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Banana Cream Pie with Graham Cracker Crust


  • 1 Tbsp. (1 pkg) unflavored gelatin
  • 6 large egg yolks at room temperature - slightly beaten
  • 1 cup half and half
  • 1 cup Baker's sugar
  • 1/8 teaspoon salt
  • 2 Tbsp. chilled sweet or unsalted butter
  • 1 teaspoon vanilla extract
  • 3 medium-size ripe bananas
  • 1/2  lemon for juice

Whipped Cream

  • 1 pint heavy cream
  • 4 Tbsp. sugar
  • 1/2 tsp. vanilla

Graham Cracker Crust

  • 1 1/2 cup graham cracker crumbs
  • 2 Tbsp. Baker's Sugar
  • 2 Tbsp. melted unsalted butter

Temperature: 325 ° F


Graham Cracker Crust:

  1. Mix crumbs, sugar and butter , press into pie dish, all around bottom and up the sides. Bake at 325 degree oven for 10 - 15 minutes until crumbs are brown around the pie crust edge. Remove from oven, cool to room temperature before adding pie filling.

Pie Filling:

  1. In a medium saucepan, combine sugar, gelatin and salt. Combine egg yolks with sugar mixture. Add the half & half and mix thoroughly. 

  2. Let stand for 1 minute (to allow the gelatin to bloom.) Cook mixture over low heat, stirring frequently until mixture just starts to boil. Remove from heat. Add vanilla and butter, mix thoroughly. 

  3. Pour in a bowl and chill, stirring every 10 minutes, until mixture thickens and mounds in the bowl slightly when poured from a spoon. Approx. 30 - 45 min. 

  4. In a bowl, whip together the heavy cream, gradually adding 4 Tbsp. of sugar. When the cream starts to thicken add 1/2 tsp. vanilla. 

  5. Continue to whip until really thick and cream holds form. Fold the whipped cream into the vanilla custard cream. Peel & slice the bananas into 1/4 inch slices and place in a bowl. 

  6. Squeeze the lemon juice evenly over the bananas. Lightly mix the bananas and lemon so all pieces are coated fully to prevent the bananas from turning black. Cover the bottom of the pastry shell with a layer of banana slices, and add enough filling to cover the bananas. 

  7. Add another layer with the remaining bananas and cover with the rest of the filling. 

  8. Refrigerate for 2 hours before serving. Serve with freshly made whipped cream.

Product Used: Emile Henry Pie Dish

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