Banana Cream Cheese Pie Recipe

Prepare crust

Preheat oven to 350°F (175°C). Combine graham cracker crumbs, 2 tbs granulated sugar, melted butter, and 1/4 tsp salt in a bowl and mix until evenly moistened. Press mixture firmly into the bottom and up the sides of a 9-inch (23 cm) pie pan, using the bottom of a measuring cup to compact. Bake for 8–10 minutes until set and fragrant. Remove from oven and cool on a rack while preparing filling.

Soften gelatin (optional)

If using instant clear gelatin for stability, sprinkle 1 tsp over 1 tbs warm water, stir, and let bloom briefly (about 1 minute). It will dissolve quickly when stirred into the warm cream.

Beat cream cheese

In a large bowl, beat 8 oz room-temperature cream cheese with 1/2 cup granulated sugar until smooth and free of lumps, about 2–3 minutes with a hand mixer or stand mixer on medium speed.

Add flavor and cream

Add 1 tsp vanilla extract and 1 tbsp lemon juice to the cream cheese and beat to combine. Mix in 1/2 cup sour cream (or plain yogurt) until smooth. In a small saucepan, warm 1/2 cup heavy cream gently (do not boil) and whisk in the dissolved gelatin, if using, then pour the warm cream into the cream cheese mixture while mixing on low to incorporate and loosen the filling slightly. Chill the mixture 5–10 minutes if it becomes too soft to hold banana slices.

Layer bananas

Slice 3 medium bananas into 1/4-inch rounds. Place a single even layer of banana slices over the cooled crust, covering the bottom fully. If some slices brown quickly, brush lightly with a little lemon juice to slow discoloration.

Assemble filling

Spoon or pipe about two-thirds of the cream cheese mixture over the banana layer and spread evenly with a spatula to fully cover the bananas. Reserve about one-third of the filling for the top layer or piping decoration, if desired. For a very smooth top, chill the pie in the refrigerator for 15 minutes, then spread the remaining filling and smooth.

Chill to set

Cover the pie loosely with plastic wrap and refrigerate at least 4 hours, preferably overnight, to allow the filling to firm and flavors to meld.

Whip topping

When ready to serve, whip 1 cup cold heavy cream with 2 tbs powdered sugar and 1/2 tsp vanilla extract until soft peaks form. Taste and adjust sweetness if desired.

Decorate pie

Spread or pipe the whipped cream over the chilled pie. Arrange thin slices of the half banana reserved for decorating across the top or create swirls. Sprinkle banana chips or 1/4 cup toasted pecans around the edge for texture if using.

Serve

Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve immediately. Leftovers may be refrigerated up to 2–3 days (bananas will gradually brown).