Julie Clark
Posted: Updated:
Banana Cream Pie
This post may contain affiliate links. Read our disclosure policy.
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
This was my first time making a cream pie filling and am a rookie baker. For the crust, I used the graham cracker crust recipe – yum! The instructions for the pie were easy to follow and the taste was delicious! I took it off the stove prematurely so it came out runny but I still forced everyone to eat it and there were no complaints. My only feedback is to include a description of what the consistency should be before removing from the stove and how long it should set for in the fridge. I’m going to try this… Read more »
Is there a reason why all of the ingredients can’t be added together and then cooked instead of boiling the ingredients and then tempering the eggs separately and then adding them to the custard? I seem to end up with a little scrambled egg even though I temper them before adding them to hot custard. I end up straining before pouring into the crust. Thank you
My husband can only remember one time when my banana cream pie was edible. And we’re married 51 yrs! When I read the detailed instructions I figured what do I have to lose? From the pie crust to the pie itself, it’s a winner. My pies usually become mushy before the second day but this was perfect. Day 2 and it’s still holding up and yes we do have a slice left, only because my hubby is guarding it for tomorrow.
If we use the pie crust recipe mentioned in this recipe, how long and at what temperature do we pre-bake it at? This recipe calls for pre-baked pie crust but neither this recipe or your linked pie crust recipe has baking instructions.
Seems like a decent recipe, but huge faux pas doesn’t tell me what temperature to cook the damn pie!
How long do I let the pie cool for before adding the whipped cream?
To make it easier and more fool-proof, I combined all the dry ingredients in my double boiler pan and then whisked the egg yolks and milk together before turning on the heat. With constant whisking, it thickened up nicely within about 5 minutes and had no risk of scrambling the eggs. Turned out perfect! I discovered this method while making the original Nilla Wafer banana pudding recipe one day.
I just used this recipe for 4 mini pies. At the end, once I added the butter, I divided the custard and added vanilla extract and shredded coconut to one half, and banana extract to the other. (Husband loves coconut, I’m a banana gal!)
The recipe turned out perfect and is SO good even warm…I cannot wait to serve these with coffee later!!
Also…This is my first time attempting a cream pie that didn’t involve boxed pudding. I’ll never go back!
Thank you!!
This pie was amazing! The best banana cream pie I have ever tasted. I made it with a graham cracker crust and I only had skim milk, so for the last 1/2 cup I used whipping cream cause I was worried it would be too thin.
Do you think this pie would freeze well? I kinda want to make a whole bunch of them now!
How long do we refrigerate it for??
I made and it is delicious! Easy to follow thank you.