This post may contain affiliate links. For more information, read my disclosure policy.
Learn how to make a classic Banana Cream Pie recipe from scratch! It has a flaky homemade crust, the best creamy pudding filling, and a fresh whipped cream topping. You will love how easy it is to make this old-fashioned pie.
Banana Pie Recipe
I have a soft spot for old-fashioned pie recipes and banana cream pie is one of my all-time favorites. I love the contrast of the flaky crust with the creamy filling and fresh banana slices.
You can make this pie with my flaky all-butter crust or use your favorite refrigerator dough if you’re short on time. You’ll be blind baking the pie crust, so for a frozen crust or refrigerated dough, I recommend following the instructions on the package for blind baking it.
The filling is a rich vanilla pudding that is made from scratch! If you’ve never made homemade pudding you’re in for a treat because there’s nothing like it. Vanilla instant pudding mix might be easy but cooked is SO much better! Layered with sliced fresh bananas and a simple whipped cream topping, this pie has the best creamy texture and flavor. You will love it!
Ingredients in Banana Cream Pie
- Sugar: The custard is sweetened with granulated sugar
- Cornstarch: I find that using cornstarch to thicken is the easiest and best way to make pudding from scratch.
- Whole Milk: While you can use low-fat or nonfat milk, I don’t recommend it. Whole milk makes a nice creamy pudding.
- Eggs: Eggs make this a rich custard. I use whole eggs instead of just egg yolks (I don’t like wasting the whites).
- Vanilla extract: for flavor
- Unsalted butter: For richness – this is an important ingredient to finish your pudding.
- Bananas: Obviously! Use a just ripe banana – nothing with brown spots.
- Pie Crust: Traditionally banana cream pie is made with a pastry crust, but you can also use a no-bake crust like my Graham Cracker Crust or Oreo Crust.
How to make Banana Cream Pie from scratch
- Make your pie dough. My easy pie crust recipe just has a few ingredients (butter, all purpose flour, salt, ice water). Press it into a pie pan and blind bake it until the edge of the crust is done and the bottom is cooked through.
- Whisk sugar, cornstarch, and salt in a medium saucepan. Whisk in milk. Heat over medium-low heat, stirring constantly, until the mixture is thick and bubbly.
- Place beaten eggs in a medium bowl. Temper the eggs by whisking the eggs constantly while adding a bit of the hot custard mixture, then pour the egg mixture into the custard while whisking the pudding constantly.
- Cook over medium heat until it boils then cook, stirring constantly an additional 2 minutes. Remove from the heat and stir in the vanilla and butter.
- Strain the milk mixture through a mesh strainer to remove any lumps or bits of egg that may have cooked. Cool to room temperature.
- Make the whipped cream the same day you serve the pie. Beat heavy whipping cream with a hand or stand mixer fitted with the whisk attachment. Beat on high speed, adding the powdered sugar and vanilla during mixing, until stiff peaks form.
- Slice bananas. Layer a single layer of banana slices on the bottom of your pie crust. Top with half the pudding, add more bananas, then the rest of the pudding. Chill until ready to serve, then top with whipped cream.
Expert Tips
- Make it no bake! It’s easy to turn this into a no-bake banana cream pie recipe by switching the crust. Here are some alternate crusts:
- Make sure your bananas are just ripe. If they’re too ripe they’ll get brown and soggy too fast.
- Don’t skip straining the pudding. It is important in case there are any bits of egg. Be sure to cover the pudding with plastic wrap while it cools to avoid getting a skin on top.
- If you want to add banana flavor to the vanilla custard itself, add a 1/2 teaspoon banana extract.
FAQs
Leftover pie will keep for two days in the refrigerator. Any longer and the whipped topping will break down, so it’s best enjoyed within two days.
Leftover pie will keep for two days in the refrigerator. Any longer and the whipped topping will break down, so it’s best enjoyed within two days. You can assemble the crust and filling up to a day in advance. I don’t recommend making the whipped cream ahead because it’s best served not long after it’s made.
Banana Cream Pie Recipe
Ingredients
Instructions
Blind Bake the Pie Crust:
- NOTE: this blind baking method in step 2 is for my all butter pie crust. If you are using a frozen or refrigerated crust from the store, follow the package directions to blind bake the crust.
- Preheat oven to 425°F. Place pie crust in 9-inch pie plate and chill until firm while oven preheats. Prick the bottom of the pie crust all over with the tines of a fork. Place a piece of parchment paper in the bottom of the pie crust and fill it with pie weights (or beans or similar item) and bake it for 10-15 minutes. Carefully remove the weights and parchment and continue baking for an additional 10-15 minutes or until the crust is browned and cooked through. Let cool while preparing filling.
Make the pudding:
- Whisk sugar, cornstarch, and salt in a medium saucepan. Whisk in milk. Heat over medium-low heat, stirring constantly, until the mixture is thick and bubbly (about 7-8 minutes).
- Place beaten eggs in a medium bowl. Temper the eggs by whisking the eggs constantly while adding a bit of the hot custard mixture, then pour the egg mixture into the custard while whisking the pudding constantly.
- Cook over medium-low heat until it boils (it will boil quickly) then cook, stirring constantly an additional 2 minutes. Remove from the heat and stir in the vanilla and butter.
- Strain the mixture through a mesh strainer to remove any lumps or bits of egg that may have cooked. Cool to room temperature.
Make the whipped cream:
- Make the whipped cream the same day you serve the pie. Beat heavy whipping cream with a hand or stand mixer fitted with the whisk attachment. Beat on high speed, adding the powdered sugar and vanilla during mixing, until stiff peaks form.
Assemble the pie:
- Slice bananas. Layer a single layer of banana slices on the bottom of your pie crust. Top with half the pudding, add more bananas, then the rest of the pudding. Chill until ready to serve, then top with whipped cream.
- Store leftovers loosely covered in the refrigerator for up to 2 days.
Recipe Nutrition
Other Banana Recipes
Last Updated on February 20, 2024
Excellent pie!! Take the time to make your own filling instead of the boxed pudding mix. What a special treat!!
This recipe looked really good, and I was really looking forward to trying it out, but the end result was banana cream soup… I followed the recipe to a tee but somehow ended up with super runny filling. I’m not sure where it went south, but am still very eager to try a banana cream recipe out, just not this one again.
Same thing happened to me. I just reheated and added a bit more cornstarch and a whole banana and it thickened perfectly!
Could you add a mashed up banana into the set filling before you put it in the pie to add to the banana flavor?
Yes I think that would work just fine!
Excellent! I cooked mine in the microwave. Whisked smooth. The best flavor and texture yet.
Hi Dorothy,
I read that the filling & crust can be made ahead &to cover w/plastic wrap.
Can I do this,but keep each separate, and assemble the following day?
Thanks!
Lisa
Yes for sure!
Featured In
Rate This Recipe