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Easy Old-Fashioned Banana Cream Pie with Graham Cracker Crust

A close-up slice of banana cream pie showing layers of graham cracker crust, pudding, banana slices, and whipped cream topping.
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Make a creamy, classic banana cream pie using a simple graham cracker crust. This foolproof recipe delivers rich custard and fresh banana layers.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 4 large ripe bananas, sliced
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1 1/2 cups cold milk
  • 1 teaspoon vanilla extract
  • 1 container (8 oz) frozen whipped topping, thawed (or homemade whipped cream)
  • Extra banana slices and whipped topping for garnish

Instructions

  1. Prepare the crust: Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Chill the crust for at least 15 minutes while you prepare the filling.
  2. Make the pudding filling: In a medium bowl, whisk together the instant pudding mix and cold milk for about 2 minutes until the mixture begins to thicken. Stir in the vanilla extract.
  3. Assemble the pie layers: Arrange half of the sliced bananas in a single layer over the bottom of the chilled crust.
  4. Pour half of the pudding mixture over the bananas. Top with the remaining banana slices. Gently spread the remaining pudding mixture over the top layer of bananas.
  5. Chill the pie for at least 1 hour, or until the filling is set.
  6. Top the pie: Spread the thawed whipped topping evenly over the set filling. Garnish with reserved banana slices or extra whipped topping swirls.
  7. Chill the finished banana cream pie for another 30 minutes before slicing and serving.

Notes

  • For an old-fashioned, cooked custard filling instead of instant pudding, cook 1/2 cup sugar, 1/4 cup cornstarch, 1/4 teaspoon salt, 3 egg yolks, 2 cups milk, and 2 tablespoons butter until thick. Cool before layering.
  • To prevent bananas from browning, brush the slices lightly with lemon juice before layering them in the pie.
  • This pie is best made the day it is served, but it can be made ahead and refrigerated for up to 24 hours.

Nutrition

Find it online: https://juliameal.com/easy-banana-cream-pie-recipe/