Banana Cream Pie

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Banana Cream Pie is filled with layers of banana encased in a rich, creamy, vanilla custard a top a flay pie crust. It is an old-fashioned style pie that has pleased for generations!

This luscious creation may seem a bit daunting, but making homemade cream pie is easier than you may think. It just takes a bit of patience and a lot of LOVE! For more tantalizing pies try Cherry Pie, Mud Pie, and Strawberry Pie.

Banana Cream Pie recipe

Perfect Banana Cream Pie

I love a good homemade banana cream pie. It is simply delicious and refreshing!! That cool creamy custard a top layers of bananas is dessert perfection in my book.

There is something so comforting about pie. It brings back memories of childhood when my grandma would dish out her famous apple pie for us all to enjoy. My hubby and at least one child prefer to have pie for their birthday desserts. Needless to say, we eat a lot of pie in our home!

Cream pies are by far one of my favorite pies to eat. They are so rich and creamy. Banana is always a big hit in our home. When it comes to dessert, you can’t go wrong by serving this luscious homemade pie – whether it’s for a family dinner, party or holiday gathering.

Banana cream pie filling

How to Make Banana Cream Pie

To Make the Custard:

WHISK. To make the custard, whisk together the sugar, corn starch, and salt in a medium sauce pan.

COMBINE. Add the milk slowly, and whisk until combined.

SIMMER. Bring the mixture to a simmer over medium heat, stirring constantly to prevent the milk from scorching. Once the mixture has reached a simmer, simmer for one minute, until thickened.

COMBINE. Remove from heat and pour about 1/2 cup of the mixture into the egg yolks, quickly stirring to prevent the eggs from curdling. Pour the egg yolk mixture into the custard mixture, and stir to combine.

SIMMER. Return the pot to the heat and bring the custard back to a simmer. Simmer for one minute, stirring constantly. Remove from heat and stir in the butter and vanilla until smooth.

Note: The custard should thicken up while it simmers on the stove. If it’s runny on the stove, it will be runny in the pie shell. 

REFRIGERATE. Pour the custard into a bowl, cover tightly with plastic wrap, and refrigerate until cooled to room temperature.

How to make homemade pie crust

To Assemble the Pie:

SLICE. Slice three of the bananas into the cooled pie crust.

POUR. Pour the custard over the top of the bananas, spreading evenly.

Note: If you are decorating the top of the pie with banana slices as shown, add them right before serving so they are fresh and don’t get brown and mushy.

REFRIGERATE. Refrigerate for at least one hour, or up to overnight.

GARNISH & SERVE. Just before serving, pipe or spread the whipped cream or Cool Whip on top of the pie, and garnish with slices of the remaining banana.

Tempering the eggs: You do not want to add eggs to hot liquid otherwise they will cook to scrambled eggs. To keep this from happening you will want to temper them. In step 2 you’ll notice that you will need to use some of the hot liquid and slowly pour it into the eggs whisking constantly. This method brings the eggs to a hot temperature without cooking them fully. Once the eggs are hot and fully combined add it all to the main mixture. 

How to make banana cream pie recipe

Using a Homemade Crust

We have a delicious homemade pie crust recipe or you can use your favorite recipe. You can also buy pie crust dough from the freezer section at your grocery store.

If you wish to change things up a bit, you can also make a vanilla wafer, graham cracker or golden oreo crust.

Blind bake: Blind baking pie crust just means that it is baked before adding the pie filling. After the dough has been placed into the pie plate you will want to poke holes all over the bottom and sides of the dough. This helps to keep the crust from shrinking. Another thing you can do is add pie weights. If you don’t have pie weights you can make your own by covering the pie dough with parchment paper and filling the pie with dry beans then baking.

Homemade banana cream pie

Making Ahead and Storing

This pie already needs to be made several hours AHEAD OF TIME so that it has time to chill and set. Here are a few other ways you can prep/make this pie in advance:

  • Pie dough: make the dough for the crust. Wrap it with plastic wrap and store it in the fridge for up to 3 days or wrap again with foil and store in the freezer for up to 3 months. Thaw, if applicable, roll and bake when ready to use. 
  • Baked Crust: Allow pie crust to cook and wrap in foil. Store at room temperature for 1-2 days or in the freezer for 1 month. 
  • Custard: The filling can be made the day before and stored in the fridge. Be sure that you add a piece of plastic directly on top of the custard otherwise a yucky skin will form on top. 
  • Fully Assembled Pie: Once the pie has been made, store it covered with a piece of plastic directly on top of the custard. It should keep for up to 4 days. Do not add any toppings until right before serving.

LEFTOVERS: You can store leftover pie in the fridge for 3-4 days. You can also freeze it using a freezer safe container, but keep in mind the texture may not be quite the same.

Banana Cream pie recipe

For more Perfect Pie recipes, try:

Banana Cream Pie Recipe

5 from 5 votes

Banana Cream Pie is filled with layers of banana encased in a rich, creamy, vanilla custard a top a flaky pie crust. It's a family favorite!

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Chill time 1 hour 30 minutes
Servings 8

Ingredients

for the custard:

  • 3/4 cup sugar
  • 3 tablespoons corn starch
  • 1/4 teaspoon salt
  • 2 cups milk
  • 3 egg yolks beaten
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract

for the pie:

  • 1 9- inch pre-baked pie crust cooled
  • 4 bananas sliced
  • 2 cups whipped cream or Cool Whip

Instructions

  1. To make the custard, whisk together the sugar, corn starch, and salt in a medium sauce pan. Add the milk slowly, and whisk until combined. Bring the mixture to a simmer over medium heat, stirring constantly to prevent the milk from scorching.

  2. Once the mixture has reached a simmer, simmer for one minute, until thickened. Remove from heat and pour about 1/2 cup of the mixture into the egg yolks, quickly stirring to prevent the eggs from curdling. Pour the egg yolk mixture into the custard mixture, and stir to combine. Return the pot to the heat and bring the custard back to a simmer. Simmer for one minute, stirring constantly. Remove from heat and stir in the butter and vanilla until smooth.

  3. Pour the custard into a bowl, cover tightly with plastic wrap, and refrigerate until cooled to room temperature.

  4. To assemble the pie, slice three of the bananas into the cooled pie crust. Pour the custard over the top of the bananas, spreading evenly. Refrigerate for at least one hour, or up to overnight.

  5. Just before serving, pipe or spread the whipped cream or Cool Whip on top of the pie, and garnish with slices of the remaining banana.

Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

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  1. 5 stars
    THis will be making an appearance at Thanksgiving, if not before. Thank you for sharing such great tips. It was so simple to make. I was hoping for leftovers, but there was not! So sad!