Creamy and smooth from-scratch custard joins bananas, whipped cream, and a buttery flaky baked pie crust to make one epic banana cream pie. This classic dessert is 100% homemade, like my cherry pie, and the perfect make-ahead option because the layered beauty needs to set before garnishing and serving.
I originally published this recipe in 2016 and have since added new photos, a video tutorial, and have fine-tuned the process and recipe. See recipe notes for exact changes.
This is a completely from-scratch banana cream pie recipe. You won’t find any box pudding mixes or artificial flavors hiding inside. Get ready for a blissful banana experience where you can truly taste the homemade difference. And it will graciously satisfy your heart, soul… and your tastebuds.
Here’s Why You Will LOVE This Banana Cream Pie
- 100% from scratch dessert recipe, and you can taste the difference.
- Creamy and undeniably rich.
- If custard is cooked properly, it’s sturdy and smooth.
- Flaky pie crust shell, or try a graham cracker crust.
- An optional sprinkle of cinnamon adds a special and flavorful touch.
- Perfect make-ahead dessert.
One reader, Stephanie, says: “…This is the first time I’ve used this particular recipe and it was AMAZING. Honestly the best one I’ve made. I will be bookmarking this one for the future! ★★★★★“
What Is Banana Cream Pie?
The combination of kitchen magic. 😉 Seriously, though, banana cream pie combines homemade pie pastry crust, fresh bananas, vanilla custard, and fluffy whipped cream.
- Baked Pie Crust Shell
- Banana Slices
- Homemade Vanilla Custard: This is a lot like my caramelized banana pudding, only a bit sturdier so it holds a nice slice.
- Whipped Cream
Let me walk you through each layer, so you’re fully prepared when it’s your turn to make it.
First, Bake Your Pie Crust
It’s helpful to review my how to blind bake pie crust tutorial before getting started. Blind baking a pie crust shell = baking it without a filling. Why do we do that? Well, if you have a no-bake pie filling like coconut cream pie, butterscotch pie, or today’s banana cream pie, you need a baked pie crust.
Start with homemade pie dough. I always use this pie crust recipe, or I have an excellent all butter pie crust option. To bake pie crust without a filling, you need to weigh it down to help prevent it from shrinking. I’m pretty loyal to these ceramic pie weights; they’re inexpensive and get the job done. You can also use dry beans. (Note: You’ll need 2 packs of the pie weights!)
Here are the steps:
- Make the pie dough ahead of time, and then refrigerate or freeze until you’re ready to make the pie. Pie crust must chill for at least 2 hours before rolling out.
- Roll it out, then fit into your 9-inch pie dish. Crimp or flute the edges. See my how to crimp and flute pie crust tutorial for helpful tips and visuals.
- Chill the shaped pie crust for at least 30 minutes. This prevents shrinking. Remember that pie dough must be cold when it hits the oven.
- Line with parchment paper, and then fill with pie weights.
- Bake until the edges are lightly brown, about 15 minutes.
- Remove pie weights, then prick the bottom with a fork. This lets air escape the bottom.
- Return crust to oven until the entire pie shell is golden brown.
- Cool pie shell completely. You can do this up to 3 days ahead of time!
This baked pie crust “shell” is crispy, flaky, and ready for your banana cream filling.
Other Crust Options:
- For something easier, you can use a graham cracker crust. Make sure you bake it for 10 minutes at 350°F (177°C), then let it cool completely before filling.
- Or try the peanut butter cookie crust from my peanut butter banana cream pie!
Now Let’s Work on the Filling
Here are the ingredients you need:
Layer in Your Banana Slices
Layer banana slices into your baked pie crust shell. Sometimes I add a sprinkle of cinnamon on top of the banana slices. This is definitely a unique addition to BCP, but wow!!! It tastes unbelievable. I didn’t add it to the pictured pie, but taste testers and readers who have tried it usually rave about it.
Success Tip: Don’t use overly ripe bananas because they can seep liquid and break your thick custard filling. Save your brown spotty bananas for banana bread or banana baked oatmeal, and use the yellow ones for banana cream pie.
I squeeze in as many banana slices as I can:
Homemade Custard Filling
I’m here to squash any fears that you may have about from-scratch custard. It’s actually pretty easy—if you know how to whisk, you can make it. If you’ve ever made coconut cream pie, mocha chocolate pudding pie, homemade dirt pudding, pumpkin pie in a jar, pastry cream, or even mille-feuille, the process will look familiar. You’ll need sugar, whole milk, heavy cream (also needed for the whipped cream topping), and egg yolks. For flavor, you’ll add vanilla and butter. For thickening, you’ll use cornstarch. (The egg yolks and cream help, too.)
The first step is to mix egg yolks and cornstarch together:
I usually do this with a fork in a liquid measuring cup, because we’ll eventually pour this into the cooking milk mixture.
Heat whole milk, cream, sugar, and a little salt on the stove. Once the milk/cream/sugar is gently simmering, slowly stream and whisk a little of this milk mixture into the egg yolk/cornstarch mixture. This is called tempering. The slow and steady stream of warm milk is bringing the egg yolks’ temperature up without scrambling them.
Then stream and whisk the heated egg yolk mixture into the rest of the milk/cream/sugar on the stove. Cook on low, and let it begin to bubble, which happens pretty quickly. Whisk it while it pops and bubbles for just 1 minute. Remove from heat, then stir in the vanilla and butter, and allow to slightly cool.
The custard will be smooth, rich, and silky:
FAQ: Why Isn’t My Custard Smooth?
Do you notice little bits of egg yolks in your custard? You may not have tempered them slowly enough. Remember to *very slowly* stream and whisk some of the cooking milk mixture into the egg yolk/cornstarch mixture, and then *very slowly* stream and whisk it back into the pot. Whisk constantly.
If your best efforts still result in a few chunks, you can strain the finished warm custard through a fine mesh sieve. Or just leave it—you can’t really taste it.
How to Ensure Your Banana Cream Pie Sets
With 4 egg yolks, 4 Tablespoons of cornstarch, and some heavy cream, you can be certain this custard sets into a pretty sliceable texture. Be sure to whisk it on the stove often, and let it bubble and cook long enough for the heat to help bind the cornstarch to the fat. (1 minute is plenty.)
Spread the vanilla custard filling over the banana slices, cover with plastic wrap right on the surface to prevent a skin from forming, then refrigerate the pie for at least 4 hours and up to 1 day.
FAQ: Can I Make Banana Cream Pie in Advance?
This is a make-ahead dessert. You can make the pie dough in advance and bake the pie crust shell in advance. You can also refrigerate your assembled (but not garnished) banana cream pie for up to 1 day, with the plastic wrap right on top of the surface. And you can make the whipped cream topping in advance, but don’t add it until right before, or up to 1 hour before serving. So if you’re looking for Easter dessert recipes or hoping to make this pie for a special celebration, be sure to plan ahead.
You don’t want to decorate the pie with banana slices in advance because they’ll brown. (A brush of lemon juice can extend their freshness by a couple hours, but will affect their flavor.)
Right before, or up to 1 hour before, serving, top the pie with homemade whipped cream. You can decorate it any which way—a thick layer of whipped cream like this banoffee pie, or pretty piped dollops or swirls like the pictured pie. I use Wilton 1M piping tip to pipe it.
You could also use up your leftover egg whites and top it with this marshmallow meringue topping, and toast it with a kitchen torch!
When ready to serve, add banana slices on top. I usually go heavy on the sliced banana garnish. 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.
Now savor every flaky, creamy, fluffy bite as it melts in your mouth, because you deserve to. You made this all from scratch!
Print
Homemade Banana Cream Pie
- Prep Time: 4 hours (includes crust)
- Cook Time: 30 minutes
- Total Time: 8 hours (includes chilling)
- Yield: 1 9-inch pie
- Category: Pie
- Method: Baking
- Cuisine: American
Description
Creamy and smooth from-scratch custard joins bananas, whipped cream, and a buttery flaky baked pie crust to make one epic banana cream pie. There are plenty of ways to make this banana cream pie recipe ahead of time. See various steps.
Ingredients
Crust
- 1 unbaked pie crust (what I used) or all butter pie crust*
- optional egg wash: 1 large egg white beaten with 1 Tablespoon milk
Custard Filling
- 4 large egg yolks
- 1/4 cup (30g) cornstarch
- 2 cups (480ml) whole milk
- 1/2 cup (120ml) heavy cream
- 1/2 cup (100g) granulated sugar
- 1/8 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 Tablespoons (28g) unsalted butter, softened to room temperature
- 4 yellow bananas (not super ripe yet)
- optional: sprinkle of ground cinnamon
Whipped Cream
- 1 cup (240ml) cold heavy cream
- 2 Tablespoons (15g) confectioners’ or granulated sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- At least 2 hours ahead, make the pie dough: Make the pie crust through step 5 according to my directions and video tutorial in my pie crust recipe. Make pie dough in advance because it needs to chill in the refrigerator for at least 2 hours before rolling out (step 2). The recipe makes 2 crusts, and you only need 1 for this pie, so save the other for another pie.
- Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough. 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-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely thick edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. (Review this how to crimp and flute pie crust page if you need extra help with this step.) If dough is too warm, fluting/crimping will be difficult, so you can always chill it in the refrigerator for 5–10 minutes first. After fluting/crimping the edges, chill the pie dough in the refrigerator for at least 30 minutes and up to 5 days. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes. Chilling the shaped dough helps prevent the crust from shrinking.
- While the crust is chilling, preheat oven to 375°F (190°C).
- Blind bake the crust: Line the chilled pie crust with parchment paper. (Crunch up the parchment paper first so that you can easily shape it into the crust.) Fill with pie weights or dried beans. (Note that you will need at least 2 standard sets of pie weights to fit.) I like to push the weights up against the sides of the pie crust to help ensure the sides don’t shrink down. Bake until the edges of the crust are starting to brown, about 15–16 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all over the bottom crust with a fork. If desired for a shiny golden crust, brush egg wash on edges. Return pie crust to the oven and bake for 14–15 minutes, or until bottom has browned. Remove from the oven, and cool on a wire rack completely before filling. You can blind bake the crust up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill. (Review this how to par-bake pie crust page if you need extra help with this blind-baking step.)
- Make the custard filling: Whisk the egg yolks and cornstarch together. (A fork works nicely for this, or a small whisk.) Set aside. 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. Once simmering, remove about 1/2 cup (120ml) of the milk mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot. The pudding will immediately begin to bubble and thicken. Stand back and use caution as the bubbles may burst. Cook for 1 full minute, whisking constantly.
- Remove the pan from heat and whisk in the vanilla and butter. You will have about 3 cups of filling. If you notice a lot of little chunks of egg yolk, they may not have been tempered properly. To fix, you can run the warm custard through a fine mesh sieve.
- 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. I do not recommend any longer than this, as it will be too thick to spread neatly into the crust.
- Slice 2–3 bananas and arrange slices into the cooled pie shell. Sprinkle with cinnamon, if desired. Spread custard on top (it’s ok if it is still slightly warm). An offset spatula is helpful for spreading. Place a piece of plastic wrap directly on top of the custard; again, to prevent a skin from forming. Refrigerate for at least 4 hours and up to 1 day.
- When ready to serve, or up to 1 hour before serving, make the whipped cream: Using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.
- Pipe or spread the whipped cream on top. (I use Wilton 1M tip.) Slice remaining banana and garnish with banana slices and serve pie immediately, or refrigerate for up to 1 hour and then garnish with banana slices and serve. (Best to garnish with banana slices immediately before serving, but whipped cream can go on the pie up to 1 hour in advance.)
- Slice and serve. Cover leftovers and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. There are plenty of ways to make this recipe ahead of time. See end of step 2, end of step 8, and step 10. This is not the best pie to freeze; the filling’s texture is never quite the same. However, if you have leftover slices and aren’t concerned as much about taste and appearance, you can freeze leftover pie for up to 3 months. Thaw in the refrigerator.
- Special Tools (affiliate links): Rolling Pin | 9-inch Pie Dish | Pie Weights | Pastry Brush | Egg Separator | Whisk | Offset Spatula | Electric Mixer (Handheld or Stand Mixer) | Piping Bag (Disposable or Reusable) and Wilton 1M Piping Tip if piping
- Pie Crust: Both linked pie crust recipes make 2 crusts. You only need 1 crust for this pie, so freeze the 2nd half for another use.
- Crumb Crust Alternative: To cut back on time, try using a graham cracker crust. Make sure you bake it for 10 minutes at 350°F (177°C), then let it cool completely before filling. Or you can use the crust recipe and baking instructions for the peanut butter cookie crust used in this peanut butter banana cream pie.
- Whole Milk & Heavy Cream: These are imperative for the custard to set properly. I do not recommend any substitutions.
- Prevent Bananas From Browning: Feel free to very, very lightly spritz or brush banana slices with lemon juice prior to arranging in pie crust shell, and prior to using as garnish. They will eventually brown, so it’s best to assemble the pie up to 1 day in advance (step 8), and garnish with banana slices right before serving (step 10).
- Update in 2023: Recipe used to call for 1 and 3/4 cups whole milk and 1 and 1/2 teaspoons vanilla extract. For a slightly smoother, more flavorful custard, I now use 2 cups whole milk and 2 teaspoons vanilla, as you can now see in the recipe.
Reader Comments and Reviews
All the ingredients appear to be well mixed into my custard filling but it is very liquidy after 15+ minutes – nowhere near as thick as the filling being put into the pie in the video. I measured all the ingredients exactly and am pretty sure I cooked for long enough, so I’m not sure why this has occurred.
Hi Luca, was it thick coming off heat? And did large bubbles pop at the surface of the pudding mixture before coming off heat? I wonder if the mixture should have been cooked longer.
The taste was fantastic! Everyone loved it! However the filling did not hold its shape when cut (was like pudding in a crust. My mom suggests using flour in lieu of corn starch. She said that corn starch might not hold up well against the enzymes in the bananas.
I’m curious to know why banana cream pie uses vanilla custard and not a banana flavoured one?
I also have the same question. All the recipes I find for banana cream pie seem to feature vanilla custard with sliced bananas, not banana-flavored custard. This one looks delicious but it would be nice to get more banana flavor.
Do you know why my dough still puffed up when I baked it? I followed all recommendations (weighed down, pricked it with a fork) any other recommendations to prevent this?
Hi Larissa! Some puffing up is inevitable. Was it so puffy that it was an issue?
A banana pie I might actually try! I have never been a fan of vanilla wafers and they seem to be featured in banana pies for some reason.
Sally, I see links to the glass pie dish. However, did you link also to the beautiful ceramic dish you placed the pie in later? I would like to know where you got it from, thanks!
Hi Jenny! It’s from Target, a few years ago.
I read in the faq & comments to make a dbl batch its better to do it in 2 batches, can a “dbl” batch be made a d put into a cake pan with a gc crust?
I just fear the custard won’t cook properly with double the volume; you’ll have to extend the cook time. It could work, I just can’t guarantee it. Let me know how it goes!
You may enjoy this banana pudding instead, though. And you can add a graham cracker crust. It’s creamier than the pie, so it won’t make very neat slices.
My father’s favorite pie. Simply delicious
Great recipe tastes homemade vanilla custard puts boxed puddings to shame! Egg yolks could be a little harder to manage for a beginner baker.
I forgot the cinnamon on top of the bananas. Is there Another way to get the cinnamon flavor you’re going after? Cinnamon cream on top of pie? Cinnamon in bananas on top of the pie?
Hi Pam! Yes, any of those options should work – cinnamon in the whipped cream sounds delicious.
Cinnamon sugar on top the whipped cream worked perferct for me, as I also forgot to put it before hand!
Can I use 1/2 2% and 1/2 half and half in place of whole milk
That should work in a pinch!
I love this recipe. I’ve made it a few times but for some reason the butter is not incorporating into the pudding. Kind of floating on top. Any idea why?
If the butter isn’t incorporating, the mixture may be too hot. Remove from the heat and whisk vigorously. Hope it’s a hit!
Hey! I’ve tried this and it hasn’t been going the best but I’m still determined to make it work. Should I be using room temperature eggs? Because the pudding ends up all eggy when I do this. Thanks!
Hi Rowan, the eggs do not need to be room temperature. 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.
hi! how thick should the egg yolk/corn starch mixture be before you add the milk mixture? i’ve tried it twice, both times my egg yolks are so thick that it’s totally impossible to ‘whisk’ it whatsoever – it’s a thick paste and the eggs just scramble when I add the milk and I can’t figure out what i’m doing wrong:(
Hi Sami, I’m sorry to hear this step is giving you trouble! It shouldn’t be that difficult to whisk–we usually just use a fork, and do it in a liquid measuring cup. Are you using yolks from large eggs? And are they room temperature or cold?
Is there any way I could split this recipe in half? I want to make a smaller pie because im also making another flavored pie and i dont want any of it to go to waste. Just wanted to make sure I’d get the same results if I were to split the recipe in half 🙂
Hi Scarlett, we haven’t tried halving this recipe for a smaller pie, but we can’t see why not. Let us know if you do give it a try!
I’ve made this before and it turned out amazing! This time around I’ve got some family members with a dairy/lactose allergy. If I switch the dairy products to dairy free products, will it still work?
Thank you!
Hi Leah, we haven’t tested a dairy-free version of the pie so we’re unsure how the results may differ. The texture (and of course, taste) will likely not be as rich/creamy with the absence of dairy. Let us know if you do decide to give it a try!
So I ended up making it dairy free and it was a hit! Pudding is still the right consistency and if anything it’s a little bit sweeter than the original version!
I made this recipe tonight and nearly lost it when I discovered I forgot to sprinkle the cinnamon on the bananas! Guess I’ll have to make another one in the near future!
What did you use in place of dairy? I’m lactose intolerant and would so love to make this.
I am excited to try this recipe! Will it change much if I substitute 2 and 1/4 cups of half and half for the 1 and 3/4 cup of whole milk and 1/2 cup heavy cream?
Hi Shelby, the pudding will likely be quite thick since there’s not equal amounts of milk and heavy cream. I recommend the combination in the recipe for the best results.
Sally I made a goofy mistake I put 1/3 cup of cornstarch in my egg yolks instead of 1/4 cup do you think it will be ok
Can the filling be doubled?
Hi Laurie, for best results, we recommend making two separate batches rather than doubling.
Making this pie tomorrow. Have you changed it recently? I looked at it a few days ago and thought you used both white and brown sugars. Do you prefer only white sugar now?
Hi Claudia, I have not changed this recipe. Were you thinking of another recipe or a banana cream pie on another website? I use just white sugar in the pudding filling; I’ve never tried it with brown or a combination.
I’m excited to make this recipe…but before I do I had a question. Instead of layering the bananas and custard…can I mix the bananas into the custard and then fill the pie crust? Thank you!
Hi Corinne, I can’t see why not!
Can I double this recipe?
Hi Pam, for best results, we recommend making two separate batches rather than doubling.
Hi sally, can I stretch this pie to fit a 11 inch pie pan instead of a 9 inch?
Hi Naomi, This pie would be pretty thin as written in a bigger pie pan. We haven’t tested an 11 inch pan so are unsure of the exact quantities you would need. Let us know if you give it a try!
I always have an issue with the pudding / custard weeping. Does the cornstarch help prevent that?
Hi Maddy, yes, the cornstarch is used as a thickening agent here and should prevent any weeping.
i have made this recipe several times since first seeing the online. Although it is an effort, it so much is worth the time and steps. Store bought banana cream pie is always a bit dissapointing, because the stabilizers needed to have a shelf life, always effects the flavor. I do a little “extra” in that I add a thin coat of chocolate on the crust. I add a handful of semi sweet chocolate chips when the baked crust comes out of the oven. The heat will melt the chocolate, and I smooth it out with an offset spatula. I love a lot of whip cream on top, so I do add a tablespoon of corn starch when I whip the cream to stabilize. So yummy and nothing like it at all.
We’re so glad you love this recipe! Your addition of chocolate sounds fantastic.
I have made this twice this month, first for the hell of it & 2nd timw because the 1st was the best I’ve ever had! I love there is no banana “pudding mix” or extract in the custard, you have to get nice ripe bananas for it to come to fruition… ha ha ha! But the results are memorable. Thank you!
Recipe turned out perfect and delicious. The cinnamon really made the pie pop!
Can this pie be frozen? We were supposed to have an event today that is postponed till Monday now. Or would it be ok in fridge without whipped topping until Monday from Thursday?
Hi Jennifer, unfortunately, this pie isn’t the best to freeze. The texture is never quite the same. The “freshness” will start to decrease over time if left in the refrigerator for that long. Hope this helps!
I made this and it was delicious, but my custard filling was extremely runny 🙁 help? I followed all the steps and chilled it overnight. What did i do wrong?
Hi Emily! If the filling is too runny, the stovetop pudding likely wasn’t thick enough. Did you make any substitutions by chance? Even the smallest? 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 would like to top my pie the way your photo shows it. My concern is how do I stop the bananas from turning brown if not covered with whip cream?
Hi Sandra, the decorative bananas on top will start to turn brown if not all eaten when first assembled. You can wait to add the banana slices as you serve (if doing so over a few days) to help prevent that. Enjoy!
I grew up in a household where mom never made pies. Instead sweet yeast dough pastries, strudels and donuts.
So, I never baked pies. When I read the recipe for this one, it sounded easy and delicious. I thought, I can do that. I used frozen pie dough, and followed Sally’s instruction. My company said it tasted and looked beautiful, it could have won first price in a contest. Custard was right consistency. I tossed the banana slices in a small amount of Sprite, drained it. Never turned brown.
Next I will make Pond cake with cream cheese.
Thank you Sally!
We’re thrilled this recipe was a success for you, Karolina!
Can I top this with a meringue instead of whipped cream?
Hi Amber, 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!
Great recipe. Custard was perfect. I chose to carmelize the bananas with great results. I used butter, maple syrup and whiskey, ensuring that the alcohol flavour cooked off. Then, lined the crust and topped the pie with them too Thank you for the recipe.