There’s something deeply nostalgic about banana cream pie. It’s the kind of dessert that shows up on grandma’s table during Sunday lunch, nestled among casseroles and stories that stretch across generations. Creamy, custardy, and packed with that unmistakable banana flavor, it’s one of those desserts that feels like a warm hug—especially when served cold on a sunny afternoon or as a comforting end to a long day.

Growing up, banana cream pie was the showstopper at every summer potluck. It was the first pie to disappear, with its golden, flaky crust, layers of fresh bananas, and a thick vanilla custard that somehow felt lighter than air. The whipped cream on top was always piled high—fluffy and soft like a cloud.

Whether you grew up eating it or you’re discovering it now for the first time, this pie is a delightful throwback to simpler times. It’s got that perfect blend of sweet and creamy, with a little crunch from the crust and the bright, familiar taste of ripe bananas. This homemade version keeps all the charm of the classic but with the rich, full flavor that only a from-scratch custard can give.

Why You’ll Love This Recipe:

• It’s made entirely from scratch – no instant pudding here, just real, creamy homemade custard.
• The flavor is layered and rich, with ripe bananas, buttery crust, and luscious whipped cream.
• Perfect for make-ahead entertaining – it tastes even better after chilling.
• Kid and adult-approved, making it a reliable hit for any occasion.

INGREDIENTS YOU’LL NEED:

For the Crust:

• 1 and 1/4 cups (156g) all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water

For the Filling:

• 2/3 cup (135g) granulated sugar
• 1/4 cup (32g) cornstarch
• 1/4 teaspoon salt
• 2 and 3/4 cups (660ml) whole milk
• 4 large egg yolks, room temperature
• 2 tablespoons (30g) unsalted butter
• 1 and 1/2 teaspoons pure vanilla extract
• 3 large ripe bananas

For the Whipped Cream Topping:

• 1 and 1/2 cups (360ml) heavy cream
• 1/4 cup (30g) powdered sugar
• 1 teaspoon pure vanilla extract
  

HOW TO MAKE BANANA CREAM PIE:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Make the Pie Crust
Start by preparing your crust. In a large bowl, mix together flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs—like small peas scattered in flour. Slowly add ice water, just a tablespoon at a time, until the dough starts to come together. Don’t overmix—your goal is tender, flaky crust.

Form the dough into a disc, wrap in plastic, and let it chill in the fridge for at least 2 hours. While it rests, go ahead and imagine the golden flaky crust it’s going to become.

Step 2: Blind Bake the Crust
Roll out the chilled dough on a floured surface and fit it into a 9-inch pie dish. Trim and crimp the edges. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake at 375°F (190°C) for about 15 minutes, then remove the weights and parchment and bake for another 10–12 minutes until golden brown. Let the crust cool completely.

Step 3: Make the Custard Filling
In a medium saucepan, whisk sugar, cornstarch, and salt. Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly until the mixture starts to bubble and thicken—this takes about 5–7 minutes.

Once thickened, reduce the heat. In a separate bowl, whisk the egg yolks. Slowly add about 1/2 cup of the hot milk mixture to the yolks to temper them (this keeps them from scrambling), then pour the tempered yolks back into the saucepan. Keep cooking for another 2 minutes, whisking constantly until the custard is thick and velvety.

Remove from heat and stir in the butter and vanilla extract. Let the custard cool for about 15 minutes, stirring occasionally to prevent a skin from forming.

Step 4: Assemble the Pie
Slice the bananas and arrange them in a single layer across the cooled crust. Pour the warm custard over the bananas, gently spreading it evenly. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate for at least 4 hours or until fully chilled and set.

Step 5: Whip the Cream & Finish
Just before serving, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread or pipe the whipped cream over the custard layer. Top with additional banana slices or a sprinkle of crushed cookies if you’re feeling fancy.

HELPFUL TIPS:

• Use ripe bananas – the sweeter the better. Spotty bananas add the best natural flavor.
• Prevent browning by layering the bananas under the custard. Less exposure to air means less oxidation.
• Make it ahead – this pie actually tastes better the next day once all the layers have had time to meld.
• For extra stability, you can add a tablespoon of cornstarch to the whipped cream while beating.

DETAILS:

• Prep Time: 30 minutes (plus chilling)
• Cook Time: 25 minutes
• Total Time: 6 hours (including chill time)
• Yield: 8 servings
• Category: Dessert
• Method: Baking, Stove-top
• Cuisine: American
• Diet: Vegetarian

NOTES:

• You can also use a store-bought pie crust to save time, though homemade gives the best texture and flavor.
• Store the pie in the fridge and serve chilled for best results.
• Feel free to get creative with toppings: a drizzle of caramel, chocolate shavings, or crushed vanilla wafers all pair beautifully with banana.

NUTRITIONAL INFORMATION: (Per Serving)

Calories: ~400
Carbohydrates: 45g
Protein: 5g
Fat: 23g
Saturated Fat: 14g
Cholesterol: 120mg
Sodium: 170mg
Sugar: 25g

FREQUENTLY ASKED QUESTIONS:

Can I use a graham cracker crust instead?
Absolutely! It gives the pie a slightly sweeter, more dessert-y twist and pairs wonderfully with the banana flavor.

How long does banana cream pie last?
It stays fresh in the refrigerator for up to 4 days. The bananas may brown slightly over time, but the flavor will still be delicious.

Can I freeze it?
It’s not recommended, as the custard can change texture and the bananas may become mushy when thawed.

STORAGE INSTRUCTIONS:

Store your banana cream pie tightly covered in the fridge for up to 4 days. If possible, wait to add the whipped cream until just before serving to keep it fluffy and fresh.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other creamy delights:

• Heavenly Banana Walnut Cream Cake – A Dreamy Dessert Delight!
• Snickerdoodle Banana Bread: A Nostalgic Twist on a Timeless Classic
• Heavenly Banana Walnut Cream Cake
• Cream Cheese Strawberry Banana Brea

CONCLUSION

Homemade banana cream pie is more than just a dessert—it’s a slice of comfort, memory, and joy. From the moment you roll out the crust to the final dollop of whipped cream, it’s a labor of love that brings people together. Whether you’re making it for a special occasion or just because you have a bunch of ripe bananas, this recipe will never steer you wrong. So go ahead, pour a cup of coffee, slice yourself a generous piece, and enjoy every bite of this creamy, dreamy classic.

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