This homemade Banana Cream Pie is endlessly creamy with layers of real bananas and vanilla custard — absolutely perfect for banana lovers. It's made with a buttery, flaky pie crust, a dreamy homemade custard, fresh banana slices, and a layer of homemade whipped cream to take the whole thing to the next level. It just may be the perfect pie!
Whether you're a Banana Cream Pie lover or not, there is no doubt that this pie has the perfect texture. The crunchy, flaky crust pairs perfectly with the rich pudding layer, and the fresh whipped cream adds a lightness that cuts through the rich vanilla custard. It's one of my all-time favorite pies, and it's perfect for serving anytime of the year— after a BBQ, as a holiday treat, for a birthday party, or just because!
Why You'll Love This Banana Cream Pie
- Easy to make. Although each layer of this old fashioned banana cream pie recipe is made from scratch, none of the steps are very challenging. It also only requires a handful of simple ingredients, but we'll also share some shortcut versions to make it even easier!
- So creamy. From the homemade custard filling to the whipped cream topping, this homemade banana cream pie recipe has such a smooth, creamy texture. It's just divine!
- Great make-ahead dessert. This easy banana cream pie recipe lasts 3 to 4 days, so you can easily make it a day or two before your event. Plus, it's always nice having leftover pie stashed away in your fridge for later!
Ingredient Notes
To make this delicious Banana Cream pie, you will need the following ingredients (full measurements in recipe card below):
- unbaked pie crust - you'll need a 9 inch pie crust. Feel free to use store-bought crust or make your own from scratch. Try our Homemade Pie Dough.
- egg - eggs will be used in an egg wash for the pie crust and as the base of the homemade custard.
- water
- sugar - use regular white sugar to highlight the flavors of the ripe bananas.
- milk - regular whole milk will give the custard a creamy texture.
- heavy cream - this adds a lovely richness. We also need heavy whipping cream to make the whipped cream topping.
- cornstarch - don't skip this step. As the cornstarch cooks, it will thicken the custard like a pudding.
- butter - cut unsalted butter into small cubes. Whisk this into the warm custard to give it a glossy, smooth texture.
- vanilla extract - this adds a lovely aroma to both the pie and whipped cream
- salt
- fresh bananas - slice firm, ripe bananas into rounds to add between the layers of custard and on top of the pie at the very end.
- confectioners' sugar - adds sweetness to our whipped cream. Feel free to adjust the sweetness to taste.
You will also need a 9-inch pie pan, rolling pin, parchment paper, pie weights, pastry brush, small bowl, baking sheet, large saucepan, electric mixer, sieve, plastic wrap, and a whisk.
How to Make the Best Banana Cream Pie
First, make the pie crust.
- Roll out dough. If using homemade pie dough, roll it out to be about 12 inches in diameter. Transfer the rolled dough into a 9-inch pie plate, and finish by fluting or crimping the edges.
- Add pie weights. Place a crumpled piece of parchment inside. Fill it with pie weights or dried beans.
- Bake. Place onto a baking sheet and into a 425F preheated oven to bake for 15 minutes. Remove the pie shell from the oven and carefully remove the parchment and weights.
- Add egg wash. In a small mixing bowl, whisk together the egg and water. Brush the pie with the egg wash.
- Prick and bake again. Use a fork to prick the crust all over. Return to the oven to bake for another 10 minutes. After 10 minutes, turn the oven down to 375°F, and bake for 15 more minutes. Finally, remove from the oven, and allow the crust to cool completely.
Next, make the banana cream pie filling.
- Combine ingredients. In a large mixing bowl, add the egg yolks, sugar, milk, heavy cream, and cornstarch, and whisk together until very smooth.
- Smooth. Place a sieve over a medium saucepan and pour the custard mixture over the sieve into the saucepan.
- Cook. Place the saucepan on the stove and heat over medium heat. While whisking constantly, bring the custard up to a simmer, then continue to cook until the custard has thickened like pudding, and begins bubbling and popping. Once bubbling, continue to stir and cook for exactly one more minute.
- Add remaining ingredients. Immediately remove from the heat, and stir in the butter cubes, vanilla, and salt.
- Remove lumps. Place a sieve over top of a large mixing bowl, and pour the custard over the sieve to remove any lumps.
- Cool. Place a piece of plastic wrap over the surface of the custard and transfer to the fridge to cool to around room temperature.
Next, make the whipped cream.
Place the heavy cream, confectioners’ sugar, and vanilla into a large mixing bowl. Beat with a whisk or an electric hand mixer until stiff peaks have formed. Cover and set aside in the fridge for later.
Finally, assemble the banana cream pie.
- Layer. Once the custard is at room temperature, spread a thin layer of the custard onto the bottom of the cooled pie crust. Add a layer of sliced bananas, then top with remaining custard.
- Chill. Smooth out the custard, cover the surface with plastic wrap, then place into the fridge to fully cool – at least 4 hours but preferably overnight.
- Serve. At serving time, add the whipped cream on top of the custard, then top with more sliced bananas right before serving.
Recipe Variations
- Make homemade graham cracker crust. Although the pastry crust is traditional, you can easily combine graham cracker crumbs with melted butter for a quicker crust. Use vanilla wafers for a vanilla wafer crust that tastes like the best banana pudding.
- Use instant pudding. If you're in a rush and don't have time to make your own custard, use your favorite pudding mix instead. Choose either vanilla or instant banana pudding for extra banana flavor.
- Add banana extract. Add banana extract to the custard for a really flavorful banana pie.
How to Serve
This banana cream pie is delicious served on its own, or paired with some of my favorite desserts including:
- Flourless Banana Brownies
- Chocolate Chip Cookies
- Chocolate Chunk Peanut Butter Cookies
- Peanut Butter Blossoms
- Coffee Cookies
For more recipe ideas, see our 50 Easy Baking Recipes.
Recipe Tips and Tricks
- Avoid a soggy bottom. Since your buttery pie crust will be holding a layer of creamy custard, it will naturally begin to absorb a little moisture. Make sure your crust is fully baked to keep it fresh longer.
- Get the perfect whipped cream. There's a fine line between perfect whipped cream and not-so-great whipped cream. As soon as your mixer reaches soft peaks, slow down and watch carefully. The cream should stand upright when you remove the whisk without falling over. If you go too far, your cream will separate and start to become butter.
- Avoid custard skin. Whether you're making from scratch vanilla pudding or a rich custard, these fillings form a skin when stored in the fridge. To avoid this, place a layer of plastic wrap directly on top of the custard.
Storing and Freezing Instructions
How to Store
Store leftover banana cream pie in the fridge with a layer of plastic wrap or aluminum foil. It will stay fresh for approximately 3-4 days.
How to Freeze
You can freeze an entire banana cream pie or cut the pie into individual slices. Let the pie freeze partially, then cut and wrap individual slices in several layers of plastic wrap. Place them in a freezer safe bag or container for up to 2-3 months. Thaw in the fridge before serving.
FAQ
Traditional banana cream pies are made with a flaky pastry crust, a homemade vanilla custard, a layer of bananas, and homemade whipped cream. There are many variations now but this version is a classic!
Most cream pie recipes can stay fresh for around 3-4 days. After that point, the crust starts to become soggy from the moisture in the custard, and the whipped cream starts to collapse and weep. You can always freeze individual slices for later if you have too much pie!
Since banana cream pie contains so much dairy and fresh fruit, it must be refrigerated. It can be stored on the counter or at room temperature for a maximum of 2 hours, but then it needs to go back in the fridge to avoid growing harmful bacteria that may make you ill.
More Banana Dessert Recipes
- Banana Chocolate Chip Muffins
- Healthy Banana Bread
- Flourless Banana Brownies
- Majoon (Banana and Date) Smoothie
- Banana Chocolate Chip Oatmeal Muffins
- Banana Bread Cookies
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