This banana cream pie is a classic, creamy dessert layered with fresh bananas and silky homemade custard in a flaky pie crust. It’s sweet, rich, and perfect for just about any occasion. Whether I serve it plain or top it with whipped cream or meringue, this pie always gets rave reviews.

Why You’ll Love This Recipe

I love how this banana cream pie is simple to prepare yet feels like such a treat. The homemade custard gives it a depth of flavor that store-bought pudding can’t match. It’s creamy, smooth, and packed with banana goodness. I also like how well it holds up in the fridge, which makes it ideal for making ahead.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ¾ cup white sugar

• ⅓ cup all-purpose flour

• ¼ teaspoon salt

• 2 cups milk

• 3 egg yolks, beaten

• 2 tablespoons butter

• 1 ¼ teaspoons vanilla extract

• 1 (9-inch) baked pastry shell, cooled

• 4 bananas, sliced

Directions

1. I preheat the oven to 350°F (175°C).

2. In a saucepan, I combine the sugar, flour, and salt. Gradually, I stir in the milk until smooth.

3. I cook the mixture over medium heat, stirring constantly until it boils and thickens. Then, I cook for 2 more minutes and remove from heat.

4. I whisk a small amount of the hot mixture into the beaten yolks, then return everything to the saucepan.

5. I cook for another 2 minutes until the mixture coats the back of a spoon. Then, I remove it from the heat and stir in the butter and vanilla.

6. I fill the pie shell with sliced bananas, pour the custard over the top, and spread it evenly.

7. I bake it for 12 to 15 minutes until the filling is set.

8. After cooling on a wire rack, I refrigerate it for at least 1 hour before serving.

Servings And Timing

This recipe makes one 9-inch pie, which serves 8 people.

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Additional Chilling Time: 2 hours

• Total Time: 3 hours 40 minutes

Variations

• Crust Swaps: I sometimes use graham cracker or vanilla wafer crust instead of a traditional pastry shell.

• Thickener Options: Cornstarch can be used in place of flour for a smoother filling.

• Toppings: I love topping this pie with whipped cream, chocolate shavings, or toasted coconut.

• Extra Banana Flavor: I’ve mashed a ripe banana into the custard for a deeper banana taste.

• No-Bake Option: I skip the final bake when I’m using a no-bake crust and make sure the custard is cooked fully on the stove.

Storage/Reheating

I store this pie in the refrigerator, loosely covered with plastic wrap or foil. It stays fresh for up to 3 days.

To freeze, I wrap the completely cooled pie (including the dish) in plastic wrap, then aluminum foil. It lasts in the freezer for up to 2 months. I thaw it in the fridge overnight before serving.

This pie is best served cold, so I don’t recommend reheating it.

FAQs

1. How Do I Keep The Bananas From Turning Brown?

I like to lightly brush the sliced bananas with lemon juice before layering them in the crust. It helps prevent browning and doesn’t affect the flavor too much.

2. Can I Skip Baking The Pie?

Yes, if the custard is fully cooked on the stove, I sometimes skip baking—especially when using a graham cracker or vanilla wafer crust.

3. Why Is My Filling Runny?

If my filling turns out too loose, it’s usually because it didn’t boil long enough or wasn’t stirred constantly. I make sure it fully thickens before removing it from the heat.

4. Can I Add Bananas Into The Custard?

Yes, I’ve mashed a ripe banana and mixed it into the custard for a stronger banana flavor. It makes the texture a little different but still delicious.

5. What’s The Best Topping For Banana Cream Pie?

I like whipped cream, but sometimes I go with meringue or even chocolate shavings. A sprinkle of crushed cookies can add a nice crunch too.

Conclusion

Banana cream pie is one of those desserts that never goes out of style. I love the contrast of creamy custard and fresh bananas in every bite. It’s easy to make, perfect for preparing ahead, and always a crowd-pleaser. Whether I serve it at a holiday meal or just because, it never lasts long in my house.