Banana Cream Pie
Hello friends! I’ve made so many pies over the years for my blog, my cookbook, and at the bakery, but Banana Cream Pie will always have a special place in my heart. This pie is creamy, nostalgic, and filled with layers of banana custard, fresh fruit, and whipped cream that remind me of old-fashioned desserts done right. If you’ve been searching for the best Banana Cream Pie recipe, this one checks every box—classic flavor, silky smooth custard, and just enough elegance to impress at any gathering.
Best Banana Cream Pie Recipe
What makes this the best Banana Cream Pie? The custard is infused with ripe bananas, giving the filling a bold, natural flavor instead of relying on artificial extracts. The crust is buttery and crisp, the custard is thick and smooth, and it all comes together under a fluffy blanket of whipped cream. Add a sprinkle of cocoa powder or chocolate shavings for a touch of decadence, and you have a pie that’s every bit as stunning as it is delicious.
Full ingredients, step by step instructions, and all other information can be found at the bottom of this post in the recipe card.
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Crust
Start by preparing your favorite pie crust. Any pie dough made from scratch is always the best option! You can use my easy pie crust recipe, my tart crust, or even a graham cracker crust if you love the extra crunch. Or you can always use a store-bought pie crust. I personally think this recipe is the best with the graham cracker crust. The flavor of the graham crackers go perfectly with banana custard and creates one of the best crumb crusts. This involves pulsing graham crackers in a food processor until you obtain fine crumbs. Then swirling in sugar and melted butter. Delicious. You could also swap the cookies for shortbread cookies!
If using a more standard pie crust, roll the dough out into a 9-inch pie plate or pie pan, trim and crimp the edges, and let it rest in the fridge for about 20 minutes to prevent shrinkage. Line the crust with parchment paper and fill it with pie weights or dried beans, then blind bake at 375ºF (190ºC) until the edges are lightly golden. Remove the weights and finish baking the pie shell just until the bottom of the crust looks dry and slightly golden brown. Set aside to cool completely before filling.
Banana Custard
To make the banana custard, place whole milk, chopped ripe bananas, and the seeds from a vanilla bean in a saucepan on the stove. Warm the mixture gently until just under a boil, then remove it from the heat and let it steep for at least an hour (or overnight in the fridge for a deeper flavor). When ready, strain the milk through a fine sieve, pressing gently on the bananas to extract the liquid without letting pulp through.
In a separate bowl, whisk together egg yolks, sugar, cornstarch, and salt until smooth. Slowly pour the hot banana milk into the yolk mixture while whisking constantly, tempering the eggs so they don’t scramble. Strain again as you return everything to the saucepan.
Cook over medium heat, stirring continuously, until the custard thickens and turns silky. Remove from the heat, stir in butter and vanilla extract, and transfer to a bowl. Press plastic wrap directly onto the surface and let it cool to room temperature before using.
Assembly
Spread a thin layer of custard across the bottom of the cooled crust. Slice two ripe bananas into thin coins and arrange them evenly over the custard, adding vanilla wafers if you’d like that classic touch. Spread the remaining custard over the bananas, smoothing it gently so the filling settles into place. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until the custard is fully set.
Whipped Cream
You can make very basic whipped cream by whipping up fresh heavy cream and powdered sugar in the bowl of a stand mixer. If using this method, it’s best to eat the entirety of the pie as soon as possible because the whipped cream will deflate. Or you want a more stabilized whipped cream with some thickening agents, it will last longer, so try this recipe.
When the pie has fully chilled, top the pie with swirls of freshly whipped cream. Add more banana slices, dust with cocoa powder, and finish with shaved chocolate for a bakery-style presentation.
Storage
This Banana Cream Pie should be stored in the refrigerator, lightly covered, for up to 3 days. The bananas may darken slightly over time, so for the prettiest presentation, add the whipped cream and garnish just before serving. This pie does not freeze well because of the custard and fresh bananas, so enjoy it within a few days of making.
Tips & Tricks for Banana Cream Pie
For the strongest banana flavor, don’t skip the infusion step—steeping ripe bananas in the milk makes all the difference. Make sure to whisk constantly when cooking the custard so it stays lump-free and silky smooth. Use super ripe bananas (with lots of brown spots) for the custard, and save firmer bananas for the sliced filling layer. And always chill the pie long enough for the custard to set—rushing this step will make the slices messy.
Variations
Add a layer of salted caramel sauce under the custard for a Banoffee-inspired twist. Swap the pie crust for a chocolate cookie crust to pair with the banana filling. Or fold a little peanut butter into the custard before chilling for a fun peanut butter–banana cream pie.
FAQ for Banana Cream Pie
Can I make Banana Cream Pie ahead of time?
Yes! You can make the crust and custard a day in advance. Assemble the pie and let it set overnight in the fridge. Just wait to add the whipped cream topping until just before serving.
Do I need to use a vanilla bean?
No, vanilla extract works just fine. Add it after you remove the custard from the heat for the best flavor.
Why is my custard lumpy?
The custard will look lumpy at first as it thickens. Keep stirring and it will smooth out. If it still looks uneven, you can strain it before chilling.
Can I use instant pudding instead of homemade custard?
Technically yes, but the flavor and texture won’t compare. The homemade banana custard is what makes this pie truly special.
What’s the best crust for Banana Cream Pie?
You can use a tart crust, a flaky pie crust, or even a graham cracker crust. Each one gives the pie a slightly different vibe, but all work beautifully.
Similar Recipes
If you loved this Banana Cream Pie, you’ll want to try a few more of my custard-filled favorites. My Boston Cream Puff Pastry has that same silky pudding layered with chocolate, while my Banana Pudding Cheesecake brings the flavors of banana cream pie into cheesecake form. Then another classic cream pie is Coconut Cream Pie! For another classic twist, my Millionaire Shortbread Cheesecake Bars layers caramel and ganache over cheesecake bars for pure indulgence.
I hope you love this Banana Cream Pie as much as I do! If you give it a try, I’d be so grateful if you left a review to let me know how it turned out. And don’t forget to tag me on Instagram when you share your pie — I absolutely love seeing your baking creations!
Banana Cream Pie
Ingredients
Crust (Choose ONE or Storebought Pie Crust)
Banana Custard
- 3 cups whole milk 720 ml
- 510 g very ripe chopped bananas 4½ to 6 medium bananas
- 1 vanilla bean split in half (optional)
- 6 large egg yolks
- ¾ cup granulated sugar 150 g
- 4½ tbsp cornstarch 36 g
- 1/4 tsp fine sea salt
- 1½ tsp vanilla extract optional
Assembly
- 2 bananas
- Nilla wafers optional
Decoration
- stabilized whipped cream
- banana slices
- cocoa powder
- chocolate shavings
Instructions
Crust
- Choose which pie crust you would like to make. If making easy pie crust or tart crust, follow the recipe as directed and then follow the instructions below. If making the graham cracker crust, make according to the directions listed on that recipe. If using store-bought, follow the instructions below.
- Preheat the oven to 375ºF (190ºC).
- Roll out the crust and fit it into a 9" pie plate. Trim and crimp edges.
- Chill in the fridge for 20–30 minutes (helps prevent shrinkage).
- Line the pie crust with parchment paper and fill with pie weights (dried beans or rice work too).
- Bake for 15–20 minutes, until the edges are lightly set and just starting to color.
- Remove weights/parchment and bake another 5–7 minutes, until the bottom looks dry but not browned.
Banana Custard
- Place the milk, sliced bananas and seeds from the vanilla bean (if using, read notes) in a small saucepan over medium heat and bring it to almost a boil.
- When you see the first few bubbles, remove the pan from the heat. Cover the pan and let the bananas and milk infuse for at least 1 hour, or place the pan in the fridge overnight. This will enhance the banana taste.
- When the milk is done infusing, place the pan back over medium heat and reheat until hot.
- While the milk reheats, in a bowl, whisk together the egg yolks, granulated sugar, cornstarch and salt. Set aside
- Strain the hot milk, being careful so you don’t let any banana pieces get through the strainer. Gently squeeze the bananas to release as much milk as possible from the solids without letting them through.
- You can use this banana pulp to make cupcakes or cakes, or any recipes that require mashed bananas. Or discard.
- Slowly pour 2 tablespoons (30 ml) of the hot milk over the yolk mixture while whisking nonstop. Keep adding the remaining milk gradually, whisking the custard continuously.
- Once all the milk has been added to the yolks, return the whole mixture to the saucepan that you used to heat the milk by pouring it through a fine-mesh sieve to remove any bits of yolk that may have cooked or banana pieces that may have gone through.
- Place the pan over medium heat and cook, stirring nonstop with a wooden spoon or spatula, making sure to scrape the sides and bottom very well while you cook it.
- The custard will start to get thick and it will look lumpy for a while, but just keep stirring over medium heat. After a minute or so, the mixture should be thick and smooth.
- Remove the pan from the heat and add the butter (and vanilla extract, if using), stirring to combine. Pour it into a small bowl and cover with plastic wrap, placed right on the surface of the custard so it doesn’t form a skin as it cools. Let it cool down to room temperature, about 30 to 40 minutes.
Assembly
- Slice two bananas into thin slices. Set aside.
- Spread about 1 cup of the cooled banana pudding evenly over the bottom of the baked crust.
- Arrange the sliced bananas in a single, even layer on top of the custard. You can also add some Nilla wafers to the assembly if desired.
- Spoon the remaining custard over the bananas, smoothing the top with a spatula. Press it down gently so the custard will fill any spaces in between the banana slices.
- Cover with plastic wrap and refrigerate at least 4 hours, or until fully set.
To Serve
- Make the whipped cream according to this recipe. Pipe or spoon on top of the pie. Top with more banana slices, shaved chocolate, and dust with cocoa powder.
