Banana Cream Pie

100% from scratch, banana cream pie. Making homemade cream pie is easier than you may think! Creamy banana filling, homemade whipped cream and fresh banana slices in the pie and on top. 

banana cream pie with one piece missingBanana Cream Pie Recipe

This recipe is for my husband because he LOVES cream pie. Especially banana cream pie. (Although coconut cream pie is a close second.) I can usually pass up cream pies, but he is a crazy pudding lover…and 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!

Best Crust for Banana Cream Pie

Although we prefer our favorite homemade baked crust for banana cream pie (find our recipe here), there are several different things you could do.

  • 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.

A sliced banana cream pie on a plate

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.

Some hints:

  • Don’t use skim milk. We normally have 2% milk and that works just fine, but we often prefer whole milk in this recipe.
  • 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.
  • Stir constantly while the milk mixture is thickening so that it doesn’t burn on the pan.
  • This recipe only uses egg yolks. Whisk the egg yolks in a small bowl, then temper them by adding 3 tablespoons of the hot milk directly to the eggs. Why do you have to temper eggs? It helps keep your cream filling smooth and not have egg clumps.
  • Drizzle the tempered eggs back into the hot milk, stirring constantly.
  • Add the butter and vanilla after the pan comes off the heat. These add both richness and flavor to the pie.
  • If you can find banana flavoring in your local store, use that instead of vanilla to bump up the banana flavor. Or you can use a teaspoon of both flavors!

How do you keep the bananas from turning brown in a pie?

We’ve never had much of a problem with bananas inside the pie turning brown. If you find that you do, lightly brush the bananas with lemon juice before adding them to the pie. Will you be able to taste the lemon juice? Not if you don’t use too much of it.

If you are decorating the top of the pie with banana slices as shown, add them right before serving so they are fresh.

A piece of pie on a plate with a fork

Do cream pies 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!

A piece of pie on a plate with one bite out

Other Pie Recipes

TOOLS I USE TO MAKE Pie

  • Pastry Cutter: I use this tool all the time. It cuts butter into flour perfectly for streusels, crusts and other pastries.
  • Pastry Mat: This silicone mat keeps your cupboard clean and makes rolling out pastries so easy.
  • Cute Pie Plate: Because if you’re taking the time to make pie, serve it up in style!
  • Double Boiler: If you make custards, creme pies or homemade candy often, a double boiler will be a lifesaver. Prevents burning!
banana cream pie with fresh banana slices on top
banana cream pie with fresh banana slices on top

Banana Cream Pie

4.79 from 23 votes
100% from scratch, banana cream pie. Making homemade 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
  • 3 large bananas, sliced (two for the bottom of the pie and one for garnishing the top)

For the filling:

  • 2 ¼ cups milk (divided)
  • 1/2 cup granulated sugar
  • ¼ teaspoon salt
  • 2 tablespoons cornstarch
  • 3 tablespoons all-purpose flour
  • 3 large egg yolks (beaten)
  • 1 tablespoon 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.
  • 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.
  • 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.
  • 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.
  • Once the pie is cool, 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 over the cooled pie.
  • Decorate the top of the pie with sliced bananas right before serving.
  • Refrigerate until serving and refrigerate any leftovers.

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
Author Julie Clark
Course Dessert
Cuisine American
Calories 396
Keyword cream pie, easy dessert, pie recipe, pudding pie

A slice of cream pie on a plate title image

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

Get 5 Classic Recipes with a Deliciously Secret Twist

You might also like

Join the Discussion

Subscribe
Notify of

50 Comments
Inline Feedbacks
View all comments

Lydia
2 years ago

5 stars
I made and it is delicious! Easy to follow thank you.

Anonymous
2 years ago

How long do we refrigerate it for??

Jennifer
2 years ago

5 stars
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!

DH Rice
2 years ago

5 stars
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!!

Michelle Heaps
1 year ago

5 stars
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.

Sara
1 year ago

How long do I let the pie cool for before adding the whipped cream?

Seems like a decent recipe, but huge faux pas does
1 year ago

Seems like a decent recipe, but huge faux pas doesn’t tell me what temperature to cook the damn pie!

Danielle
1 year ago

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.

Mary Kay
11 months ago

5 stars
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.

Nancy
4 months ago

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