Banana Cream Pie Recipe
This Banana Cream Pie Recipe is a timeless dessert that brings together silky custard filling, fresh banana slices, and pillowy whipped cream—no-fuss, crowd-pleasing comfort food at its finest.
Enjoyed at summer cook-outs or cozy family dinners, this easy recipe for banana cream pie feels special without any stress. I’m a 50-year-old home cook in the Midwest, and I’ve perfected this homemade dessert over decades of baking and gathering around my kitchen island with loved ones. Whether you’re new to custard filling or a seasoned baker craving a nostalgic sweet, let me walk you through why this banana cream pie stands out—and why your friends will be asking for seconds.
Why You’ll Love This Banana Cream Pie Recipe
• No oven needed for the filling—just a quick stovetop custard.
• Ready in under 90 minutes (with chill time)—perfect for last-minute desserts.
• Buttery pie crust that you can make or snag from the store for ultimate ease.
• Silky homemade custard filling full of real banana flavor—no artificial jive.
• Generous layers of banana slices ensure every bite is fruity and fresh.
• Topped with the lightest whipped cream—impress without effort.
• A true comfort food that’s perfect for holiday celebrations or weekday treats.
• Friendly to make-ahead: stash it in the fridge and pull it out when guests arrive.
Ingredients for Banana Cream Pie Recipe
• 1 (9-inch) pie crust (homemade or store-bought pie crust; I love Pillsbury for convenience)
• 3 cups whole milk (or swap half-and-half for extra creaminess)
• ⅔ cup granulated sugar
• ½ cup cornstarch (for a silky custard filling)
• 4 large egg yolks, lightly beaten (pasture-raised eggs pack more flavor)
• 2 tbsp unsalted butter (Land O’Lakes or Kerrygold, room temperature)
• 1 tsp pure vanilla extract (Nielsen-Massey or homemade extract)
• Pinch of fine sea salt
• 3–4 ripe bananas, peeled and sliced (firm, yellow-speckled bananas are best)
• 1½ cups heavy whipping cream, cold
• 2 tbsp powdered sugar (adjust sweetness to taste)
• 1 tsp vanilla (for whipped cream)
Tip: For a lighter custard, you can stir in ½ cup whole-milk Greek yogurt once the custard is cool. It adds tang and protein without thinning the filling.
Directions for Banana Cream Pie Recipe
1. Warm the milk: In a medium saucepan over medium heat, gently heat 2½ cups of the milk until it’s steamy but not boiling—watch closely so it doesn’t scald.
2. Whisk dry ingredients: While the milk heats, whisk together sugar, cornstarch, and salt in a separate bowl. This step prevents lumps in your custard filling.
3. Temper the yolks: Pour the remaining ½ cup milk into the egg yolks, whisking constantly. Slowly stream ½ cup of the hot milk into the yolks to raise their temperature without scrambling.
4. Finish the custard: Gradually whisk the yolk mixture back into the saucepan. Keep whisking over medium heat until the mixture thickens and coats the back of a spoon—about 5–7 minutes.
5. Enrich and flavor: Remove from heat, stir in butter and vanilla extract until fully melted and glossy. Transfer custard to a bowl, cover surface with plastic wrap to avoid a skin, and let it cool for 15 minutes.
6. Layer the bananas: Arrange a single layer of banana slices on the bottom of the baked pie crust. You’ll need about two bananas—reserve the rest for topping.
7. Fill and chill: Pour the warm custard filling over the banana layer, smoothing the top with a spatula. Cover loosely with plastic wrap and refrigerate at least 2 hours (ideally 3–4) until set.
8. Whip the cream: Beat cold heavy cream, powdered sugar, and vanilla in a chilled bowl until soft peaks form. Don’t overbeat—or you’ll get butter!
9. Top the pie: Spread whipped cream over the chilled custard, creating soft swirls with the back of a spoon. Garnish with the remaining banana slices or a dusting of cinnamon, if desired.
10. Serve: Let the pie sit at room temperature for 10 minutes before slicing so the custard isn’t too firm—this makes perfect, neat slices.
Servings & Timing
Yield: 8 generous slices
Prep Time: 20 minutes
Chill Time: 2–4 hours (set your timer and resist the urge to dig in early!)
Total Time: Approximately 3 hours (including chilling)
Variations
• Chocolate-Swirl: Drizzle melted dark chocolate into the custard before chilling for a marbled look.
• Coconut Crunch: Fold ¼ cup toasted coconut into whipped cream for tropical flair.
• Gluten-Free: Swap to a gluten-free graham-cracker crust for celiac-friendly dessert.
• Boozy Twist: Stir 1–2 tbsp dark rum or bourbon into the custard while it’s warm.
• Peanut Butter Banana: Dot small spoonfuls of peanut butter on the crust before layering bananas.
• Mini Pies: Use tartlet pans for individual servings—perfect for potlucks.
Storage & Reheating
Store leftover banana cream pie in an airtight container or cover the pie plate with plastic wrap. It stays fresh in the fridge up to 3 days—after that bananas may brown and crust can soften. This pie isn’t freezer-friendly once assembled, as the whipped cream loses texture when thawed. To make ahead, prepare crust and custard up to a day in advance, then assemble and chill on the day you serve.
Notes
• For a firmer custard filling, increase cornstarch by 1 tbsp—but too much can taste chalky.
• If your bananas brown quickly, toss slices in a little fresh lemon juice before layering.
• Line the crust with parchment and pie weights if you bake your own to avoid soggy bottoms.
• I learned that chilling the mixing bowl for whipped cream makes a world of difference in volume and stability.
FAQs
Q: Can I use low-fat milk?
A: You can, but your custard filling may be thinner and less rich—whole milk or half-and-half gives the best texture.
Q: Why is my custard lumpy?
A: Lumps usually come from adding eggs too quickly or not whisking enough; always temper the yolks and whisk vigorously.
Q: How do I prevent a soggy crust?
A: Blind-bake the pie crust fully until golden and cool it completely before adding custard.
Q: What’s the best way to slice the pie neatly?
A: Dip your knife in hot water, wipe it clean between cuts, and slice in one smooth motion.
Q: Can I make this dairy-free?
A: Substitute coconut milk for dairy and use coconut whipped topping, but the flavor will shift.
Q: How ripe should bananas be?
A: Aim for bananas with small brown spots—too green and they’re starchy; too ripe and they’ll overpower the custard.
Conclusion
This banana cream pie recipe brings together a luscious custard filling, fresh banana slices, and cloud-like whipped cream for a dessert that’s simple yet show-stopping. Whether you’re a seasoned baker or making your very first homemade pie, this sweet treat will earn you rave reviews. You know what? Go ahead—give it a try, leave a comment with your tweaks, and be sure to explore my other comfort food favorites like homemade pie crust or classic vanilla custard. Happy baking!
Banana Cream Pie
Ingredients
- 1 9-inch pie crust homemade or store-bought
- 3 cups whole milk
- 2/3 cup granulated sugar
- 1/2 cup cornstarch
- 4 large egg yolks lightly beaten
- 2 tablespoons unsalted butter
- 1 tsp pure vanilla extract
- 3-4 ripe bananas bananas peeled and sliced
- 1 1/2 cups heavy whipping cream cold
- 2 tablespoons powdered sugar adjust sweetness to taste
- 1 tsp vanilla for whipped cream
Instructions
- In a medium saucepan over medium heat, gently heat 2½ cups of the milk until it’s steamy but not boiling—watch closely so it doesn’t scald.
- While the milk heats, whisk together sugar, cornstarch, and salt in a separate bowl. This step prevents lumps in your custard filling.
- Pour the remaining ½ cup milk into the egg yolks, whisking constantly. Slowly stream ½ cup of the hot milk into the yolks to raise their temperature without scrambling.
- Gradually whisk the yolk mixture back into the saucepan. Keep whisking over medium heat until the mixture thickens and coats the back of a spoon—about 5–7 minutes.
- Remove from heat, stir in butter and vanilla extract until fully melted and glossy. Transfer custard to a bowl, cover surface with plastic wrap to avoid a skin, and let it cool for 15 minutes.
- Arrange a single layer of banana slices on the bottom of the baked pie crust. You’ll need about two bananas—reserve the rest for topping.
- Pour the warm custard filling over the banana layer, smoothing the top with a spatula. Cover loosely with plastic wrap and refrigerate at least 2 hours (ideally 3–4) until set.
- Beat cold heavy cream, powdered sugar, and vanilla in a chilled bowl until soft peaks form. Don’t overbeat—or you’ll get butter!
- Spread whipped cream over the chilled custard, creating soft swirls with the back of a spoon. Garnish with the remaining banana slices or a dusting of cinnamon, if desired.
- Let the pie sit at room temperature for 10 minutes before slicing so the custard isn’t too firm—this makes perfect, neat slices.
