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banana cream pie slice on a white plate
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4.08 from 13 votes

Best Banana Cream Pie Recipe

This easy old fashioned Banana Cream Pie uses our homemade flaky pie crust and fills it with fresh bananas and the most creamy, dreamy banana cream filling.  Topped with freshly whipped cream, this classic dessert is absolutely heavenly.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 1 9-inch pie
Calories: 581kcal
Author: The Carefree Kitchen

Ingredients

Banana Cream Filling

  • 3/4 cup sugar
  • 4 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 2 cups milk cold
  • 3 large egg yolks
  • 3 tablespoons butter
  • 1 teaspoon vanilla extract
  • 2 large ripe bananas

Homemade Whipped Cream

  • cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 425 degrees F.
  • Prepare pie dough as directed, then transfer to a lightly floured surface. Using a rolling pin, start in the middle of the dough and roll outwards to make a circle large enough for the dough to hang over your pie plate at least 1/2".
  • 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, then line with parchment paper or aluminum foil and fill with ceramic pie beads or dry beans.
  • Bake the prepared pie crust in a preheated oven for about 12 minutes, or until lightly golden on the edges. Remove from the oven and let cool while you make the filling.

Banana Cream Pie 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.
  • Slice bananas into 1/2" pieces and lay them in the bottom of the pie crust in an even layer. Transfer the pie filling to the prepared pie crust, smoothing the top of the pie with a knife or off-set spatula.
  • 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 at least 2 hours, or up to 24 hours.
  • Top or serve with homemade whipped cream, and enjoy!

Homemade Whipped Cream

  • In a large chilled bowl using a handheld mixer, or a stand mixer with the whisk attachment, add the cold heavy whipped cream, powdered sugar and vanilla extract.  
  • Whip the heavy cream mixture on medium high speed for about 3-4 minutes, or until stiff peaks form.
  • Use immediately, or cover with plastic wrap and chill for up to 24 hours. Enjoy!

Notes

  • Storing Instructions: Store your leftover pie for up to 4 days in the fridge, making sure to cover it loosely with plastic wrap.
  • Freezing: 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.

Nutrition

Calories: 581kcal | Carbohydrates: 53g | Protein: 6g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 148mg | Sodium: 377mg | Potassium: 267mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1000IU | Vitamin C: 3mg | Calcium: 113mg | Iron: 1mg