Blueberry-Banana Cream Pie


Mouthwatering blueberries add jammy flavor to this summer-ready twist on banana cream pie.

Blueberry-Banana Cream Pie

Greg Dupree / Food Styling by Torie Cox / Prop Styling by Thom Driver

Active Time:
45 mins
Chill Time:
4 hrs
Total Time:
6 hrs 15 mins
10 to 12 servings

This icebox pie from Hetal Vasavada boasts a delicious banana flavor thanks to the combination of a silky custard and sliced fresh bananas that line the bottom of a graham cracker crust. To finish the pie, Vasavada adds a layer of whipped cream that is stabilized with cream cheese, creating fluffy and creamy pillows that stand up to a generous heap of juicy blueberry compote. The blueberries add a pop of color to the pie and their jammy flavor provides a tart dimension that perfectly complements the sweet banana cream filling.


Graham cracker crust

  • 1 1/2 cups graham cracker crumbs

  • 1/3 cup granulated sugar

  • 1/4 teaspoon kosher salt

  • 6 tablespoons unsalted butter, melted

Banana custard

  • 2 1/2 cups whole milk

  • 1/2 cup mashed banana (about 1 large banana)

  • 1 tablespoon vanilla extract

  • 4 large egg yolks 

  • 1/2 cup granulated sugar

  • 6 tablespoons cornstarch

  • 1/4 teaspoon kosher salt

  • 1/4 cup unsalted butter, cut into pieces

  • 2 medium (5-ounce) bananas, thinly sliced crosswise

Blueberry topping

  • 1 cup fresh blueberries (about 5 ounces)

  • 1/3 cup blueberry preserves

  • 2 teaspoons fresh lemon juice

Whipped cream

  • 4 ounces cream cheese, softened

  • 2 tablespoons powdered sugar

  • 1 teaspoon vanilla extract

  • 1 1/2 cups heavy cream


Make the graham cracker crust

  1. Preheat oven to 375°F. Stir together graham cracker crumbs, granulated sugar, and salt in a medium bowl until combined. Add melted butter, and stir until mixture resembles damp sand. Press mixture into a 9-inch pie plate, using your fingers to form an even crust along sides and bottom of pan. Bake in preheated oven until fragrant and lightly browned at edges, 10 to 12 minutes. Transfer to a wire rack, and let cool completely, about 30 minutes.

Make the banana custard

  1. Stir together milk, mashed banana, and vanilla in a medium saucepan. Cook over medium, stirring occasionally, until mixture is steaming, about 5 minutes. Meanwhile, whisk together egg yolks, granulated sugar, cornstarch, and salt in a large bowl until very pale and fluffy, 2 to 3 minutes. Whisk 1/4 cup heated milk mixture into egg yolk mixture until combined. Slowly add remaining milk mixture, whisking constantly. Pour mixture into saucepan. Cook over medium, whisking constantly, until mixture thickens and begins to bubble, 4 to 6 minutes. Remove from heat, and whisk in butter. Pour custard through a fine wire-mesh strainer into a clean bowl; discard any lumps.

  2. Arrange sliced bananas in a single layer in bottom of cooled crust. Spread strained banana custard evenly over sliced bananas. Cover, pressing plastic wrap directly onto surface of custard; refrigerate until custard is set, at least 4 hours or up to 1 day.

Make the blueberry topping

  1. Stir together blueberries, blueberry preserves, and lemon juice in a medium bowl until well combined. Microwave on high until blueberries release some liquid, 1 minute to 1 minute and 30 seconds. Let topping cool to room temperature, about 20 minutes.

Make the whipped cream

  1. Beat cream cheese, powdered sugar, and vanilla with an electric mixer on medium speed until smooth, about 30 seconds. With mixer running on medium speed, gradually add cream. Increase speed to medium-high, and beat until stiff peaks form, about 2 minutes. Set aside.

  2. Remove chilled pie from refrigerator. Top with whipped cream, and smooth into an even layer. Spoon cooled blueberry topping over whipped cream, and refrigerate until set, about 30 minutes.

To make ahead

Pie can be prepared through step 3 up to 1 day in advance and stored in refrigerator.

Related Articles