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 was just suggesting to another reader to maybe try it with berries! I feel like strawberries or raspberries would very tasty. In case you wanted!

  1. Sally – so glad you provided a FROM SCRATCH banana cream pie recipe! I cringe every time I see recipes using the pudding mix; it’s actually hard to find ones from scratch on the internet!

    The homemade pudding is a game-changer. It reminds me of my mama’s homemade banana pudding – I grew up in rural South Carolina. I am definitely making this when I visit home next week! Such simple flavors yet executed perfectly.

    Besides old church cookbooks handed down from my mom and grandma, your blog is my go to trusted source for high quality baked goods. Thank you!

    1. I’m not at all from the South, so I hope my pie lives up to your standards Laura!! Let me know how you like it. I appreciate all the kind words!

  2. Oh my gosh! I love banana cream pie and I definitely can’t wait to try this! Fresh bananas, homemade custard! These are all amazing individually, but together? I can see myself quickly becoming addicted to it.

  3. Looks great! Too bad I don’t like bananas…. And yes you must definitely do another bake and comment soon, it was really fun!

    1. I’m actually thinking about making the pie again with another fruit– maybe berries. If you ever want to try it!

  4. I love this feature! Do it again at the holidays for sure.
    And for this pie, I’m all about the Nilla Wafer crust. I’m not sure why, but when I think of banana desserts, I think of those cookies. Takes the blind baking away, too. But still…traditional crust is always the bomb!

    1. I was thinking the same thing, wonder if we could smash up nilla wafers, like graham crackers, add butter and bake?

      1. I did it.. found a recipe on allrecipes.com. I couldn’t find the blade for my food processor so was using a rolling pin and baggie to smash up the nilla wafers. There were still big pieces, just added texture. It was a good flavor addition to the pie. Love the flavors all together. Will have to try it with just a regular crust next time to see which I like better.

  5. I love your idea of a graham-cracker crust with this (obviously, haha). I’m not sure that I’ve ever actually had banana cream pie…I’ve had a cheesecake based on the pie (or rather I tasted my date’s at the Cheesecake Factory), and while it wasn’t lemon (<3), it was really good! My dad would love this, I bet. Your pictures are beautiful, as always!

    1. Thanks Caley! To be honest, I had a lot of trouble shooting this pie. I had to make 3 of them not only for recipe testing, but for photographing! So much monotone happening here. It was tough.

  6. Omg YESS!! A few months ago I asked you on Instagram for this recipe, and now it’s here! Can’t wait to try it!! 

  7. This looks AMAZING! You have definitely inspired me to try homemade pudding. I vote you try your amazing baking hand at completely from scratch French Silk Pie next!! 🙂

  8. I made homemade pudding once for eclairs, and wow, definitely tastes so much better than anything store bought.  This seems like a great summer dessert!

  9. Um…wow. This looks amazing. I LOVE banana desserts and there just aren’t enough of them! I will be making this one for sure. 

    1. Ya know what? I agree! And banana desserts are definitely underrated. I’m working on a new one though! Hoping to post it next month.

  10. yessss for from-scratch classic recipes!!! My mom is a huuuge banana cream pie fan, and her birthday is coming uuuup!

  11. I’m so behind on reading your blog (thanks, JOEY!), but I HADDDD to make the time to read this one! You are a rockstar, Sally! This is beautiful and my mouth is absolutely watering! Way to go, Sara, with the killer recipe idea!

  12. Perfect way to end this coming weekend, I think! It will be a wonderful dessert to the steak dinner I have planned since the kids will be gone for a couple of days!! Can’t wait to make this….

  13. Thanks for this recipe and CONGRATS SARA for winning! I definitely needed this because I used pudding mixes as well so I’m excited to try a 100% homemade rendition! And it’s perfect for these hot hot hot days of summer!

  14. It’s summer, so it’s obviously pie season! I’ve never had banana cream pie before, not sure how much I’d like it because I don’t love bananas (I like them okay), but anything with pudding, cinnamon & whipped cream can’t possibly taste bad. If I’m going to ever try banana cream pie, it’s going to be with a homemade version 🙂

  15. I ADORE bananas, and this pie looks sooooo yummy! I can’t wait to try it!! Peanut butter in it would be absolutely out of this world yummy! Thanks for another killer recipe!!! 😀 😀 😀 😀 😀

  16. I’m in charge of desserts for a family reunion this weekend and had planned on making your lemon blueberry cake (as a sheet cake, hoping that will work) and a peanut butter pie, but now you deliver this deliciousness. Not sure what I’ll end up making. Thanks for always providing such fantastic recipes and gorgeous photos to go with them.

  17. Wow, you read my mind; this recipe came just in time! I am planning to try my first ever banana cream pie in August for my husband’s birthday and I’ve been on the lookout for good recipes. Most of them just use boxed mixes, but I love to bake from scratch and I’m up for a challenge! This looks amazing! Except my husband loves Nilla Wafers, so I will be making a graham cracker-style crust with Nillas!!

  18. Hi Sally, do you suggest dipping the bananas for the top layer in lemon juice (or another method?) to keep them from browning? Necessary for the bottom layer bananas too?

    Also how exactly to “bring to a simmer”? 


    1. That would be best for the top layer if you are not serving right away, but I don’t feel it is necessary for the bottom layer. And for simmering, bring to a low boil over low heat. 🙂

  19. This. Pie. Looks. Amazing. I’ve never even had banana cream pie before….there’s a first time for everything though, right? 😉 I do agree about there not being enough banana desserts in the world. What about an “Elvis” ice cream? Or bananas and nutella? Anyone? 🙂

  20. This is one pie I’ve never made before! Mostly because, as you said, with fake mixes it tends to taste… Well, fake. But I can’t wait to try your version. I love that you use homemade pudding! Really looking forward to this

  21. Looooove the look of this! We don’t really have banana cream pie over here in the UK, our closest equivalent is a Banoffee Pie – which involves bananas, caramel, whipped cream and smashed up Graham Cracker style digestive biscuits – but this looks so good that I may have to try it this week!

  22. Made this today exactly as directions read.  It’s delicious perfect creamy and not to sweet with your pie crust to balance it out.  I was thinking maybe one day you could put a peanut butter twist on it.  Thanks for a great recipe!

  23. Thanks Sally for answering my earlier question. I’ve now made this up to step 5 for serving tomorrow. How far in advance can step 6 be done if I don’t want to be doing things when guests are here? Can I finish step 6 then leave it in the fridge until serving time?

    1. Completing the pie in step 6 can be done a couple hours in advance. Then keep in the fridge. The bananas may get a little brownish (not much though), but it will still be wonderful.

  24. Hi Sally! I entered a dessert contest for my church picnic in a couple of weeks. I always get my dessert recipes from you but I’m having such a hard time deciding what to make! Any suggestions?

  25. Hi Sally,
    The banana pie looks great, and I want to try it tomorrow.
    I wanted to ask if the bananas on top don’t change colour (become brownish) once they’re a few hours old?
    Bananas are my favourite fruits, but brownish banana…let’s just say that I don’t like them.
    They’re not pretty.
    So, do you do anything to prevent that?

    1. After a couple hours, they will lightly brown on the sides. The trick is to limit their exposure to air. So you could decorate right before serving. Or only decorate with whipped cream and layer more bananas inside the pie. Also, some great tips right here!

  26. I made this with your graham cracker pie crust it was the best banana cream pie I have ever had!!! Banana Cream pie is my favorite pie so I’ve made and bought many Banana Cream Pies! I will never buy or make a different recipe this is the winner for the most AMAZING Banana Cream Pie!!! I would love a recipe for Coconut Cream Pie some time, that is my second favorite pie flavor!!!! Thank you Sally for another awesome recipe!!!! 

  27. Sally, my daughter was returning to college and wanted a special dessert before she left. I made this pie and it was delicious, she was so happy. Thank you for the recipe.

  28. Sally, would you recommend using really ripe bananas for this recipe? I know for banana bread, the riper the better. Or does it not matter? I look forward to making this!

  29. Hey Sally, thank you so much for this! I just made it and everything went really well except…the pudding was rich and smooth after taking it off the heat. After allowing it to cool for 15 minutes it wound up with a little balls or chunks…basically no longer smooth. Any suggestions on what might have went wrong or what I could do differently next time? Thanks!

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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