Layers of rich custard, sweet bananas, and fluffy whipped cream come together effortlessly in this Banana Cream Pie to create an unforgettable dessert.
This Banana Cream Pie recipe is a classic, comforting dessert that layers sweet, ripe bananas with a silky vanilla custard inside a buttery crust. Topped with a generous cloud of freshly whipped cream, each slice offers a perfect balance of creamy, light, and slightly fruity flavors. Everyone will want to come back for more!
For more banana filled treats you have to check out my Banana Pudding Cheesecake Chocolate Banana-Stuffed French Toast, and Triple Chocolate Banana Muffins.
Table of Contents
Recipe Ingredients
Bananas – Use ripe bananas that hold their shape. I do not recommend using overripe bananas for this pie.
Custard – The custard base combines milk, sugar, and eggs for a silky, creamy filling that holds the pie’s flavor and texture.
Milk – Use whole milk to achieve a rich and creamy custard. The higher fat content in whole milk contributes to a smoother texture and fuller flavor in the pie’s filling.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Type of Crust for Banana Custard Cream Pie
Graham Cracker Crust – Made with graham cracker crumbs mixed with melted butter for a sweet and crumbly base.
Cookie Crust – Made from crushed vanilla wafers or shortbread cookies. Crush the cookies into fine crumbs using a rolling pin or a food processor, then mix with melted butter. Press into the pie dish and chill until firm.
Oreo Crust – For a chocolatey treat, crush Oreo cookies and mix with melted butter.
Digestive Biscuit Crust – Crushed digestive biscuits combined with melted butter for a slightly sweet and buttery crust.
Gluten-Free Crust – Use gluten-free graham crackers or cookies, crushed and mixed with melted butter for a base suitable for those with gluten sensitivities.
How to Make Banana Cream Pie
Step 1: In a medium saucepan, whisk together the sugar, flour, and salt. Add the milk and mix until combined. Turn to medium heat and cook, stirring constantly, until the mixture is thickened and bubbling.
Step 2: Pour a small amount of the hot mixture into the egg yolks and whisk quickly. Pour the egg yolk mixture into the custard, and whisk to combine. Continue to cook for 2-3 minutes, until thickened.
Step 3: Remove from heat and stir in the butter and vanilla extract, until smooth.
Step 4: To assemble the pie, add four sliced bananas to the bottom of the baked pie crust.
Step 5: Pour the banana cream pie filling over the top and spread evenly. Refrigerate for 2-3 hours, until chilled and set. When the pie is set, beat together the whipping cream and sugar until light and fluffy.
Step 6: Spread or pipe the whipped cream over the top of the pie, then decorate with the remaining sliced bananas.
FAQs
Yes, instant vanilla pudding mix can be used as a time-saving alternative to homemade custard. Prepare the pudding mixture according to package instructions and use it as the pie filling.
No, a stand mixer or electric hand mixer is not necessary for this recipe. The custard can be made with a whisk, and the whipped cream can be beaten manually or with a simple hand whisk.
Storage Information
STORE your Banana Cream Custard Pie in the refrigerator, covered tightly with plastic wrap or foil, for 3-4 days. To FREEZE, wrap in multiple layers of plastic wrap and aluminum foil (without whipped cream topping) for up to 3 months.
Thaw in the fridge overnight; note that bananas may darken slightly. Serve cold and add fresh whipped cream before serving for the best presentation.
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Banana Cream Pie Recipe
Ingredients
For the Custard
- 3/4 cup sugar
- 1/3 cup flour
- 1/4 teaspoon salt
- 2 cups milk
- 3 large egg yolks - beaten
- 2 tablespoons butter
- 2 teaspoons vanilla
For Assembling
- 1 9 inch pie crust - baked and cooled
- 6 bananas - sliced, divided
- 1 cup heavy whipping cream
- 2 tablespoons sugar
Instructions
- In a medium saucepan, whisk together the sugar, flour, and salt. Add the milk and mix until combined. Turn the heat on to medium, and cook, stirring constantly, until the mixture is thickened and bubbling.
- Pour a small amount of the hot mixture into the egg yolks and whisk quickly. Pour the egg yolk mixture into the custard, and whisk to combine. Continue to cook for 2-3 minutes, until thickened.
- Remove from heat and stir in the butter and vanilla, until smooth.
- To assemble the pie, add four sliced bananas to the bottom of the pie crust.
- Pour the custard over the top and spread evenly. Refrigerate for 2-3 hours, until chilled and set. When the pie is set, beat together the whipping cream and sugar until light and fluffy.
- Spread or pipe the whipped cream over the top of the pie, then decorate with the remaining sliced bananas.
Loved this banana cream pie. It turned out so great!
oh my gosh this was soooooooo creamy!
Cream pies are so amazing, right?!
This pie is absolutely gorgeous and so delicious! Banana cream pie has always been a hit here and gone so fast! I can’t wait to make this pie again!
I’m so glad you loved it enough to want to make it again. Happy eating!
This banana cream pie was so creamy and delicious, it made for the best summer night dessert, this recipe was so simple, I loved it!
I’m glad you loved this classic dessert!