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 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

  • 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
  • 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


    1. I can’t see why not! Reduce the amount a bit as it’s likely much more flavor concentrated than vanilla extract.

    2. I added 1/8 of a tsp. to mine and cut back a little on the vanilla, and it was heavenly! I wouldn’t use it without the vanilla though. What Sally said above, I can verify! It is way more concentrated than vanilla.

  1. This is hand-down the best banana cream pie recipe in the world!! It all starts with the absolute richest custard I’ve ever had: four egg yolks, no whites, AND heavy cream?! Wow, no watery, breaking mess here. This will be my go-to banana pudding recipe from here on out. Oh, and the cinnamon on the bananas was brilliant! Adds little flecks here and there in the filling and adds a hint of flavor. Instead of lining the pie shell with the bananas and pouring the custard on top, I just stirred the bananas into the custard- all of them! I was looking for that big, diner-style slab of pie, and the full amount of bananas in the recipe beefed up the filling just perfectly. I admit I used my own favorite pie crust recipe and stabilized whipped cream recipe. I definitely want to try your whipped cream next time, because mine was a little too sweet with the richness of the filling. I recommend using bananas at the ripeness level you would want to eat them. Not over or underripe. Thank you so much for such a great recipe!! It’s going right to the top of my lifetime favorites!

    1. Hi Jennifer, I’m thrilled that you enjoyed this so much! Thank you for sharing and I’ll have to try mixing the bananas into the filling next time!

  2. This recipe came out perfect. I only had three eggs and so I looked up a couple other banana cream pie recipes (using 3 eggs)and used 3 egg yolks and 3 tablespoons of cornstarch and left everything the same and my pie still set up perfectly and is very delicious. I want to use this recipe as a base for banana pudding with the vanilla wafers in it.

    1. I haven’t personally tried that, but I imagine the filling will thin out with the addition of mashed banana. Let me know if you try anything!

  3. Thanks for this great recipe – I hope to try it soon – in researching recipes for Banana Cream Pie, it seems to me that a basic vanilla custard is made first, then fresh bananas are added or layered, then topped with custard, etc; and either whipped cream or meringue as the topping – so here’s my question: Should the custard filling also be made with bananas for a true banana flavor? How would you do this?

    1. I’m sure there are hundreds ways to make banana cream pie! This happens to be my favorite but I have heard from other readers who have mixed their fresh banana into the finished pudding instead of layering it.

    1. Hi Cindy, for this pie I use bananas that are starting to get small brown spots. If you scroll through the post you can see a couple of photos that show what my bananas look like. Enjoy!

  4. how ;many 3 inch tarts would this recipe make? i have to make 350 for an event and I have never done this one before…

    1. I have frozen bananas (store bought) I was planning to use them for smoothies but I’d much rather make this. Do you think frozen bananas would work?

  5. I can’t wait to try this pie. It’s in the fridge now. Thanks for sharing.

    Just curious though – how do you figure 4 hours prep time? I used a Nilla wafer crust, but even if I made my butter crust, I might have been at it an hour.

  6. My hubby suggested a Banana Cream Pie, I think he was getting sick of the breads I’ve been baking. This was a big hit! The custard was delicious. It was fun to get away from the fall experimental baking I’ve been doing!

  7. Can I just use the pudding and top with nila wafers and whipped cream instead making it a pie? First time trying this and wanted more of banana pudding than banana cream pie – but I trust you with all my recipes!!!!

  8. Just a thought- The butterscotch pudding you have on here (fantastic btw) would probably be fantastic in place of the vanilla. I’m thinking of trying it out, but I feel graham cracker crust is mandatory for a BCP. Do you think that the butterscotch filling combined with the graham cracker crust would be too overwhelming? Or perhaps omit the cinnamon when using graham cracker crust?

      1. I made this with the butterscotch pudding and a sprinkle of cinnamon and it was so good everyone ate it even though the pudding didn’t set. It’s my fault it didn’t set, I think. It looked like a bit of the egg scrambled so I put it through a sieve and carried on hoping it would still work out. I will make this again and again and again even if the pudding never sets. You are my go to baking site, thanks for all the great recipes.

  9. I don’t normally leave reviews but I made this banana cream pie yesterday for a friend and all I have to say is wow. This is by far THE BEST banana cream pie I’ve ever had. I’ll have to admit I love baking but I always hate making pies since I have a tendency to over work the dough for the crust and it always shrinks in the oven when I blind bake. I followed your crust recipe using your tricks for using shortening in the dough and used your strip technique for the edge of the crust along with chilling for at least two hours before rolling and it was the best crust I’ve ever made (albeit not as beautiful as yours but I’ll take it). I have some left over that I can’t wait to make another pie with. I NEVER thought I’d say that. I really appreciate the detail you go into for your recipes. It really helps us novice bakers learn what went wrong and how to actually troubleshoot it next time, instead of avoiding it altogether.

    On to the custard. Now I’ve made some pretty delicious custards before, but this was hands down the creamiest and richest one I have made. I’m guessing due to the extra egg you added. Not to mention the sprinkle of cinnamon on the bananas. It was a pleasant surprise that I would have never thought to put in a banana cream pie. I will definitely be adding this to my recipes to use from now on (the custard and crust recipe). I have routinely used your chocolate cupcake recipe for the base of my many creations along with your easy salted caramel. Please keep making delicious treats!

  10. Make one (or 4) of these for my family every holiday…or by request!
    It’s always fantastic!
    For the folks who don’t like banana I substitute other fruit.
    I also use Sally’s Graham Cracker crust if I don’t feel like making pastry…
    Thanks Sally for the recipe!!

  11. I was told it was the best banana cream pie people had ever tried during xmas-eve. So good. Thank you for sharing.

  12. Could you give an approximate time for thickening the pudding on the stove? And also specify what temp the burner should be on? Thank you!!!

  13. A little tip I learned from my grandma: when blind baking a crust, turn your metal pie plate upside down and fit the crust onto the BOTTOM of the pie plate. Bake UPSIDE DOWN. Then flip it over onto another pie plate. comes out perfectly!

  14. Hi there! Well I just finished up with the Banana Cream Pie. After plastic wrap it goes in the fridge. The only thing different that I did was to use a pecan nut crust that we came across at shopping. It sounded too good to pass up. So I haven’t had a chance to try the pie yet. But I have a feeling it will be fantastic! Because there was a bit of the pudding left and some bananas. So I just had to try a little by taking a bit of banana and dipping it in the pudding, and it’s a good thing I didn’t do that earlier. Or there would have been no pie! Really yummy!

  15. Delicious! I topped mine with a chocolate ganache glaze and put sliced banana on the glaze before it set. Heat 1/2 cup cream to boiling. Remove from heat. Add 2/3 cup semisweet morsels and stir until melted. Let cool about 5 minutes before spreading on pie.

  16. Delicious! I topped mine with a chocolate ganache glaze and put sliced banana on the glaze before it set. Heat 1/2 cup cream to boiling. Remove from heat. Add 2/3 cup semisweet morsels and stir until melted. Let cool about 5 minutes before spreading on pie.

  17. This recipe is the absolute most amazing. So happy I had an extra bunch of bananas laying around and stumbled upon this recipe. Luscious, well balanced, rich and perfect. I did use the Graham cracker crust and absolutely prefer it to the regular pie crust for this. It adds a great crunch and flavor contrast. Also, the cinnamon is not to be missed, and I did add almond extract to the whip which is A MUST.

    lastly, my own personal touch, add a sprinkle of salt to every banana layer to make the flavors pop. This is my go to recipe blog and this has got to be in my top three greatest hits. Love it. Thank you sally!!

  18. My hubby has 2 favorite pies, banana cream and coconut cream. So today, I decided to make your banana cream for him. I have a pretty deep pie dish, so I did 1 1/2 times the recipe and poured in enough pudding to cover the bottom row of bananas, then added more bananas, more pudding, and of course lots of whipped cream. It was simply amazing!!! I wish there was a way to add a picture, because it also looked beautiful. Simply put, this was our dinner tonight.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally