Where do I get graham cracker crumbs?

I usually just whirl up graham crackers in my food processor until they are crumbs (for this recipe you will need about 24 graham cracker squares), but you can also sometimes find graham cracker crumbs in the baking aisle of your supermarket. And in a pinch, you can use a pre-made graham cracker crust (also in the baking aisle).

What's the difference between baking and not baking the crust?

Baking the crust will give it a richer graham cracker flavor...but not baking it will save a little time and still taste fabulouso. Promise.

Can I use banana pudding instead of making it from scratch?

Well technically yes (you'll need a 3.4 ounce box of instant vanilla pudding for this size pie) but I am looking deeply into your eyes and pleading with you to try this homemade pudding version at least once. It's SO MUCH BETTER.

What's the best way to serve this?

I'm telling you now, even once it is chilled down this pie is not going to let you cut it into lovely obedient slices. It's messy in all the best ways - just use your cake server and try for getting every plate its fair share of crust, banana, pudding and cream. I guarantee that nobody, and I mean nobody, is going to have any complaints. I also sometimes just scoop it into dessert bowls and call it a wonderful day.

Have a question that I didn't cover?

Pop your question in the comments and I will answer pronto!

Easy Banana Cream Pie

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5 from 1 review

This delectable recipe for banana cream pie takes transforms this classic dessert into pie form! And with practically no baking. Bring on the bananas!

Author: Kate Morgan Jackson
Prep Time: 15 minutes
Cooling Time: 3 hours
Cook Time: 15 minutes
Total Time: 3 hours 30 minutes
Yield: 10
Category: Dessert
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cups finely ground graham cracker crumbs (24 squares)
1 cup sugar
6 tablespoons butter, melted
¼ cup cornstarch
2 large eggs
3 large egg yolks
3 cups whole milk
3 teaspoons vanilla extract
2 tablespoons cold butter
4 large bananas, peeled, cut in half length-wise and then sliced into ½ inch slices
1 ½ cups heavy cream
¼ cup powdered sugar

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Instructions

Preheat oven to 375.
Mix 1 ½ cups graham cracker crumbs, ½ cup sugar, and melted butter until it looks like sandy crumbs. Press the crumbs into a 9 inch pie plate, smooshing it all over the bottom and up the sides.
Bake your pie crust for 7 minutes and let it cool completely.
When the crust is cool, whisk ½ cup of sugar and cornstarch in a medium pot. Add the eggs and egg yolks and whisk whisk whisk until everything is totally smooth. Whisk in the milk and a teaspoon of vanilla.
Put the pot on the stove over medium high heat and bring it to a simmer, whisking as it heats. When it gets to a simmer, lower the heat and keep whisking (I know, so much whisking) until it is thickened up, about 5 minutes.
Take the pudding off the stove and let it stand for 5 minutes, then stir in the butter until it is melted. Stir in the bananas.
Use a spatula to scrape the pudding into the pie crust, smooth it to the sides and then chill it in the fridge for 3 hours (you can leave it overnight if you are making it ahead).
When you are ready to serve it up, put the cream, the powdered sugar and a teaspoon of vanilla in a bowl and beat it up with a mixer until it is in soft creamy peaks.
Spread the whipped cream on top of the pie and top with the rest of the graham cracker crumbs.

Find it online: https://www.framedcooks.com/easy-banana-cream-pie/