This Banana Cream Pie Recipe delivers everything you could want in a classic dessert – silky vanilla custard, perfectly ripe bananas, and clouds of fresh whipped cream!
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🥧Unlike store-bought versions, this recipe uses real vanilla, fresh bananas, and homemade whipped cream for superior flavor!
My 2 Best Tips For Making Banana Cream Pie Recipe
Banana Selection: Choose bananas that are ripe but still firm, they should have yellow skin with minimal brown spots for the best texture. Overripe bananas will become mushy and release too much moisture into your pie.
Plastic Wrap Trick: Press plastic wrap directly onto the warm custard surface to prevent a skin from forming while it cools. Make sure the wrap touches the entire surface with no air pockets for the best results.
Lightly dust banana slices with a tiny pinch of salt before layering as it enhances their natural sweetness and prevents them from releasing excess moisture into the custard. I find this simple step makes a noticeable difference in keeping the pie’s texture perfect.
I always strain my finished custard through a fine-mesh sieve before adding the butter and vanilla as this removes any small lumps and creates an incredibly silky texture. It only takes an extra minute, but makes the dessert even better.
I enjoy this pie as a decadent afternoon treat or elegant dinner dessert! I love serving it with caramel sauce or a sprinkle of toasted coconut flakes for extra indulgence.
🩷 Melissa
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Classic Banana Cream Pie Recipe
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs about 10 crackers
- 6 tablespoons unsalted butter melted
For the filling
- ¾ cup packed brown sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 3 large egg yolks
- 1 ¾ cups whole milk
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 2 small bananas peeled and sliced ¼″ thick
For the whipped cream
- 1 ½ cups heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
For the crust
- Preheat oven to 325º. Crush grahm crackers in a Ziploc bag in to fine crumbs. Add butter and toss until well combined.
- Press crumbs evenly/firmly into bottom and up sides of a 9″ pie plate. Bake until about 10 minutes until crust starts to brown. Cool on wire rack to room temperature.
For the filling
- Whisk together brown sugar, cornstarch, and salt in a heavy saucepan. Whisk egg yolks and milk in a glass bowl. Gradually whisk egg mixture into sugar mixture. Cook over medium heat, whisking constantly, 6 to 7 minutes or until mixture just starts to boil.
- Cook, whisking constantly, 1 to 2 more minutes until mixture starts to thicken; remove from heat. Whisk butter and vanilla into custard.
- Place the sliced bananas in the bottom of the crust. Spoon the custard over the bananas, using a spatula to distribute the custard evenly. Place plastic wrap directly on warm filling to prevent film from forming. Refrigerate the pie several hours.
- ASSEMBLE THE PIE
To assemble the pie
- When the pie is chilled, pour the cream into a medium-size bowl. Add the powdered sugar and vanilla and using either a mixer or whisk, beat the cream and powdered sugar until soft peaks form.
- Pile the whipped cream over the pie covering the filling completely.
- Place the pie in the refrigerator and keep chilled until ready to serve.
Notes
- This pie will stay fresh for up to 3 days when covered and refrigerated, though it’s best enjoyed within 24 hours for optimal texture.
- Never freeze banana cream pie as the bananas become mushy and the custard separates when thawed.
Nutrition
How To Make Banana Cream Pie
Step 1: Preheat your oven to 325°F and crush graham crackers into fine crumbs. Mix with melted butter until well combined, then press the mixture firmly into the bottom and sides of a 9-inch pie plate. Bake for 10 minutes until the crust begins to brown, then cool completely on a wire rack.
Step 2: In a heavy saucepan, whisk together brown sugar, cornstarch, and salt. In a separate bowl, whisk egg yolks and milk together. Gradually add the egg mixture to the sugar mixture, whisking constantly to prevent lumps from forming.
Step 3: Place the saucepan over medium heat and cook while whisking constantly for 6-7 minutes until the mixture just begins to boil. Continue cooking and whisking for 1-2 more minutes until thickened, then remove from heat and whisk in butter and vanilla extract.
Step 4: Arrange the sliced bananas evenly in the bottom of your cooled crust. Pour the warm custard over the bananas, using a spatula to distribute it evenly. Press plastic wrap directly onto the custard surface to prevent a skin from forming, then refrigerate for several hours.
Step 5: Once the pie is completely chilled, beat heavy cream, powdered sugar, and vanilla extract in a medium bowl using a mixer or whisk until soft peaks form. Be careful not to over-whip the cream.
Step 6: Pile the freshly whipped cream over the chilled pie, covering the custard filling completely. Return the pie to the refrigerator and keep chilled until ready to serve for the best texture and flavor.
Recipe FAQs
While you can substitute instant pudding, homemade custard provides much better flavor and texture. The cooking process only takes about 10 minutes and is worth the effort.
The egg yolks are essential for the custard’s thickness and richness. For egg-free versions, you would need to use a completely different thickening method like cornstarch-only pudding.
To minimize browning, use bananas at peak ripeness (not overripe), assemble the pie close to serving time, and consider brushing banana slices lightly with lemon juice.
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Carol
What a treat! Gosh I haven’t made banana cream pie in I don’t know how long. I’m the traditionalist that goes with a regular blind baked pie crust and vanilla filling….the basic from scratch recipe I’ve been making for eons. Time to think outside the box! I bet the brown sugar really adds a nice touch to that creamy filling. I love homemade cream pies-and yours looks delicious.