Banana Cream Pie Recipe
This Banana Cream Pie Recipe features a flaky pie crust, creamy vanilla filling, layers of sliced bananas, all topped with an easy homemade whipped cream. This post breaks down everything you need to know for how to make this pie from scratch and how to store it too!
Is there anything better than a homemade pie? Between the buttery, flaky pie crust and homemade filling there’s something really hard to resist about them. Today’s banana cream pie recipe is no exception and it’s made completely from scratch too!
While there are several steps to making this homemade banana cream pie recipe, it’s relatively easy. You can prepare the pie crust ahead of time or even use a store-bought crust to make things easier. The filling is made on the stovetop, so all you have to do is layer it into the pie crust, add some sliced bananas, and top it with homemade whipped cream.
Bonus – If you want to make this recipe with a graham cracker crust, I’ve included notes for that too!
How To Make A Banana Cream Pie
To make this banana cream pie, you’ll start with a fully-baked pie crust. If you want to keep things a bit easier you can feel free to use a store-bought crust for this step. However, I really love the taste of homemade pie crust so that’s what I prefer to use.
If you’ve never made a pie crust from scratch before I have a full tutorial for how to make one here. You’ll also want to fully bake the pie crust and let it cool before adding the filling. If you need a visual for this step, I have a full tutorial for how to fully bake a pie crust here. Here’s a simple breakdown of exactly how to do it:
- Preheat your oven to 400°F
- Roll out the pie dough and fit it into your pie dish
- Refrigerate the pie dough in the dish for 20-30 minutes: This will give the dough time to relax and prevent it from shrinking. Also chilling the fat in your crust is what gives you those flaky layers!
- Crimp or decorate the edges of the pie crust
- Bake with pie weights for 15 minutes: Line the dough with parchment paper and fill it with pie weights. If you don’t have any pie weights, dry rice or beans work just fine!
- Remove pie weights, prick the bottom of the crust, and bake for an additional 15 minutes: This will help finish baking the bottom of the crust.
- Once it’s golden brown and baked through remove it from the oven to cool completely
While the baked pie crust is cooling, you can prepare the ingredients for the custard filling. To make the filling, you’ll be using:
- Granulated Sugar: This will help sweeten the filling.
- Cornstarch: Also known as cornflour, this helps thicken the filling so you can easily slice into the pie once it’s thoroughly chilled.
- Half and Half: This is a mixture of half whole milk and half heavy whipping cream. I find that half and half gives the filling a creamier texture!
- Egg Yolks: To add some richness to the filling.
- Unsalted Butter: To add extra richness, salted butter should be fine here too.
- Vanilla Extract: For a little extra flavor.
- Bananas: The star ingredient of this pie! Look for bananas that are just ripe and not too speckled. You’ll be using 2 medium bananas and slicing them to add in between the custard filling.
Once you’ve gathered all of the ingredients, it’s time to prepare the filling! Here’s a simple breakdown on how to make the filling and assemble your banana cream pie:
- Whisk everything together in a saucepan: I suggest whisking the sugar and cornstarch together in the saucepan, whisk the half and half and egg yolks in a separate bowl, then slowly pour and whisk the wet ingredients into the dry ingredients.
- Place the saucepan over medium heat: It’s best to stir the mixture often and scrape the bottom and the sides of the pan occasionally with a rubber spatula.
- Bring to a boil and boil for one minute: The mixture will be pretty thick at this point.
- Stir in the butter and vanilla extract: It’s best to stir the butter in one tablespoon at a time, then stir in the vanilla extract.
- Strain the mixture into a clean bowl: This will remove any lumps from the filling.
- Cover the surface with plastic wrap: This will prevent a skin from forming on the top of the filling while it’s cooling.
Once the filling is ready, it’s time to assemble your pie. I like to scoop half of the filling into the pie crust, smooth it out, layer the bananas on top, then scoop the other half of the filling on top of the bananas. At this point, you’ll want to cover the pie and let it chill for at least 3 hours before adding the topping.
The final step is to top it with some whipped cream. For this pie, I used my homemade whipped cream recipe because it makes the perfect amount and pairs beautifully with it. If you want to pipe designs on the pie or want it to hold up longer, you can use my stabilized whipped cream recipe instead.
How To Store This Pie
Because of the filling and whipped cream topping, it’s best to keep this pie refrigerated. It will stay fresh for up to 3 days if stored properly.
To cover the pie, you can gently place plastic wrap on top of the whipped cream, wrap the pie, then store it in the refrigerator. If you don’t want the plastic wrap to touch the whipped cream, place a few toothpicks into the pie, then place the plastic wrap over the toothpicks and cover it tightly.
If you’re planning to add sliced bananas on top of the pie, I would wait to add them until right before serving.
- Before baking the pie crust, make sure that the dough is thoroughly chilled. I prefer to leave my dough in the pie dish in the refrigerator for 20-30 minutes before baking it.
- Want to use something other than a regular pie crust? You can use my homemade graham cracker crust instead.
- As the filling is cooking on the stove, make sure to scrape the bottom and the sides of the pan with a rubber spatula occasionally.
- I suggest straining the filling through a fine-mesh strainer, this will help to remove any small lumps and give you a smoother filling.
More Pie Recipes To Try!
Banana Cream Pie Recipe
- 1 (9-inch) pre-baked pie crust cooled completely
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (32 grams) cornstarch
- 2 cups (480 ml) half and half
- 4 large egg yolks
- 3 tablespoons (45 grams) unsalted butter, cut into tablespoon-sized pieces
- 1 teaspoon pure vanilla extract
- 2 medium bananas sliced
For the whipped cream:
- 1 cup (240 ml) cold heavy whipping cream
- 1/4 cup (30 grams) powdered sugar
- 1 teaspoon pure vanilla extract
- In a large saucepan, whisk together the sugar and cornstarch until well combined. Set aside.
- In a separate large mixing bowl, whisk together the half and half and egg yolks until fully combined. Slowly pour the wet ingredients into the saucepan with the sugar and cornstarch mixture and whisk until fully combined.
- Place the saucepan over medium heat and bring to a boil stirring continuously (I suggest using a rubber spatula to scrape around the bottom and sides of the pan a few times). Allow to boil for one minute, the mixture should be pretty thick at this point. Remove from the heat and stir in one tablespoon of butter at a time, then stir in the vanilla extract.
- Strain the mixture through a fine-mesh strainer into a heat-safe bowl. Cover with plastic wrap, placing the plastic wrap directly on the surface of the custard, and allow it to stand for 30 minutes.
- Remove the plastic wrap, stir the filling, scoop half of the filling into the cooled pie crust, and spread it out into one even layer. Add the banana slices in one even layer on top of the filling, then scoop the rest of the filling on top of the sliced bananas and spread it out into an even layer. Cover tightly with plastic wrap and refrigerate the pie for 3 hours or until completely chilled and firm.
To make the whipped cream:
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand-held mixer, add the heavy whipping cream, powdered sugar, and vanilla extract. Start mixing on low speed, then increase the speed to medium-high until stiff peaks form.
- Scoop the whipped cream onto the chilled filling and spread it out into one even layer. Refrigerate until you’re ready to serve or slice into pieces and enjoy.
Do you need to strain it? Would it be ok if you didn’t?
It will be fine to skip that step. Just be sure to stir and whisk the filling really well while it’s cooking.
This is so easy to make and it comes out soo delicious! The custard looks so smooth at the end, but I do recommend straining it because the corn starch doesn’t fully dissolve sometimes. So that was a good added step.
I always come here to search for recipes before I look on google because they never fail to disappoint!
Thank you, Alyssa! So glad you enjoyed the pie!