The Best Homemade Banana Cream Pie Recipe

I’ve always believed that the best desserts strike a balance between simplicity and indulgence, and this banana cream pie perfectly captures that. It starts with a buttery graham cracker crust, followed by layers of fresh bananas and a velvety custard that’s rich yet not overwhelming. The finishing touch of whipped cream adds a lightness that ties it all together. There’s a secret to making it truly unforgettable—care to find out?

Recipe

This banana cream pie isn’t just good—it’s *the* banana cream pie that will ruin all others for you. Made with a buttery, flaky crust, a silky smooth custard filling, and a mountain of freshly whipped cream, it’s the kind of dessert that feels like a warm hug.

The secret? Ripe bananas that add a natural sweetness and richness you just can’t fake, plus a touch of vanilla that ties it all together.

Every bite is a perfect mix of creamy, dreamy custard, tender bananas, and that irresistible crust that crumbles just right.

Trust me, once you taste this, you’ll understand why it’s my go-to dessert for every occasion—and why you’ll want it to be yours, too. Let’s make it happen!

Ingredients

To create the perfect banana cream pie, it’s all about using the right ingredients to achieve that creamy, dreamy texture and bold banana flavor. Freshness is key, and while some ingredients are flexible, others are non-negotiable for the best results. Let’s break it down:

For the Crust:

• Graham cracker crumbs (about 1 1/2 cups) – The classic base; opt for store-bought or crush your own.
• Unsalted butter, melted (6 tbsp) – Binding the crust with just the right richness.
• Granulated sugar (2 tbsp) – Adds a hint of sweetness to balance the filling.

For the Filling:

• Whole milk (2 cups) – The foundation of the custard; avoid skim for a creamier texture.
• Heavy cream (1 cup) – Adds luxurious richness; no substitutes here.
• Granulated sugar (3/4 cup) – Sweetens the custard without overpowering the bananas.
• Cornstarch (1/4 cup) – Essential for thickening; don’t skip this.
• Egg yolks (4 large) – Gives the custard its silky, smooth consistency.
• Unsalted butter (2 tbsp) – Adds a velvety finish to the custard.
• Vanilla extract (1 tsp) – Enhances the flavor; pure vanilla is worth it.
• Ripe bananas (3-4) – Must be spotty and ripe for maximum sweetness and flavor.

For the Topping:

• Heavy cream (1 cup) – Whipped to soft peaks for a light, airy finish.
• Powdered sugar (2 tbsp) – Sweetens the whipped cream just right.
• Vanilla extract (1/2 tsp) – A subtle flavor boost.
• Banana slices (optional) – For garnish; adds a fresh, elegant touch.

Pro Tips:

• For the crust, pressing it firmly into the pan guarantees it holds together when sliced.
• Ripe bananas are non-negotiable—they’re the star of the show.
• If you’re out of cornstarch, tapioca starch can work as a substitute, but cornstarch is preferred for its smooth thickening.
• Chill the pie thoroughly before serving to let the custard set perfectly.

With these ingredients, you’re on your way to a banana cream pie that’s creamy, flavorful, and downright irresistible.

How to Make the Best Original Banana Cream Pie

– Prepare the crust: Start by preheating your oven to 375°F (190°C). Press a pre-made or homemade pie crust into a 9-inch pie dish, ensuring it’s evenly distributed and covers the edges. Use a fork to poke holes in the bottom to prevent air bubbles.

Blind bake the crust for about 10-12 minutes until lightly golden. Let it cool completely before filling.

Pro Tip: For a crispier crust, line it with parchment paper and fill it with pie weights or dried beans during baking.

– Make the custard filling: In a medium saucepan, whisk together ¾ cup granulated sugar, ⅓ cup all-purpose flour, and a pinch of salt. Gradually whisk in 2 cups whole milk and 3 large egg yolks (save the whites for the meringue if desired) until smooth.

Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 8-10 minutes.

Watch-Out: Avoid high heat to prevent scorching or curdling.

– Add flavor and finish: Remove the custard from heat and stir in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract until fully incorporated.

Let the custard cool slightly while you slice 3 ripe bananas. Arrange the banana slices evenly over the cooled crust.

Pro Tip: Toss the banana slices in a little lemon juice to prevent browning.

– Assemble the pie: Pour the warm custard over the banana slices, spreading it evenly. Cover the surface with plastic wrap to prevent a skin from forming.

Chill the pie in the refrigerator for at least 4 hours or until fully set.

Time-Saving Trick: If you’re short on time, you can speed up chilling by placing the pie in the freezer for 1-2 hours.

– Top with whipped cream: When ready to serve, spread a generous layer of homemade whipped cream (1 cup heavy cream + 2 tablespoons powdered sugar, whipped) over the chilled custard.

For extra flair, pipe the cream decoratively or add banana slices or shaved chocolate on top.

Visual Cue: The whipped cream should hold soft peaks and be smooth, not overwhipped or grainy.

– Serve and enjoy: Slice the pie with a sharp knife, wiping it clean between cuts for neat pieces. Serve immediately and savor the creamy, banana-filled goodness!

Flexibility: If you prefer a meringue topping, use the leftover egg whites to whip up a fluffy meringue and toast it lightly with a kitchen torch before serving.

Nutrition

Banana cream pie is a delicious dessert that offers a mix of nutrients. Below are the nutrition details per serving.

Chef Tips

When making banana cream pie, I always recommend using ripe bananas—they’re sweeter and add more flavor to the filling.

Chill your pastry cream thoroughly before assembling to prevent a soggy crust.

Slice bananas thinly for even distribution.

Don’t skip the pinch of salt in the custard—it enhances the sweetness.

Finally, whip cream to stiff peaks for a stable topping that won’t deflate quickly. Enjoy!