Banana Cream Pie With Vanilla Wafer Crust

Name: Banana Cream Pie With Vanilla Wafer Crust
Prep time: 35 min
Cook time: 1 h 35 min
Total time: 2 h 10 min
Yield: 8
Cuisine: American
Ingredients: 11 oz Vanilla wafer cookies, ground into crumbs; 1 1/2 tsp Kosher salt, divided; 1/2 cup Unsalted butter, melted for crust; 3/4 cup Granulated sugar, divided; 1/3 cup Cornstarch; 2 Large eggs; 2 Large egg yolks; 2 cups Whole milk; 1 1/3 cups Heavy cream, divided; 2 tbsp Unsalted butter, for custard; 1 tbsp Vanilla extract, divided; 3 Large ripe bananas; 1 tbsp Sour cream or creme fraiche, optional

Finished banana cream pie with whipped cream and banana slices

Natalie Davies

Published: June 20, 2026

Categories: Pies, Dairy, Fruits, Fruit Desserts

Tags: Dessert, Pie, Banana, Make-Ahead, Custard, Cream Pie, Whipped Cream, Vanilla Wafer

Banana Cream Pie

A classic banana cream pie with a crisp vanilla wafer crust, silky vanilla custard, ripe banana slices, and a cloud of lightly sweetened whipped cream.

Prep Time:35 minCook Time:95 minTotal Time:130 minServings:8Difficulty:Medium

This banana cream pie keeps the familiar diner-style comfort of the dessert while giving each layer enough structure to stay balanced. A vanilla wafer crumb crust brings a toasty cookie flavor, the custard is thickened on the stovetop until glossy, and the bananas are tucked underneath so every slice has fruit, cream, and crust together.

The filling is a straightforward pastry cream made with eggs, yolks, milk, cream, butter, and vanilla. Whisking it constantly as it heats prevents scorching and gives the custard a smooth texture. A short rest before filling the crust keeps the bananas from being hit with fierce heat, while plastic wrap pressed on top stops a skin from forming as it chills.

Use bananas that are ripe and fragrant but still firm enough to slice neatly. The whipped cream topping is intentionally simple: just cream, a little sugar, vanilla, and optional sour cream or creme fraiche for a gentle tang that keeps the pie from tasting overly sweet.

The pie needs at least 1 hour in the refrigerator before topping and slicing, and it is even cleaner to cut after a longer chill. It can be made ahead for a gathering, but add the final banana garnish close to serving so the slices stay fresh-looking.

Nutrition (per serving)

Calories:535 kcal

Protein:7 g

Carbs:57 g

Fat:32 g

Directions

1

Heat the oven to 350°F. Stir the vanilla wafer crumbs with 1/4 teaspoon kosher salt, then mix in the melted butter until all crumbs are evenly moistened.
2

Press the crumb mixture firmly across the bottom and up the sides of a standard 9-inch pie dish. Bake for 9 to 10 minutes, until lightly browned, then refrigerate the crust while making the custard.
3

In a medium saucepan, whisk 2/3 cup sugar, the cornstarch, and the remaining 1 1/4 teaspoons kosher salt. Whisk in the eggs and egg yolks one at a time until the mixture is smooth.
4

Gradually whisk in the milk and 1/3 cup heavy cream. Cook over medium heat, whisking constantly, until the custard bubbles and thickens, then continue whisking for 1 minute.
5

Remove the pan from the heat. Whisk in the 2 tablespoons butter until melted, then whisk in 2 teaspoons vanilla extract. Let the custard cool for 5 minutes.
6

Slice 2 1/2 bananas and arrange them in the chilled crust, saving the remaining banana half for garnish. Spoon the warm custard over the bananas, or pass it through a fine-mesh sieve first for the smoothest texture.
7

Spread the custard evenly, press plastic wrap directly against the surface, and refrigerate until cold and set, at least 1 hour and up to 2 hours.
8

Beat the remaining 1 cup heavy cream with the sour cream, remaining 1 tablespoon sugar, and remaining 1 teaspoon vanilla until soft peaks form.
9

Dollop or pipe the whipped cream over the cold custard. Slice the reserved banana half and arrange it on top just before serving.
10

Cut the pie into wedges with a sharp knife, wiping the blade between slices for the neatest pieces.

Ingredients

Vanilla wafer cookies, ground into crumbs:11 oz
Kosher salt, divided:1 1/2 tsp
Unsalted butter, melted for crust:1/2 cup
Granulated sugar, divided:3/4 cup
Cornstarch:1/3 cup
Large eggs:2
Large egg yolks:2
Whole milk:2 cups
Heavy cream, divided:1 1/3 cups
Unsalted butter, for custard:2 tbsp
Vanilla extract, divided:1 tbsp
Large ripe bananas:3
Sour cream or creme fraiche, optional:1 tbsp

Tips & Notes

If using a saltier kosher salt or fine sea salt, reduce the custard salt by about half and season to taste.
A fine-mesh sieve is optional, but it removes any tiny cooked egg bits and makes the custard especially silky.
The pie keeps covered in the refrigerator for 4 to 5 days, though the banana garnish looks best on the day it is added.
Choose bananas with yellow skins and a few brown freckles; very soft bananas can make the filling watery.