Banana Cream Pie Recipe
Banana Cream Pie is the ultimate dessert for banana lovers—silky custard, fluffy cream, and fresh bananas all nestled in a buttery crust. Every bite is rich, airy, and unforgettable.
This dreamy Banana Cream Pie is made without shortcuts or artificial flavors, just pure banana bliss layered with homemade whipped cream and a golden flaky crust that melts in your mouth.
What You’ll Need for a Perfect Banana Cream Pie
- All-purpose flour – Creates the sturdy, flaky base that holds all the creamy goodness together.
- Unsalted butter – Adds rich, buttery layers to the crust for melt-in-your-mouth perfection.
- Eggs – Essential for thickening the silky custard filling.
- Cornstarch – Gives the custard its signature creamy texture and stability.
- Granulated sugar – Sweetens every layer without overpowering the delicate banana flavor.
- Milk – The base of the custard, lending richness and creaminess.
- Vanilla extract – Deepens the flavor of the filling and whipped topping with a warm, sweet aroma.
- Heavy whipping cream – Whips up light and fluffy, crowning the pie with a cloud-like finish.
- Bananas – The star ingredient, bringing fresh, natural sweetness and classic banana cream pie flavor.
How to Make This Banana Cream Pie Delight
Start by making the crust: blend flour, sugar, and salt, then grate in chilled butter and mix with ice water. Roll, chill, and blind-bake until golden and crisp.
Prepare the custard by whisking sugar, cornstarch, and salt with milk over heat until thickened. Temper eggs with the hot mixture, combine, and cook briefly. Stir in butter and vanilla, then cool.
Whip the cream with sugar and vanilla until soft peaks form. Spread a thin layer of custard in the baked crust, layer with sliced bananas, and fill with the remaining custard. Chill for a few hours, then top with fluffy whipped cream and fresh banana slices just before serving.
Tips and Sweet Twists for Banana Cream Pie
For an extra indulgent twist, drizzle the finished pie with chocolate ganache or sprinkle toasted coconut over the whipped cream for a tropical vibe. Always slice and add fresh bananas just before serving to keep them vibrant and sweet. If you love experimenting, try a cookie crust for a different texture and flavor.
When thickening the custard, whisk continuously to avoid lumps. Temper the eggs slowly to prevent scrambling, and let the filling fully chill before assembling to ensure perfect layers. Whipped cream is best when made fresh, but you can prep it ahead and gently re-whip if needed.
Keeping Your Banana Cream Pie Fresh
Store leftover Banana Cream Pie covered in the refrigerator for up to two days. For best texture and flavor, add any fresh banana slices just before serving, as they can brown quickly. If you want to make the pie ahead, keep the crust and filling separate, then assemble and top with whipped cream and bananas right before serving to wow your guests with the freshest results.
Banana Cream Pie Recipe
Ingredients
For the Pie Crust
- 1 egg for the wash
- 1 tablespoon cream for the wash
- 4 tablespoons granulated sugar 36g
- 1 cup unsalted butter chilled (225g)
- 4 tablespoons ice water 60mL
- 1/2 teaspoon sea salt 3g
- 2 1/2 cups all-purpose flour 300g, plus extra for rolling
For the Filling
- 1 tablespoon vanilla extract 15mL
- 3 cups milk 720mL
- 2 egg yolks
- 1/4 cup cornstarch 40g
- 2 eggs
- 1/4 teaspoon kosher salt 2g
- 4 tablespoons unsalted butter 57g
- 1 1/4 cups granulated sugar 250g
For the Whipped Cream Topping
- 1/4 cup confectioners’ sugar 50g
- 2 cups heavy whipping cream 480mL
- 2 teaspoons vanilla extract 10mL
For the Assembly
- 4 bananas sliced
Instructions
- Preheat your oven to 425°F. In a food processor, pulse together the flour, sugar, and salt. Grate the cold butter into the mixture and drizzle in the ice water. Combine gently with a fork until a dough forms. Shape into a ball, wrap tightly in plastic, and chill for half an hour. On a floured surface, roll the dough into a circle about 2 inches wider than your pie pan. Drape the dough over your rolling pin and ease it into the pan, pressing it gently to fit without stretching. Trim the overhang to about 1 inch, tuck the edge under itself, and crimp decoratively using fingers or a fork. Line with parchment paper, ensuring the edges are frilled, then press foil against the paper to keep the crust’s shape. Bake for 15 minutes, then remove the foil, brush the crust with an egg wash made by whisking the egg with cream, and dock the bottom. Add foil around the edges and bake 10 minutes more at 425°F. Reduce the oven to 375°F and continue baking until the center is golden, about 15–20 minutes longer.
- In a medium bowl, whisk the eggs and yolks together and set aside. Combine the sugar, cornstarch, and salt in a medium saucepan, whisk in the milk, and blend until smooth. Place over medium-high heat, whisking constantly until the mixture thickens, about 5 minutes. Reduce the heat to medium, stirring continuously for another 6 minutes before removing from the heat. Gradually pour a cup of the hot mixture into the eggs, whisking vigorously to temper them, then return the egg mixture to the pot, whisking over medium-high heat for 2 more minutes. Pour into a large bowl, add the vanilla and butter, and stir until fully incorporated. Cover the surface with plastic wrap and allow to cool to room temperature.
- Combine the heavy cream, confectioners’ sugar, and vanilla in a stand mixer and whip on high speed until soft peaks form. This is best prepared just before serving but can be made ahead and chilled with the pie.
- Spread a thin layer of the custard into the cooled pie crust. Arrange sliced bananas over the bottom, then pour or spoon the remaining filling over them, smoothing the top. Cover and refrigerate for a minimum of 4 hours. Just before serving, crown the pie with the whipped cream and garnish with fresh banana slices.
