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Banana Cream Pie is a classic dessert made with layers of creamy vanilla filling, fresh bananas, and a flaky crust topped with whipped cream. It is a smooth, rich, and crowd-pleasing treat.
Banana Cream Pie is a classic dessert that never goes out of style. With layers of creamy vanilla pudding, fresh bananas, and a flaky crust all topped with fluffy whipped cream, it’s the perfect balance of rich, smooth, and refreshing in every bite.
This is one of those desserts that is impressive and seems complicated, but it really isn’t! You basically just make pudding, add it to a pie crust with bananas and whipped cream. The texture ends up perfect every time, and the flavor of the banana really shines through.
Despite looking and tasting like something you’d find at a fancy bakery, it’s actually a pretty straightforward recipe to follow, and it doesn’t require very much work. So the next time you’re craving banana cream pie, skip the bakery and make it yourself!
Ingredients You’ll Need
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For the Filling:
- Sugar
- Cornstarch
- Salt
- Egg yolks
- Milk – Use whole milk for the best results.
- Heavy Cream
- Butter – Make sure to use unsalted butter.
- Vanilla
For the Topping:
- Heavy cream
- Powdered sugar
- Vanilla
For the Assembly:
- Pastry shell – You’ll need to bake and cool the pastry shell before starting this recipe.
- Bananas
How to Make Banana Cream Pie
- Mix the dry ingredients. Add the cornstarch, salt, and sugar to a bowl and whisk to combine.
- Add the eggs. Put the egg yolks and vanilla in the bowl with the dry ingredients, and whisk until smooth.
- Heat the dairy. Combine the milk and cream in a saucepan and heat until bubbles form around the edge and it nearly starts to boil.
- Temper the eggs. Drizzle the hot milk and cream into the egg yolk mixture, while constantly whisking.
- Cook. Heat the mixture over a stove on medium heat while whisking, until it forms a pudding-like consistency.
- Add butter. Take the mixture off of the heat, and stir in the butter until it is fully melted and the mixture is perfectly smooth. Let the mixture cool, while occasionally stirring.
- Chill. Cover the filling with plastic wrap, and place it in the fridge for at least 3 hours.
- Assemble the first layer. Add a small amount of the custard filling to the bottom of the cooled pastry crust. Then place sliced bananas over the top of the custard.
- Add the rest of the filling. Pour the rest of the custard on top of the bananas, and spread it around evenly.
- Make the whipped cream. Beat the heavy cream until stiff peaks form, then add the powdered sugar and vanilla. Beat again until the whipped cream forms stiff peaks.
- Spread on top. Put the whipped cream on top of the pie and spread it evenly.
- Serve. Garnish the pie with more banana slices and serve.
Recipe Tricks and Tips
- Room-temperature eggs. I always like to use room-temperature eggs when I make desserts. When eggs are cold, they don’t mix very well with other ingredients. Using room-temperature eggs makes for a smoother and silkier custard.
- Add the milk slowly. The most critical part of this recipe is when you add the warm milk and cream to the eggs. If you add the dairy too quickly, the eggs will scramble, and your recipe will be ruined. Be very careful when adding the milk, and pour it very slowly while constantly whisking.
- Strain. If you do end up with a couple pieces of scrambled egg in your mixture, you can pour it through a strainer before moving on. This only works if it is a very small amount and not mostly scrambled eggs.
- Chill before eating. I really like to eat my banana cream pie cold. When you put the pie in the fridge, it firms up and the flavors get to meld a little bit. So I like to put the pie in the fridge after I make it, and let it sit there for an hour or two before eating it. I think it tastes a lot better.
Storage
Leftover banana cream pie will last in the fridge for up to 4 days. Just make sure that you store it in an airtight container, or cover it with plastic wrap.
Freezing
You can freeze this dessert, though the texture won’t be quite as good after you thaw it. If you plan to freeze it, you really want to do so before you top it with whipped cream. The whipped cream does not hold up well to freezing. Place the pie in an airtight container and store it in the freezer for up to 3 months. Thaw in the fridge overnight and then top with whipped cream to serve.
More Easy Pies to Make
Can’t get enough pies? Me neither! Here are some more of my favorite recipes.