This banana cream pie features a flaky all-butter pie crust, smooth and velvety custard, and a sweet whipped cream topping! It is layered with freshly sliced bananas for a combination that is truly irresistible! No matter where you serve this decadent pie, everyone is sure to be impressed!
Homemade Banana Cream Pie Recipe
Is there anything more indulgent or dreamy than taking a bite of a silky and delicious banana cream pie? With no artificial ingredients and everything made completely from scratch, this dessert is a shoo-in for winning any pie contests.
Don't worry; it is much easier to make than you might think (even if you've never made a cream pie before!) Just follow these simple step-by-step instructions, and you'll be enjoying your banana cream pie in no time!
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🥘 Banana Cream Pie Ingredients
You can easily make this banana cream pie even simpler by using store-bought crust and whipped topping, but I highly recommend making them both from scratch! You will be amazed by how delicious it is!
Banana Cream Pie
- Pie Crust - 1 all-butter pie crust. You can try out my easy recipe (you'll only need half, as it will make 2 crusts) or use your favorite store-bought variety!
- Eggs - 2 large whole eggs PLUS 2 egg yolks. If you opt to egg wash the crust, use an additional egg yolk.
- Sugar - 1¼ cups of white granulated sugar.
- Cornstarch - ¼ cup of cornstarch to help thicken the filling.
- Salt - ¼ teaspoon of salt.
- Milk - 3 cups of whole milk, using full-fat milk is best for making a rich, creamy custard filling.
- Vanilla - 1 tablespoon of pure vanilla extract or vanilla bean paste.
- Butter - 4 tablespoons of butter.
- Bananas - 4 medium bananas, sliced.
Whipped Topping
- Heavy Whipping Cream - 2 cups of heavy whipping cream. You'll want this to be ice cold, straight from the fridge.
- Confectioners Sugar - ¼ cup of powdered sugar.
- Vanilla - 2 teaspoons of pure vanilla extract.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Banana Cream Pie
The key to this delicious cream pie is to properly temper your eggs by drizzling VERY slowly and constantly whisking! All you need to begin is a rolling pin, a 9-inch pie plate, your measuring utensils, an electric mixer, some mixing bowls, a whisk, and a pot.
This recipe will make one 9-inch pie. Of course, you should go ahead and make a second one because the first one will disappear almost instantly!
Prepare The Crust
- Roll the crust. Roll out your 1 butter pie crust and carefully place it into a 9-inch pie pan. Crimp and flute the edges of the crust, then dock the bottom of the pie crust using a fork. Place it into the fridge while you preheat the oven to 375°F (190°C/Gas Mark 5).
- Prepare. Once the oven has heated up, line the pie crust with a piece of parchment paper and fill it with pie weights or dried beans.
- Bake. Bake in the oven for about 15 minutes or until the edges are beginning to brown.
- Dock. Remove the crust from the oven and take out the pie weights and parchment paper. Brush the outside edges with an egg wash if desired.
- Bake again. Return the crust to the oven and bake for another 14-15 minutes or until the bottom of the crust has browned.
- Cool. Remove the baked crust from the oven and let it cool entirely before adding the filling.
Make The Filling
- Whisk. In a medium-sized mixing bowl, whisk together 2 large eggs (100 grams) and 2 large egg yolks (34 grams) and set them aside.
- Combine. Add 1¼ cups (250 grams) of sugar, ¼ cup (32 grams) of cornstarch, and ¼ teaspoon (1.5 grams) of salt, to a medium-sized pot. Whisk until the dry ingredients are thoroughly combined. Pour in 3 cups (710 milliliters) of milk and whisk until no clumps remain.
- Heat. Place the pot over medium-high heat and whisk continuously until the mixture has thickened (about 5 minutes). Reduce the heat to medium and cook for an additional 6 minutes, stirring frequently. Then, remove the pot from the heat.
- Temper the eggs. Slowly drizzle 1 cup of the hot milk mixture into the eggs while whisking quickly to temper them. Then, slowly pour and whisk the egg mixture into the pot and return it to medium-high heat while continuing to whisk for 2 minutes.
- Stir. Pour the mixture into a large bowl and stir in 1 tablespoon (15 milliliters) of vanilla extract and 4 tablespoons (56 grams) of butter until all of the butter has melted.
- Cool slightly. Place a piece of plastic wrap directly over the custard and let it cool at room temperature for 15 minutes.
Assemble
- Arrange. Slice 4 medium bananas (472 grams) and arrange them into the bottom of the cooled pie crust.
- Chill. Pour the custard over top and use an offset spatula to spread it out into an even layer. Place a piece of plastic wrap directly onto the top of the pie and then transfer it to the fridge to chill for at least 4 hours (or up to 1 day).
Make The Whipped Topping
- Add. When ready to serve, add 2 cups (473 milliliters) of heavy whipping cream, ¼ cup (30 grams) of confectioners sugar, and 2 teaspoons (10 milliliters) of vanilla extract to the bowl of your stand mixer.
- Whip. Whip on high speed until soft peaks form. Then spread or pipe the whipped cream on top of the chilled pie.
- Serve. Top with more banana slices and serve immediately.
🍴 What To Serve With Banana Cream Pie
Extra whipped cream will always be a welcome addition to this creamy pie! Serve it on a dessert table alongside a banana slice cake, peanut butter banana brownies, and chocolate chip banana nut bread pudding for a truly banana-themed event! Enjoy!
Don't forget to check out all of my other delicious banana recipes, too!
💭 Angela's Pro Tips & Recipe Notes
- My butter pie crust recipe makes a double crust, so you will only need half of the recipe (or save one pie crust for later!)
- I recommend making your crust and whipped cream from scratch for the ultimate experience, but you could use store-bought versions if you are short on time!
- Try using a graham cracker crust for another tasty and well-loved variation!
- Properly tempering your eggs is essential to preventing your pie from having chunks of scrambled eggs in it. Make sure you very slowly drizzle the hot milk mixture into the eggs while vigorously whisking them. Then, slowly drizzle the eggs back into the pot while continuing to whisk quickly.
- If you see some chunks of cooked egg in your custard, you can fix it by pouring the mixture through a fine mesh sieve.
- This pie is the perfect make-ahead dessert! You can prepare the crust a day or two in advance, and the custard can chill in the fridge for a full day as well. However, I do recommend holding off on adding the whipped topping and banana slices until closer to serving.
- The whipped topping can be reduced by half if you are only piping around the pie edges rather than spreading a full layer over the pie.
- Chill your mixer bowl before making the whipped cream for best results.
🥡 Storing
Cover your banana cream pie and store it in the refrigerator for up to 3 days. I don't recommend freezing this pie as the texture won't be quite the same when thawed.
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
If you notice some chunks of egg in your custard, you most likely didn't temper them properly. Remember, the key to tempering your eggs is to VERY slowly drizzle hot milk mixture into the eggs while whisking and then VERY slowly drizzle the eggs back into the pot while continuing to whisk. If you pour too fast, the eggs could cook rather than properly combine with the other ingredients.
Absolutely! In fact, this is pretty much already a make-ahead dessert, as it needs time to set in the fridge. Go ahead and prepare it the day before you need it and let it chill all night in the refrigerator (covered with plastic wrap). When ready to serve, add your whipped cream and additional banana slices.
Waiting until just before serving to add the whipped cream and banana slices is the best way to ensure your pie looks fresh and beautiful! However, you could also lightly brush or dip each banana slice with some lemon juice to delay the browning!
🥧 More Delicious Pie Recipes
- Coconut Cream Pie - Another cream pie that is packed with tropical coconut flavor.
- Key Lime Pie - Graham cracker crust is filled with key lime filling and then topped off with whipped topping.
- Chess Pie - A Southern staple that is rich, creamy, and buttery.
- Dutch Apple Pie - Homemade apple pie filling is topped off with an irresistible cinnamon streusel.
- Buttermilk Pie - Creamy custard filling is baked in a wonderfully flaky crust for a fantastic year-round pie.
- Chocolate Pumpkin Pie - Add a tasty twist to this classic dessert by mixing in some rich chocolate.
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📖 Recipe Card
Banana Cream Pie
Ingredients
Banana Cream Pie
- 1 butter pie crust (see recipe or use store-bought)
- 2 large eggs
- 2 large egg yolks
- 1¼ cups sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 3 cups milk
- 1 tablespoon vanilla extract
- 4 tablespoon butter
- 4 medium bananas (sliced)
Whipped Topping
- 2 cups heavy whipping cream
- ¼ cup confectioners sugar
- 2 teaspoon vanilla extract
(Note: 2x or 3x only changes the ingredient list)
Instructions
Prepare The Crust
- Roll out your 1 butter pie crust and carefully place it into a 9-inch pie pan. Crimp and flute the edges of the crust then dock the bottom of the pie crust using a fork. Place the pie crust dough into the fridge while you preheat the oven to 375°F (190°C/Gas Mark 5).
- Once the oven has heated up, line the pie crust with a piece of parchment paper and fill it with pie weights or dried beans.
- Bake in the oven for about 15 minutes, or until the edges are beginning to brown.
- Remove the crust from the oven and take out the pie weights and parchment paper. Brush the outside edges with an egg wash if desired.
- Return the crust to the oven and bake for another 13-15 minutes, or until the bottom of the crust has browned.
- Remove the baked crust from the oven and let it cool entirely before adding the filling.
Make The Filling
- In a medium-sized mixing bowl, whisk together 2 large eggs and 2 large egg yolks and set it aside.
- Add 1¼ cups sugar, ¼ cup cornstarch, and ¼ teaspoon salt, to a medium-sized pot. Whisk until the dry ingredients are thoroughly combined. Pour in 3 cups milk and whisk until no clumps remain.
- Place the pot over medium-high heat and whisk continuously until the mixture has thickened (about 5 minutes). Reduce the heat to medium and cook for an additional 6 minutes, stirring frequently. Then, remove the pot from the heat.
- Slowly drizzle 1 cup of the hot milk mixture into the eggs while whisking quickly to temper them. Then, slowly pour and whisk the egg mixture into the pot and return it to medium-high heat, while continuing to whisk for 2 minutes.
- Pour the mixture into a large bowl and stir in 1 tablespoon vanilla extract and 4 tablespoon butter until all of the butter has melted.
- Place a piece of plastic wrap directly over the custard and let it cool at room temperature for 15 minutes.
Assemble
- Arrange the slices of 4 medium bananas into the bottom of the cooled pie crust.
- Pour the custard over the banana slices and use an offset spatula to spread it out into an even layer. Place a piece of plastic wrap directly onto the top of the pie and then transfer it to the fridge to chill for at least 4 hours (or up to 1 day).
Make The Whipped Topping
- When ready to serve, add 2 cups heavy whipping cream, ¼ cup confectioners sugar, and 2 teaspoon vanilla extract to the bowl of your stand mixer.
- Whip on high speed until soft peaks form. Then spread or pipe the whipped cream on top of the chilled pie.
- Top with more banana slices and serve immediately.
Notes
- My butter pie crust recipe makes a double crust, so you will only need half of the recipe (or save one pie crust for later!)
- I recommend making your crust and whipped cream from scratch for the ultimate experience, but you could use store-bought versions if you are short on time!
- Try using a graham cracker crust for another tasty and well-loved variation!
- Properly tempering your eggs is essential to preventing your pie from having chunks of scrambled eggs in it. Make sure you very slowly drizzle the hot milk mixture into the eggs while vigorously whisking them. Then, slowly drizzle the eggs back into the pot while continuing to whisk quickly.
- If you see some chunks of cooked egg in your custard, you can fix it by pouring the mixture through a fine mesh sieve.
- This pie is the perfect make-ahead dessert! You can prepare the crust a day or two in advance, and the custard can chill in the fridge for a full day as well. However, I do recommend holding off on adding the whipped topping and banana slices until closer to serving.
- The whipped topping can be reduced by half if you are only piping around the pie edges rather than spreading a full layer over the pie.
- Chill your mixer bowl before making the whipped cream for best results.
- To store: Cover your banana cream pie and store it in the refrigerator for up to 3 days.
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