This isn’t your average banana cream pie—it’s a fresh, modern twist on the nostalgic favorite. With a buttery graham cracker crust and a silky vanilla custard folded with tangy Greek yogurt, this pie delivers all the comfort of the original, but with a lighter touch.
Perfect for summer gatherings, Sunday suppers, or just because—you’ll love how this version balances simplicity, elegance, and feel-good flavor in one beautiful slice.
Ingredients
For the crust
- 1¼ cup graham-cracker crumbs about 10 or 11 whole crackers
- 1 tsp sugar
- 4 tsp butter melted
For the Pastry Cream
- 1⅔ cups milk
- ¼ cup plus 3 tablespoons sugar
- ½ vanilla bean seeds scraped out and reserved
- 3 tbsp cornstarch
- 1 large egg
- 2 large egg yolks
- 1½ tbsp butter
For Assembly
- 1 cup heavy cream
- 3½ medium bananas sliced into ⅜-inch-thick rounds
- ⅔ cup greek yogurt
Instructions
- Preheat oven to 325 degrees. In a bowl, combine the crumbs and sugar. Add the butter and mix, first with a fork, then with your fingers, until the crumbs are moistened. Pour the mixture into a 9-inch pie pan, using a flat-bottomed cup to press the crumbs evenly. The edges of the shell will be crumbly. Bake until lightly browned, 9 or 10 minutes. Cool completely.
- Prepare the pastry cream: In a medium saucepan over medium heat, combine the milk, ¼ cup sugar and the vanilla bean and seeds and bring to a simmer. Over a small bowl, sift the remaining 3 tablespoons sugar with the cornstarch. In a large bowl, whisk together the egg and yolks.
- When the milk comes to a simmer, discard the vanilla bean. Add the cornstarch mixture to the eggs and whisk until well combined.
- While whisking the egg mixture, slowly pour in about ¼ of the milk. Transfer this mixture into the saucepan, set over low heat and simmer, whisking constantly, until it reaches the consistency of thick pudding. (Be careful not to curdle the eggs.) Remove from the heat and stir in the butter until incorporated. Pour into a shallow bowl, place plastic wrap directly on the surface and chill.
- To Assemble
- Beat the heavy cream into peaks using an electric mixer or a whisk. Transfer the pastry cream to a large bowl and whisk until smooth. Whisk in Greek yogurt and fold in the whipped cream. Line the bottom of the cooled pie shell with a layer of sliced bananas. Then spoon the cream evenly into the shell. Before serving, slice the remaining bananas and fan them out or layer decoratively on top. Optional: brush banana slices with lemon juice to slow browning. Chill and serve within 24 hours.
Tried this recipe?Let us know how it was!
