Trust us when we say that everything that makes this showstopping banana cream pie recipe infinitely impressive is actually what makes it so easy to pull off. From the salty-sweet graham cracker crust to the sky-high mountain of peanut-studded homemade whipped cream to the yolk-yellow filling bursting with natural banana flavor, you’d be fooling yourself—and your guests—if you thought it was hard to make.
A food processor helps with the pie crust, which requires just four ingredients, including peanuts for extra crunch and a hit of salt. Don’t fear the blind baking here: You need neither pie weights (there’s no leavener) nor perfection, because there’s time to nudge any drooping bits of the warm pie shell back up the sides of the pie plate after pulling it from the oven.
While some recipes call for a box of vanilla pudding mix in the pie filling, we build those flavors and textures from scratch to keep the final result from feeling overly sweetened. It takes at least two hours for the pudding—chock full of firm, fresh banana slices—to set in the crust, so if you’re making it a day ahead of time, cover the pie with plastic wrap while chilling.
Just before serving, beat heavy whipping cream to a soft, shapeable texture (no stiff peaks here!) and carefully pile it on top of the pie as high as it will go. The final shower of crunchy, chopped peanuts is more than just a garnish—it provides texture in a way that vanilla wafers never could.
Recipe information
Total Time
45 minutes plus chilling
Yield
8 servings
Ingredients
Crust
Filling and Assembly
Preparation
Crust
Step 1
Place a rack in middle of oven; preheat oven to 350°. Using your hands, crush graham crackers into a food processor; pulse until finely ground. Add peanuts and salt and pulse a few times until incorporated but with some flecks of peanut remaining. Pour in butter and pulse just until mixture holds together when squeezed in your palm.
Step 2
Press mixture firmly and evenly into the bottom and up the sides of a standard 9" pie dish using the bottom of a flat measuring cup or glass. Bake until golden brown, 12–15 minutes. The crust will most likely have slumped down toward the bottom of the dish; remove from oven and press crust back up the sides while still hot. Return to oven and bake until browned, about 5 minutes longer. Let cool.
Do Ahead: Crust can be made 3 days ahead. Store tightly wrapped at room temperature.
Filling and Assembly
Step 3
Whisk granulated sugar and cornstarch in a large saucepan to combine. Add eggs and egg yolks and whisk vigorously, making sure to get into corners of pan, until smooth and pale. Whisk in milk, vanilla, and ½ tsp. salt.
Step 4
Place saucepan over medium heat and bring to a simmer, whisking often and making sure to get into corners of pan, 8–10 minutes (mixture should be bubbling and thickened). Reduce heat and continue to simmer, whisking constantly, 3 minutes. Let pudding cool 5 minutes, whisking every minute.
Step 5
Add butter to pudding and whisk until melted and fully incorporated. Add bananas and stir once to incorporate. Scrape filling into cooled crust; smooth surface. Chill until cold and set, at least 2 hours.
Step 6
Just before serving, using an electric mixer, beat cream, powdered sugar, and a pinch of salt in a large bowl until soft peaks form. Spoon whipped cream over filling, swirling as desired. Top with peanuts.
Do Ahead: Pie (without whipped cream and peanuts) can be made 1 day head. Cover and chill.
Editor’s note: This recipe was originally published in our November 2019 issue and first appeared online in October 2019. Head this way for more of our best cream pie recipes →
