Banana Cream Pie Recipe

March 25, 2023
Banana Cream Pie

Banana Cream Pie is a delicious dessert that is loved by many. This classic pie is made with a flaky pie crust, a layer of fresh bananas, and a rich and creamy custard filling. The custard is made by combining sugar, cornstarch, milk, and egg yolks, and cooking it on the stove until thick and creamy. Once the custard is ready, it is poured over the bananas and left to chill in the fridge until set. Finally, the pie is topped with whipped cream and garnished with banana slices or a sprinkle of cinnamon. Banana Cream Pie is perfect for any occasion and is sure to be a crowd-pleaser.

If you’re looking to make Banana Cream Pie at home, it’s important to use ripe bananas that are yellow with brown spots. This ensures that they are sweet and flavorful, which is essential for a delicious pie. Additionally, it’s important to use high-quality ingredients, such as fresh milk and eggs, to ensure that the custard is creamy and smooth. To add some extra flavor, you can also add a splash of vanilla extract to the custard. Overall, Banana Cream Pie is a classic dessert that is sure to satisfy your sweet tooth, and with the right ingredients and technique, you can easily make it at home.

How to make Banana Cream Pie

Prep Time : 4 hrs (includes crust)

Cook Time : 30 mins

Total Time : 8 hrs (includes chilling)

Yield : 1 9-inch pie



  • 1 unbaked pie crust (what I used) or all butter pie crust*
  • optional egg wash: 1 large egg white beaten with 1 Tablespoon milk


  • 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


At least 2 hours ahead, make the pie dough:

1. 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:

2. 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. 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.

3. While the crust is chilling, preheat oven to 375°F (190°C).

Blind bake the crust:

4. 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.

Make the custard filling:

5. 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.

6. 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.

7. 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.

8. 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:

9. 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.

10. 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.)

11. Slice and serve. Cover leftovers and store in the refrigerator for up to 5 days.

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