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Decorative picture of a bitten banana cream pie slice on a white plate
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5 from 5 votes

Banana Cream Pie

This banana cream pie recipe is easy to make and 100% homemade. Super flaky pie crust filled with from-scratch made banana pudding and fresh banana slices. Top it with your favorite toppings like whipped cream or meringue.
Prep Time35 mins
Cook Time25 mins
Chill4 hrs
Total Time5 hrs
Course: Dessert
Cuisine: American
Keyword: banana cream pie, banana cream pie recipe, banana pie, banana pudding pie
Servings: 16 servings
Calories: 203kcal

Ingredients

Pie Crust

  • 1 ¼ cups all-purpose flour, spooned and leveled
  • ¼ teaspoon granulated white sugar
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter, chopped
  • 4-6 tablespoon cold water

Banana Pudding

  • 5 large egg yolks
  • ¼ cup cornstarch
  • 2 cups milk
  • ¼ cup heavy cream
  • ¾ cup sugar
  • ¼ teaspoon salt
  • ¼ cup mashed banana (about 1 medium banana)
  • 2 teaspoon pure vanilla extract
  • 2 tablespoon unsalted butter
  • 1 large very ripe banana, cut into ⅛ to ¼-inch (3-6 mm) slices

Instructions

Pie crust

  • In a food processor, combine the flour, sugar, salt, and butter and pulse 4 or 5 times, or until pea-sized butter pieces are still visible. Add 1 tablespoon (15 ml) of the cold water at a time, pulsing one or two times after each addition. Stop adding water and pulsing when you notice that the dough comes together and starts to clump.
  • Without kneading the dough, transfer it to a sheet of plastic wrap and form into a 1 to 1½-inch (2.5-4cm) thick disk. Wrap tightly with plastic wrap and refrigerate for at least 2 hours or up to 2 days.
  • After chilling, on a lightly floured surface, roll out the dough into an 11-inch (28cm) even circle and transfer to a 9-inch (23cm) pie dish. Evenly press the dough into the bottom and against the sides of the pie dish and flute the edges. Freeze for 30 minutes.
  • While the crust is in the freezer, preheat the oven to 375°F (190°C).
  • Line the chilled pie crust with parchment paper, weigh it down with pie weights, distribute them evenly, and press them lightly against the sides to prevent the sides from shrinking down too much.
  • Bake for 25 minutes. Then, remove from the oven and, being careful not to burn yourself, remove the pie weights along with the paper. Return the crust to the oven to bake for an additional 5 minutes, then remove from the oven and let cool for 30 minutes.

Filling

  • In a medium heatproof bowl, whisk together the egg yolks and cornstarch and set aside.
  • In a heavy-bottomed saucepan over medium heat, bring the milk, heavy cream, sugar, and salt to a simmer and cook for 2 minutes, stirring constantly.
  • Turn the heat down to low and slowly spoon ½ cup (120 ml) of the hot milk into the egg yolk mixture, whisking as you go. Whisk constantly until the egg yolks and milk are well combined and smooth.
  • Then, slowly whisk the egg yolk mixture into the remaining hot milk mixture until well combined. Add the mashed banana and turn heat up to medium-high. Cook the mixture until it thickens and looks like pudding, about 2-3 minutes, constantly stirring without stopping because it can burn quickly.
  • Remove from the heat and pour through a mesh strainer into a heatproof bowl, pressing the mixture through the strainer with a rubber spatula. Whisk in the vanilla and butter until it is melted and incorporated.
  • Place the banana slices in the baked and cooled pie crust, pour the filling on top of the banana slices, and spread evenly. Cover the filling with plastic wrap and chill the pie in the fridge for at least 4 hours or preferably overnight.
  • According to your taste, cut the chilled pie into slices and serve with whipped cream and fresh bananas. Store in an airtight container in the fridge for up to 3 days.

Video

Notes

Top tips
  • Don't overwork the pie crust; otherwise, it won't be as flaky as desired. Butter flakes must still be visible when rolling out the pie crust. This is the key to a flaky pie crust.
  • Use pie weights, dry beans, or rice to weigh down the pie crust. Make sure that the weights also push against the sides of the crust as well. Otherwise, the sides will shrink down too much during baking, and the filling won't fit in.
  • Don't skip tempering the egg yolks with hot milk. If the egg yolks get too fast too hot, you will end up with scrambled eggs.
  • Cook the filling long enough until it looks like firm and thick pudding. If the pudding is undercooked, the filling won't set and will be too soft to cut and serve slices.
  • Give it enough time to set in the fridge. At least 4 hours but preferably overnight. Don't speed up the chilling time by putting it in the freezer.

No food processor?
If you don't have a food processor, you can use two forks or a pastry cutter instead. Therefore, place the flour, salt, and sugar in a bowl, then cut the butter into the mix. It will look like a coarse meal with pea-sized butter flakes. Add one tablespoon water at a time until it begins clumping. 

Make-ahead instructions
You can prepare the pie crust for up to 2 days in advance or freeze up to 3 months. To thaw, place it in the fridge overnight. It's also possible to blind bake the crust 1 day ahead and store it in an airtight container at room temperature. I don't recommend to prepare the filling in advance because it will firm up while storing it in the fridge.

Variations
Try the following variations:
  • Use coconut milk instead of regular milk to make a banana coconut cream pie.
  • Add 3.5 oz (100g) of melted semi-sweet chocolate bars when adding the vanilla and butter to make a chocolate banana cream pie.
  • Replace the pie crust with a no-bake graham cracker crust to make a no-bake banana cream pie.
  • Make this pie with a vanilla wafer cookie crust.
  • Make the filling with vanilla pudding mix according to the directions on the package.
  • Make mini banana cream pies by following this mini apple caramel pie recipe for the crust and then fill the pudding into the mini pie cups.

More questions?
Make this recipe perfect every time. So be sure to check the full post above. I included easy step-by-step photo instructions, a video, and answer questions and provide solutions if your filling didn't set.

Nutrition

Calories: 203kcal | Carbohydrates: 23g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 85mg | Sodium: 92mg | Potassium: 98mg | Fiber: 1g | Sugar: 12g | Vitamin A: 408IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg