Strawberry Banana Cream Pie
A luscious, refreshing dessert, the Strawberry Banana Cream Pie brings together a buttery graham cracker crust, silky homemade vanilla custard, and layers of ripe strawberries and bananas. Topped with airy whipped cream, fresh berries, and a drizzle of berry sauce, this pie is a celebration of creamy, fruity indulgence—perfect for warm days or special occasions.
Why You’ll Love This Recipe
This pie is the ideal balance of sweet, creamy, and fruity. It features a smooth custard base made from scratch, layered with juicy fresh fruits and a crisp graham cracker crust. It’s an excellent make-ahead dessert for gatherings, and its bright, colorful presentation makes it just as beautiful as it is delicious. Whether you’re a fan of nostalgic fruit desserts or seeking something light but satisfying, this pie delivers on every level.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the crust:
- 1½ cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tablespoons granulated sugar
For the custard filling:
- 2½ cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the layers and topping:
- 1½ cups fresh strawberries, sliced
- 2 ripe bananas, sliced
- 1 cup whipped cream or topping
- Whole strawberries for garnish
- Crushed graham cracker crumbs (for garnish)
- Optional: berry sauce or jam for drizzle
Directions
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom and sides of a 9-inch pie dish.
- Bake the crust for 10 minutes, then remove and let it cool completely.
- In a saucepan, whisk together the sugar, cornstarch, and egg yolks. Slowly whisk in the milk until smooth.
- Cook over medium heat, stirring constantly, until the custard thickens—about 8 to 10 minutes.
- Remove from heat and stir in the butter and vanilla extract. Let the custard cool slightly.
- Pour half of the custard into the cooled pie crust.
- Layer sliced strawberries and a few banana slices over the custard.
- Pour the remaining custard over the fruit layer and smooth the top.
- Chill the pie in the refrigerator for at least 4 hours, or until fully set.
- Before serving, top with whipped cream, banana slices, whole strawberries, and crushed graham cracker crumbs.
- Drizzle with berry sauce or jam if desired. Slice and serve chilled.
Servings and timing
This recipe makes 8 servings.
Preparation time: 25 minutes
Cook time: 10 minutes
Chill time: 4 hours
Total time: Approximately 4 hours and 35 minutes
Variations
- Chocolate twist: Add a layer of melted chocolate or chocolate chips under the custard for a richer dessert.
- Cookie crust: Use crushed vanilla wafers or shortbread cookies instead of graham crackers for the crust.
- No-bake option: Skip baking the crust by chilling it in the refrigerator for 1 hour instead.
- Tropical fruit version: Add sliced kiwi or mango alongside the strawberries and bananas.
- Coconut custard: Replace half the milk with coconut milk for a tropical flavor.
Storage/reheating
- Refrigeration: Store the pie covered in the refrigerator for up to 3 days.
- Freezing: Freezing is not recommended due to the fresh fruit and custard texture.
- Reheating: This dessert is served chilled and does not require reheating.
FAQs
Can I make this pie in advance?
Yes, it’s ideal for making ahead. Prepare it the day before and refrigerate until ready to serve.
Can I use store-bought custard?
While homemade custard offers better flavor, store-bought vanilla pudding can be used for convenience.
Can I use frozen fruit?
It’s best to use fresh fruit, but thawed and well-drained frozen berries or bananas can be used in a pinch.
Will the bananas turn brown?
To minimize browning, add the banana slices just before serving or coat them lightly in lemon juice.
Can I use a pre-made graham cracker crust?
Yes, a store-bought crust works well and saves time.
How do I thicken the custard properly?
Cook it over medium heat, stirring constantly until it reaches a thick, pudding-like consistency.
Is this recipe gluten-free?
Only if you use gluten-free graham crackers and ensure all other ingredients are certified gluten-free.
Can I use almond milk or another non-dairy milk?
Yes, but the texture may be thinner. Choose a full-fat non-dairy milk for best results.
How long will this pie stay fresh?
It keeps well for up to 3 days in the refrigerator when covered tightly.
Can I omit the whipped cream topping?
Yes, though it adds a nice visual and textural contrast. You may replace it with coconut whipped topping or leave it plain.
Conclusion
The Strawberry Banana Cream Pie is a crowd-pleasing dessert that’s both elegant and comforting. With a creamy custard base, vibrant layers of fresh fruit, and a buttery crust, it’s perfect for summer gatherings, potlucks, or holiday celebrations. Easy to prepare and visually stunning, this pie is destined to become a favorite in your dessert collection.
PrintStrawberry Banana Cream Pie
A luscious layered pie with a buttery graham cracker crust, silky vanilla custard, fresh sliced strawberries, and bananas, all topped with whipped cream, whole berries, and a drizzle of berry sauce. This refreshing dessert is light, fruity, and decadently creamy.
- Prep Time: 25 mins
- Cook Time: 10 mins
- Total Time: 4 hrs 35 mins (including chilling)
- Yield: 1 9-inch pie (8 servings) 1x
- Category: Dessert
- Method: Baked and Chilled
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1½ cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tablespoons granulated sugar
- 2½ cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1½ cups fresh strawberries, sliced
- 2 ripe bananas, sliced
- 1 cup whipped cream or topping
- Whole strawberries for garnish
- Crushed graham cracker crumbs (for garnish)
- Optional: berry sauce or jam for drizzle
Instructions
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, melted butter, and sugar in a bowl.
- Press mixture into a 9-inch pie dish and bake for 10 minutes. Let it cool completely.
- In a saucepan, whisk together sugar, cornstarch, and egg yolks.
- Gradually add milk while whisking and cook over medium heat until thickened.
- Remove from heat and stir in butter and vanilla extract. Let cool slightly.
- Pour half of the custard into the cooled crust.
- Layer with sliced strawberries and some banana slices.
- Add the remaining custard over the fruit layer.
- Chill the pie for at least 4 hours or until fully set.
- Before serving, top with whipped cream, more banana slices, and whole strawberries.
- Sprinkle with crushed graham cracker crumbs and drizzle with berry sauce if desired.
- Slice and serve chilled.
Notes
- Chill the pie well to ensure clean slices.
- Use ripe but firm bananas to avoid browning.
- Substitute berry jam if fresh sauce isn’t available.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 22g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
Keywords: strawberry banana cream pie, fruit pie, summer dessert, custard pie, no gelatin pie