Banana Creme Pie

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I made this banana creme pie for the first time over a year ago and when my fiancé wants something sweet this is always what he requests!

My fiancé was never a banana creme person but one day he said he was having this weird craving for Nilla crackers and banana creme. I had the weekend off so I searched to the end of the recipe world for a delicious pie recipe to make him that would be just as delicious and craving satisfying as he was looking for. I found this absolutely perfect recipe. I have also made a couple changes to it as, it was a little sweet. I believe the perfect dessert is when it’s so tasty, but not too sweet so you can indulge without getting a stomach ache after.

Making this pie does require some time, however, I have learned that no amazing recipe is done in 5 minutes.

The crust is where you must start. I use Nabisco Nilla crackers. There are other brands out there but these are the perfect texture and taste for this pie. I grew up with my mother smashing graham crackers this way, so I am old school and emptied the contents of the Nilla crackers into a ziplock back and smashed them with my rolling pin. You want to be sure to save about 10 crackers to make your crumb topping look. Once you have them all smashed, You should empty into your pie plate and add butter to thoroughly coat the crackers and sugar. Once your crust is thoroughly coated press into your pie plate and bake.

Your filling should be completed second. You must be sure to whisk is constantly to prevent from burning to the bottom of your sauce pan. You do not want that flavor in your pie!

Once your filling is completed it must stand to cool. The best way for your pie filling to cool is in a shallow baking dish or another pie plate. That will make it as thin as possible to speed up cooling. Once poured in cooling dish, you must immediately cover with seran wrap. This will keep the filling from developing a film on the top and creating chunks in your creamy filling.

Creating your own homemade whipped topping is the best! You control how sweet it is!!! For this recipe it calls for heavy whipping cream, vanilla, and confectionary sugar. I use 3 Tbsp of confectionery sugar sometimes 4 depending on how my taste buds are perceiving the topping. If you want it extra sweet, be sure to taste as you add. As this pie is meant for delicious flavors but not overly sweet.

Lastly, putting it all together. Once your pie crust and filling is cooled you can begin to prepare your pie. Thinly slice your bananas. You will have one banana per layer. Scoop your vanilla filling onto your crust, use about half for a good layer.

Add your thinly sliced bananas to your filling and then cover with another layer of vanilla filling. Top your last layer of pie filling with the second banana.

For the finishing layer, scoop and spread your whipped topping on and finish with a crumble of Nilla crackers.

Your friends and family will love this recipe so much! They will request you make it for every occasion!

Get the full recipe below.



  • Bananas


  • 5 egg yolks

Baking and Spices

  • 1/4 cup Cornstarch
  • 3 Tbsp Powdered sugar
  • 1/8 tsp Salt
  • 7/8 Sugar
  • 2 1/2 Tsp Vanilla


  • 1/2 cup & 2 Tbsp Butter
  • 3 cups Heavy whipping cream
  • 1 1/2 cups Whole mil


Pie Crust

Take your Nilla crackers and smash them to where they are crumbly pieces. Combine your broken nilla crackers and 1/4 cup of Sugar together and add 1/2 cup melted butter. Mix ingredients well and then mold into your pie pan. Bake your pie crust for 10-12 minutes or until golden brown. Remove from oven and place on a hot wire rack or hot pad to fully cool.

Vanilla Pie Filling

In a medium sauce pan, combine 1/2 C & 2 Tbsp of sugar, 1/4 cup of cornstarch and 1/8 tsp of salt. In a separate bowl, lightly whisk the separated 5 egg yolks and add to your sauce pan. Turn your heat on low heat and begin to heat slowly. Add your 2 tsp of vanilla and 1 Tbsp of butter. Gradually add your 1 cup of heavy whipping cream and 1 1/2 cups of whole milk. Be sure to continuously whisk for about 8-10 minutes when it becomes thick as desired. If you have any clumps as it begins to thicken, whisk it vigorously to remove any existing lumps. Once it is fully thickened, pour in a shallow pie or casserole pan to fully cool. Immediately cover your filing with seran wrap to prevent it from forming a film on the top and creating lumps later. I say to use a shallow pan to cool it because it will cool quicker but if you only have a spare mixing bowl that will do. Set aside and begin to prepare topping.

These whisks work excellent in porcelain sauce pans to keep from scratching or creating chips.

Whipped Topping

In a medium mixing bowl combine 2 cups of heavy whipping cream, 1/2 tsp of vanilla, and 3 Tbsp of confectionery sugar. I used an electric beater for this and boy does it save your arm. Beat continuously on medium speed for about 4-5 minutes or until it begins to form the peaks and takes on the consistency of cool whip or just a little thicker. During this step, you can taste your whipped topping just in case you want to add an additional Tbsp of confectionery sugar or not. Like I said, this often depends on my taste buds at the time.

Finishing your pie

Once your pie crust is fully cooked, layer your vanilla filling alternating your banana slices. With your vanilla filling layer completed, top with your whipped topping. Finish your pie by adding your crumbled pieces of nilla crackers.

Serve & Enjoy

These pie plates are so unique for creating your homemade pies. Get yours here to add your beautiful kitchen collection.

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