Blueberry-Banana Cream Pie

There’s something about the first knife through a chilled cream pie—the soft give of the crust, the silky custard, the bright pop of crushed blueberry against tender banana—that wakes the senses. This Blueberry-Banana Cream Pie smells like warm butter and vanilla, tastes like late-summer fruit folded into a luscious pudding, and feels like satin on the tongue with the occasional juicy burst from fresh berries. It’s the kind of dessert that makes people pause mid-conversation, close their eyes for a second, and smile.

Serve it as a comforting weekend breakfast treat with coffee, a showstopping finish to a backyard brunch, or the calming, nostalgic centerpiece of a family gathering. If you’re drawn to other cream-pie variations, you might enjoy a playful take inspired by Boston cream treats: a Boston Cream Pie cookies riff that carries similar flavors into a portable bite.

At a Glance

Prep Time: 25 minutes active (plus chilling)
Cook Time: 8 minutes (crust bake) + custard thickening time ~10 minutes
Total Time: About 3 hours (includes chilling) — best if chilled overnight
Servings: 8 slices
Difficulty Level: Easy–Moderate (basic stovetop custard and simple crust)

Nutrition Highlights

Per serving (estimate for 1 of 8 slices)

Calories: ~440 kcal
Protein: ~6 g
Carbohydrates: ~42 g
Fat: ~27 g
Fiber: ~3 g
Sodium: ~150–250 mg (depending on butter and added salt)

These values are estimates based on common ingredient composition (graham crackers, butter, whole milk, bananas, blueberries, egg yolks, cornstarch, and whipped cream). For authoritative food-nutrient data and conversions, I referenced USDA FoodData Central and general guidance on portioning from clinical nutrition summaries (USDA FoodData Central; Mayo Clinic guidance on portion sizes). If you need precise values for dietary planning, input the exact brands and quantities you use into a trusted food database or app tied to USDA data.

Why You’ll Love It

Flavor & Aroma: The mellow sweetness of ripe bananas and the bright, tangy lift of blueberries create a nuanced sweet-tart harmony that feels both familiar and elegant. Vanilla and lightly browned butter notes round everything out.
Texture Contrast: A crisp, buttery graham crust gives way to a silken banana–custard layer and a glossy, slightly jammy blueberry topping, finished with a cloud of whipped cream.
Social & Seasonal Appeal: This pie is perfect for summer and early fall when blueberries and bananas are in heavy rotation. It’s crowd-pleasing for potlucks, holiday brunches, and cozy weekend breakfasts.
Speed and Accessibility: No specialty tools are required—just a saucepan, whisk, and pie dish—making this an approachable project for enthusiastic home bakers who want an impressive result without fuss.

How to Make Blueberry-Banana Cream Pie

Ingredients

1 1/2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
1/4 cup granulated sugar (for crust)
3 ripe bananas
2 cups whole milk
3 large egg yolks
1/4 cup cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries
1 tablespoon lemon juice
2 tablespoons powdered sugar
1 cup whipped cream

Optional ingredients and substitutions

Gluten-free: Use a gluten-free graham cracker or crushed gluten-free cookies for the crust.
Lighter dairy: Swap whole milk for 2% (custard will be slightly less rich).
Vegan: Replace butter with vegan butter and use a silken tofu– or coconut cream–based custard; replace egg yolks with 3 tablespoons cornstarch + an extra 1/2 cup non-dairy milk and a thickener like agar if needed.
Sweetness: Adjust powdered sugar in the blueberry topping to taste; use honey or maple syrup as alternatives (note: liquid sweeteners alter texture slightly).

Optional preheat (adds flavor): Preheat oven to 350°F (175°C) if baking crust.

Method & Process

Prepare crust:
- Mix graham cracker crumbs, melted butter, and 1/4 cup granulated sugar in a bowl until evenly combined.
- Press mixture firmly into the bottom and up the sides of a 9-inch pie dish.
- For a firmer, toasted flavor, bake at 350°F (175°C) for 8 minutes; alternatively, chill the crust for at least 30 minutes to set.
Make the custard:
- In a medium saucepan, whisk together 2 cups whole milk, 1/4 cup cornstarch, 1/4 cup granulated sugar (if you prefer extra sweetness in custard), and 1/4 teaspoon salt until smooth.
- In a separate bowl, lightly beat 3 large egg yolks. Temper the egg yolks by whisking in about 1/3 cup of the warm milk mixture, then return the tempered yolks to the saucepan.
- Cook over medium heat, stirring constantly with a whisk or spatula, until the mixture thickens and comes to a gentle boil (about 7–10 minutes). Continue cooking for 1 minute after it starts thickening to ensure cornstarch activates.
- Remove from heat and stir in 1 teaspoon vanilla extract.
Assemble banana layer:
- Slice 3 ripe bananas into rounds. Fold the banana slices gently into the warm custard, or arrange them in a single layer over the crust and pour custard over them—either method works well.
- Smooth the custard and chill in the refrigerator for at least 1 hour to set.
Make blueberry topping:
- In a small saucepan, combine 1 1/2 cups fresh blueberries, 1 tablespoon lemon juice, and 2 tablespoons powdered sugar.
- Heat over medium-low, stirring occasionally, until the berries start to burst and the mixture becomes syrupy, about 5–7 minutes. Remove from heat and cool slightly.
- For a smoother glaze, gently mash some of the berries or pulse with an immersion blender; for chunkier topping, leave whole.
Finish pie:
- Spread the cooled blueberry mixture over the chilled banana–custard layer.
- Top with 1 cup whipped cream, spreading into an even layer or piping decoratively.
- Chill at least 2 more hours, preferably overnight, before slicing to ensure clean slices.

Practical tips

Avoid overcooking the custard; constant stirring prevents scorching and curdling.
Temper yolks carefully to avoid scrambled bits—add warm milk slowly while whisking.
If your crust is unbaked and soft, chilling well is crucial so it holds the custard.
For neat slices, use a thin, sharp knife warmed in hot water and wiped dry between cuts.

Best Pairings

Beverages: Serve with a bright, medium-roast coffee for brunch or a light, fruity white wine (Riesling or Moscato) for dessert.
Add-ons: A sprig of mint, a dusting of finely grated lemon zest, or a few extra fresh blueberries on top elevates presentation.
Savory balance: Pair slices with a small plate of sharp cheddar or toasted almonds for a pleasant sweet–savory contrast.
If you’re exploring similar cream pie variations, a portable cookie take on the concept is delightful—consider this spin on Boston Cream Pie cookies for inspiration: Boston Cream Pie cookie inspiration.

Shelf Life & Storage

Room temperature: Not recommended—custard and whipped cream make this pie perishable. Keep out for no longer than 2 hours at room temperature.
Refrigeration: Store covered in the refrigerator for up to 3 days. Best eaten within 48 hours for texture and freshness.
Freezer: Freezing is possible but changes texture. Wrap pie tightly (plastic wrap + foil) and freeze for up to 1 month. Thaw in the refrigerator overnight; whipped cream may separate—rewhip if needed or replace with fresh whipped cream before serving.

Chef’s Advice

Fruit selection: Use ripe but still slightly firm bananas to avoid a mushy layer; ripe bananas provide sweetness but hold shape better if not overly soft.
Custard texture: The key is thickening to a smooth pudding that’s spoonable but not stiff. If too thin, return to low heat, whisking constantly until it thickens; if too thick, whisk in a splash of milk.
Crust technique: Press crumbs firmly and evenly; use the base of a measuring cup to compact crumbs tightly so the crust won’t crumble when slicing.
Serving temperature: Serve slightly chilled (not freezer cold). This lets flavors bloom and keeps slices tidy.

Creative Twists

Lemon-Blueberry Swap: Add 1–2 tablespoons lemon zest into the custard for a brighter citrus profile that pairs beautifully with blueberries.
Nutty Crunch: Fold toasted pecans or sliced almonds into the crust for an added textural contrast.
Chocolate Layer: Spread a thin layer of melted dark or milk chocolate over the crust before adding the banana custard for a chocolate-banana pairing.
Dairy-free/Vegan: Make a custard from coconut milk thickened with cornstarch and sweetened with maple syrup; use coconut whipped topping.
Boozy boost: Stir 1–2 tablespoons of Grand Marnier or dark rum into the blueberry topping for a grown-up depth of flavor.

Common Questions & Answers

Q: Can I use frozen blueberries?
A: Yes. Thaw and drain excess liquid, then heat gently into a topping. You may need to simmer longer to reduce extra moisture.

Q: My custard has lumps—what now?
A: Strain the custard through a fine-mesh sieve while warm to remove any cooked egg bits and achieve silky texture.

Q: How can I make the whipped topping more stable?
A: Fold in a tablespoon or two of mascarpone or use stabilized whipped cream (add 1 teaspoon unflavored gelatin dissolved in 1 tablespoon water per cup of cream) if you need longer hold time.

Q: Is there a low-sugar version?
A: Use less sugar in the crust and custard, choose sweetened or sugar-reduced whipped topping, and sweeten the blueberry glaze sparingly with a sugar substitute that tolerates heat.

Q: Can I assemble in individual dishes?
A: Absolutely—layer the crust, banana custard, blueberry topping, and whipped cream in parfait glasses for elegant single-serve presentations.

Conclusion

If you’re looking for a dessert that balances nostalgia with bright, modern flavor, this Blueberry-Banana Cream Pie delivers comfort and elegance in every forkful—try it for brunch, a summer gathering, or a cozy weeknight treat. For a different but related inspiration that swaps textures and portability, compare this pie’s flavors with this classic Blueberry and Banana Cream Cheese Pie recipe and explore another home-cook’s take on the combination at Blueberry Banana Cream Pie — Petite Southern Kitchen.

Enjoy making it—share your photos and tips, and join our community of bakers who love turning simple ingredients into memorable moments.