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+ servings

Banana Cream Pie

Banana Cream Pie is a cool and creamy no-bake pie in a graham cracker crust with a whipped cream topping. Just the right amount of delicious banana flavor!
Course Dessert
Cuisine Southern
Keyword banana pie, no-bake pie
Prep Time 15 minutes
Cook Time 15 minutes
Refrigerate 6 hours
Servings 8
Calories 470kcal


  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 3 cups whole milk
  • 2 large eggs, lightly beaten
  • 3 tablespoons butter, cut into cubes
  • 1 1/2 teaspoons vanilla extract
  • 1 graham cracker crust
  • 2 large bananas, ripe but not overripe
  • 1 cup heavy whipping cream
  • 1 1/2 tablespoons sugar


  • In a large saucepan, whisk the sugar, cornstarch, salt, and milk until smooth.
    Cook over medium-high heat, stirring continuously, until bubbly and thickened.
  • Reduce heat to a simmer and cook and stir for 2 more minutes. Remove saucepan from heat and slowly stir about 1 cup of filling into the eggs to temper them.
    Add the egg mixture to the saucepan and whisk it in. Place saucepan over medium heat and bring to a boil while stirring constantly. Once it comes to a boil, cook and stir for 2 more minutes.
  • Remove from heat and stir in butter and vanilla extract. Transfer filling to a medium bowl. Press plastic wrap onto the surface and refrigerate for 30 minutes.
  • Pour half the filling into the graham cracker crust.
    Slice the bananas and place in a layer on top of filling.
    Pour the remaining filling on top.
  • Cover and refrigerate for at least 6 hours.
  • Beat the heavy cream until it starts to thicken. Add the 1 1/2 tablespoons of sugar and continue to beat until thick. Spread on top of pie and serve.


Calories: 470kcal