs and surround the outside edges with sliced bananas.
  • Cut and serve immediately. Store any leftovers covered in the refrigerator for up to 2 days.


Calories: 341kcal | Carbohydrates: 52g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 87mg | Sodium: 168mg | Potassium: 326mg | Fiber: 2g | Sugar: 30g | Vitamin A: 323IU | Vitamin C: 5mg | Calcium: 88mg | Iron: 1mg