This Banana Cream Pie is going to knock your socks off. It’s made from scratch, but so simple, and will have you wanting to lick the pie plate clean.
Banana desserts are some of the very best, from my delightfully simple banana pudding to my irresistible banana cake recipe. I have never met a banana dessert that I didn’t love, and this banana cream pie recipe is no exception.
This amazing pie starts with a homemade crust, but you could certainly simplify things by using a store-bought crust. From there, we fill the crust with sliced bananas. Then we top it with a super simple homemade vanilla pudding. Everything sets up and we top it with whipped cream and more sliced bananas. Is your mouth watering as much as mine?
How to Make Banana Cream Pie
Step 1: Make the Filling
The rich custard filling comes together easily, holds up well, and tastes amazing with the flaky crust and sweet bananas. In a medium saucepan off of heat, whisk together the sugar, cornstarch, and salt. Then whisk in the egg yolks and the milk.
Step 2: Cook the Filling so it Thickens
Place over medium heat and stir consistently until it is boiling and thickened. This will take about 10 minutes. At the end, it should be able to easily coat the back of a spoon.
Step 4: Add the Butter and Vanilla
Stir in the butter and vanilla until the butter melts and the mixture is smooth. The result is a smooth, creamy custard that will hold up well in the pie and taste way better than a box of pudding mix.
Step 5: Put the Pie Together
Add a thick layer of sliced banana to the bottom of the baked pie crust. Pour the pudding mixture over the bananas. You may not use all of it. Put the pie in the refrigerator to chill for four hours.
Step 6: Add the Whipped Cream
Before serving, make whipped cream and pipe around the edges of the pie. Add some banana slices. Serve and enjoy!
Pro Tip!
While ripe bananas are perfect for banana bread, you will want won’t want to use overly ripe bananas in this banana cream pie recipe. Use bananas that are bright yellow with little to no brown spots so they don’t get too mushy or leak liquid when the pudding gets added to the pie.
Homemade Pie Crust
I love to make things from scratch when I can, and my homemade crust is perfect in so many pie recipes. Since the pie filling in this banana pie recipe will not be baked, you will need a pre-baked crust that has had time to cool. You can read all about pre-baking pie crust here: How to Blind Bake a Pie Crust.
If you prefer to use a store-bought pie crust, be sure to get one that is pre-baked or use a graham cracker crust.
Storing Banana Cream Pie
Keep this pie, covered, in the refrigerator for up to three days. I recommend not adding the whipped cream until you are ready to serve.
Tips For Making Ahead
Since there is some cooling time for the pie crust and chilling time for pie, this is a recipe you will want to make ahead. Here are a few tips and tricks for making this pie in advance.
- Make the crust the day before. My homemade pie crust needs to be chilled, baked, and cooled before using it this pie. This is a great step to do the day before! Just cover it and store on the counter until you are ready to make your pie.
- Make the whipped cream. Homemade whipped cream can be made and stored in an airtight container in the fridge for three days before adding to the pie.
- Put the pie together, but don’t add the whipped cream. Store the pie in the refrigerator, covered, for up to a day before adding the whipped cream.
If you make this banana cream pie recipe or any of my other recipes, I’d love to hear how you enjoyed it! Reading your comments makes my day.
Banana Cream Pie
Ingredients
- 1 baked pie crust see note
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 3 large egg yolks beaten
- 3 cups whole milk
- 1 tablespoon unsalted butter
- 1 1/2 teaspoons vanilla extract
- 2 bananas sliced, plus more for topping
- 1/2 cup whipped cream or store-bought whipped topping
Instructions
- In a medium saucepan off of heat, whisk together the sugar, cornstarch, and salt. Then whisk in the egg yolks and the milk.1 1/2 cups granulated sugar, 1/4 cup cornstarch, 1/2 teaspoon salt, 3 large egg yolks, 3 cups whole milk
- Place over medium heat and stir consistently until it is boiling and thickened, about 10 minutes. Once it starts to boil and you see big bubbles, let it boil, while stirring, for 1 minute. At the end, it should be able to easily coat the back of a spoon.
- Stir in the butter and vanilla until smooth.1 tablespoon unsalted butter, 1 1/2 teaspoons vanilla extract
- Add the sliced banana to the bottom of the baked pie crust. Pour the pudding mixture over the bananas. Depending on the size of your bananas, you may not use all of the pudding. Put the pie in the refrigerator to cool for 4 hours.
- Make whipped cream before serving and pipe around the edges of the pie. Add some banana slices. Serve and enjoy!1/2 cup whipped cream
Notes
- Roll out the dough, and transfer it to a 9 inch deep pie plate. Cut off any excess dough and then crimp the remaining dough.Â
- Cover the dough in plastic wrap and refrigerate it for 30 minutes.
- Line the dough with parchment paper and then fill it with pie weights.Â
- Bake it at 425 degrees Fahrenheit for 15 minutes.
- Remove it from the oven, carefully remove the parchment paper and weights. Then pierce the bottom of the dough with a fork and return it to the oven for an additional 5 minutes or until it is golden brown.
Ashley says
Hello I made this pie for Thanksgiving. Everyone loved it. Is there a way to make the pudding more banana instead of vanilla?
I’m so glad to hear that it was a hit! No, this is pretty typical for a banana cream pie. I suppose you could make it with a pudding mix instead that is banana flavored. Or you could buy banana extract and add that to the original recipe.