Banana Cream Pie

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Banana pie topped with fresh whipped cream and banana slices.

Recipe Tips

  • Crush your graham crackers with a rolling pin or a mini food processor.
  • Are you always in a hurry? Pick up a pre-baked graham cracker crust.
  • This pie is also delicious with traditional pie dough. Line the pie crust with aluminum foil and fill it with pie weights, rice, beans, or sugar. Bake for about 15 minutes. Or try a chocolate graham cracker crust.
  • Cookie crusts made from vanilla wafers, vanilla Oreos, shortbread, or pecan sandies cookies also taste delicious.
  • To keep the banana slices at their optimum, bake the crust the night before, then make the pudding in the morning. Add the banana slices and pudding to the crust. Now refrigerate until close to serving or at least 4 hours. Then top with the whipped cream, more banana slices, and graham cracker crumbs, and serve.
  • To keep the vanilla pudding texture smooth and creamy, whisk almost continuously.
  • Even though the bananas in your pie may turn slightly brown, the pie will still be incredibly delicious.

This Banana Cream Pie Recipe has a three-ingredient graham cracker crust followed by an easy homemade vanilla pudding loaded with fresh bananas and topped with homemade whipped cream.

How to freeze Banana Cream Pie?

The whipped topping is best added to the dessert right before serving. Follow the directions up to the point of pouring the custard into the pie crust. Then, place it on a level surface in the freezer and flash freeze. Once frozen, wrap it with several layers of plastic wrap and freeze it for up to 3 months. Thaw for several hours in the refrigerator, prepare, and top with the whipped cream and fresh banana slices. For best results, serve promptly.

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