Banana Cream Pie

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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 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


  • 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

4.71 from 37 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


  • 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)


  • 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.**


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.

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4 years ago

What would happen if I used whole eggs??

4 years ago

5 stars
This is delicious! Made it with your oatmeal crust and it was insanely good

4 years ago

I make chocolate cream pie all the time and when I do I put the cornstarch in with the sugar and all the milk together at the beginning. I also do it in the pan instead of in a double boiler, it always comes out perfect. Can I do this with your recipe to avoid steps and make it simpler? Will it still turn out?

4 years ago

Is there no banana in the pudding? How is it “banana” cream pie with out banana pudding. I’m confused.

3 years ago

5 stars
Fantastic! I will never use box puddings again.

3 years ago

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 »

3 years ago

5 stars
Sorry, meant to leave 5 stars with my original post!

3 years ago

After adding the egg yolks, and cooking for easy longer than 2 minutes, my custard was still liquidy. Not a custard consistency at all. Is this normal? The flavor is incredible though.

3 years ago

My husband doesn’t like whole bananas in his banana cream pie. Do you think I could mash the bananas and add them to the cream mix?

3 years ago

5 stars
Hi! This is such an easy recipe to follow, but my pudding ended up tasting floury…with more than recommended vanilla put in…do you sift the flour or cornstarch at all? Or did I overcook it?

Jennifer Starr
3 years ago

I have celiac disease. Can I substitute more corn starch and eliminate the flour?

3 years ago

5 stars
Made it twice in the last 2 weeks. I used a graham cracker crust. Came out perfectly both times. I made 1.5 times the amount of whipped cream to fill in the deep dish pie plate and it was perfect. The warm cream over the bananas gives the pie an intense banana flavor. I got told by several people this was the best banana cream pie they have ever had! Thanks for sharing!

Maria Trenary
3 years ago

Can I use an alternative milk, like almond or soy?

Diane Carrier
3 years ago

Very good pie. I made a crumb crust with 13/4 cup of crumb Honey Maid and 2 table spoons of butter.

Maria Trenary
3 years ago

Made this last night according to recipe with only change being I used GF flour as I have celiac. It all looked good while in process but today the filling is still runny, it never firmed up. It tastes good but cannot be served as I cannot slice it. Any ideas as to why this happened and can I do anything to fix it?