Why We Make This Pie
This pie is my Christmas memory. My grandson calls it “banana cloud pie.” He’s right. It feels like eating a sweet, creamy cloud.
The cool, smooth filling next to the crunchy crust is pure joy. It matters because it’s a treat made with love. Love is the best ingredient of all. What’s your favorite holiday food memory?
A Little Story for You
I once made this for carolers. They sang an extra song just for pie! I still laugh at that. The kitchen smelled of vanilla and happy voices.
Sharing food makes moments special. That’s another reason this matters. It turns a simple dessert into a happy tradition. Do you have a funny kitchen story?
Secrets of the Crust & Cream
Let’s talk crust. Press the crumbs firmly into the dish. This stops crumbs from getting soggy later. Use your fingers. It’s fun!
Now, the filling. Stir it constantly. This keeps it smooth. Fun fact: The cornstarch and egg yolks are thickener friends. They work together to make it creamy. Doesn’t that smell amazing when the vanilla goes in?
The Whipped Topping Trick
Chill your bowl first. A cold bowl makes whipping cream easy. It whips up light and fluffy every time.
If you don’t have a piping bag, use a spoon. Pile the cream on with love. It will look perfect. I like to save a few crumbs for the top. It adds a nice little crunch.
Your Turn to Create
This pie is your canvas. Add a sprinkle of cinnamon on top. Or use a chocolate crust. Make it yours.
The best part is sharing it. See the smiles it brings. That’s the whole point. Will you use extra bananas for your garnish?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Graham cracker crumbs | 1 1/2 cups | reserve 1 1/2 tbsp for garnish |
| Melted butter | 6 tbsp | for the crust |
| Sugar | 1/3 cup | for the crust |
| Bananas | 2, sliced | for the filling layer |
| 2% milk | 1 1/4 cups | for the filling |
| Heavy whipping cream | 1 cup | for the filling |
| Sugar | 2/3 cup | for the filling |
| Salt | 1/8 tsp | for the filling |
| Cornstarch | 1/4 cup | for the filling |
| Large egg yolks | 4 | room temperature, for the filling |
| Vanilla | 1 tsp | for the filling |
| Unsalted butter | 2 tbsp | for the filling |
| Heavy whipping cream | 1 cup | for the topping |
| Powdered sugar | 1 1/2 tbsp | for the topping |
| Vanilla extract | 1/2 tsp | for the topping |
| Bananas | as needed | for garnish |
Instructions
Step 1: First, heat your oven to 350°F. Mix the graham crumbs, melted butter, and sugar in a bowl. It should feel like wet sand. Press it firmly into your pie dish. Bake for 7 minutes, then let it cool completely. (Press the crumbs up the sides first, then the bottom.)
Step 2: Slice your two bananas. Line the cool crust with the slices. This keeps the crust from getting soggy. I always sneak a slice for myself. Doesn’t that smell amazing?
Step 3: Now, make the filling. Combine milk, cream, sugar, salt, and cornstarch in a saucepan. Heat it until it bubbles gently. Whisk your egg yolks in a separate bowl. Slowly add a half-cup of the hot milk to the yolks, whisking fast. (This is called tempering and prevents scrambled eggs!)
Step 4: Pour the yolk mix back into the saucepan. Cook and stir until it’s thick like pudding. Remove from heat. Stir in the vanilla and butter until smooth. Let it cool for 15 minutes, stirring now and then.
Step 5: Pour the warm filling over the bananas. Smooth the top. Refrigerate the pie for at least 4 hours. Patience is the hardest part! What’s your favorite thing to do while you wait? Share below!
Step 6: For the topping, chill a bowl and beaters. Whip the cream, powdered sugar, and vanilla until stiff. Pipe or spread it over the cold pie. Garnish with banana slices and your reserved crumbs. I still laugh at my first wobbly whipped cream swirls.
Creative Twists
Chocolate Drizzle: Melt some chocolate chips. Drizzle it over the finished pie for a fancy look.
Cookie Swap: Use crushed gingerbread cookies instead of graham crackers. It tastes like Christmas.
Nutty Crunch: Sprinkle toasted chopped pecans on top of the whipped cream. It adds a lovely crunch.
Which one would you try first? Comment below!
Serving & Pairing Ideas
Serve each slice on a pretty plate. A little extra graham crumb sprinkle looks nice. A small cup of hot cocoa is perfect for kids. For the grown-ups, a glass of creamy sherry pairs wonderfully. The sweetness just dances together. Which would you choose tonight?
Keeping Your Pie Perfect
This pie loves the cold. Keep it covered in your fridge. It stays happy for about two days. You can freeze the whole pie for a month. Just wrap it tightly first.
I do not recommend reheating it. The creamy filling does not like heat. It is best eaten cold from the fridge. You can make the crust ahead of time. Store it at room temperature for a day.
I once tried to freeze a slice on a plate. It tasted like my freezer smelled! Now I always use a proper container. Storing food well saves money and time. It means you always have a sweet treat ready. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Is your filling too runny? You might not have cooked it long enough. Keep stirring over the heat until it thickens. A good thick filling holds its shape on a spoon.
Is your whipped cream too soft? Your bowl and beaters must be very cold. I remember my first time. I used a warm bowl and got soup! Chilling your tools makes all the difference.
Are the bananas turning brown? Toss your slices in a little lemon juice. This keeps them looking fresh and pretty. Fixing small problems builds your cooking confidence. It also makes your food taste and look its best. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free? A: Yes! Use gluten-free graham crackers for the crust. It works just the same.
Q: Can I make it ahead? A: You can make the whole pie a day early. Keep it covered in the fridge until serving.
Q: What if I don’t have heavy cream? A: For the filling, you can use all milk. The topping needs cream to whip up thick.
Q: Can I make a smaller pie? A: You can halve the recipe. Use a smaller pie dish or even little jars.
Q: Any optional tips? A: A sprinkle of cinnamon on top is lovely. *Fun fact: Bananas are berries, but strawberries are not!* Which tip will you try first?
From My Kitchen to Yours
I hope you enjoy making this creamy pie. It is a simple joy to share with family. Cooking is about the love you stir in. I would love to hear about your kitchen adventures.
Tell me all about it in the comments below. Have you tried this recipe? I read every single note you leave. Thank you for spending this time with me.
Happy cooking!
—Elowen Thorn.
Creamy Banana Christmas Pie
Description
A festive and luscious Banana Cream Pie with a buttery graham cracker crust, rich vanilla custard, and fresh banana layers, topped with homemade whipped cream.
Ingredients
Graham Cracker Crust:
Filling:
Whipped Topping:
Instructions
- Graham Cracker Crust: Preheat your oven to 350°F. Mix together graham cracker crumbs, melted butter and sugar. Press the mixture into a pie dish that’s 9 inches in size. Bake it for around 7 minutes then let it cool down. Once cooled line the crust with banana slices.
- Filling: In a saucepan combine milk, cream, sugar, salt and cornstarch. Heat the mixture until it starts bubbling. In a bowl whisk the egg yolks well. Gradually add about half a cup of the hot milk mixture to the yolks while stirring continuously. Then pour this combined mixture back into the saucepan.
- Cook everything until it thickens nicely while stirring constantly. Remove from heat. Stir in vanilla extract and butter until well incorporated. Allow it to cool for 15 minutes while stirring occasionally before pouring it over the crust with banana slices. Refrigerate for at least 4 hours.
- Whipped Topping: Chill a bowl and beaters in your refrigerator for 20 minutes beforehand. Whisk together whipping cream along with sugar and vanilla extract until you see stiff peaks forming. Pipe this whipped topping over your chilled pie as desired. Garnish with banana slices and some reserved crumbs if you like.
Notes
- For best results, serve the pie the day it’s assembled to prevent the bananas from browning. You can brush the garnish banana slices with a little lemon juice to slow browning.