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.

Left: egg yolks and cornstarch. Right: 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 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!

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overhead image of banana cream pie

Homemade Banana Cream Pie

  • Author: Sally
  • Prep Time: 4 hours
  • Cook Time: 20 minutes
  • Total Time: 8 hours
  • Yield: 1 9-inch pie
  • Category: Pie
  • Method: Baking
  • Cuisine: American


This homemade banana cream pie is phenomenal. The crust is buttery, the filling is luscious, and the bananas are beautifully tender. All from scratch!


Crust & Filling

  • Homemade pie crust (recipe makes 2 crusts; you can halve the crust recipe or freeze the 2nd half)*
  • 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


  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 9×2 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, about 1 minute. 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.


  1. Make Ahead Instructions: 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.
  2. Special Tools: Pie Weights | Wilton 1M Piping Tip
  3. Time Saving Tip: 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.

Keywords: banana cream pie, pie

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


Comments are closed.

  1. made this for my wife today(4th anniversary). I tasted the custard(chef prerogative) before cleaning the spatula… yummy. Sitting in the fridge chilling for dessert tonight… so far everything looks just perfect. I premade my own whip topping. But I everything else was your recipe. Thanks again.

  2. Rees Victoor says:

    Hello Sally! I was just wondering if you could tell me if I could easily double this recipe to have it fit into a 12″ pan! I’m really looking forward to trying this.
    Thanks in advance

    1. Hi Rees, I recommend sticking with this recipe in a 9-inch pie dish. Doubling for a 12-inch would be too much, though you could try 1.5x the recipe for that size. My cake pan sizes & conversions post should help here if you are interested.

  3. Holy moly. I have made this twice now in the last month because it is THAT good! Not too sweet. Just right. I have shared with neighbors and friends who have all sung it’s praise. I did use a different pie crust: all butter with a little salt, and I love the sweet pie/salty crust combination.

    If you are wondering if you should make this recipe the answer is a very easy: Absolutely!!

    Thanks for sharing

    1. Lisa Krause says:

      The pudding was good but the thing I didn’t like was the bananas on the bottom. They turned brown and were bland (I did sprinkle with cinnamon). I think if they had been folded into the pudding before putting in the crust it would have been outstanding.

      1. I always toss my bananas with a little lemon juice to prevent browning.

  4. I’m not sure what went wrong but I followed the recipe exactly and the custard was like liquid and did not hold when cut into. It was a bit like a pie soup. The taste was delicious but it’s too bad the custard didn’t. After so much effort in following all the steps, and all the time cooling, this was disappointing for my sons birthday.

    1. Hi Sue, thanks so much for the feedback. If the filling is too runny, I fear the stovetop pudding wasn’t thick enough. Did you make any substitutions by chance? Even the smallest? Was it completely cooled and chilled? Make sure it thickens on the stove before removing from heat. Big bubbles will burst on top when it’s ready to come off heat. I actually just made this pudding again for another recipe I’m testing and it thickens each time. So sorry you were disappointed.

  5. James Ofria says:

    Hey! I just made this banana cream pie, and it is PHENOMENAL! I made one of your quiches before, so I used the second pie crust in this bake. I had a great time making it, and I’ve never made a pie before, let alone a banana cream pie! Everything went perfectly, thank you so much! I can’t believe I was able to make such a huge dessert as an inexperienced baker, but I truly appreciate your influence and will definitely be using more of your recipes!

  6. Andrew Quinlan says:

    A few years ago I tried to make a pie like this, and the pudding was way too thin, even after chilling the pie it stayed liquid. I plan on making it again using this recipe, anything I can do to be sure it solidifies correctly?

    1. Hi Andrew, I hope you try this recipe! Make sure the pudding thickens on the stove before removing from heat. Make no substitutions in the filling. Big bubbles will burst on top when it’s ready to come off heat. Enjoy!

      1. I know that you said to make no substitutions, but I don’t have any whole milk. I do have some 1% though, so could I use that? I am planning on making this today for a party.

  7. Such an easy and delicious recipe! I used the Graham cracker crust version just to make it that much easier on myself.
    I will definitely be making this again!

    1. Is it ok to put two bananas through a food mill and fold into the pudding? Do you do this while the pudding is cooking?

  8. I’ve made this recipe a few times during quarantine so far except with a biscoff cookie crust. Can’t believe how easy it is to make. Everyone that I’ve done a drop off to has been amazed. Thank you.

  9. This is a great easy recipe. I’ve made many pies before but neber added the cornstarch to the yolk before! I like that method. It turned out great. I used my own crust recipe but yours is good too!
    Now I know you said not to add or change the custard but I wanted a bit more banana flavor so I thawed two frozen ripe bananas and squeezed the juice out of them!! Pure banana essence! I added to my custard just after I whisked the yolk mixture back in! It was awesome! And it still set properly. Thanks Sally!!

  10. So good! I added some almonds and toasted coconut on top and Wow this is the first time I have enjoyed banana cream pie. The pudding is a little tricky, but I found a neat trick. The first time I took it off the burner too early because I was nervous about it becoming eggy. I put it back on after cooling and boiled it and it turned out great. So if it seems runny after it has cooled it can still be saved. Good luck everyone, what a fun recipe. It feels good to make a homemade pudding that turns out good.

    1. I had the same experience as Cambry – cooled and then put back on the burner once I realized the custard had not thickened properly. I made a gluten free pie crust. Great recipe!

  11. I was nervous about homemade pudding. I may have been streaming in my egg mixture a little too slow, it was bubbling and thickening fast and almost curdling it seemed. I took it off the heat and added the butter and vanilla and stirred. It tasted delicious, but didn’t get super smooth looking just wasn’t sure if It’s thicker than it’s supposed to be. It’s in the fridge now can’t wait to try it tomorrow bcp is my husband’s favorite!

  12. I’ve made this recipe several times and it always comes out great!!
    This time though, I accidentally purchased salted instead of unsalted butter. Can I use the salted butter and just omit the 1/8 tsp salt for the filling?

    1. Yes, that should work!

  13. Speaking purely from the perspective of someone who never bakes pies, this was a huge success from beginning to end. The pie crust was perfectly flaky and delicious. Side note: I made this crust on an 85-degree day. The vanilla custard was the perfect texture and tasted amazing. I’m so happy with how this pie came out. Thank you so, so much for sharing this recipe. I get a major craving for banana pudding/cream pie several times a year and I can see myself using your recipe for years to come!

  14. I followed the instructions exactly and it turned out perfect! I had never made a pie crust from scratch. The custard was amazing! Definitely a keeper!

  15. Brooke Teeter-Stocz says:

    Hi Sally! First off I absolutely LOVE all your recipes, but I struggled with this one. It’s not the recipes fault, I just made some silly mistakes. I made this recipe over the the 4th of July weekend and I made several mistakes that I was hoping you could help me with. This was my first time making pudding from scratch so going in I was afraid of curdling the pudding and scrambling the eggs when I added them to the cream mixture. I had everything prepped ahead of time before I started so that when I started tempering, everything would be ready to go. However I for sure scrambled some eggs in the process and overcooked the cream mixture. Here are my questions.
    1.) When I was whisking the eggs and cornstarch and then adding the 1 cup of cream to the eggs to temper it, is it okay that the cream mixture is sitting on the stove simmering. I felt like mine was bubbling quite a bit and I was afraid I was overcooking it. I had the stove at medium is that too high? I felt like I curdled the milk, but don’t know how to prevent that.
    2.) I definitely scrambled a few of my eggs even though I slowly added the cream to the egg mixture while whisking and then slowing added the eggs backs to the cream mixture. How can I fix this for the future? If this happens again where I scramble eggs, is there a way to fix it? I saw on one tv show that they use a sieve to pour the pudding into the pie crust so that way it catches any scrambled eggs. Is that effective or would you recommend that?
    3.) Lastly I followed your recipe and made a pie dough crust, but if I wanted to do a Nilla wafer crust could I use your graham cracker recipe, but sub Nilla wafers? If so, would you recommend keeping the same amount of butter and sugar to mix with the Nilla wafers?

    Thanks so much for answering all my questions, I know this was a long post! If possible I would love for you to make a sprinkled episode over this recipe so I can visually see how to do everything 🙂

    Thanks again! You are my all time favorite baker and go to for recipes 🙂

    1. Hi Brooke! Thank you so much for trusting and baking my recipes! I’m happy to help troubleshoot with this one. 1) If you find the milk mixture on the stove is bubbling pretty rapidly as you work on the egg yolks/cornstarch, turn down the stove or turn it off. This will help prevent it from over-cooking. Then, turn it back on as you temper in the yolks. 2) Try to add more of the warm milk mixture to the egg yolks before slowly pouring them into the pot of milk mixture. Constantly whisk to help prevent any curdling. You want to slowly raise the yolks’ temperature without scrambling them. If some do end up scrambled/over-cooked, a sieve definitely helps. 3) A vanilla wafer cookie crust would be great, but the slices will be a bit messy– just a warning! You can use the graham cracker crust recipe and swap in the vanilla wafers. Hope all of this is helpful for next time!

  16. The filling worked great and was delicious!

  17. This was really good. I would make the pudding by itself. If I were to substitute chocolate milk for the milk in the pudding, would that work?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Cierra, For chocolate pudding I recommend using the recipe in this Chocolate Pudding Pie.

  18. Michelle Montali says:

    This pie is EPIC. People were licking their plates. I put out a bowl of shaved almonds with it as an optional topping and I LOVED that addition. Thank you for this not-too-sweet (my biggest fear with bananas) gem!

  19. I made this for my husband’s birthday pie. It turned out great! The filling was so smooth. I made it in a double boiler to prevent scorching . My husband was thrilled with his birthday treat!

  20. Everything tasted great! But I did something wrong with the custard because it came out with a consistency like rice pudding…little chunks in it for some reason. I’m not really sure how to fix that for the next time and would appreciate some help lol

  21. If I wanted a french meringue topping, could I do that? Or would it ruin the custard since I would have to bake it. Thanks for your help!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi SHannon, Baking meringue on top of this pie isn’t ideal since the pie’s filling should not be baked. But you can top the banana cream pie with Homemade Marshmallow Creme (Meringue Frosting). It does not have to bake and it’s delicious!

  22. I added a small layer of dulce de leche on the bottom and drizzled some over top, turned your 5 star recipe into a 6 star imo

  23. Can I use heavy whipping cream if I can’t find heavy cream?

    1. Absolutely. The two are nearly identical.

  24. Thank you!! Yaaaay!!!

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