I’ve been baking for ages, so I already had this gut feeling that bananas mixed with vanilla custard and whipped cream would be a great match. Still, when I finally put together that banana cream pie, it was even better than I imagined!

Now, it’s become the talk of the town, and my bakery is practically a hotspot these days. Everyone just can’t get enough of it!

Why We Are All Obsessed With Banana Cream Pies

First, you take a small bite and let this flaky, buttery crust practically melt in your mouth. Then, your tongue hits the creamy custard filling – smooth like a dream, am I right? And let’s not forget the fresh banana slices that add just the right chewiness! Every mouthful feels like a party.
Do you know what’s even cooler? You can play around with it! After all, there’s no need for fancy ingredients here. Just raid your pantry for basics like bananas, eggs, milk, sugar, and flour. Easy peasy! Then, spice up the custard with some cinnamon or nutmeg, switch up the crust (graham cracker is a crowd-pleaser), or go wild with chocolate shavings or fruity drizzles.
Like a banana cake or bread, this pie feels like a hug from grandma. It brings back all those warm fuzzy feelings of home and family gatherings – a slam dunk for holidays, potlucks, or just kicking back in the backyard with your friends!
Plus, it’s not gonna weigh you down. This pie is like the Goldilocks of desserts – not too heavy or light. Just right. Pair it with a steaming cup of coffee or tea, and you’ve got yourself the ultimate afternoon delight.

The Best Way To Make Banana Cream Pie

Simple Ingredients

This pie’s got two main players – the crust and the banana cream pie filling. Since my recipe here already covers the pie crust, let’s focus on the filling! You only need the basics for it:

Bananas
Whole milk
Heavy cream
Cornstarch
Salt
Butter
Sugar
Egg yolks
Cinnamon (optional)

Instructions

Pie Dough

Step 1.

First, we must prep our pie dough/crust, but make sure you have a bit of time on your hands. About 2 hours in advance is the best!

Follow my recipe directions for that perfect pie crust. Once the dough is ready, chill it out in the fridge for 2 hours. Oh, and heads up, this recipe makes enough for 2 crusts, but we only need one for this banana cream pie. Stash the other away for your next baking adventure!

Step 2.

Dust your work surface with flour and roll out one chilled dough disc until you’ve got a 12-inch circle. Gently place it into your 9-inch dish, tucking it neatly with your fingertips to make sure it’s smooth.

Here’s my neat trick: don’t trim off excess dough! I fold it over the edges and mold it into a nice thick rim.

You can also use your fingers or a fork to crimp those edges. But what if the dough is getting too warm and sticky for that? Just pop it back in the fridge for a quick chill (5 to 10 minutes) first.

Next, cover the crust snugly with plastic and let it chill in the fridge for a bit over 30 minutes (or even a few days if you like). While our gorgeous crust is sitting in there, let’s preheat the oven to 375°F (or 190°C). We’re almost there — hang tight!

Step 3.

Grab some parchment paper and give it a good crunch to make it easier to shape into the pie crust.

Line your chilled crust with it, then fill it with dried beans or pie weights. Pro tip: I press those weights against the crust’s sides to keep them from shrinking.

Step 4.

Pop it in the oven until the edges are a nice golden brown — about 15 minutes should do the trick! Once it’s out of the oven, carefully lift that parchment paper out (weights and all) and give the crust’s bottom a good poke with a small fork.

Want that pie crust to shine even more? Brush on some egg wash around the edges, then put it back in the oven for another 15 minutes until the bottom’s nice and browned!

Step 5.

Let the crust cool completely on a rack before moving on. Oh, and here’s my handy tip: you can totally blind-bake this crust 2-3 days in advance. Just cover it up tight and pop it in the fridge until you’re about to fill it up.

Banana Cream Filling

Step 6.

Now, onto our custard filling!

Whisk egg yolks with cornstarch (use a small whisk or fork, whatever works for you). Set the bowl aside.

In a medium saucepan, mix the milk, sugar, heavy cream, and salt over medium heat until the sugar is dissolved. Once it’s simmering, grab about half a cup of that milk mixture, then slowly whisk it into your egg yolk/cornstarch mixture. Keep the yolks moving unless you want them to scramble miserably!

Step 7.

Pour the yolk mixture back into your saucepan, whisking for a full minute. And hey, be careful about those bubbles — they might burst and hurt you anytime. Stand as far back as possible!

Step 8.

Take that saucepan off the heat, then stir in the butter and vanilla until everything’s nice and smooth. You should end up with about 3 cups of filling. Now, if you spot any little yolk chunks floating around, don’t stress! You can use a mesh sieve to strain the custard.

Step 9.

Cover this warm pudding with plastic wrap so it won’t get weird skin on top. Let it cool for about 15 minutes; longer than that, and it might become too dense to spread evenly into the pie crust.

Assembly

Step 10.

Once your custard’s cooled a bit, it’s time to assemble! Slice up 2 to 3 bananas and layer them into your pie shell. You can even sprinkle on some cinnamon for extra flavor!

Now, spread the custard over the bananas (it’s okay if it’s still a tad warm). Throw another plastic wrap straight on top to keep the custard skin-free, then put the whole thing in the fridge for 4 to 24 hours.

Whipped Cream

Step 11.

When you’re ready to dig in (or about an hour before that), whip up some fresh cream!

Grab your handheld or electric mixer and whip together heavy cream, vanilla, and sugar at medium-high until you’ve got perfect medium peaks (this part usually takes me about 3 to 4 minutes). They are neither too soft nor stiff — just right in between to top off your delicious pie!

Note

Afraid that the banana slices might brown too quickly before assembly? Toss them in a mixture of lemon juice, pineapple juice, or orange juice! Trust me, the acidity in the juice will help slow down the browning.

FAQs

My Custard Seems Too Thin. What Should I Do?

The custard should be thick enough to coat the back of a spoon. If it looks too thin, whisk in a cornstarch slurry (mix a tablespoon of cornstarch with a little cold milk) and cook for another minute or two until thickened!

Can I Use Vanilla Bean For This Recipe?

Absolutely. Vanilla bean paste introduces a much more intense vanilla flavor than vanilla extract! Scrape the seeds from the pod and add them to the custard while it cooks. You can also add the pod itself to the milk while scalding for extra pizzazz.Have fun with this simple recipe!