Magnificently creamy, loaded with old-fashioned comfort, and layered with real banana flavor, Banana Cream Pie is a dessert that manages to feel as nostalgic as it is irresistible. Each slice promises a picture-perfect cross-section of silky homemade custard atop a vanilla-kissed crust, with luscious ribbons of sweet bananas tucked within. The contrast of buttery pastry, smooth pudding, and airy whipped cream is a showstopper for family gatherings or whenever you crave a treat that feels both classic and showy. Whether you’re serving it for a special celebration or a simple night in, this Banana Cream Pie is the definition of a crowd-pleaser.

Ingredients You’ll Need

Banana Cream Pie is all about balance: creamy, silky filling meets golden crust, and the bananas themselves shine as the star. The magic here is in everyday ingredients that, when treated just right, deliver a pie worth swooning over. Let’s break down these essentials and highlight a few can’t-miss tricks.

Pie crust (9″): Use a homemade, store-bought, or even a vanilla wafer crust for a tender, crunchy base; just be sure it’s fully baked and cooled.
Whole milk: For the richest, most luscious pudding texture, whole milk is your best bet—it gives the custard body and flavor.
Granulated sugar: Adds just the right amount of sweetness, perfectly balancing the natural sugars in ripe bananas.
Cornstarch: The pudding’s secret weapon; this thickens the filling, ensuring every slice holds together beautifully.
Salt: A pinch is crucial to enhance flavors and keep the pie from tasting flat.
Large egg yolks: Yolks yield richness and creaminess, giving the filling its classic custard vibe.
Unsalted butter: A little goes a long way in rounding out the pudding’s texture and providing a glossy finish.
Vanilla extract: For that warm bakery aroma and gentle sweetness—don’t skip it!
Bananas (very ripe): The main attraction; pick bananas that are fragrant and spotty for maximum flavor and sweetness.
Whipped cream (optional): Light and fluffy, this is the classic finishing touch; make it homemade for extra wow.

How to Make Banana Cream Pie

Step 1: Prepare and Bake the Pie Crust

If you’re starting with homemade dough or a cookie crumb base, get it into the oven first thing and bake until golden. The crust needs to be completely cool before you add any filling—think of it as the trustworthy foundation that keeps all that creamy goodness in check.

Step 2: Start the Pudding Base

In a heavy-bottomed saucepan, whisk together the whole milk, sugar, cornstarch, and salt. Set the pan over medium-low heat and keep it moving with your whisk; this helps prevent the bottom from sticking or scorching. You’ll notice the mixture start to thicken as it warms—just keep an eye on it!

Step 3: Temper the Egg Yolks

While your pudding base simmers, lightly beat the egg yolks in a separate bowl. To prevent curdled eggs (no one wants that in their Banana Cream Pie), slowly drizzle in a ladle of the hot milk mixture while whisking constantly. This step gently warms the yolks so they’ll blend smoothly into the pudding.

Step 4: Combine Yolks and Pudding, Thicken

Pour the tempered yolks back into the saucepan, stirring continuously. Keep the heat on low and whisk for another few minutes until the pudding is thicker, glossy, and completely smooth. This step is crucial: patient, constant stirring means no lumps!

Step 5: Add Butter and Vanilla, Cool the Filling

Take the pan off the heat. Stir in the butter and vanilla until you see them both disappear into the pudding. Let everything sit for 10 to 15 minutes—just enough for the heat to drop a bit so the filling won’t melt your bananas.

Step 6: Layer the Bananas

Slice your ripe bananas into neat rounds and create an even layer across the bottom of your cooled pie crust. This will be the heart of your Banana Cream Pie, so use the prettiest pieces on the bottom!

Step 7: Pour in the Pudding

Pour the slightly cooled filling over the banana slices, spreading it gently with a spatula to create an even surface. Try to work quickly but gently—overhandling can crush the bananas beneath.

Step 8: Cover and Chill

Lay a piece of plastic wrap directly across the pudding’s surface (this keeps a tough skin from forming). Transfer the pie to the fridge and let it chill for at least four hours—overnight is even better for clean, satisfying slices.

Step 9: Garnish and Serve

When ready to serve, crown your pie with generous swoops of whipped cream and add extra banana slices or a sprinkle of crushed vanilla wafers. The contrast of flavors and textures makes every bite pure bliss.

How to Serve Banana Cream Pie

Garnishes

Pump up the visual appeal of your Banana Cream Pie with an artful layer of freshly whipped cream. For an extra pop, add banana coins, crushed vanilla wafers, or even a dusting of grated dark chocolate. These simple touches make your pie look bakery-worthy and invite everyone in for a slice.

Side Dishes

Pair your Banana Cream Pie with a mug of strong coffee or hot tea for a classic finish to any meal. If you want to really treat your guests, serve alongside a scoop of vanilla ice cream or a small fruit salad—the cool and creamy textures play beautifully off each other.

Creative Ways to Present

Turn your Banana Cream Pie into a showstopper with a few fun presentation ideas: pipe the whipped cream in swirls using a pastry bag, build mini pies in ramekins for personal portions, or add candied pecans for crunch. Layered trifles are another crowd-pleaser that transforms leftovers into something entirely new.

Make Ahead and Storage

Storing Leftovers

Cover leftover Banana Cream Pie tightly with plastic wrap or foil and stash it in the refrigerator. It’s best enjoyed within 2-3 days, as the bananas will gradually soften and the crust may lose a bit of its crispness, but the flavors meld in a way that’s absolutely worth it.

Freezing

While cream pies generally don’t freeze well due to the risk of texture changes, you can freeze the baked, unfilled pie crust ahead of time. If you do decide to freeze the whole pie, expect the bananas to darken and the filling to become a little less silky. For best results, enjoy your Banana Cream Pie fresh or refrigerated.

Reheating

Banana Cream Pie is meant to be eaten cold or at cool room temperature, so reheating isn’t necessary! Just remove from the fridge and let it sit for 10-15 minutes before slicing for the best texture and flavor.

FAQs

Can I use a store-bought pie crust instead of homemade?

Absolutely! A high-quality store-bought crust works beautifully and will save you time, especially if you’re looking to whip up Banana Cream Pie for a weeknight treat. Just make sure to bake it fully and let it cool before filling.

What’s the best banana stage to use?

For Banana Cream Pie, choose bananas that are very ripe—think yellow with lots of brown freckles. They’re sweet, tender, and have deep banana flavor, making your pie taste incredible.

Can I make Banana Cream Pie the day before serving?

You sure can! In fact, chilling the pie overnight lets the custard set perfectly and makes for super clean slices. The flavors deepen with a little extra rest, so making ahead is a pro move.

How do I avoid a runny filling?

Be sure to cook your pudding base until it’s thickened and glossy before assembling the pie. Using the right amount of cornstarch and letting the pie chill thoroughly are key for a sliceable Banana Cream Pie every time.

Can I substitute low-fat milk or non-dairy milk?

For best results, stick with whole milk for that signature luscious texture. Some non-dairy milks can work in a pinch, but the pudding may not set up quite as firmly or have the same rich taste.

Final Thoughts

There’s truly nothing like the comfort and retro charm of Banana Cream Pie. If you’ve never made one from scratch, now’s the time—each bite is creamy, fruity, and deeply satisfying. Gather your ingredients, share a slice with someone you love, and make some sweet memories around the table!

Banana Cream Pie Recipe

★★★★★

4.9 from 27 reviews

Author: anna
Total Time: 4 hours 50 minutes
Yield: 1 pie (8 servings) 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the creamy goodness of this classic Banana Cream Pie, featuring a velvety vanilla pudding nestled over a bed of fresh, ripe bananas in a flaky pie crust. Finished with a dollop of whipped cream, it’s a dessert dream come true.

Instructions

Prepare Pie Crust: Prepare and bake your pie crust if using homemade. If using the included vanilla wafer crust, plan about 15 minutes for prep and bake time. Allow the crust to cool completely before filling.
Make Vanilla Pudding: In a large saucepan, whisk together the milk, sugar, cornstarch, and salt. Cook until thickened. Lightly beat egg yolks in a bowl, temper with hot milk mixture, then combine with pudding. Remove from heat, stir in butter and vanilla, and cool slightly.
Layer Bananas: Slice bananas and layer them on the pie crust.
Add Pudding: Pour warm pudding over the bananas, spreading it evenly. Cover with plastic wrap touching the surface.
Chill: Refrigerate the pie for at least 4 hours until set.
Serve: Top with whipped cream and garnish with banana slices or crushed wafers before serving.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking, Chilling
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 22g
Sodium: 190mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 5g
Cholesterol: 110mg

Keywords: Banana Cream Pie, Dessert, Pudding, Banana Dessert