I’ve made a lot of pies in my day, but banana cream pie hits a different kind of nostalgic sweet spot.
This one’s made completely from scratch, but don’t let that scare you off! It’s actually super simple.
The filling comes together on the stovetop, the crust is buttery and crisp, and the sliced bananas do most of the heavy lifting in the flavor department.
I’ve brought this to family dinners, potlucks, even a random Tuesday night when we all needed a treat.
It’s not too rich, not too sweet, and it has that perfect mix of smooth custard and flaky crust.
If you’ve got ripe bananas hanging around and a craving for something creamy, this one’s calling your name!
Ingredients to Make Banana Cream Pie
Even though this pie is made from scratch, you don’t need a ton of ingredients:
For the crust:
- All-purpose flour – Gives structure and crispness
- Granulated sugar – Just a touch to balance the salt
- Salt – Helps the flavor pop
- Unsalted butter – Cold and cubed for flakiness
- Ice water – Brings it all together without making it soggy
This pie goes GREAT with my homemade buttery and flaky crust recipe.
For the filling:
- Ripe bananas – Soft, sweet, and full of flavor
- Whole milk – Rich and creamy for the custard
- Granulated sugar – Sweetens just enough
- Cornstarch – Thickens everything to that perfect pudding texture
- Salt – Just a pinch for balance
- Egg yolks – Make the custard silky and golden
- Unsalted butter – Adds smoothness and richness
- Vanilla extract – The cozy flavor hero
- Whipped cream – Fluffy topping that makes it feel complete
How to Make a Banana Cream Pie
1. Make the Crust
In a bowl, mix the flour, sugar, and salt.
Cut in the cold butter until the mixture looks like coarse crumbs.
Add ice water a tablespoon at a time until the dough holds together.
Chill the dough for 30 minutes before rolling it out.
2. Bake the Crust
Roll the dough into a 12-inch circle and press it into a 9-inch pie plate.
Trim the edges, crimp if you’re feeling decorative, and prick the bottom with a fork.
Line with parchment and add pie weights or dry beans.
Bake at 400°F for 15 minutes, then remove weights and bake another 10–12 minutes until golden.
Cool completely.
3. Slice the Bananas
Peel and thinly slice your bananas.
Set them aside…you’ll layer them in the crust soon.
Aim for uniform slices so they layer nicely and don’t slide around.
4. Start the Custard
In a saucepan, whisk together milk, sugar, cornstarch, and salt over medium heat.
Stir constantly until it thickens and starts to bubble.
Don’t walk away! It thickens fast near the end.
5. Temper the Eggs
Whisk egg yolks in a separate bowl.
Slowly add some of the hot mixture while whisking, then pour it all back into the pot.
This keeps the yolks from scrambling (trust the process).
6. Finish the Custard
Continue cooking the custard for 2–3 more minutes until thick and glossy.
Remove from heat and stir in butter and vanilla.
7. Assemble the Pie
Place banana slices in the cooled crust, then pour the warm custard over the top.
Smooth it out with a spatula.
8. Chill Until Set
Cover with plastic wrap, pressing it directly onto the custard, and refrigerate for at least 4 hours.
Overnight is even better if you can wait that long!
9. Top and Serve
Once set, top with whipped cream and extra banana slices if you’re feeling it.
Slice and serve cold.
A sprinkle of crushed vanilla wafers or toasted coconut adds a nice touch if you’re into textures.
Banana Cream Pie Recipe
Banana Cream Pie Recipe
Print RecipeIngredients
For the Crust
- 1¼ cups all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon salt
- ½ cup cold unsalted butter cubed
- 3 –5 tablespoons ice water
For the Filling
- 3 ripe bananas
- 2½ cups whole milk
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1½ teaspoons vanilla extract
- Whipped cream for topping
Instructions
- In a mixing bowl, combine flour, sugar, and salt. Cut in the cold butter until the mixture looks like crumbly sand. Add ice water one tablespoon at a time until the dough holds when pressed.
- Form the dough into a disc, wrap it in plastic, and chill for 30 minutes.
- Roll the chilled dough into a 12-inch circle and place it in a 9-inch pie plate. Trim and crimp the edges, then prick the bottom with a fork.
- Line the crust with parchment paper and fill with pie weights or dry beans. Bake at 400°F for 15 minutes, remove weights, then bake another 10–12 minutes until golden. Let it cool completely.
- Peel and slice the bananas into thin rounds. Set them aside.
- In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble.
- In a separate bowl, whisk the egg yolks. Slowly add a bit of the hot mixture to the yolks, whisking constantly. Pour the yolk mixture back into the saucepan.
- Continue cooking the custard for another 2–3 minutes until thick and glossy. Remove from heat and stir in the butter and vanilla.
- Arrange banana slices over the cooled pie crust. Pour the warm custard over the bananas and smooth the top.
- Press plastic wrap directly onto the custard and refrigerate for at least 4 hours until fully set.
- Before serving, top with whipped cream and extra banana slices if you want a little flair. Serve chilled.
Creamy, Dreamy, Gone in Five Minutes Banana Pie
This banana cream pie is easy to make and even easier to love!
It’s the kind of dessert that makes people pause mid-bite and go, “Wait…did you make this?”
Yes. Yes you did.
And now you’ll probably be asked to make it again.
