Banana-Cream Pie
- Total Time
- 45 minutes, plus 2 hours' refrigeration
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 servings
- 1¼cup graham-cracker crumbs, about 10 or 11 whole crackers
- 1teaspoon sugar
- 4tablespoons butter, melted
- 1⅔cups milk
- ¼cup plus 3 tablespoons sugar
- ½vanilla bean, seeds scraped out and reserved
- 3tablespoons cornstarch
- 1large egg
- 2large egg yolks
- 1½tablespoons butter
- 1½cups heavy cream
- ¼cup creme fraiche
- 3½medium bananas, sliced into ⅜-inch-thick rounds
For the Graham Shell
For the Pastry Cream
For Assembly
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
435 calories; 32 grams fat; 18 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 35 grams carbohydrates; 2 grams dietary fiber; 23 grams sugars; 5 grams protein; 114 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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For the Graham Shell
- Step 1
Preheat oven to 325 degrees. In a bowl, combine the crumbs and sugar. Add the butter and mix, first with a fork, then with your fingers, until the crumbs are moistened. Pour the mixture into a 9-inch pie pan, using a flat-bottomed cup to press the crumbs evenly. The edges of the shell will be crumbly. Bake until lightly browned, 9 or 10 minutes. Cool completely.
- Step 2
Prepare the pastry cream: In a medium saucepan over medium heat, combine the milk, ¼ cup sugar and the vanilla bean and seeds and bring to a simmer. Over a small bowl, sift the remaining 3 tablespoons sugar with the cornstarch. In a large bowl, whisk together the egg and yolks.
- Step 3
When the milk comes to a simmer, discard the vanilla bean. Add the cornstarch mixture to the eggs and whisk until well combined.
- Step 4
While whisking the egg mixture, slowly pour in about ¼ of the milk. Transfer this mixture into the saucepan, set over low heat and simmer, whisking constantly, until it reaches the consistency of thick pudding. (Be careful not to curdle the eggs.) Remove from the heat and stir in the butter until incorporated. Pour into a shallow bowl, place plastic wrap directly on the surface and chill.
To Assemble
- Step 5
Using an electric mixer or a whisk, whip the heavy cream and creme fraiche into peaks. Transfer the pastry cream to a large bowl and whisk until smooth. Fold in ½ cup of the whipped cream. Line the bottom of the cooled pie shell with a layer of bananas. Fold the remaining bananas into the pastry cream, then spoon it evenly into the shell. Mound the remaining whipped cream on top, swirling it decoratively. Chill and serve within 24 hours.
Private Notes
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Cooking Notes
MTM
For those who don't have a vanilla bean, try 1 T real vanilla extract.
Hope
I've made this a couple times and honestly think sour cream is better and cheaper/easier to find than the creme fraiche. So good!
John
The pie was delicious, but while I thought I'd cooked the custard sufficiently it didn't set correctly. I read somewhere in order to activate the cornstarch a certain temperature is required? I was cooking it on a fairly low heat, so as not to curdle the eggs, but thought it was thick enough. Any advice?
siobhan
this was a hit at thanksgiving but it was so time consuming. partially because i had to redo the entire recipe. i read step #2 "combine the milk, cup sugar" and proceeded to add a full cup of sugar to the bowl rather than following the ingredient listing 1/4 cup. the only way i could follow this was by printing it out and crossing out every ingredient and step that i completed. it might benefit from a re-write.
Awesome
It was a delicious pie. I had a lot or difficulty with the graham cracker crust. After some research, it seemed like this recipe doesn't call for enough butter and sugar to keep the crust together. The sugar is needed to liquefy and bind the crumbs together as it cools. I tried a separate recipe and it worked perfectly. I also used vanilla bean paste instead of vanilla bean. It's a better option than extract because it's not as liquidy, which keeps the pastry cream from getting thick.
PP
Delightful! I assembled the crust (just wrapped it tightly in plastic wrap), custard and whipped cream ahead of time. Also made my own creme fraiche (multiple recipes online) because I couldn't find any. Assembled at Thanksgiving dinner about 2 hours before we ate- crust stayed crispy this way. This is a delicious and easy pie and I would definitely make again.
Alicia in Prospect Heights
This was delicious. I mostly made the recipe as instructed but I made a couple adjustments after reading the notes. I added a thin layer of chocolate ganache on the crust before banana layer- this added some depth and offset some of the sweetness of the pastry cream. I also used sour cream instead of creme fraiche because that’s what I had. I ground a small amount of fresh nutmeg on top for a little color and extra flavor. All that said, next time I make it I will reduce cream by half.
Michael Paluszek
When working with cornstarch I always mix it with a little of the liquid first. In this case a couple of tablespoons of the milk.
jac
This recipe is fantastic, but it didn't state how stiff the peaks should be on the whipped cream. It looks like medium peaks in the picture, but I think it requires stiff peaks because the pudding turned too soft after folding in the cream and completely fell apart when I cut the pie. I know better for next time
selma
I made this last night. I used nilla wafers for the crust instead of graham. I browned the butter for the crust and added cinnamon to both crust and over initial layer of banana. I added a tablespoon of sugar to the whipped cream because I felt it was too tangy. I did use sour cream for creme fraiche and vanilla extract instead of bean. I decorated the top with extra bananas and cinnamon and layered more nilla wafers between the custard and cream. It was perfect and I had no trouble with setting
Dawn
Made & served for the first time; I left out creme fraiche (mostly because I dd not have time for another run to the store) and it was absolutely delicious, creamy, flavorful. I made with almond crust to accommodate someone with celiac & added a bit of almond extract to the whip cream (for on top of the pie, not the portion mixed in). It was super popular with everyone, even the "banana cream pie aficionado" in the group. Was asked to make it again this coming weekend.
Dawn
wondering how it turned out? I find confectioner sugar unnecessary (any time, not just for this recipe), I add a bit of vanilla or almond extract, or some Frangelico, and that is absolutely sufficient - really depends on personal taste.
Andrea
Best to let the banana-saturated pastry cream chill for a few hours in the pie shell before topping with whipped cream. I didn’t do that, and the weight of the whipped cream caused the pastry cream to spread beyond the limits of the shell.
Aaron
45 minutes? I wasn't closely timing myself, but this took me about a decade to make.
Courtney
This was great, with a couple tweaks. I would add a little more butter and maybe even more crumbs for a more robust crust, and I knew my kids would be so sad to see a beautiful fluffy pile of whipped cream only to discover that it was unsweetened, so I added 1/4 cup of powdered sugar. It was just right. Next time I'd be interested in a slightly salty element but I thought this was a classic and tasty version!
Ron
I made this yesterday and it is delicious. Repeating what a few others have said: - The crust needs more butter to become cohesive- I added at least 2 more TBS. I didn't think it needed more sugar and actually appreciate how this pie is NOT too sweet. - I used 1 TBS vanilla extract instead of a bean. - I did not use creme fraiche and just made regular whipped cream and it was just fine. However, I would double the amount of whipped cream to give it a more dramatic shape.
pat hart
I recently made patisserie cream for Boston Cream pie and the directions had me whisk the custard over heat for eight minutes! I did it (under protest) but around minute seven that custard got so beautifully glossy and thick. Wowee. That cream held up like a boss under the weight of the cake. I think the directions for this pie need to give guidance on how long to cook the custard.
Camille
200 degrees - medium heat - is necessary for “thick pudding”
Linda W
Made this exactly as written. Came out perfectly. When making again I would reduce the whipping cream to one cup. The recipe didn’t state ripe bananas, but I would recommend using ripe but not over ripe bananas.
Lyn Greenwood
Really good! I did make some changes: For the crust I used 2-1/4 cups graham crackers and doubled the butter & sugar. I could have used more butter / sugar For the whipped cream I added 2 T sugar and 1 tsp vanilla extract.
Judy
I had the same problem as a few other reviewers in that my pastry filling didn't firm up. I thought I cooked it long enough but apparently not. Flavors overall were excellent, and my dinner guests didn't mind eating the dessert with a spoon! We had a good laugh over it.
Franz
I have never made a banana cream pie before. This recipe is good but way too much sugar and cream.
Puddleglum
The substitution of 1 T vanilla extract for a vanilla bean is not a "helpful" comment. The equation is literally written on every bottle of vanilla extract in the grocery store.
Carol K.
IT WAS TRULY DELICIOUS!
kdw
I thought this was straightforward to make. I used sour cream in the whip bc that’s what I had on hand. Tasted better the next day (more banana flavor) and held up nicely in the fridge, even the crust was crispy and good 24 hours later. If I make it again, I’ll add more bananas from the start and will grate nutmeg on top as others have suggested.
Zaza C
I served this a few hours after assembling and wasn’t thrilled. But next day it was great. Next time I’ll make the pie night before. Delicious.
kls1234
I have made this recipe 4 or 5 times. Every time I think to myself “wow, this recipe is fairly badly written” and every time, after much confusion, it turns out exceptionally well.
sue
The corn starch Ned’s a higher temp to thcken. I went to medium.
Courtney
This was great, with a couple tweaks. I would add a little more butter and maybe even more crumbs for a more robust crust, and I knew my kids would be so sad to see a beautiful fluffy pile of whipped cream only to discover that it was unsweetened, so I added 1/4 cup of powdered sugar. It was just right. Next time I'd be interested in a slightly salty element but I thought this was a classic and tasty version!
DrT
If using vanilla paste or extract, add the eggs to the cold milk and cook all together instead. There's no need for the complicated tempering procedure if you're skipping infusing the milk with vanilla bean.
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