Description

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.

Ingredients

Scale

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 suga

1 teaspoon pure vanilla extract

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.

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.