For Your Pies Only

Banana Cream Pie

Happy banana cream pie day! They’ll make a day for anything, right? Use this as your excuse to celebrate with a slice of custardy goodness. 



  • 1-½ cups crushed graham cracker crumbs
  • ½ cup sweetened shredded coconut
  • ¼ cup granulated sugar
  • 1/3 cup butter, melted
  • 1 large whole egg, lightly beaten, plus 4 large egg yolks
  • 5 medium-ripe bananas
  • 3 cups whole milk
  • 2/3 cup granulated sugar
  • 5 tablespoons cornstarch
  • ¼ teaspoon salt
  • 1 cup heavy cream
  • 2 tablespoons confectioners’ sugar
  • 2 tablespoons melted caramel


Preheat oven to 350 degrees Fahrenheit. In a large bowl, mix together graham cracker crumbs and coconut. Melt butter an stir into dry ingredients. Press mixture into pie dish. Bake for 10 minutes. Set aside to cool.

In a bowl, lightly whisk egg yolks; set aside. In a saucepan, whisk together milk, granulated sugar, cornstarch, and salt. Bring to a simmer (do not boil), and cook, whisking constantly, 3 to 4 minutes.

Whisk a quarter of hot-milk mixture into egg yolks; whisk in remaining milk mixture. Strain into a clean saucepan, and cook over medium-high heat, whisking constantly, until custard is thick and bubbles appear in center, 2 to 3 minutes. Remove from heat.

Cut 3 or 4 bananas into ¼-inch slices, slightly on the bias. Beginning at the edge of the piecrust, arrange the slices in slightly overlapping rows. Cover with custard, spreading it into a smooth, even layer. Cut another banana and layer on top of the custard.

In a separate bowl, combine cream and confectioners’ sugar; beat until soft peaks form. Spread the whipped cream on top of the custard. Drizzle with melted caramel. Refrigerate pie, loosely covered with plastic wrap, for at least 1 hour or up to 2 days.