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

  1. Preheat oven to 350°F (175°C).
  2. 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.
  3. Bake the crust for 10 minutes, then remove and let it cool completely.
  4. In a saucepan, whisk together the sugar, cornstarch, and egg yolks. Slowly whisk in the milk until smooth.
  5. Cook over medium heat, stirring constantly, until the custard thickens—about 8 to 10 minutes.
  6. Remove from heat and stir in the butter and vanilla extract. Let the custard cool slightly.
  7. Pour half of the custard into the cooled pie crust.
  8. Layer sliced strawberries and a few banana slices over the custard.
  9. Pour the remaining custard over the fruit layer and smooth the top.
  10. Chill the pie in the refrigerator for at least 4 hours, or until fully set.
  11. Before serving, top with whipped cream, banana slices, whole strawberries, and crushed graham cracker crumbs.
  12. 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.

Print

Strawberry 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.

  • Author: Djihane
  • 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

Scale
  • 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

  1. Preheat oven to 350°F (175°C).
  2. Mix graham cracker crumbs, melted butter, and sugar in a bowl.
  3. Press mixture into a 9-inch pie dish and bake for 10 minutes. Let it cool completely.
  4. In a saucepan, whisk together sugar, cornstarch, and egg yolks.
  5. Gradually add milk while whisking and cook over medium heat until thickened.
  6. Remove from heat and stir in butter and vanilla extract. Let cool slightly.
  7. Pour half of the custard into the cooled crust.
  8. Layer with sliced strawberries and some banana slices.
  9. Add the remaining custard over the fruit layer.
  10. Chill the pie for at least 4 hours or until fully set.
  11. Before serving, top with whipped cream, more banana slices, and whole strawberries.
  12. Sprinkle with crushed graham cracker crumbs and drizzle with berry sauce if desired.
  13. 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

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