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A slice of Banana Cream Pie topped with whipped cream and cinnamon sits on a white plate, with a spoon and fresh bananas in the background.

Banana Cream Pie

Mandy Applegate
This Banana Cream Pie recipe is the kind of dessert that always hits the sweet spot—familiar, comforting, and easy to make with simple ingredients. It’s perfect for everything from casual family dinners to celebrations, and it travels well if you’re bringing dessert to a get-together. You can make it ahead of time, chill it overnight, or stash leftovers for a few days (which is rare, by the way)—in fact, it tastes even better once chilled. You can also freeze it without the toppings, though the texture might change, so it's always best enjoyed straight out of the fridge.
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Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 40 minutes
Course Dessert
Cuisine American
Servings 8
Calories 547 kcal

Equipment

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

[adthrive-in-post-video-player video-id="UNtGyqRG" upload-date="2025-09-18T10:22:20+00:00" name="Classic Banana Cream Pie Recipe" description="Quick banana cream pie recipe made with simple ingredients." player-type="default" override-embed="default"]

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

Calories: 547kcalCarbohydrates: 65gProtein: 8gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 152mgSodium: 263mgPotassium: 331mgFiber: 2gSugar: 34gVitamin A: 1104IUVitamin C: 4mgCalcium: 115mgIron: 2mg
Keyword Banana Cream Pie
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