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This easy banana cream pie combines a flaky crust, creamy custard filling and fresh bananas for a dessert that’s smooth and full of flavor. A sweet homemade custard layers over sliced bananas then chills until set. Whipped cream crowns the top just before serving, adding a light airy touch to the rich filling beneath. Each bite offers contrast between the crisp crust, soft custard and fluffy topping for a dessert that always hits the spot and is a great fit for pretty much any occasion.
Scrumptious banana cream pie pairs a flaky crust, creamy custard and fresh bananas topped with whipped cream for a treat that’s smooth, rich and perfectly balanced.
Also try banana pudding poke cake, Boston cream pie, banana cream pie shots, brown butter banana bread, and banana pancakes.
Why You’ll Love It
Classic flavor: Bananas, custard and cream create a nostalgic favorite.
Simple process: Straightforward steps make it easy for any home baker.
Great texture: Creamy filling, flaky crust and soft bananas blend perfectly.
Make ahead: Chills for hours so you can prepare it in advance.
Homemade Banana Cream Pie Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Pie crust: A crisp base that holds the creamy filling.
Half & Half: Creates a silky custard texture.
Granulated white sugar: Sweetens the custard filling.
Egg yolks: Thicken the custard while adding richness.
Cornstarch: Ensures the custard sets smoothly.
Salted butter: Adds richness and a glossy finish to the filling.
Vanilla extract: Lends warmth and depth of flavor.
Bananas: Fresh slices of ripe banana bring fruity sweetness to every bite.
Heavy whipping cream: Whipped with sugar for the topping.
Powdered sugar: Sweetens the whipped cream topping.
How to Make Banana Cream Pie
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the crust: Bake the crust in a pie pan until golden and let it cool.
Make the custard: Heat Half & Half with sugar, temper the eggs with some hot liquid, whisk everything together, and then cook until thickened.
Add flavorings: Stir in butter and vanilla once off the heat and let cool slightly.
Assemble the pie: Layer bananas in the cooled pie crust, pour the custard pudding mixture over them and chill until fully set.
Add whipped cream: Whip cream with sugar then spread or pipe the fresh whipped cream on top before serving. Slice remaining banana and arrange on top as a garnish just before serving.
Substitutions and Variations
Crust options: Use a graham cracker crust or cookie crust for extra crunch. You can make your own with graham cracker crumbs or crushed vanilla wafers, or just choose from whatever they have at the grocery store. I used a store bought pie crust. If using a graham cracker crust, there is no need to blind bake it. Simply line the bottom with bananas and fill with custard.
Filling shortcut: Use banana pudding mix (or even vanilla pudding or a cheesecake flavored pudding) instead of making your own custard. Making your own banana cream filling offers the best flavor though. Or you could use homemade pudding, if you have a favorite recipe.
Salted butter: Unsalted butter also works, just add a pinch of salt.
Vanilla extract: A touch of vanilla bean paste makes the filling extra luxurious.
Cream swap: Swap Half & Half for heavy cream for more richness.
Sweetener change: Use brown sugar for a deeper flavor.
Gluten-free option: Make the crust with gluten-free cookies for a gluten-free version.
Garnish ideas: Chocolate shavings, fresh berries and a sprig of fresh mint are alternative garnish ideas.
Serving Suggestions
Appetizers: Start your meal with escarole and bean soup and cheddar chive dinner rolls.
Main dishes: Enjoy balsamic chicken with slow cooker polenta or perhaps you’re in the mood for salsa verde chicken enchiladas.
Desserts: Finish with a slice of banana cream pie.
How to Store Banana Cream Pie
Store: Keep leftover pie covered with plastic wrap or foil in the refrigerator. Because of the fresh bananas, the pie is best eaten within the first 24 hours for the freshest flavor and appearance, although it will keep for 2 or 3 days. If garnishing with banana slices on top, add them right before serving to avoid browning.
Freeze: This pie does not freeze well, as the custard can separate once thawed and the pie shell can become soggy.
Top Tips
Blind bake right: Use parchment paper and pie weights or dried beans, so the crust stays flat. Make sure that you’re using the parchment paper as a barrier from the beans or pie weights. The beans will bake into the crust if you don’t have parchment paper covering the dough.
Temper slowly: Add hot liquid to egg yolk mixture gradually so you don’t end up with scrambled eggs instead of custard!
Whisk constantly: Keeps the custard silky and lump-free.
Chill fully: Cover with plastic wrap directly on the custard. This prevents a skin from forming on the surface as it chills. Gives the pie plenty of time to set for clean slices.
Prevent browning: Toss banana slices lightly in lemon juice first to slow down browning, if you’re adding sliced banana as a garnish. If you’re serving the pie immediately, this shouldn’t be necessary.
Use cold cream: Cold cream and a chilled bowl make whipping quick and maintains the fluffy structure of the cream.
Homemade Banana Cream Pie FAQs
Yes, but homemade whipped cream gives better flavor and texture.
It likely cooked too fast or wasn’t whisked enough. Gentle heat and constant stirring help.
No, blind baking keeps the crust crisp and prevents sogginess.
Best Banana Cream Pie Recipe
Banana Cream Pie
Equipment
- Pie Dish 9-Inch
- Pie Weights or Dried Beans
- Saucepan Medium
- Pastry Bag Optional
Ingredients
For the Crust
- 1 pie crust, 9-inch, I used store-bought
For the Filling
- 2 Cups Half & Half
- ⅔ Cup granulated white sugar
- 3 egg yolks, large
- ¼ Cup cornstarch
- 2 Tablespoons salted butter, cold
- 2 Teaspoons vanilla extract
- 1 or 2 bananas, large, sliced
For the Topping
- ½ Cup heavy whipping cream, very cold
- 2 Tablespoons powdered sugar
Optional Garnish
- banana slices
Instructions
Prepare the Crust
- Preheat the oven to 350°F.
- Place the store-bought flour pie crust into a 9-inch pie dish.
- Pierce the bottom a few times with a fork to prevent bubbling.
- Cover the pie crust with parchment paper and pour pie weights or dry beans into the crust.
- Bake the pie crust for 12 minutes.
- Remove parchment paper and pie weights and cook for another 5 to 10 minutes or until golden brown.
- Remove from the oven and set aside to cool.
Make the Filling
- In a medium saucepan, combine the Half & Half and sugar.
- Heat the mixture over medium heat until it begins to simmer, stirring frequently so the bottom doesn’t burn. This should take about 10 minutes.
- In a separate bowl, whisk together the beaten egg yolks and cornstarch until smooth.
- Slowly pour half a cup of the hot Half & Half mixture into the egg yolk mixture, whisking constantly to temper the eggs.
- Slowly pour the tempered egg mixture back into the saucepan, continuing to whisk.
- Cook the mixture over medium heat, whisking constantly until it thickens, about 5 minutes.
- Remove from the heat and stir in the cold butter and vanilla extract.
- Let cool slightly.
Assemble the Pie
- Arrange banana slices in the bottom of the pie crust.
- Pour the custard filling over the bananas, smoothing the top.
- Cover with plastic wrap directly on the surface and refrigerate for at least 4 hours.
Add the Whipped Cream Topping
- Whip the heavy cream and powdered sugar until medium peaks form.
- Spread or pipe on top of the chilled pie before serving.
- Garnish with additional banana slices if you like.
Notes
Temper slowly: Add hot liquid to egg yolk mixture gradually so you don’t end up with scrambled eggs instead of custard!
Whisk constantly: Keeps the custard silky and lump-free.
Chill fully: Cover with plastic wrap directly on the custard. This prevents a skin from forming on the surface as it chills. Gives the pie plenty of time to set for clean slices.
Prevent browning: Toss banana slices lightly in lemon juice first to slow down browning, if you’re adding sliced banana as a garnish. If you’re serving the pie immediately, this shouldn’t be necessary.
Use cold cream: Cold cream and a chilled bowl make whipping quick and maintains the fluffy structure of the cream.
Nutrition
This banana cream pie delivers creamy custard, crisp crust and fresh bananas in every bite. A fluffy whipped cream topping adds a light finish to the rich layers beneath. With simple ingredients and steps, this pie is perfect for make-ahead prep and family gatherings. Chilling ensures the filling in your banana pie recipe sets beautifully so every slice comes out picture perfect and ready to enjoy. It’s so good you’re going to want to eat the entire pie!
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
