Banana Creme Cheese Pie Recipe

1. Prepare crust

Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, 2 tbsp granulated sugar and 1 tsp salt. Pour the 6 tbsp melted butter over the crumbs and stir until evenly moistened and mixture holds together when pressed.

2. Press crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch (23 cm) pie plate to form a compact crust (use the bottom of a measuring cup for an even surface).

3. Bake crust for 8–10 minutes until set and fragrant. Remove from oven and let cool on a rack while preparing the filling. Reduce oven to 325°F (160°C) if you plan to bake the assembled pie briefly (optional).

4. Prepare bananas

Peel the 3 ripe bananas. Slice two bananas into 1/4-inch rounds and place them in a bowl. Drizzle with 1 tsp lemon juice and sprinkle 1 tsp sugar (optional) to macerate; stir gently and let sit 5–10 minutes.

5. Reserve the third banana to slice later for a decorative top (squeeze a little lemon juice on slices to prevent browning). If you prefer a smoother banana layer, mash one of the sliced bananas lightly with a fork and fold into the cream cheese filling (see filling directions).

6. Make filling

In a large bowl, beat the 8 oz room-temperature cream cheese with 2 tbsp granulated sugar until smooth and lump-free using a hand mixer or stand mixer on medium speed (about 1–2 minutes).

7. Add 1 tsp vanilla extract, 1 tsp lemon juice, and 1/2 cup sour cream. Beat until combined and smooth, scraping down the sides as needed.

8. With mixer on low, slowly add 1/2 cup heavy cream and beat until the mixture is creamy and slightly thickened. Do not overwhip — you want a spreadable, silky filling, not stiff whipped cream.

9. If you want some banana flavor dispersed through the filling, gently fold in the lightly mashed banana (from the Banana Layer step) until just incorporated. Otherwise, leave mashed banana out and reserve sliced banana for layering.

10. Taste and adjust sweetness if desired, adding up to 1 tbsp extra sugar if you prefer sweeter filling.

11. Assemble the pie

Arrange a single layer of the macerated banana slices on the cooled crust (or use the reserve slices for a decorative top after filling). Spread the cream cheese filling evenly over the banana layer, smoothing the top with an offset spatula.

12. If you reserved slices for decoration, place them on top in a single overlapping pattern now. Sprinkle 1 tbsp light brown sugar or crushed graham crackers over the top for a finishing touch, if using.

13. Cover the pie with plastic wrap and chill in the refrigerator for at least 4 hours, preferably overnight, to allow the filling to set and flavors to meld.

14. About 10–15 minutes before serving, whip 1 cup heavy cream with 1–2 tbsp sugar and 1/2 tsp vanilla (or use ready whipped topping) to soft peaks and spread or pipe over the chilled pie, or simply add a dollop to each slice.

15. Slice with a sharp knife dipped in hot water and wiped dry for clean cuts. Serve chilled. Store leftovers covered in the refrigerator for up to 3 days.