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This easy banana cream pie recipe is filled with layers of banana encased in a rich, creamy, vanilla custard, atop a flaky pie crust. It’s a family favorite!
For more fruity pies try Cherry Pie, Peach Pie, and Strawberry Pie.
calling all pie lovers!
I love a good easy banana cream pie recipe. It is simply delicious and refreshing!! That cool creamy custard filling atop layers of bananas is dessert perfection in my book.
Variations of banana cream pie have been around for centuries, but the classic American banana cream pie we all love became popular in the 1950s and fortunately, we still get to enjoy it today!
What’s not to love?!
- Simple. The prep is easy but still includes a delicious homemade vanilla custard.
- Delicious. Cream pies are by far one of my favorite pies to eat, and this rich and creamy banana cream pie always hits the spot!
- Great for any occasion. Whether it’s for a BBQ or or a holiday like Easter or Memorial Day, this pie is perfection.
Ingredients
- sugar
- corn starch
- salt
- milk – Using whole milk will help create a creamy custard, but 2% will also work. Avoid skim milk.
- egg yolks – See this post on How to Separate Egg Whites for tips
- butter
- vanilla extract
- pre-baked pie crust – make a Homemade Pie crust from scratch or use pie crust dough from the freezer section at your grocery store
- bananas
- whipped cream – store bough or Homemade Whipped Cream.
How to Make Banana Cream Pie
- CUSTARD. Whisk together the sugar, cornstarch, and salt in a medium saucepan. 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.
- Once the mixture has reached a simmer, simmer for one minute, until thickened. Remove from heat and pour about ½ cup of the mixture into the egg yolks, quickly stirring to prevent the eggs from curdling. Pour the egg 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.
- CHILL. Pour the custard into a bowl, cover tightly with plastic wrap, and refrigerate until cooled to room temperature.
- ASSEMBLE. Slice three of the bananas into the cooled pie crust (Graham Cracker crust works too). Pour the custard over the top of the bananas, spreading evenly. Refrigerate for at least one hour, or up to overnight.
- 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
Do not add eggs to hot liquid or they will cook into scrambled eggs. They must be tempered. This method brings the eggs to a hot temperature without cooking them fully. Once the eggs are hot and fully combined add them all to the main mixture.
Homemade 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 pan, poke holes all over the bottom and sides of the dough. This helps to keep the crust from shrinking.
Add pie weights or cover the pie dough with parchment paper fill the pie with dry beans and then bake in the oven.
Recipe Tips
- Brown bananas. The banana slices covered with the custard will not brown but those placed decoratively on top will. Slow the process down by treating them with citrus juice or Ball’s Fresh Fruit powder.
- Check consistency. Dip the back of a spoon into the custard. It should be thick enough that it will not drip off the spoon.
- Run your finger right through the middle of the spoon. The custard should stay in two separate sections and not run together. It needs to cook longer if it drips off the spoon or forms back into one after separating.
- Thicken the custard. If the custard isn’t setting after being cooked sufficiently, add more cornstarch. In a separate bowl, mix 1-2 teaspoons of cornstarch with an equal amount of cold water. Pour the mixture into the custard and whisk to activate.
Storing Info
- This easy banana cream pie needs to be made several hours ahead of time so that it has time to chill and set. More ways to 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 it again with foil and freeze it for up to 3 months. Thaw, if applicable, roll and bake when ready to use.
- Baked crust. Allow the pie crust to cook and wrap it in foil. Store at room temperature for 1-2 days or freeze for 1 month.
- Custard. Make the filling the day before and store it in the fridge. Add a piece of plastic directly on top of the custard to avoid a skin from forming.
- Fully assembled pie. Cover a cooled pie with a piece of plastic directly on top of the custard for up to 4 days. Do not add toppings until right before serving.
- STORE leftover pie in the refrigerator for 3-4 days.
- FREEZE Banana cream pie using a freezer-safe container, but keep in mind the texture may not be quite the same.
For More Pie:
Easy Key Lime Pie
3 hrs 40 mins
Coconut Cream Pie Recipe
3 hrs 15 mins
Sugar Cream Pie Recipe
3 hrs 40 mins
Strawberry Pie
50 mins
Easy Banana Cream Pie Recipe
This easy banana cream pie recipe is filled with layers of banana encased in a rich, creamy, vanilla custard, atop a flaky pie crust!
Ingredients
for the custard:
- ¾ cup sugar
- 3 tablespoons corn starch
- ¼ teaspoon salt
- 2 cups milk
- 3 egg yolks beaten
- 2 tablespoons butter
- 1 teaspoon vanilla extract
for the pie:
- 9 inch pre-baked pie crust cooled
- 4 bananas sliced
- 2 cups whipped cream
Instructions
- To make the custard, whisk together the sugar, cornstarch, and salt in a medium saucepan. 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.
- Once the mixture has reached a simmer, simmer for one minute, until thickened. Remove from heat and pour about ½ 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.
- Pour the custard into a bowl, cover tightly with plastic wrap, and refrigerate until cooled to room temperature.
- 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.
- 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.
Video
Nutrition
Serving: 1slice, Calories: 1402kcal, Carbohydrates: 161g, Protein: 20g, Fat: 75g, Saturated Fat: 26g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 33g, Trans Fat: 0.1g, Cholesterol: 99mg, Sodium: 1146mg, Potassium: 577mg, Fiber: 8g, Sugar: 30g, Vitamin A: 427IU, Vitamin C: 5mg, Calcium: 151mg, Iron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I made it, and it’s delicious! The custard is creamy and rich with a perfect hint of vanilla. Paired with fresh bananas and whipped cream, the kids cant get enough of it! Actually, ME too!
Wow, this banana cream pie recipe was next level. So easy to put together and SOO yummy!
This was such a fabulous dessert, and so easy to make!
I will try this Banana cream pie.
My mother made this when I was younger.
Thank you for this recipe!