Author's Notes: Though the silky mousse-like texture of this Banana Cream Pie is good for any season, this tropical treat will make you feel like you're on the beach enjoying the summer sun!

Banana Cream Pie Print Recipe

Serves 8-10.


  • 1 9 inch graham cracker crust, baked for 5 minutes at 375 degrees F and cooled completely.
  • Banana Pudding Filling
  • 1 package powdered gelatin (2 1/2 tsps)
  • 2 Tbsp cold water
  • 1 egg
  • 3 egg yolks
  • 1/3 cup granulated sugar
  • 1 1/2 Tbsp tapioca flour
  • 1 1/2 cups whole milk
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream
  • 4 bananas, cut into 1/4 inch thick slices
  • Topping
  • 2 cups heavy whipping cream
  • 1 Tbsp powdered sugar
  • 1 tsp vanilla extract


  1. In a small bowl, bloom the gelatin in the water. In a medium bowl, whisk together the egg, yolks, sugar and tapioca flour.
  2. Heat the milk in a saucepan until simmering. Add the vanilla extract. Whisk a small amount of the hot milk into the egg mixture. Add enough milk to make the egg mixture warm to the touch. Scrape the egg mixture into the saucepan and bring it to a boil, whisking constantly for 3 minutes. Add the bloomed gelatin whisk until it is completely dissolved.
  3. Place a fine sieve over a medium bowl. Strain the pudding into the bowl to remove any clumps. Cover with plastic wrap and cool to room temperature.
  4. While the pudding cools, whip the cream to soft peaks. Once the pudding is completely cool, gently fold in the whipped cream and then the banana slices. Pour into the cooled crust, and gently press the plastic wrap onto the top of the pie. Refrigerate for about two hours, until set.
  5. Whip the remaining whipped cream with the powdered sugar and vanilla. Whip the cream to medium peaks. Top the pie with the whipped cream and serve.