Banana Cream Pie is made with a simple homemade custard and layers of fresh bananas. If you want an easy, classic banana pie recipe, this dessert is a great choice.
BEST BANANA CREAM PIE RECIPE
A couple of weeks ago we celebrated Pi Day on March 14th. While the day is a fun excuse to bake a pie, it also holds more meaning for our family. A year ago my sister-in-law Kimi received a life-changing heart transplant on this date.
That day is filled with mixed emotions—gratitude for Kimi’s second chance and remembrance for her donor and their family. Since then, making pie on Pi Day has become a meaningful tradition.
My friend Brittany shared her homemade banana cream pie recipe and I fell in love with it. I don’t often make pies outside of holidays like Thanksgiving, but this one is simple enough to make year-round.
You don’t need to dread pie crusts for this recipe—the crust is straightforward and can be assembled in minutes using a food processor. Chill the crust, crimp the edges for a classic look, then blind bake until golden brown. Let it cool on a wire rack before filling.
Layer sliced bananas in the cooled crust, then pour in a homemade vanilla custard made from scratch. Homemade custard seems intimidating, but this version is straightforward and sets beautifully when cooked to the right thickness.
I made this pie from start to finish in under an hour—no instant pudding mixes involved. Finish it with a generous layer of fresh whipped cream for the best texture and flavor; while store-bought whipped toppings are convenient, fresh whipped cream always tastes better.
Top with freshly whipped cream and you’ve got a truly satisfying dessert.
Of course the family couldn’t wait to slice into it when it was ready.
HOW TO MAKE BANANA CREAM PIE
INSTRUCTIONS
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Preheat the oven to 425°F and position the rack in the middle.
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Roll the dough to fit a 9″ pie pan. Crimp the edges and chill the crust in the refrigerator or freezer for at least 15 minutes.
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Line the chilled crust with parchment and fill with pie weights or dried beans. Bake 7–8 minutes, remove parchment and weights, prick the bottom with a fork, then bake another 10–12 minutes until golden. Cool completely on a rack.
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For the filling: In a large saucepan, whisk together sugar, flour, and salt. Gradually stir in the milk and cook over medium heat until the mixture comes to a boil and thickens. Keep cooking for 2 minutes while stirring.
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Remove from heat. Temper the slightly beaten egg yolks by whisking about 2 tablespoons of the hot milk mixture into the yolks, then slowly add the yolk mixture back into the saucepan. Return to the heat and cook, whisking constantly, for 2 minutes until very thick.
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Remove from heat, stir in the butter and vanilla. Transfer to a bowl and cover with plastic wrap pressed to the surface to prevent a skin. Cool to room temperature.
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Slice the bananas and arrange them in the cooled pie crust. Pour the custard filling over the bananas.
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For the whipped cream: Chill a mixing bowl, then whip the heavy cream with sugar on high for 1–2 minutes. Add vanilla and beat another 1–2 minutes until soft peaks form. Avoid over-whipping.
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Spread the whipped cream over the pie and refrigerate until ready to serve.
CAN I MAKE BANANA CREAM PIE AHEAD OF TIME?
CAN I MAKE BANANA CREAM PIE AHEAD OF TIME?You can prepare this pie ahead up to the step where the whipped cream is added. The crust and the custard filling can be made and stored separately for up to two days. Slice and assemble the bananas on the day you plan to serve to prevent browning.
CAN I MAKE A GRAHAM CRACKER CRUST?
Yes. A graham cracker crust works well if you prefer it. Other options include a sugar cookie crust or one made from crushed vanilla wafers—choose based on the texture and flavor you like.
OTHER PIE RECIPES
- Key Lime Pie
- Peanut Butter Pie
- S’mores Pie
- Buttermilk Pie
- Cherry Cheese Pie
- Boston Cream Pie
- Chocolate Brownie Cream Pies
- Lemon Pie
- Peaches and Cream Pie
- Turtle Pie
- Nacho Pot Pie
Banana Cream Pie
Christy Denney
Ingredients
- 1 9″ pie crust
Filling:
- 2/3 cup sugar
- 1/3 cup flour
- 1/4 teaspoon salt
- 2 cups milk
- 3 slightly beaten egg yolks
- 2 Tablespoons unsalted butter
- 1 teaspoon vanilla
- 3 bananas
Whipped Cream:
- 1 cup heavy cream
- 3 tablespoons white sugar (or 1/3 cup powdered sugar)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 425°F and place the rack in the middle.
- Roll pie dough to fit a 9″ pie dish, pinch the edges, and chill for at least 15 minutes.
- Line the crust with parchment and pie weights or dried beans. Bake 7–8 minutes, remove weights and parchment, prick with a fork, then bake 10–12 more minutes until golden. Cool.
- For the filling: whisk sugar, flour, and salt in a saucepan. Gradually stir in milk and cook over medium until boiling and thickened; cook 2 minutes.
- Remove from heat. Temper egg yolks with a small amount of the hot milk mixture, then stir the yolks back into the pan. Cook 2 more minutes, whisking constantly, until very thick.
- Remove from heat and stir in butter and vanilla. Transfer to a bowl, cover the surface with plastic wrap, and cool to room temperature.
- Slice bananas and arrange in the pie shell. Pour the filling over the bananas.
- Whip the chilled cream with sugar until soft peaks form, then add vanilla and whip briefly more. Avoid over-whipping.
- Spread whipped cream over the pie and chill until serving.
Notes
Can I make banana cream pie ahead of time?
Yes. You can make the crust and the filling up to two days in advance and store them separately. Do not slice and assemble the bananas until the day you plan to serve to prevent browning.
