Homemade Banana Cream Pie is a classic, homemade dessert with layers of fresh bananas, silky vanilla custard, and fluffy whipped cream. This easy, from-scratch banana cream pie recipe is perfect for holidays, dinner parties, or anytime you want a truly delicious, crowd-pleasing dessert.
This Homemade Banana Cream Pie is a pure classic comfort dessert in the very best way. A flaky crust, rich vanilla custard, fresh banana slices, and a cloud of whipped cream all come together to make something that never goes out of style.
Even though this pie looks impressive, it is very simple if you take it step by step. The custard (like a pudding) cooks on the stovetop, the bananas add natural sweetness, and the whipped cream keeps everything light and balanced.
This is a great make-ahead dessert since it needs plenty of chill time to set properly. That makes it perfect for entertaining, holidays, or anytime you want dessert done before guests arrive.
If you love traditional desserts with amazing flavor and simple ingredients, this Banana Cream Pie deserves a permanent spot in your recipe box. Your guests will think you got it from your favorite restaurant, bakery, or diner!
What I Love About This Recipe
- This recipe feels nostalgic but still special. It is the kind of dessert that everyone recognizes and gets excited about. It is perfect for family gatherings, holidays, or just because.
- I love how creamy and smooth the custard filling turns out, and so much better than instant pudding. Cooking it slowly on the stovetop gives it that thick, silky texture that makes banana cream pie so irresistible. It feels rich and indulgent without being heavy. Every bite tastes like a true classic.
- The fresh banana layer is one of my favorite parts. Using firm, ripe bananas gives the pie natural sweetness and great texture. They pair perfectly with the vanilla custard and whipped cream. It is simple but incredibly satisfying.
- I also love how well this pie works as a make-ahead dessert. Once assembled, it just hangs out in the fridge until you are ready to serve. That makes entertaining so much easier. It actually tastes better after chilling.
Equipment You May Need
- Rolling Pin – Used to roll out the chilled pie dough evenly.
- 9-inch Pie Pan – The standard size for this classic pie.
- Parchment Paper or Aluminum Foil– Needed for blind baking the crust.
- Pie Weights or Dried Beans – Helps keep the crust flat while pre-baking.
- Small Bowl – For the egg yolks.
- Large Saucepan – Used to cook the custard filling.
- Whisk or Spoon – Essential for a smooth, lump-free custard.
- Large Bowl – For chilling the filling and whipping the cream.
(Full printable recipe card is at bottom of post.)
Homemade Banana Cream Pie Ingredients
For the Pie
- Flour – Used to dust the work surface when rolling out the dough.
- Pie Dough – Chilled dough creates a flaky, sturdy crust.
- Egg Yolks – Thicken and enrich the custard filling.
- Granulated Sugar – Sweetens the custard just enough.
- Cornstarch – Helps the custard thicken properly.
- Salt – Balances sweetness and enhances flavor.
- Milk – Creates a smooth, creamy custard base.
- Unsalted Butter – Adds richness and shine to the custard.
- Vanilla Extract – Gives the filling a classic flavor.
- Bananas – Firm, ripe bananas work best for slicing and layering.
For the Whipped Cream
- Heavy Cream – Whips into a light, fluffy topping.
- Granulated Sugar – Lightly sweetens the whipped cream.
How to Make Homemade Banana Cream Pie
Step One: Prepare the Crust
Roll out the chilled pie dough on a lightly floured surface to about ¼ inch thick. Transfer it to a 9-inch pie pan, trim the edges, and crimp or flute as desired. Refrigerate for at least 20 to 30 minutes, or until cold.
Step Two: Preheat the Oven
Preheat the oven to 375˚F.
Step Three: Blind Bake the Crust
Line the crust with parchment paper or aluminum foil and add pie weights or dried beans if desired. Lightly cover the outer rim with foil to prevent over-browning. Bake for 15 to 20 minutes, or until very light golden brown. Remove the weights, paper, and foil. Lightly poke any air bubbles. Set aside to cool.
Step Four: Prepare the Filling
In a small bowl, beat the egg yolks and set aside. In a large saucepan over medium-high heat, whisk together the sugar, cornstarch, salt, and milk. Cook, whisking frequently, until very thick, 10 to 20 minutes. While whisking, spoon a little hot milk mixture into the egg yolks to temper them. Slowly add more, then pour everything back into the saucepan. Bring to a gentle boil and cook 2 to 3 minutes longer, whisking constantly. Remove from heat and stir in butter and vanilla.
Step Five: Refrigerate the Filling
Pour the filling into a large bowl, cover with plastic wrap, and refrigerate at least 30 minutes, or until cold.
Step Six: Add the Banana
Arrange the banana slices evenly over the bottom of the cooled crust. Pour the custard filling over the bananas.
Step Seven: Make the Whipped Cream
In a large cold bowl, whip the heavy cream and sugar with an electric mixer on medium-high speed until soft peaks form.
Step Eight: Assemble the Pie
Spread the whipped cream evenly over the pie. Refrigerate for 4 to 6 hours or overnight. Serve cold.
(Full printable recipe card with full details is at bottom of post.)
Serving Suggestions
- Serve well chilled for clean slices and the best texture.
- Add extra banana slices on top just before serving.
- Sprinkle lightly with shaved chocolate or mini chocolate chips for a fun twist.
- You can top the pie with a wide range of nontraditional toppings like chopped salted peanuts or other nuts like almonds or pecans, a drizzle of butterscotch or caramel sauce, vanilla wafers, toasted coconut, crushed pretzels, etc.
Quick Tips for Best Results
- Cook the custard until very thick to avoid a runny filling. Whisk constantly to avoid lumps.
- Use firm bananas so they hold their shape.
- Chill the pie fully before slicing for the best results.
- If the pie does not turn out for whatever reason. Spoon it into parfait cups, and it will still be tasty and a fun individual dessert!
Homemade Banana Cream Pie FAQ
How should I store Homemade Banana Cream Pie?
Store covered in the refrigerator for up to 3 days.
Can I freeze Homemade Banana Cream Pie?
Freezing is not recommended due to the custard and banana texture. I can’t guarantee results.
How long will Homemade Banana Cream Pie last?
It is best within the first couple of days, but it will keep for several days when refrigerated.
Substitutions?
You can substitute a prepared graham cracker crust or shortbread crust for the pie crust for a quick alternative. You can use half-and-half for a richer custard. You can also use a premade pie crust if you’d like, rather than the homemade.
Can I use low-fat ingredients?
Low-fat milk will work, but the custard will be less rich. I can’t guarantee the same texture.
What else can I add to this recipe?
A drizzle of chocolate sauce or shaved chocolate on top is delicious. A little almond extract in the crust or filling would also be good.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – Requires egg and dairy substitutes.
Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure though.
Low-Carb – You can try a sugar substitute.
Gluten-Free – Use a gluten-free pie crust and cornstarch.
Other Pie Recipes You May Enjoy
- Mini Walnut Apple Pies – Little mini pies loaded with apple and walnuts.
- German Chocolate Pie Bars – Part cookie, part pie.
- Cannoli Pie – A delicious homemade pie with all the Italian cannoli flavors.
Hope you enjoy this gourmet Homemade Banana Cream Pie. Tell me in the comments if you made any changes.
If you like bananas, you may also like this Easy Chocolate Chip Banana Bread!
Banana Cream Pie
Ingredients
Crust:
- 1⅓ cups all-purpose flour plus more for dusting work surface
- ½ teaspoon salt
- ¼ cup cold unsalted butter cubed
- ¼ cup shortening
- 3 to 6 tablespoons ice cold water
Pie:
- 2 large egg yolks
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 3 cups milk 2 percent or whole
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2 large firm ripe bananas thinly sliced
Whipped Cream:
- 1½ cups cold heavy cream
- 2 tablespoons granulated sugar
Instructions
Crust:
- In a medium bowl, stir together the flour and salt for the pie crust.
- Using a pastry cutter (or the back of a fork or two knives), cut in the butter and shortening until pea-size crumbs of dough form.
- Add the water, 1 tablespoon at a time, to the dough. Stir and repeat just until a soft dough forms. Form the dough into a ball.
- Place the ball of dough on a large piece of plastic wrap. Flatten the dough into a thick disk, then cover with plastic wrap and refrigerate for at least 30 minutes before rolling out.
Pie:
- Roll out the prepared chilled pie dough on a lightly floured surface to about ¼ inch thick. Transfer the dough into a 9-inch pie pan. Trim the extra dough around the edges, and crimp or flute the edges as desired. Refrigerate for at least 20 to 30 minutes, or until cold.
- Preheat the oven to 375˚F.
- Blind bake the crust. Line the crust with parchment paper or aluminum foil. Top with pie weights or dried beans, if desired. Lightly cover the outer rim of the crust with foil to prevent over-browning. Bake for 15 to 20 minutes, or until very light golden brown. Remove the pie weights or beans and paper and foil from crust. Lightly poke any air bubbles that may have formed in the crust to flatten the dough. Set aside to cool.
- In a small bowl, beat the egg yolks, then set aside. In a large saucepan over medium-high heat, whisk together ¾ cup sugar, cornstarch, salt, and milk. Whisking frequently, cook until very thick,10 to 20 minutes. While whisking, spoon a little of the hot milk mixture into the bowl with the eggs. Slowly spoon in more milk until the eggs are warm. Pour the remaining milk mixture and the egg mixture into the saucepan. Bring the mixture to a gentle boil and cook 2 to 3 minutes longer, whisking constantly. Remove the pan from heat, and stir in the butter and vanilla until butter has melted.
- Pour the filling into a large bowl, cover with plastic wrap, and refrigerate at least 30 minutes, or until cold.
- Add the banana. Arrange the banana slices evenly over the bottom of the pan. Pour the custard filling over the bananas.
Whipped Cream:
- Make whipped cream. In a large cold bowl, whip the heavy cream and 2 tablespoons granulated sugar with an electric mixer on medium-high speed until soft peaks form.
- Spread the whipped cream on top of the pie. Refrigerate 4 to 6 hours or overnight. Serve cold.
Notes
- Be sure to cook the filling for a long time on the stove top—until very thick. Otherwise, the filling won’t thicken nicely and may be quite soupy
- You can substitute a prepared graham cracker crust for the pie crust.
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
About Lisa Huff
Lisa Huff is a Cookbook Author, Freelance Recipe Developer, Food Photographer, Blogger/Writer, and award-winning home chef. She loves creating unique recipes from healthy to decadent including cocktails, appetizers, main dishes, dessert recipes and more and has appeared on various shows, publications, and websites.
