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Blueberry-Banana Cream Pie

Blueberry-Banana Cream Pie layers silky banana custard over a buttery graham cracker crust, then finishes with a deep-purple blueberry compote that pools and spills. No-bake chill time keeps the filling custardy and slice-cold with a lush whipped-cream topping.
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Prep Time 25 minutes
Cook Time 25 minutes
chill time 3 minutes
Total Time 53 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 1.5 cup graham cracker crumbs
  • 3 tbsp granulated sugar
  • 6 tbsp unsalted butter melted
Banana Cream Filling
  • 3 ripe bananas sliced
  • 0.75 cup granulated sugar
  • 0.25 cup cornstarch
  • 0.25 tsp salt
  • 2.5 cup whole milk
  • 4 egg yolks large
  • 2 tbsp unsalted butter
  • 1.5 tsp pure vanilla extract
Blueberry Compote
  • 2 cup fresh or frozen blueberries
  • 0.33 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch mixed with 1 tbsp water
  • 1 tbsp water for slurry
Whipped Cream Topping
  • 1.5 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract

Equipment

  • 1 sheet pan
  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Bake the graham cracker crust
  1. Preheat the oven to 350°F and prepare a 9-inch pie dish. Combine graham cracker crumbs, granulated sugar, and melted unsalted butter until the texture resembles wet sand.
  2. Press the crumb mixture firmly and evenly into the 9-inch pie dish, including up the sides. Bake at 350°F for 10 minutes until golden and set.
  3. Let the crust cool completely. This cooling prevents the custard from loosening when you spread it.
Make the banana pastry cream
  1. In a medium saucepan, whisk granulated sugar, cornstarch, and salt together. Gradually whisk in the whole milk until the mixture is smooth.
  2. Cook over medium heat, stirring constantly, until thickened and bubbling, about 8–10 minutes. Look for a pudding-like texture with bubbles across the surface.
  3. Lightly beat the egg yolks in a small bowl. Slowly pour about 1/2 cup of the hot milk mixture into the yolks while whisking continuously (tempering).
  4. Pour the yolk mixture back into the saucepan. Cook, stirring, for 2 more minutes until thick and glossy.
  5. Remove from heat and stir in unsalted butter until fully melted and smooth. Stir in pure vanilla extract to finish.
  6. Transfer the pastry cream to a clean bowl and press plastic wrap directly against the surface. Refrigerate for at least 2 hours until fully chilled.
Make the blueberry compote
  1. Combine fresh or frozen blueberries, granulated sugar, and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until berries burst and the mixture thickens, about 8 minutes.
  2. Stir in the cornstarch slurry and cook for 1 more minute. Remove from heat and cool to room temperature.
Assemble and chill
  1. Arrange sliced ripe bananas in a single layer over the cooled graham cracker crust. Spread the chilled banana pastry cream evenly over the bananas, smoothing the top.
  2. Whip heavy whipping cream, powdered sugar, and vanilla extract to stiff peaks. Spread or pipe generously over the pastry cream layer.
  3. Spoon the cooled blueberry compote over the whipped cream and let it spill and pool naturally rather than spreading evenly. Refrigerate the pie for at least 1 hour before slicing.
  4. Serve cold after chilling. Slice cleanly so the purple compote stays pooled on top.

Notes

Pro tip: when tempering the egg yolks, pour the hot milk in slowly while whisking constantly to prevent scrambling. Refrigerate the assembled pie for up to 3 days; keep it tightly covered. Freezing is not recommended because the pastry cream and compote texture can break. For a lighter option, use low-fat milk for the pastry cream (texture may be slightly softer).