Homemade Banana Cream Pie

How to make banana cream pie from scratch! The most unbelievable filling, crust, whipped cream, and more! Recipe on sallysbakingaddiction.com

It is time. Comment and bake challenge coming to life!!!

Thank you to everyone who entered the giveaway and submitted your recipe earlier this month. This was such a fun experience and I enjoyed reading through all of your favorite desserts and how you make them, too! I feel like we should do this again sometime. Maybe during the holidays?!

The randomly chosen winner was Sara, who asked me to perfect her banana cream pie recipe. This actually made me really happy because I always have trouble with banana cream pie setting up. And if it’s not the thickness issue, it’s the flavor. But this gave me an opportunity to focus this month!

Bakers, welcome to THE banana cream pie recipe.

How to make banana cream pie from scratch! The most unbelievable filling, crust, whipped cream, and more! Recipe on sallysbakingaddiction.com

First thing’s first! This is a completely from-scratch banana cream pie recipe. There will be no boxes, zero mixes, zippity zilch shortcuts. Banana cream pie is such a specialty and while I’ve definitely made this delicacy with pudding mixes in the past, we all deserve to try it the homemade way. Because I assure you: you can taste the difference. And it will graciously satisfy your heart, soul, and stomach.

Also, there are a lot of photos in your scrolling future. If you’d like to jump to the recipe, keep scrolling. It’s down there somewhere I swear.

How to make banana cream pie on sallysbakingaddiction.com

Let’s walk through this. Start with a pie crust shell. If you have a favorite pie crust recipe you prefer to use, go ahead! The pie crust must be blind-baked before it’s filled because the filling itself will not be baked. The pie will set up in the refrigerator, not the oven. The best way to blind-bake your pie crust is to use pie weights. If the pie weights are left out, the pie crust could shrink. I’m pretty loyal to these ceramic pie weights; they’re inexpensive and get the job done. You can also use dry beans. The Kitchn has a super helpful tutorial if you’re feeling lost.

Alternatively, how about using a graham cracker crust!? This is a much easier option. Make sure you pre-bake it for about 10 minutes at 350°F (177°C), then let it cool completely before filling.

Into the pie shell, we’ll layer banana slices, a sprinkle of cinnamon (unique to BCP but wow!!! It tasted unbelievable in this.), then the homemade pudding filling. I hope you aren’t intimidated by homemade pudding because I promise it’s the easiest stuff! It’s made primarily from sugar, whole milk, cream, and egg yolks. For flavor, we’ll add vanilla and butter. For thickening, cornstarch.

Certainly not diet food, but diets do not belong in pies.

How to make banana cream pie on sallysbakingaddiction.com

Whisking is the most important part when making pudding. If you know how to whisk, you know how to make pudding.

You’ll mix egg yolks and cornstarch together while you heat whole milk, cream, and sugar on the stove. Once the milk/cream/sugar is pretty warm, slowly stream a little into the egg yolk/cornstarch mixture. This is called tempering. The slow and steady stream of warm milk is bringing the egg yolks up to a very high temperature without fully cooking them. If fully cooked, your pie filling will be scrambled eggs.

Right: egg yolks and cornstarch. Left: warm milk whisked in.

How to make banana cream pie on sallysbakingaddiction.com

Then stream the egg yolk mixture back into the rest of the milk/cream/sugar on the stove. Cook on low until it begins to bubble. Remove from heat, stir in vanilla and butter, then allow to slightly cool. That’s it! The pudding will be smooth, rich, and silky. As it cools, it will thicken into the perfect texture for the banana cream pie.

My problem in the past has always been a too-thin filling. “Banana cream pie slop” as I’ve always called it. Disappointing to say the least. But this time– by adding a little heavy cream and using 4 egg yolks– the filling is custard-y, yet sturdy.

This is REALLY good vanilla pudding you can use anytime for various desserts. Or eat plain. It’s awesome. ↓

How to make banana cream pie on sallysbakingaddiction.com

My thing with banana cream pie is that there are never enough bananas! Load ’em in until no more can fit. Then decorate the top of the pie with even more. I love texture in desserts and banana cream pie doesn’t usually deliver on that front. But with lots of banana slices, we’ll get there.

How to make banana cream pie on sallysbakingaddiction.com

How to make banana cream pie from scratch! The most unbelievable filling, crust, whipped cream, and more! Recipe on sallysbakingaddiction.com

I swear cinnamon brings this banana cream pie from good to great.

Spread the vanilla pudding filling into the pie shell, cover with plastic wrap, then chill it for a few hours. At least 4 hours and up to 1 day. Perfect pie for making ahead of time. When ready to serve, decorate with more banana slices and homemade whipped cream. You can decorate it any which way– a thick layer of whipped cream or pipe pretty dollops like I do. I used the Wilton 1M tip to pipe it.

The homemade whipped cream is just heavy cream, a little confectioners’ sugar, and vanilla extract. I feel like this pie would taste amazing with almond extract in the whipped cream too. Try that!

How to make banana cream pie from scratch! The most unbelievable filling, crust, whipped cream, and more! Recipe on sallysbakingaddiction.com

How to make banana cream pie from scratch! The most unbelievable filling, crust, whipped cream, and more! Recipe on sallysbakingaddiction.com

This homemade banana cream pie is phenomenal. You’ll go bananas for it!! (→ Couldn’t help myself.) A buttery crust, a seriously luscious vanilla pudding filling, big chunks of tender bananas, cinnamon for good measure, and lightly sweetened whipped cream to up the ante. Savor every single bite as it melts in your mouth because you deserve to. Because you made this all from scratch!

Homemade Banana Cream Pie


Crust & Filling

  • Homemade pie crust (recipe makes 2 crusts; you can halve the crust recipe or freeze the 2nd half)1
  • 1 and 3/4 cups (420ml) whole milk
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (100g) granulated sugar
  • 1/8 teaspoon salt
  • 4 large egg yolks
  • 1/4 cup (30g) cornstarch
  • 1 and 1/2 teaspoons pure vanilla extract
  • 2 Tablespoons (28g) unsalted butter, softened to room temperature
  • 4 bananas
  • optional: sprinkle of ground cinnamon

Whipped Cream

  • 1 cup (240ml) heavy cream
  • 2 Tablespoons (15g) confectioners' sugar
  • 1/2 teaspoon pure vanilla extract

Special Equipment


  1. The crust: Prepare my pie crust recipe through step 5.
  2. After the pie dough has chilled, preheat oven to 375°F (190°C). On a floured work surface, roll out one of the discs of chilled dough (if you made the entire pie dough recipe-- you can freeze the other half of the dough at this time). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9x2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Use a small paring knife to trim excess dough off the edges. Flute the edges. Chill the prepared pie shell for 30 minutes. You want it very cold before blind-baking.
  3. Blind-bake the crust: Line the chilled pie shell with aluminum foil, making sure to cover the edges so they do not burn. Fill with pie weights or dried beans, then bake until the pie crust is very lightly browned, about 20 minutes. Remove the foil (and weights) carefully and continue to bake the crust until it is a deeper brown, about 5 minutes more. Transfer the pie shell to a wire rack to cool completely as you prepare the filling.
  4. Make the filling: Combine the milk, heavy cream, sugar, and salt in a medium saucepan over medium heat. Whisk until all the sugar has dissolved, then bring to a gentle simmer, whisking occasionally. Working quickly as the milk mixture begins to simmer, whisk the egg yolks and cornstarch together in a medium heatproof bowl until thick and smooth. Very slowly stream in 1 cup (240ml) of the simmering milk to slightly warm the egg yolk mixture. Then, in a very slow stream, whisk the egg yolk mixture into the pan. While continuously whisking, cook until the mixture is thick and big bubbles begin bursting at the surface. Remove the pan from heat and whisk in the vanilla extract and butter. Place a piece of plastic wrap directly on top of the warm pudding to prevent a "skin" from forming on top. Allow to cool for 15 minutes.
  5. Slice 2 bananas and arrange slices into the cooled pie shell. Sprinkle with cinnamon. Spread cooled filling on top. Place a piece of plastic wrap directly on top of the filling. Again, to prevent a skin from forming. Refrigerate for at least 4 hours and up to 1 day.
  6. When ready to serve, make the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, confectioners' sugar, and vanilla on medium-high speed until stiff peaks form, about 5 minutes. Spread or pipe onto the chilled pie. Slice 2 remaining bananas and decorate the pie with slices. Slice and serve.

Make ahead tip: The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. You can also blind-bake the crust 1 day ahead of time. Keep covered at room temperature. You can make the filling 1 day ahead of time as well. Make sure you place a piece of plastic wrap directly on top of the warm pudding before storing in the refrigerator. This is not the best pie to freeze. The filling's texture is never quite the same.

Recipe Notes:

  1. `To cut back on time, try using a graham cracker crust. Make sure you pre-bake it for about 10 minutes at 350°F (177°C), then let it cool completely before filling.

Did you make a recipe?

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Thank you, Sara, for letting me start from your recipe! ♥

More pie recipes right this way!

How to make the best banana cream pie from scratch! The most unbelievable filling, crust, whipped cream, plus cinnamon! Recipe on sallysbakingaddiction.com



  1. Amy on September 16, 2016 at 6:56 am

    Hello! How long can this last in the fridge? trying to work out if I can make it a few days in advance or not…

    • Sally on September 16, 2016 at 9:10 am

      Hi Amy– I have detailed make ahead instructions for all the steps below the recipe if you want to check it out.

  2. monika on September 19, 2016 at 7:18 pm

    Hi! A few questions for you about what looks like the BEST banana cream pie ever.

    1) I want to make it for a bake sale. It would need to be out of the fridge for approx. 7 hours. Will it hold up?
    2) I don’t have whole milk, but I have over a litre of heavy cream I need to use up. for the 1 and 3/4 cups whole milk, can I use 1 cup of heavy cream and 3/4 cups water instead?
    3) Finally, how are you not morbidly obese? 😉

    <3 Thanks so much!

    • Sally on September 21, 2016 at 10:36 am

      Hi Monika! Some answers for ya:

      1) It should
      2) Use all heavy cream– 1 and 3/4 cups.
      3) SHARING ALL MY FOOD! And running miles and miles like a maniac. Ha!

  3. Gee Ann on September 29, 2016 at 8:30 pm

    Hi,Ms. Sally,
    At first I thought this was another version of banoffee pie but saw one of the comments it wasn’t.I used to sell it at the office for extra income and it was a big hit and over time I perfected the recipe to the taste of my customers.I experimented it also with avocado and mango instead of banana and it turned out great!
    Ok that was long enough sorry ;). I just wanna tell you I made the classic chocolate cupcake last night. I was dissapointed for the first batch (6pcs) coz it was salty and you can really saw the salt at the bottom,it was airy (is that correct) too and dry.But this morning wow it tasted great already, it was moist and a little sweet( i think we should leave it overnight before jumping on it hehe,couldn’t help ourselves last night and       my 1yr old actually like it and that was a big surprise).

  4. Gee Ann on September 29, 2016 at 8:38 pm

    I just want to thank you for the recipe and later I’m going to try the red velvet cupcakes. I was really afraid to bake before coz I didn’t know anything about it but after seeing all your recipe and all those great photos accompanying it I said to myself why not do it. Thank you so much,your blog had help me pushed myself to try baking.love you Sally,can’t wait to try all the other recipes.
    P.S. Im just using a turbo boiler for baking.

    • Sally on October 1, 2016 at 8:16 pm

      I’m glad you’re trying out some recipes! Let me know what’s next. I really love those red velvet cupcakes.

  5. Gwenyth on November 15, 2016 at 2:18 pm

    Thanks for the recipe! I will be making this for my English Class potluck! We are reading Fried Green Tomatoes at the Whistle Stop Cafe by Fannie Flagg. They eat a lot of pie in that novel!

  6. Lorraine on December 30, 2016 at 5:26 pm

    Loved the recipe it took me awhile beacause I made everything that day but was fun I enjoyed it thank you

  7. Sarah Marie on January 12, 2017 at 3:18 pm

    Here in Louisiana, we have already braved our two days of winter, and today it made it into the 80s. So now that we apparently moving on into spring, I have been craving some cheery recipes, and this seems perfect. I will be making this on Saturday, and I will let you know how it goes (but I’m sure it’ll be delicious as usual).

  8. Thainá Sesterhenn on February 16, 2017 at 8:23 am

    Hello. Thank you for the amazing recipes. I always come here first when I think about dessert. I would like to ask you: Is there a secret to keep the nice color of bananas and avoid it to get dark?
    Thank you. =)

  9. Ken on March 18, 2017 at 1:25 pm

    I made it for pie day with a small modification. I cooked up a banana in a little coconut oil on the stove and stirred that into the pudding before pouring it into the pie crust. It also was amazing. Thank you for the recipe.

    • Sally on March 18, 2017 at 2:21 pm

      Sounds incredible.

  10. Kim on April 13, 2017 at 4:27 pm

    Hello! For the blind bake, do you think I could use a slightly smaller pie dish that fits inside the crust as the pie weight instead of beans or actual pie weights? Thanks!

    • Sally on April 14, 2017 at 9:16 am

      I can’t see why not

  11. Adrie on April 16, 2017 at 11:53 am

    How do you keep the egg yokes from cooking when you slowly stream in the cup of simmering milk mix?? Made it twice in a row, going as slowly as humanly possible, and still got little bits of scrambled eggs 🙁

    • Sally on April 17, 2017 at 9:25 am

      By constantly whisking with lots of force, the mixture is moving and shouldn’t cook the eggs.

  12. Jennifer on April 21, 2017 at 3:40 pm

    Would you recommend store bought pudding while pregnant?? 

    I’m concerned because it’s not “fully cooked” and raw eggs are usually a no-no 🙁

    Thank you!

    • Sally on April 22, 2017 at 8:56 am

      That would work, yes!

  13. Kim on May 5, 2017 at 1:40 pm

    I made this pie (with the homemade crust) and it was soooo good! Everyone loved it! The cinnamon really is a great addition! Everything turned out perfectly. Great recipe!!

    • Sally on May 6, 2017 at 8:44 am

      Thank you for reporting back about the banana cream pie recipe, Kim!

  14. Jadtrl on May 24, 2017 at 4:15 pm

    Thee best banana cream pie ever! Thank you so much for sharing! 

    • Sally on May 24, 2017 at 5:15 pm

      what a compliment– thank you!

  15. Victoria O on June 29, 2017 at 12:23 pm

    Are the egg yolks in this recipe cooked to 160F making them safe to eat because that is the temperature salmonella bacteria dies.

    • Sally on June 29, 2017 at 1:39 pm

      They are and you can always check by using a candy or meat thermometer.

  16. Andre on July 18, 2017 at 7:03 pm

    Hi Sally,

    On your graham cracker crust recipe, you say to chill the crust for no-bake recipes. But here, you say to pre-bake it. I’d consider this Banana Cream Pie recipe a no-bake recipe, no? Which is right? Does it even matter?

    I’ve made this with a graham cracker crust 3 times now and it is to die for. Thank you!

    • Sally on July 19, 2017 at 10:31 am

      Always follow what the particular recipes say. Some no-bake pies call for simply chilling it while others (like this!) require a pre-bake. Glad you love it!

  17. Lupe on October 10, 2017 at 12:38 pm

    Hi Sally,
    I was wondering if the heavy cream is the same as the heavy whipping cream. At the store, I’ve been seeing a lot of heavy whipping cream and not heavy cream. Please let me know if this is the same.

    • Sally on October 10, 2017 at 12:46 pm

      There is a very small difference in the amount of fat but you can use either one!

  18. Jackie on November 3, 2017 at 3:20 pm

    A great recipe. We have yet to consume the delicious sight before me, but everything seemed spot on. Can’t wait for tonight!

  19. Daphne on November 12, 2017 at 6:44 pm

    Made this and took it to an event today, and it was absolutely perfect! The whole thing was gone within a matter of minutes, and I got rave reviews! You’ll be the star of any party for bringing this amazing pie! Thanks Sally, it’s the best!

    • Sally on November 13, 2017 at 12:37 pm

      Wonderful! Glad it was a hit!!

  20. Sue on December 26, 2017 at 6:28 am

    Sally I followed your recipe for banana cream pie explicitly while scrolling with helpful pics etc..unfortunately it was not a success when we had Christmas dessert.  When I cut slices the cream was totally runny…I don’t know why this could have happened… I made the cream the night before..covered with syran into refrigerator. Then assembled pie next day with bananas and whipped cream.. was in refrigerator for about 2 hours before cutting.Can you help me!   But taste was delicious!

    • Sally on December 27, 2017 at 6:39 am

      Hi Sue! Even using cornstarch, whole milk, and heavy cream? Do you live in the US? I ask because I know these products vary in other countries, so I’m wondering if that was it? I’m so sorry you had trouble! I’d add a little more cornstarch if you ever decide to try it again.

  21. Karen on May 27, 2018 at 5:39 pm

    Hi Sally, I just finished making the pudding. Wow! It is fantastic! I dont usually comment blogs but this was so good and you put so much effort into fine tuning the recipe that I wanted to take a minute to let you know. I doubled the recipe and didnt have cream but used one cup of half and half and the rest whole milk because that’s what I had on hand (again, I made a double batch ). I was skeptical about the quantity of cornstarch but followed your direction anyway. Even tasting along the way I thought the cornstarch was going to be too overpowering. But somewhere in between waiting for the pudding to boil and taking it off the heat after it has boiled, something magical happens. The pudding is firm, silky smooth, absolutely delicious, and best of all, without that chalky cornstarchy taste/texture that I abhor. Bottom line: Excellent recipe. Thank you for sharing it.

    • Sally on May 29, 2018 at 12:47 pm

      Thank you so much for taking the time to leave a comment, Karen! I’m so happy that you enjoyed this!!

  22. QuilleneP on June 16, 2018 at 3:56 am

    Hi. Do you have to sprinkle / toss the bananas in a bit of lemon like apples? I am worried about it browning when you refrigerate it for 4 hours or if it will keep its color when “travelling” with thw pie. Thanks!

    • Sally on June 18, 2018 at 9:55 am

      Brush the banana slices with lemon juice definitely helps.

  23. Elizabeth on July 9, 2018 at 3:36 am

    Sally, I’m a a California-native living in the UK and this recipe translated beautifully! I’ve always been scared about tempering eggs, but I trust your recipes and techniques and it gave me hope! I did a half digestive, half Hob Nob base (oat cookies) and replaced the heavy cream with double cream (closest I could find out here). It set up lovely and the flavor was divine!! My British family were so pleasantly surprised and there were no leftovers! 🙂 Thank you for another winning recipe!

    • Sally on July 9, 2018 at 12:41 pm

      Elizabeth, I’m thrilled you were able to make this pie work with the ingredients available to you!!



  1. QuilleneP on June 16, 2018 at 3:56 am

    Hi. Do you have to sprinkle / toss the bananas in a bit of lemon like apples? I am worried about it browning when you refrigerate it for 4 hours or if it will keep its color when “travelling” with thw pie. Thanks!

    • Sally on June 18, 2018 at 9:55 am

      Brush the banana slices with lemon juice definitely helps.

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