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This Banana Cream Pie is layered with creamy homemade pudding, stacked with bananas and topped off with a fluffy whipped topping from scratch.
Prep Time15 mins
Cook Time15 mins
Chill Time4 hrs 30 mins
Total Time5 hrs
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 372kcal


  • 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


  • 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.


  1. Serve as is or garnish with fresh banana slices.
  2. Use your favorite homemade 9-inch pie crust if you want, just make sure to prebake it before using it.
  3. It's completely normal for the bananas to brown slightly while setting up. It does not affect the taste.
  4. 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.
  5. I let the pudding cool slightly to help the bananas from turning brown.
  6. This can be frozen, see above on how to do that.
  7. You can add additional or alternative toppings, see above for some ideas.


Calories: 372kcal | Carbohydrates: 38g | Protein: 6g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 201mg | Potassium: 259mg | Fiber: 1g | Sugar: 22g | Vitamin A: 705IU | Vitamin C: 3mg | Calcium: 107mg | Iron: 1mg