Banana Cream Pie is one of those desserts that never goes out of style. It’s made with layers of silky vanilla custard and fresh sliced bananas, all nestled into a buttery homemade crust and topped with fluffy whipped cream. You don’t need fancy tools or pastry skills—just a little time and a few pantry staples to bring this classic pie together in your own kitchen.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
This pie is a favorite at our family get-togethers, partly because it’s simple to make and also because it’s crowd-friendly and easy to share. It works great for birthdays, weekend dinners, or even game day spreads, and stores beautifully in the fridge. If you want to freeze it, just leave off the whipped cream and wrap it well—it’ll be ready when you need it.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Banana Cream Pie with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my simple steps, you’ll find that making a banana cream pie from scratch is much easier than it sounds—and way more satisfying than anything store-bought.
Make and Bake the Crust
Combine the flour and salt in a mixing bowl. Cut in the cold, cubed butter using a pastry cutter or a fork until the texture looks like coarse crumbs—coarse crumbs are key to a light, flaky crust.
If you want an easier time blending cold butter without melting it by hand, I use this stainless steel dough blender; it’s sturdy, super comfortable to hold, and honestly just quicker.
Slowly mix in the ice water, adding just enough for the dough to come together without becoming sticky. Don’t overwork it, or the crust can turn out tough.
Roll out the pie dough and fit it into a 9-inch pie dish or pie pan, trimming and crimping the edges. I use this ceramic pie dish because it holds heat really evenly and gives a beautifully browned crust every time. Brush the surface with egg white to help seal the crust and prevent it from getting soggy.
Bake the crust in the oven at 375°F (190°C) for about 20 minutes or until golden brown, then set it aside to cool completely.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Prepare the Filling
In a medium saucepan, whisk together the sugar, flour, cornstarch, and salt. Gradually pour in the milk while whisking, making sure everything is smooth. I usually run mine through a fine mesh strainer first to catch any sneaky lumps before it heats up; it’s a lifesaver for custards.
Place the pan over medium heat and cook, stirring continuously, until the milk mixture thickens and begins to bubble. Let it boil for a minute, then remove it from the heat, so it doesn’t curdle or get too thick.
Slowly pour a bit of the hot custard into the beaten egg yolks to temper them, and whisk quickly so the mixture stays silky and doesn’t separate.
Pour the egg mixture back into the saucepan and finish by stirring in the butter and vanilla. Set it aside to cool slightly.
Assemble the Pie
Place half of your banana slices into the bottom of the cooled baked pie crust. Pour half of the warm custard over the bananas and spread it out evenly using the back of a spoon. Repeat the layering with the rest of the bananas and custard.
Press a piece of plastic wrap or parchment paper directly onto the surface of the filling to stop a thin, rubbery layer from forming on top as it cools. This keeps the custard smooth and creamy all the way through.
Place the pie in the fridge for at least 4 hours, but overnight works best if you can wait.
Finish with Whipped Cream
In a deep medium bowl, beat the whipping cream and sugar together until soft peaks form using a stand mixer or an electric hand mixer. Spread it generously over the top of the chilled pie.
Slice the pie, and if you like, you can sprinkle a little cinnamon powder on top right before serving to add a touch of warmth and a cozy finish. The subtle spice will also complement the bananas
Then, finally, enjoy!
If I’m taking this Banana Cream Pie to a potluck, I always pop it into one of these pie carriers with a locking lid first. It’s got tall sides that keep the whipped cream safe and a snap-on lid that won’t budge in the car.
Then I slide that whole thing right into my reusable insulated pie carrier to keep it chilled while I’m in transit. The combo of the hard-sided pie container and the insulation is the only way I trust it to arrive intact and still look pretty.
Banana Cream Pie
Add Preferred SourceEquipment
Ingredients
For the Crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold unsalted butter cubed
- ¼ cup ice water
- 1 egg white
For the Filling:
- ¾ cup granulated sugar
- ¾ cup all-purpose flour
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 2 cups whole milk
- 3 large egg yolks beaten
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 3 ripe bananas sliced
For the Topping:
- 1 cup whipping cream
- ¼ cup sugar
Instructions
Make the Crust:
- In a mixing bowl, combine flour and salt.1 ¼ cups all-purpose flour, ½ teaspoon salt
- Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add ice water, mixing just until a dough forms. Do not overwork.½ cup cold unsalted butter, ¼ cup ice water
- Roll out the dough and fit it into a 9-inch pie dish. Trim and crimp the edges. Brush the crust with beaten egg white.1 egg white
- Bake at 375°F (190°C) for 20 minutes or until golden. Let it cool completely.
Prepare the Filling:
- In a medium saucepan, whisk together sugar, flour, cornstarch, and salt. Slowly whisk in milk until smooth.¾ cup granulated sugar, ¾ cup all-purpose flour, 2 tablespoons cornstarch, ¼ teaspoon salt, 2 cups whole milk
- Cook over medium heat, stirring constantly, until the mixture thickens and just starts to boil. Boil for 1 minute, then remove from heat.
- Slowly whisk a bit of the hot mixture into the beaten egg yolks (tempering), then return everything to the pan. Stir in butter and vanilla. Let cool slightly.3 large egg yolks, 2 tablespoons unsalted butter, 1 teaspoon vanilla extract
Assemble the Pie:
- Layer half of the sliced bananas in the cooled crust. Pour half of the warm filling over the bananas and spread evenly. Repeat with the remaining bananas and custard.3 ripe bananas
- Cover with plastic wrap, pressing it directly onto the filling to prevent skin from forming. Chill in the refrigerator for at least 4 hours, or overnight.
Finish with Whipped Cream:
- Beat the whipping cream and sugar together until soft peaks form. Spread over the chilled pie.1 cup whipping cream, ¼ cup sugar
- Dust lightly with ground cinnamon before serving (optional).
Video
Notes
- Use Cold Butter: Cold butter is key to creating flaky layers when making the crust, so make sure you chill it first.
- Don’t Overwork the Dough: Mix only until the dough holds together—overmixing can make your crust tough instead of tender.
- Fully Bake the Crust: Make sure your crust is golden all over before adding the filling. This keeps it crisp and prevents sogginess.
- Keep Stirring the Custard: Don’t walk away while the filling is on the stove—continuous stirring keeps it smooth and prevents it from sticking.
- Temper the Eggs Slowly: When adding the hot custard to the yolks, go slowly to avoid scrambling the eggs.
- Use Ripe Bananas: Ripe bananas with some brown spots give the best flavor and texture. Avoid overly soft ones as they can turn mushy.
- Wrap the Filling Tight: Placing plastic wrap directly on the custard prevents rubbery skin from forming as it chills.
- Chill It Well: Letting the pie chill for at least 4 hours helps you achieve clean slices and a fully set filling.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Recipe Notes and Expert Tips
I’ve made tons of banana cream pies a bunch of times, and here are my best tips to help you get everything right from start to finish.
- Use Cold Butter: Cold butter is key to creating flaky layers when making the crust, so make sure you chill it first.
- Don’t Overwork the Dough: Mix only until the dough holds together—overmixing can make your crust tough instead of tender.
- Fully Bake the Crust: Make sure your crust is golden all over before adding the filling. This keeps it crisp and prevents sogginess.
- Keep Stirring the Custard: Don’t walk away while the filling is on the stove—continuous stirring keeps it smooth and prevents it from sticking.
- Temper the Eggs Slowly: When adding the hot custard to the yolks, go slowly to avoid scrambling the eggs.
- Use Ripe Bananas: Ripe bananas with some brown spots give the best flavor and texture. Avoid overly soft ones as they can turn mushy.
- Wrap the Filling Tight: Placing plastic wrap directly on the custard prevents rubbery skin from forming as it chills.
- Chill It Well: Letting the pie chill for at least 4 hours helps you achieve clean slices and a fully set filling.
How to Store Leftovers
Keep any leftover banana cream pie in the refrigerator for up to 3-4 days, covered with plastic wrap or aluminum foil. You can also transfer slices to an airtight container to maintain freshness and prevent the bananas from turning brown too quickly.
I don’t recommend freezing this pie because the custard and bananas don’t hold up well after thawing—it’s best enjoyed fresh from the fridge. But if you’d be fine with the slightly changed texture, you can freeze it for up to 3 months.
Just skip the whipped cream and make sure the whole dish or pie is wrapped with a layer of plastic wrap, followed by aluminum foil, to prevent freezer burn. Thaw in the fridge before adding the toppings and serving.
What to Serve With Banana Cream Pie
Banana Cream Pie is already a standout dessert, but a hot cup of coffee or strong black tea helps balance the creamy sweetness with a bit of contrast. For dessert spreads, it goes well alongside treats like vanilla pudding or slices of lemon bars.
You can also serve it with a side of graham crackers, shortbread cookies, or top each slice with a few chocolate shavings or a light drizzle of caramel for an easy upgrade.
More Easy Recipes for You to Try at Home
If you love chilled or creamy desserts like banana cream pie, I’ve got a few more easy-to-make dessert recipes worth checking out!
