Julie Clark
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Banana Cream Pie
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100% from scratch, easy banana cream pie recipe with no pudding. Making homemade cream pie is easier than you may think! Creamy custard filling, homemade whipped cream and fresh banana slices in the pie and on top.
This recipe is for my husband because he LOVES cream pie. Especially banana cream pie. (Although coconut cream pie is a close second.) When cream pies show up at family gatherings baked by his aunt who is a fantastic cook, he’s so excited. I thought it was time I made him a few cream pies!
This one is special because it is an easy banana cream pie without pudding. It has such a classic flavor!
What is banana cream pie made of?
Here’s what you’ll need:
- Most of the ingredients are for the custard filling, which bakes on the stovetop. Yes, pudding is easier, but you’ll never go back after trying this vanilla custard filling for banana pie!
- The cornstarch is what thickens the pie, so don’t skip it! Be sure to mix the cornstarch in with the cold milk and drizzle it into the hot milk. This will help prevent any lumps.
- The topping is made of heavy cream, powdered sugar and vanilla. This whips together to make the best homemade whipped cream.
Best Crust for Banana Cream Pie
Although we prefer our favorite homemade pie dough for banana cream pie, there are several different things you could do for the pastry crust.
- Oatmeal pie crust.Yes. This would be so.good.
- Oreo crust. Buy golden Oreo cookies and crush them along with a little butter and a few tablespoons of sugar. Mmm…what a sweet crust!
- Traditional graham cracker crust. Buy one from the store if you’d like a shortcut! Easy peasy.
- Whole wheat pie crust. If you’re looking to add a little whole wheat to your diet.
- Sourdough pie crust. This uses sourdough discard to make pie dough with a sourdough tang.
How do you make banana cream filling?
Cream pies are a no bake pie, but not a “no cook” pie. You make the filling in a double boiler on the stovetop. Why use a double boiler? It helps keep the milk at a perfect temperature so it doesn’t scorch on the pan.
- Using a double boiler, heat 1 ¾ cup milk to boiling over medium heat.
- While the milk is heating, mix together the sugar, salt, cornstarch, and flour. Add the remaining ½ cup of milk and whisk until smooth.
- Drizzle the milk/sugar mixture into the hot milk, whisking as you drizzle it in. Cook, stirring constantly until it starts to thicken, then reduce heat to low, cover the pan and cook for an additional 5 minutes, stirring often.
- Place the egg yolks in a small bowl and whisk them to break up the yolks.
- Remove 3 tablespoons of hot cream and add it to the eggs, whisking as you add it to temper the eggs. This step is important so that the custard is smooth and doesn’t have little clumps of eggs.
- Add the egg mixture into the hot cream. Whisk and cook for an additional 2 minutes or until thick.
- Remove the pan from the heat. Add in the butter and vanilla. Stir well.
Assemble the Pie
- Slice 2 bananas and arrange them in the bottom of the baked pie crust. Pour the cream over the bananas into the pie crust. Smooth the top.
- Allow it to cool for 10 minutes, then cover the pie and refrigerate.
- Prepare the whipped cream: Use a high powered hand mixer or stand mixer to beat the cold cream, sugar and vanilla until stiff peaks form.
- Spread the whipped cream in an even layer over the cooled pie. Decorate the top of the pie with sliced bananas right before serving.
How do you keep bananas from turning brown in a pie?
We’ve never had much of a problem with bananas inside the pie turning brown since they are well sealed in the custard. If you are concerned though, lightly brush the bananas with lemon juice before adding them to the pie.
If you are decorating the top of the pie with banana slices as shown, add them right before serving so they are fresh.
Does banana cream pie need to be refrigerated?
Yes! All cream pies should be refrigerated and are best served cooled. They are a refreshing dessert for summertime and the holidays!
Can I make banana cream pie in advance?
Yes! You can put together the pie up to one day in advance, but don’t decorate the top with sliced bananas until right before serving. Cover the pie loosely with plastic wrap and chill in the refrigerator until serving.
Try one of our Banana Bread Recipes
Other Pie Recipes
Banana Cream Pie
100% from scratch, banana cream pie is easier than you may think! Creamy banana filling, homemade whipped cream and fresh banana slices in the pie and on top.
Servings 8
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Ingredients
- 9″ pre-baked pie crust in a pie pan
- 3 large bananas sliced (two for the bottom of the pie and one for garnishing the top)
For the filling:
- 2 ¼ cups whole milk (divided)
- ½ cup granulated sugar
- ¼ teaspoon salt
- 2 tablespoons cornstarch
- 3 tablespoons all-purpose flour
- 3 large egg yolks (beaten)
- 1 tablespoon salted butter
- 1 teaspoon vanilla extract (or banana flavoring)
For the Topping:
- 1 cup heavy whipping cream
- 2-3 tablespoons powdered sugar
- ½ teaspoon vanilla extract (or banana flavoring)
Instructions
- Using a double boiler, heat 1 ¾ cup milk to boiling over medium heat. 2 ¼ cups whole milk
- While the milk is heating, mix together the sugar, salt, cornstarch, and flour. Add the remaining ½ cup of milk and whisk until smooth. ½ cup granulated sugar, ¼ teaspoon salt, 2 tablespoons cornstarch, 3 tablespoons all-purpose flour
- Drizzle the milk/sugar mixture into the hot milk, whisking as you drizzle it in. Cook, stirring constantly until it starts to thicken, then reduce heat to low, cover the pan and cook for an additional 5 minutes, stirring often.
- Place the egg yolks in a small bowl and whisk them to break up the yolks. 3 large egg yolks
- Remove 3 tablespoons of hot cream and add it to the eggs, whisking as you add it to temper the eggs.
- Add the egg mixture into the hot cream. Whisk and cook for an additional 2 minutes or until thick.
- Remove the pan from the heat. Add in the butter and vanilla. Stir well. 1 tablespoon salted butter, 1 teaspoon vanilla extract
- Slice 2 bananas and arrange them in the bottom of the baked pie crust. Pour the cream over the bananas into the pie crust. Smooth the top.
- Allow it to cool for 10 minutes, then cover the pie and refrigerate.
- Prepare the whipped cream: Use a high powered hand mixer or stand mixer to beat the cold cream, sugar and vanilla until stiff peaks form. 1 cup heavy whipping cream, 2-3 tablespoons powdered sugar, ½ teaspoon vanilla extract
- Spread the whipped cream over the cooled pie. Decorate the top of the pie with sliced bananas right before serving.
- Refrigerate until serving and store leftovers in the fridge.
Video
Notes
The calories shown are based on the pie being cut into 8 pieces, with 1 serving being 1 slice of pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 396kcal | Carbohydrates: 44g | Protein: 5g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 120mg | Sodium: 216mg | Potassium: 323mg | Fiber: 1g | Sugar: 24g | Vitamin A: 715IU | Vitamin C: 4.6mg | Calcium: 112mg | Iron: 1mg
Made this last night according to recipe with only change being I used GF flour as I have celiac. It all looked good while in process but today the filling is still runny, it never firmed up. It tastes good but cannot be served as I cannot slice it. Any ideas as to why this happened and can I do anything to fix it?
Very good pie. I made a crumb crust with 13/4 cup of crumb Honey Maid and 2 table spoons of butter.
Can I use an alternative milk, like almond or soy?
Made it twice in the last 2 weeks. I used a graham cracker crust. Came out perfectly both times. I made 1.5 times the amount of whipped cream to fill in the deep dish pie plate and it was perfect. The warm cream over the bananas gives the pie an intense banana flavor. I got told by several people this was the best banana cream pie they have ever had! Thanks for sharing!
I have celiac disease. Can I substitute more corn starch and eliminate the flour?
Hi! This is such an easy recipe to follow, but my pudding ended up tasting floury…with more than recommended vanilla put in…do you sift the flour or cornstarch at all? Or did I overcook it?
My husband doesn’t like whole bananas in his banana cream pie. Do you think I could mash the bananas and add them to the cream mix?
After adding the egg yolks, and cooking for easy longer than 2 minutes, my custard was still liquidy. Not a custard consistency at all. Is this normal? The flavor is incredible though.
Sorry, meant to leave 5 stars with my original post!
Maybe it wasn’t a good idea to make this. Let me start by saying that my family crindges anytime I tell them I’m trying a new recipe; so it was no surprise to me when they were hesitant to try the banana cream pie I made using your recipe. Knowing my history of failed recipes I decided to buy a gramcracker crust and the whipped cream, I even bought some instant pudding as a backup. But your instructions on making the filling were easy to follow and it seemed to turned out the way it should. I served it for… Read more »
Fantastic! I will never use box puddings again.
Is there no banana in the pudding? How is it “banana” cream pie with out banana pudding. I’m confused.
I make chocolate cream pie all the time and when I do I put the cornstarch in with the sugar and all the milk together at the beginning. I also do it in the pan instead of in a double boiler, it always comes out perfect. Can I do this with your recipe to avoid steps and make it simpler? Will it still turn out?
This is delicious! Made it with your oatmeal crust and it was insanely good
What would happen if I used whole eggs??