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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 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.
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.
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.
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!
3large bananas,sliced (two for the bottom of the pie and one for garnishing the top)
For the filling:
3large egg yolks(beaten)
1teaspoonvanilla extract(or banana flavoring)
For the Topping:
1cupheavy whipping cream
½teaspoonvanilla extract(or banana flavoring)
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.
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.**
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 »
How long do we refrigerate it for??
Sorry, meant to leave 5 stars with my original post!
Is there no banana in the pudding? How is it “banana” cream pie with out banana pudding. I’m confused.
This is delicious! Made it with your oatmeal crust and it was insanely good
What would happen if I used whole eggs??
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!
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!
I made and it is delicious! Easy to follow thank you.