Banana Cream Pie is a classic, make-ahead cream pie with a flaky pie crust, thick vanilla custard, and lots of fresh banana slices, finished with a big cloud of homemade whipped cream!
Banana recipes on the brain? Keep going with Banana Nut Bread, Cinnamon Banana Bread and Banana Pancakes recipe next!
Banana Cream Pie is my forever favorite in the cream pie category, flaky crust, thick vanilla custard, and a ridiculous amount of fresh banana in every slice. It’s like your favorite banana pudding recipe in pie form!
Here’s where I get a bit rebellious. Instead of tempering eggs like a traditional custard, you whisk the half and half, sugar, eggs, and cornstarch together right in the saucepan while everything’s cold, then cook the whole mixture gently until it turns thick and silky.
Once the vanilla and bananas go in, the filling chills into clean slices that actually hold their shape.
It’s also a great make-ahead pie since it needs a good long chill, so it’s ready to slice when you are!
What others are saying:
“My first Banana Cream Pie and it is OVER THE TOP Awesome!” Victoria
Banana Cream Pie ingredients:
- Pie crust: I like to use my homemade pie crust for this recipe, but you can use a store-bought one too.
- Half and half: Whole milk works too if that’s what you have.
- Eggs: Whole eggs are easy and work great! You can use only egg yolks if you prefer, though you’ll use twice as many.
- Bananas: I slice them right before stirring in so they stay fresh!
- Sweetened whipped cream: Homemade or store-bought both work, but I prefer my homemade whipped cream recipe!
How to make Banana Cream Pie:
This Banana Cream Pie is classic, creamy, and totally doable, even if pie makes you nervous! Scroll down to the recipe card for complete instructions.
- Prep the dough and pierce it with a fork.
- Weigh it down with pie weights or dry beans. Bake until golden.
- Add filling ingredients to a saucepan and whisk thoroughly.
- Cook until thickened and then press the custard through a fine mesh sieve.
- Combine the bananas and cooled custard.
- Fill the crust and top with parchment.
Tips for the perfect Banana Cream Pie:
- Don’t skip the homemade custard: The homemade filling is what makes this pie taste like the real deal! I don’t recommend swapping it out for a store-bought version.
- Pie weights method: Line the crust with parchment and add pie weights or dried beans to help prevent shrinking, then remove them partway through so the bottom can finish baking.
- Docking method: Prick the bottom and sides well with a fork so steam can escape, which helps reduce bubbling (it’s simpler, just a bit less effective than weights).
How to store this pie:
Store Banana Cream Pie covered in the refrigerator for up to 3 days. For the neatest slices, keep it chilled and add whipped cream right before serving if you can.
I don’t recommend freezing, since custard can weep and the crust can turn soggy once thawed!
Banana Cream Pie
written by Ashley Fehr
Ingredients
Pie Crust
- 1¼ cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ cup butter, cold, cut into cubes
- 3-4 tablespoons cold water
Banana Cream Pie Filling
- 2 cups half and half, (or sub whole milk)
- ½ cup granulated sugar
- 3 whole eggs, (or sub 6 yolks)
- 3 tablespoons corn starch
- 1 tablespoons vanilla extract
- 3-4 bananas, sliced
- sweetened whipped cream for serving
Instructions
Pie Crust*
- Add flour, salt and sugar to a food processor. Pulse to combine.
- Add butter cubes, and pulse until the largest pieces of butter are about the size of a pea.
- Add the cold water, 1 tablespoon at a time, and pulse until the dough comes together. It should not be wet or sticky but should hold together when pressed.
- Shape into a disc, wrap in plastic wrap and refrigerate for at least 1 hour (can be refrigerated up to several days).
- To bake, preheat oven to 425℉. Roll out pastry on a piece of wax paper so that it is a couple inches larger than a 9" pie plate. Place into the pie plate, and fold edges under and pinch together so that the top edge is thick (this helps to prevent overcooking while the bottom bakes).
- Prick the bottom and the sides with a fork, then place a piece of parchment paper inside the crust and will with pie weights or dried beans (this step is optional — see notes above). Bake for 10-12 minutes or until top edge is light golden brown.
- Remove pie weights and parchment, and bake until bottom crust is light golden brown, about 8-10 minutes. Let cool on a wire rack.
Banana Cream Pie Filling
- In a medium saucepan, whisk together half and half, sugar, eggs and corn starch until very smooth.
- Place over medium heat, and cook until very thick, whisking constantly. This can take up to 15 minutes — be patient! You need to heat the filling gradually, stirring constantly, so that it doesn't become lumpy.
- Remove from the heat and strain it through a fine mesh sieve into a bowl if you notice any lumps.
- Whisk in vanilla. Stir in sliced bananas and pour into prepared pie crust.
- Cover and refrigerate until chilled and set, at least 4 hours or overnight. Top with whipped cream and serve.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Tag @thereciperebelVariations and Substitutions
- Peanut butter boost: Stir a spoonful of smooth peanut butter into the custard at the end for that classic banana + peanut butter combo.
- Chocolate twist: Whisk in a spoonful of cocoa powder at the beginning, or stir in a handful of chocolate chips at the end.
- Marshmallow topping: Swap the sweetened whipped cream for homemade marshmallow creme from this S’mores Pie!
- Banoffee vibe: Spread a thick layer of dulce de leche in the crust before adding the filling.
- Gluten-free option: Use a gluten-free crust you trust, then make the filling as written.
- Graham cracker shortcut: Swap the homemade crust for a homemade or store-bought graham cracker crust (chocolate is fun too).
Dave Parker says
Banana cream pie is such a classic comfort dessert! Your version looks perfectly creamy and luscious. Homemade pastry cream makes such a difference over boxed pudding. This recipe is a keeper!
Jeanette Espinoza says
What am I doing wrong with the pie crust, it shrunk.
Am I not getting enough flour, or did I use too much butter?
Was it not chilled enough? This happens to me every stinking time. I’m about ready to give up on pie crust from scratch.
Ashley Fehr says
Hi Jeanette! Did you bake with pie weights or dried beans in the middle? This is really the only surefire way to keep it from shrinking. If it is still shrinking, fill it further.
Glenda Moniz says
I made it Gluten Free & Dairy Free (using coconut cream). Turned out delicious. My only problem was the bananas turned dark due to the heat of the cream. Should I have let it cool first?
Ashley Fehr says
It will only curdle if it is cooked at too high a temperature or you are not stirring enough. If that happens, you can strain it before you add in the bananas.
Kelsey says
Can I freeze this pie?
Ashley Fehr says
I wouldn’t, because the bananas won’t be great after freezing and custard doesn’t freeze well either
Brittan says
Is there a way to make a pie crust using store bought puff pastry? Trying to use what I have at home.
Ashley Fehr says
You can, but it won’t be quite the same. I would press it into a pie plate, then put parchment on top and weigh it down with pie weights or dried beans to bake a bit first, just like you would with a normal pie crust so it doesn’t shrink
Ann Dee says
Do you think the custard is thick enough to use as a fill for tiered yellow cake with chocolate frosting? Also, what whipped cream do you use?
Ashley Fehr says
Hi Ann! I think it’s definitely thick enough to be used as filling! If in doubt, you can reduce the amount of liquid and it will be slightly thicker. I use homemade whipped cream, just whip heavy cream with electric beaters until stiff and sweeten with powdered sugar to taste.
Victoria Rogers says
I am on a bit of a cookie butter kick, and so, instead of peanut butter, I added cookie butter. Delicious!! I made this for a church potluck and it was a hit!
Ashley Fehr says
I love that idea!
Victoria Rogers says
My first Banana Cream Pie and it is OVER THE TOP Awesome!
Marcy says
Thanks for such great details in this post. I’ve made banana cream pie in the past (using other recipes) and had the bananas turn black after a day. Will that happen with this pie? Thanks!
Ashley Fehr says
Unfortunately they will brown over time. I suggest making it with just enough time for it to chill before serving.
Trang says
I love your idea about swapping the whip cream for marshmallow creme for a s’mores twist! This is also such a pretty looking pie. Thank you!
Ashley Fehr says
Thanks Trang!
Julie says
In my opinion, Banana cream pie is one of the best flavors! And this pie doesn’t disappoint.
Ashley Fehr says
Thanks Julie!
Tanya Schroeder says
I’m with you, I will take a creamy banana pie any day!
Ashley Fehr says
The best!
Aimee Shugarman says
Made this for easter and everyone devoured it!
Ashley Fehr says
Thanks Aimee!
Kim says
Oh my Stars! Slice me a piece!! Thanks for the recipe!
Ashley Fehr says
Thanks Kim!