Banana Cream Pie

Creamy and custardy banana cream pie made from scratch is velvety and delicious. Top it with fresh whipped cream for a mouth-watering dessert.

For that banana fix you will love this banana cream pie as well as Banana pudding cheesecakePeanut butter banana pancakes, or Chocolate banana stuffed french toast

Creamy and delicious!

We love pie at our house. I mean, love. In fact, it is often requested as a birthday treat! Yes we make these at special holidays and occasions, but really, why can’t we have pie any day of the year?!

This banana cream pie is especially crave-able. It is filled with layers of ripe bananas and creamy vanilla custard. It is cool, refreshing, and SO tasty! You can start this masterpiece with a store bought pie crust or make your own!

I know that you will love this homemade goodness as much as we do! Feel free to serve this up with a scoop of vanilla bean ice cream

Making the Custard

DRY INGREDIENTS. In a medium saucepan, whisk together the sugar, flour, and salt.

WET INGREDIENTS. Add the milk and mix until combined. Turn the heat on to medium, and cook, stirring constantly, until the mixture is thickened and bubbling.

TEMPER. 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.

FLAVOR. Remove from heat and stir in the butter and vanilla, until smooth.

Assemble the Pie

BANANAS. To assemble the pie, add four sliced bananas to the bottom of the pie crust.

CUSTARD. 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.

WHIPPED CREAM. Spread or pipe the whipped cream over the top of the pie, then decorate with the remaining sliced bananas. Refrigerate any leftovers.

Recipe Tips

To get a creamy texture, the trick is to be gentle with the filling, don’t overmix it or crush all of the air out of it, this will make it more dense than fluffy.

Use our homemade whipped cream recipe found here

Storing Info

After making the pie make sure to refrigerate it for 3-4 hours for the best taste! Then after serving make sure to cover it tightly and STORE in the fridge. It should last for 3-4 days before the bananas turn brown and mushy.

To FREEZE, I would avoid topping the pie with decorative whipped cream because it might not look the best after being frozen and thawed. Wrap the finished pie in multiple layers of plastic wrap and foil before putting it in the freezer for up to 3 months. Try not to let anything sit on top of it in the freezer. You can serve it frozen or let it thaw in the fridge before serving. Don’t forget to add extra whipped cream before serving!

For Other fun pie recipes check out:

Banana Cream Pie Recipe

Creamy and custardy banana cream pie made from scratch is velvety and delicious. Top it with fresh whipped cream for a mouth-watering dessert.
5 from 3 votes
Pin Rate
Course: Pastries, Pies & Tarts
Cuisine: American
Prep Time: 30 mins
Refrigerate: 2 hrs
Total Time: 2 hrs 30 mins
Servings: 12
Calories: 312kcal
Print Recipe

Ingredients

for the custard:
  • ¾ cup sugar
  • cup flour
  • ¼ teaspoon salt
  • 2 cups milk
  • 3 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. Refrigerate any leftovers.

Nutrition

Calories: 312kcal | Carbohydrates: 40g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 151mg | Potassium: 304mg | Fiber: 2g | Sugar: 24g | Vitamin A: 519IU | Vitamin C: 5mg | Calcium: 72mg | Iron: 1mg

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Kristyn Merkley

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Comments:

  1. 5 stars
    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!

  2. 5 stars
    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!