Banana Cream Pie Recipe

Why You’ll Love Banana Cream Pie RecipeRecipe

When you make this banana cream pie, you’ll enjoy:

• A rich, creamy filling made from scratch with whole milk, egg yolks, and vanilla.

• Fresh banana slices tucked in under every bite.

• A flaky pie crust that can be store‑bought or homemade.

• Make‑ahead ease — the pie sets beautifully in the fridge.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pie crust, homemade or store‑bought
2 cups whole milk
2 teaspoons vanilla extract
1/2 cup sugar
1/8 teaspoon salt
4 egg yolks
5 tablespoons cornstarch
1 tablespoon butter
3–4 firm bananas
Whipped cream for topping

Directions

1. Preheat your oven to 425°F.

2. Roll out and line a 9‑inch pie pan with the pie dough. Prick the bottom with a fork, line with parchment, and fill with pie weights.

3. Bake the crust for 20 minutes, remove the weights and paper, and bake 10 more minutes until golden. Cool completely.

4. For the filling, heat the milk and vanilla in a saucepan over medium heat until simmering.

5. Whisk sugar, salt, egg yolks, and cornstarch in a bowl until combined.

6. Slowly add some hot milk to the egg mixture to temper, then add the rest and return to the saucepan.

7. Cook over medium, whisking constantly, until thickened (about a few minutes). Remove from heat and stir in butter.

8. Let the filling cool slightly.

9. Arrange banana slices in the cooled crust and pour the custard over them. Press plastic wrap on the surface and chill at least 4 hours.

10. Top with whipped cream and more bananas before serving.

Servings and timing

Serves: 8
Prep time: about 20 minutes (plus crust prebake time)
Cook time: about 50 minutes (including custard)
Chill time: at least 4 hours (overnight recommended)

Variations

• Use a graham cracker or vanilla wafer crust for a sweeter, no‑bake twist.

• Add a layer of caramel or toasted coconut on top of the whipped cream for extra flavor.

• Swap half the milk for cream for an ultra‑rich custard.

Storage/Reheating

Store leftover pie covered in the fridge for up to 4–5 days. Avoid freezing once assembled, as the texture of the custard and bananas can change. Whipped cream is best added right before serving to prevent weeping.

FAQs

How do I prevent banana slices from browning?

Toss banana slices briefly in lemon juice before layering to slow oxidation.

Can I use a store‑bought crust?

Yes — a pre‑baked, refrigerated crust saves time and works great.

Can I make the pie ahead of time?

Absolutely. Chill it overnight and add whipped cream just before serving.

What if my custard is too runny?

Continue cooking until it thickly coats the back of a spoon; whisk constantly to avoid lumps.

Can I use low‑fat milk?

Whole milk yields the creamiest texture, but you can use lower‑fat milk if needed.

Can I use frozen bananas?

Fresh, firm bananas are best — frozen ones can release too much moisture.

Do I have to blind bake the crust?

Yes, to keep the crust from becoming soggy once the filling is added.

Can I skip the whipped cream?

You can leave it off or replace it with meringue or a lightly sweetened mascarpone layer.

Can I add chocolate to this pie?

Yes — swirl melted chocolate into the custard or top with shavings before serving.

How long does it take to set in the fridge?

At least 4 hours, though overnight gives the best firmness.

Conclusion

This banana cream pie combines a flaky crust, velvety homemade custard, and fresh bananas for a timeless dessert that’s perfect for holidays and gatherings. With make‑ahead convenience and plenty of room for tasty variations, it’s a dessert worth mastering and sharing.