This Banana Cream Pie is layered with creamy homemade pudding, stacked with bananas and topped off with a fluffy whipped topping from scratch.
I love making this Banana Cream Pie all year long, mainly because banana is one of my favorite flavors ever and I will literally eat it in all desserts no matter what it is.
This pie is great for get togethers, and any special occasions. I always get asked to bring this to our summer gatherings because who doesn’t love pie.
This pie is mostly made from scratch- minus the pie crust. But if you have a good recipe and the confidence, go ahead and make your own pie crust- it will take this dessert up to a new level!
My family can’t seem to get enough of this Banana Cream Pie as we barely have ever leftovers, and if we do, they don’t seem to last past the next day.
The banana slices really infuse the pudding with flavor while it sets up. No lie, this is the best Banana Cream Pie ever. EVER! I am not being biased, the proof is in the pudding, literally.
If you love banana desserts as much as I do then you have to make this Banana Cream Pie Recipe, I promise that it won’t let you down and anyone who tries it will fall in love.
Some of our other favorite pie recipes we have on our site include: Cherry Pie, The Best Blueberry Pie and Coconut Cream Pie.
WHY THIS RECIPE WORKS:
- No worrying about making the perfect crust – we’re using a store-bought crust in this recipe.
- Doesn’t cut corners with the pie ingredients- no box mixes used; just made from scratch.
- Beautiful dessert to bring to special occasions.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM)
9-inch pie crust
Whole milk
Granulated sugar
Cornstarch
Salt
Egg
Egg yolk
Unsalted butter
Vanilla extract
Bananas
Heavy whipping cream
Powdered sugar
HOW TO MAKE BANANA CREAM PIE, STEP BY STEP:
- Start by prebaking your pie crust using the directions on the package and set it aside to cool.
- Add the milk, sugar, cornstarch, salt, egg, and egg yolk to a large saucepan and whisk until combined.
- Turn on medium heat and stir constantly until it starts to simmer and thicken. Remove it from the heat and whisk in the butter and vanilla.
- Wrap the top with plastic wrap directly over the pudding, making sure the plastic touches the pudding so it doesn’t form a skin on the top. Be careful the pan will be hot. Let the saucepan with pudding cool on the counter for 30 minutes.
- Place the sliced bananas onto the bottom of the crust.
- Then spread the pudding over the bananas and cover the pie with plastic wrap and make sure it touches so it doesn’t form a skin.
- Place the pie in the fridge for 3-4 hours or until the pudding sets.
- Add the heavy cream, powdered sugar, and vanilla to a medium mixing bowl and whip until it starts to form stiff peaks. Spread the whipped cream over the pie and then slice, serve and enjoy.
HOW DO YOU KEEP BANANAS FROM TURNING BROWN IN A BANANA CREAM PIE?
HOW DO YOU KEEP BANANA CREAM PIE FROM GETTING WATERY?
The number one reason why you end up with a watery or soup-like banana pudding in your Banana Cream Pie is that the pudding wasn’t cooked long enough.
I also recommend using whole milk or at least 2% milk for the pudding when possible. Using skim or 1% milk will leave you with a watery pudding layer.
CAN I USE PUDDING MIX?
You can use pudding mix if you’re in a pinch or short on ingredients. I prefer to make mine from scratch, but if you choose a mix, use the Cook and Serve version, not the Instant one.
WHAT CAN I GARNISH THIS WITH?
If you’re looking for some fun garnishes try some of these:
- Drizzle Bourbon Caramel Sauce on top.
- Dust with cocoa powder or chocolate shreds.
- Add more banana slices.
- Drizzle chocolate sauce.
- Add strawberry slices.
- Add a sprinkle of toasted coconut.
HOW TO STORE:
Any leftover Banana Cream Pie should be stored in the serving plate if possible, wrapped in plastic wrap and then aluminum foil. this will keep in the refrigerator for 3-4 days.
You can also freeze this pie, to do that wrap in plastic wrap and then in foil and it will keep in the freezer for up to 2 months.
To defrost, remove to refrigerator overnight until thawed and then cut and serve.
TIPS AND TRICKS:
- Serve as is or garnish with fresh banana slices.
- Use your favorite homemade 9-inch pie crust if you want, just make sure to prebake it before using it.
- It’s completely normal for the bananas to brown slightly while setting up. It does not affect the taste.
- You can make this the day before and let it set up overnight. Alternatively, you can make the whipped cream and pudding the day before, store them in separate containers in the refrigerator, and wait to assemble until you’re ready.
- I let the pudding cool slightly to help the bananas from turning brown.
- This can be frozen, see above on how to do that.
- You can add additional or alternative toppings, see above for some ideas.
Homemade Banana Cream Pie is one of those recipes that you can use for any of your dessert needs. It’s simple and so incredibly tasty, it’s hard just to have one slice!
IF YOU LIKE THIS RECIPE YOU MIGHT ALSO LIKE:
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BANANA CREAM PIE
Ingredients
- 9- inch pie crust
- 2 cups whole milk
- ½ cup + 3 tablespoons granulated sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 1 large egg
- 1 large egg yolk
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2 medium bananas thinly sliced
For the topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Start by prebaking your pie crust using the directions on the package and set it aside to cool.
- Add the milk, sugar, cornstarch, salt, egg, and egg yolk to a large saucepan and whisk until combined.
- Turn on medium heat and stir constantly until it starts to simmer and thicken. Remove it from the heat and whisk in the butter and vanilla.
- Wrap the top with plastic wrap directly over the pudding, making sure the plastic touches the pudding so it doesn't form a skin on the top. Be careful the pan will be hot. Let the saucepan with pudding cool on the counter for 30 minutes.
- Place the sliced bananas onto the bottom of the crust.
- Then spread the pudding over the bananas and cover the pie with plastic wrap and make sure it touches so it doesn't form a skin.
- Place the pie in the fridge for 3-4 hours or until the pudding sets.
- Add the heavy cream, powdered sugar, and vanilla to a medium mixing bowl and whip until it starts to form stiff peaks. Spread the whipped cream over the pie and then slice, serve and enjoy.
Notes
- Serve as is or garnish with fresh banana slices.
- Use your favorite homemade 9-inch pie crust if you want, just make sure to prebake it before using it.
- It's completely normal for the bananas to brown slightly while setting up. It does not affect the taste.
- You can make this the day before and let it set up overnight. Alternatively, you can make the whipped cream and pudding the day before, store them in separate containers in the refrigerator, and wait to assemble until you're ready.
- I let the pudding cool slightly to help the bananas from turning brown.
- This can be frozen, see above on how to do that.
- You can add additional or alternative toppings, see above for some ideas.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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