Banana Cream Pie

This Old Fashioned Banana Cream Pie is full of creamy banana custard and fresh banana slices all tucked inside our homemade flaky pie crust. Topped with a big dollop of fresh whipped cream, it’s an irresistible pie that tastes great all year long. 

Some of our other favorite pie recipes are Peaches and Cream Pie, Apple Pie, Coconut Cream Pie, and Chocolate Cream Pie. They’re all delicious and the perfect dessert recipe for Easter dessert, family dinner, a BBQ or potluck, or you can make it into mini’s and serve at a bridal shower or baby shower. And if you love all things banana cream, be sure to to try our Banana Cream Cookie Cups.

Old Fashioned Banana Cream Pie

As far as desserts go, it doesn’t get any better than old fashioned Banana Cream Pie.  This version is filled with our simple banana custard recipe and fresh bananas. If a strong banana flavor is your thing, you can also add a drop or two of banana extract to the filling and wowza!

You can use our flakey pie crust, Nilla wafer Pie Crust or a Graham Cracker Pie Crust. They make the most amazing crunchy cookie crust. You really can’t go wrong here.

While you don’t have to top this pie with whipped cream, let’s get real – it’s just meant to be.  Serve with a dollop on the side, spread over the top or pipe a pretty design.  Garnish with a slice of banana and a dusting of grated cinnamon or nutmeg if you feel like getting fancy.

Banana Cream Pie Ingredients

Homemade Pie Crust

• Flour – you can use all-purpose flour for this recipe.
• Salt – any kind of sea salt or finely ground salt will work.
• Crisco – crisco works great because it doesn’t melt as easily as butter.  But, you can absolutely substitute cold butter if you’d prefer.
• Water – use super cold water to keep the dough as cool as possible.  You can even add ice cubes to the water (just don’t add the ice cubes into the dough).
• Egg Wash and Sugar – applying an egg wash to the dough gives it a little shine and keeps the crust nice and crisp.  You don’t need much – just an egg and a tablespoon of water.  We like to finish off with a sprinkle of sugar, too.

Banana Cream Filling

• Bananas – try and find bananas that are ripe, but not mushy.
• Sugar – this recipe calls for regular granulated sugar.
• Cornstarch – this helps to thicken the custard filling.
• Salt
• Milk – use either whole milk or 2% milk for this recipe.
• Egg Yolks – for best results, use fresh eggs rather than the yolks from the carton and save the whites for another use.
• Butter – this will melt best if you cut it into chunks.
• Vanilla Extract – pure vanilla extract tastes best.

Homemade Whipped Cream

• Heavy Whipping Cream – for the sturdiest whipped cream, make sure your heavy cream is super cold before trying to whip.
• Powdered Sugar – any kind of powdered sugar will work.
• Vanilla Extract – pure vanilla extract tastes best.

How to Make Banana Cream Pie

1. Make the pie dough.  See our post on Homemade Flaky Pie Crust for detailed instructions on how to mix, roll and shape your own dough.  
2. Line the pie dish.  Carefully line a pie plate with the rolled dough then fold the edges under and pinch the edges of the dough to make a decorative edge.  Prick the edges and bottom of the pie crust with a fork, about 2 inches apart.
3. Blind bake the crust.  Line with parchment paper or aluminum foil and fill with ceramic pie beads or dry beans.  Bake the prepared pie crust in a preheated 425 degree oven for about 12 minutes, or until lightly golden on the edges. Remove from the oven and let cool while you make the filling.
4. Make the banana cream filling.  In a large pot, combine the sugar, cornstarch, and salt and whisk together.  Pour in the cold milk and egg yolks, then whisk again until smooth.  Turn heat on to medium high and whisk while the milk mixture comes to a boil.  Continue to stir at a boil for 1 minute, or until the filling is thick and bubbly then remove from heat and add the butter and vanilla extract, stirring until the butter has melted.
5. Fill the pie shell.  Slice bananas into 1/2″ pieces and lay them in the bottom of the pie crust in an even layer.  Pour the warm mixture over the bananas, into the prepared pie crust, smoothing the top of the pie with a knife or off-set spatula.
6. Chill then serve.  Lay a sheet of plastic wrap on top of the pie and let it come to room temperature before transferring to the fridge to cool for up to 24 hours.  Top or serve with homemade whipped cream, or cool whip and enjoy!

Banana Pie Variations

• Chocolate Banana Pie: stir in 8 ounces of finely chopped semisweet chocolate when you are adding the butter to the pie filling and continue to stir until it has completely melted.
• Banana Coconut Cream Pie: use coconut milk instead of plain milk in your filling and top with toasted coconut flakes.
• No Bake Banana Cream Pie: instead of this homemade pie crust, pour the filling and bananas into our Nilla Wafer Crust, Graham Cracker Crust or this Gingersnap Crust.
• Banana Ginger Cream Pie: fold chopped crystallized ginger into the homemade whipped cream.

Frequently Asked Questions

Storing

• Refrigerator: Store your leftover Banana Cream Pie for up to 4 days in the fridge, making sure to cover it loosely with plastic wrap.
• Freezer: pie without whipped cream can be frozen for up to 2 months. Wrap well before storing in the freezer. To thaw, transfer to the fridge overnight or pull out to room temperature for an hour or two.

Here are more banana recipes that we love!

• Zucchini Banana Bread
• Homemade Banana Bread
• Double Chocolate Banana Bread
• Greek Yogurt Banana Muffins
• Banana Muffins

More Pie Recipes

• Best Pumpkin Pie
• Strawberries and Cream Pie
• Best Blackberry Pie
• More Best Holiday Recipes
• More Dessert Recipes
• More Pie Recipes

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This Banana Cream Pie is filled with creamy custard and fresh bananas, set inside a flaky pie crust and topped with uber soft and fluffy homemade whipped cream. It’s made with simple ingredients and easy to make at home. It’s an easy crowd-pleaser that you are sure to make again.