Banana Cream Pie Recipe
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This banana cream pie recipe is exactly what you’re looking for: simple, nostalgic, and so worth every creamy bite. If you’ve ever wanted a foolproof way to make that classic diner-style pie at home with layers of fresh banana, silky pudding, and whipped topping, you’re in the right spot. This version skips the fuss without skimping on flavor, and I’ll walk you through every step to make sure it turns out just right.
Love bananas? Me too! Be sure to try some of my other favorite banana flavored recipes like my Banana Bars with Brown Butter Frosting, Easy Banana Cream Pie Bars, and Banana Cream Cheesecake!
Why You’ll Love This Recipe
- Banana cream pie from scratch – A classic homemade dessert with rich flavor and no boxed shortcuts.
- Make ahead dessert recipe – Ideal for prepping the night before parties, holidays, or Sunday dinner.
- Old fashioned banana cream pie – Just like grandma used to make, with homemade pudding and real ingredients.
This banana cream pie recipe is the kind of dessert that never goes out of style. With a buttery crust, layers of fresh banana, and a silky homemade vanilla pudding, it hits all the right nostalgic notes. It’s simple, comforting, and comes together with basic ingredients you probably already have on hand.
Chill it until perfectly set, then top with a generous cloud of whipped cream for that final touch. Whether you’re making it for a holiday, potluck, or just because you need a creamy slice of something sweet, this pie delivers every time.
Ingredients You’ll Need
Let’s talk ingredients. This banana cream pie recipe keeps it classic with a rich homemade banana pudding, fresh bananas, and a buttery crust. Each element plays a role in creating that smooth, dreamy slice of pie you’re craving. Here’s what you’ll need and why it matters:
- 9-inch pie crust (baked) – Use a homemade crust or store-bought, just make sure it’s fully baked and cooled before filling.
- Whole milk – Adds richness and helps create that velvety pudding texture. Don’t sub in low-fat unless you’re okay with a thinner filling.
- Granulated sugar – Sweetens the custard and balances the natural banana flavor.
- Cornstarch – Thickens the pudding to the perfect sliceable consistency.
- Salt – A small amount sharpens all the flavors and keeps the pudding from tasting flat.
- Large egg yolks – Essential for richness and stability in the filling.
- Unsalted butter – Stirred in at the end for a smooth, glossy finish.
- Vanilla extract – Adds that cozy, classic flavor that pairs perfectly with banana.
- Bananas (very ripe) – The star of the show. Look for bananas with speckles for the best flavor and texture.
- Whipped cream (optional) – Fluffy, light, and the perfect finishing touch.
Each of these ingredients works together to make a pie that’s creamy, comforting, and totally worth the effort. Keep reading and I’ll walk you through how to bring it all together.
Jesseca’s Recipe Review
This banana cream pie without pudding is a go-to in my kitchen when I want something nostalgic, easy, and guaranteed to impress. The homemade pudding is rich and smooth, the bananas are perfectly sweet, and the whole thing tastes like it came from a bakery case, without the fuss. It’s the kind of dessert that disappears fast and gets rave reviews every time.
Tip from Jesseca:
Use a serrated knife to slice the bananas evenly and layer them in a single layer so every bite gets a little fruit and pudding. It makes for prettier slices and better balance!
Substitutions and Variations
This banana cream pie recipe is flexible enough to suit your taste or pantry situation. Whether you’re out of an ingredient or want to switch things up, here are a few ideas:
- Crust options – A classic pastry crust is traditional, but you can swap in a graham cracker crust or even a vanilla wafer crust for a fun twist.
- Milk substitute – Whole milk gives the richest flavor, but 2 percent will work in a pinch. Avoid skim, as it can make the pudding too thin.
- Toppings – Skip the whipped cream and top with meringue, chocolate shavings, or even crushed cookies for a custom finish.
These tweaks let you put your own spin on a classic without sacrificing that creamy, dreamy bite.
Homemade Banana Cream Pie Recipe
Making banana cream pie from scratch sounds fancy, but it’s easier than you’d think. With a little stovetop stirring and a handful of ingredients, you’ll have a silky homemade pudding layered over fresh bananas in a buttery crust. Here’s how it comes together:
- Prep the crust – If you’re using a homemade crust (like the vanilla wafer crust in the notes), prep and bake it first so it’s cooled and ready to fill.
- Make the pudding – In a saucepan, combine milk, sugar, cornstarch, and salt. Bring it to a simmer and whisk until it thickens.
- Temper the eggs – Whisk the egg yolks in a small bowl and slowly add a bit of the hot milk mixture, whisking constantly.
- Finish cooking – Stir the tempered eggs back into the pot and cook for another 2 minutes, stirring nonstop.
- Stir in flavor – Remove from heat and add butter and vanilla. Let it cool slightly.
- Assemble – Slice bananas into the cooled pie crust, pour the pudding over the top, and smooth it out.
- Chill and serve – Cover and refrigerate for at least 4 hours, then top with whipped cream before serving.
Once chilled, it slices beautifully and gives you that classic banana cream pie moment. Cool, creamy, and loaded with flavor.
Storage and Make-Ahead Instructions
- Make-Ahead: easy banana cream pie recipe with no pudding is the perfect dessert to prep in advance. You can make the entire pie up to 24 hours ahead of serving. Just assemble, cover tightly with plastic wrap (press it directly on the pudding to prevent skin), and chill in the fridge.
- Storage: Store leftovers covered in the refrigerator for up to 3 days. The bananas may darken slightly, but the flavor will still be delicious.
Pro Tip: If you want to prep even further in advance, make the pudding and bake the crust separately. Store both components in the fridge and assemble just before serving to keep the bananas fresh.
Recipe FAQs
Absolutely. A pre-baked store-bought crust works great and saves time. Just make sure it’s fully cooled before adding the filling.
You can, but the texture and flavor won’t be quite the same. This homemade version is creamier and worth the extra few minutes.
Make sure they’re fully covered by the pudding and press plastic wrap directly onto the surface before chilling. You can also toss banana slices in a little lemon juice, but that may slightly alter the flavor.
Yes! This pie is best when chilled for at least 4 hours and can be made up to 24 hours in advance.
Most likely, the pudding didn’t cook long enough or the cornstarch wasn’t fully activated. Be sure to simmer until it visibly thickens and coats the back of a spoon.
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Banana Cream Pie
Ingredients
- 1 (9") pie crust* (baked)
- 2½ cups whole milk
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 3-4 bananas (very ripe)
- whipped cream (optional)
Instructions
- Prepare and bake your pie crust if using homemade. If using the included vanilla wafer crust, plan about 15 minutes for prep and bake time. Allow the crust to cool completely before filling.
- In a large saucepan, whisk together the milk, sugar, cornstarch, and salt. Place over medium-low heat and bring to a gentle simmer, whisking regularly to avoid scorching. Cook until the mixture begins to thicken.
- In a small bowl, lightly beat the egg yolks. Add a small amount (about ¼ cup) of the hot milk mixture to the yolks while whisking constantly to temper the eggs.
- Slowly pour the tempered yolks into the saucepan with the rest of the pudding mixture, whisking as you pour. Continue cooking for at least 2 more minutes, or until the pudding is thick and smooth. Stir constantly during this step to prevent curdling.
- Remove the pan from heat and stir in the butter and vanilla extract until fully melted and combined. Let the pudding cool slightly for 10–15 minutes.
- Slice the bananas and layer them evenly across the bottom of the prepared pie crust.
- Pour the warm (not hot) pudding over the bananas. Gently spread it into an even layer.
- Cover the pie with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming.
- Chill the pie in the refrigerator for at least 4 hours or until fully set.
- Before serving, top with whipped cream and optional banana slices or crushed wafers for garnish.
Video
Notes
Wafer Crust:
1 1/2 cups fine vanilla wafer crumbs2 tablespoons granulated sugar
5 tablespoons unsalted butter, softened Mix, press into pie pan and bake at 350 for 8 minutes.
Equipment
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Beautiful homemade banana pie! Nothing compares to vanilla custard pudding made slow and low. Delicious! I used the homemade graham cracker crust in my deep dish 9×13 glass pan and tripled the pudding. It was silky perfection. Trust me this recipe is a keeper. Thanks!
Love this recipe. This is the second time I have made it.
I make pudding without the eggs. I microwave milk, sugar, salt and cornstarch. I make 3 pies at a time. Just over 1/2 gallon of milk. Start microwaving at 10 min then 5, 3,2, stirring in between settings until thickened. Then fold butter and vanilla. Cover with Saran Wrap to prevent pudding skin. Let cool before pie assembly. I let cool outside in winter then put in fridge. I just use regular buy and bake pie shells. Whip cream is a must. Blend vanilla and sugar with cream.
How do you make your vanilla wafer crust?
You can use store bought. I’ll add a version into the recipe card.
Followed you direction to a
t and the next morning it was loose and watery.????? Was thick and beautiful when I put it in
Hi Pam, I haven’t had this happen and I am so sorry there was an issue. I do know that if you mix it too vigorously, it can become too watery. Did you use a mixer? Maybe the speed was too high? I’ll make this again and see if I can’t replicate the issue so we can fix it. If you’d like, I can email you once I’ve tested things out.
I’m having the same issue so I made another single batch of pudding and layered onto the top of the existing one. I hate to waste and or put the labor into a poor pie..
If anyone else has ideas let me know. I’m checking on it in apx: 1 hour.
made the one fir Thanksgiving and it was a great success. easy to follow directions and great insight
I love banana cream pie and your recipe! Will bring to my next party and dessert for Sunday. Yum!!❤️
Thank you, Tanya! I hope everyone at your party enjoys this recipe.
This is a Delicious Desert Great Job!
Thank you, Brian.
Pies are definitely not just for Thanksgiving at our house! My husband and several of my boys request pie for their birthdays every year. In fact, my 17 year old always requests Banana Cream! So yummy!