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This homemade Banana Cream Pie is rich and creamy with layers of fresh banana slices, banana pudding and then topped with whipped cream!
Easy Homemade Banana Cream Pie Recipe
I love bananas, and there are plenty of amazing dessert recipes that use them. This is one of my all-time favorites because it’s easy to make, but the flavors and texture are a dream! If you love banana pudding, you have to try this pie. I like to make this for parties or on a random weeknight when I have a strong sweet tooth. The filling is perfectly velvet and smooth with pops of fresh banana in each bite. Finish it with whipped cream and even more banana slices and you have a winning dessert.
For a fun twist, also try our chocolate banana cream pie that adds a layer of chocolate and uses a graham cracker crust.
Why You’ll Love This Banana Cream Pie
- The ingredients are affordable. This dessert is perfect for even the tightest budget. It uses inexpensive ingredients to create something sweet and yummy without costing a fortune.
- It takes just a few minutes to make the filling. I make homemade vanilla pudding for this banana cream pie. It may seem complicated but I promise it’s quick and easy. The flavor is worth it, too.
- Kids love it. It can be difficult to please picky kids, even with dessert! If you find your little ones aren’t huge fans of fruit desserts, try this recipe. The bananas are perfectly soft and sweet and go perfectly with the pudding and flaky pie crust.
What You’ll Need
All of the elements needed to make this banana cream pie are listed below. Take a look at the recipe card for exact measurements and more info.
- Flour and cornstarch: These are used to thicken the custard mixture. I like to use a combination of flour and cornstarch to achieve the perfect consistency.
- Sugar: I use white granulated sugar in this recipe. It’s a simple sweetener that works great in a cooked filling. I don’t use a lot so it won’t be overly sweet.
- Milk: When you add the milk, it needs to be warm. Heat it in a separate saucepan or the microwave before you stir it into the sugar and flour. I prefer whole milk because the fat makes the mixture extra creamy but low-fat works well, too.
- Egg yolks: I add only egg yolks for flavor, color, and texture. It’s a key ingredient in homemade custard and pudding.
- Vanilla extract: The subtle flavor of vanilla compliments the bananas in this pie. If you want authentic flavor, I recommend pure vanilla extract.
- Bananas: Ensure the bananas are ripe but not overripe. If they are underripe, they will be less sweet. If over ripe, they become brown and mushy. Look for bananas with a bright yellow peel and minimal brown spots.
- Pie crust: Bake and completely cool the pie crust before you make the filling. Feel free to use refrigerated pie crust or make one from scratch yourself. This Homemade Pie Crust is a great one for this banana pie.
- Cool Whip: I like to use Cool Whip to top this pie but you may use regular whipped cream if you prefer.
How to Make Banana Cream Pie
Here are all of the steps needed to make this delicious banana pie recipe. It’s super easy to follow, even making homemade pudding!
- Combine the dry ingredients and milk. Add the flour, sugar, and cornstarch to a medium saucepan and mix them with a spatula until they are fully combined. Then, stir in the warm milk.
- Boil the mixture. Bring it to a boil over high heat while continuously stirring the mixture until it starts to thicken.
- Add egg yolks and vanilla. Whisk in the egg yolks and vanilla extract and cook the mixture for an additional minute. Then, remove it from the heat and set it to the side.
- Prepare the bananas. Slice the bananas and arrange a single layer of them on the bottom of the baked pie crust.
- Add the filling. Carefully pour the warm pudding into the crust over the top of the banana slices.
- Let it cool. Allow the pie to cool for about an hour on the counter.
- Top with whipped cream and bananas. Finish it with a layer of Cool Whip and more freshly sliced bananas. Enjoy!
Tips for Success
- Ensure the filling cools completely. The filling must be cooled before topping the banana cream pie with whipped topping. If it’s still warm, it will melt the whipped cream topping and make a huge mess. Feel free to put the pie in the refrigerator to cool it faster before you finish it.
- Stir the mixture continuously. It’s important to stir the pudding mixture continuously to help it thicken. I recommend to keep stirring it when you add the eggs and vanilla to ensure it incorporates properly and doesn’t scramble the yolks.
- Skip the extra bananas if you freeze the pie. I like to top the pie with extra fresh banana slices. It enhances the presentation. I don’t recommend adding the bananas if you plan to freeze the pie because they will turn brown. Add them fresh right before serving.
Proper Storage
Store the banana pie tightly covered with plastic wrap in the refrigerator for up to 3 days. You may tightly cover and freeze it for up to 1 month. Thaw the pie in the fridge overnight before enjoying it.
More Pie Recipes to Try
Banana Cream Pie
This homemade Banana Cream Pie is rich and creamy with layers of fresh banana slices, banana pudding and then topped with whipped cream!
Servings: 8
Ingredients
- 1/2 cup flour
- 1/2 cup sugar
- 2 teaspoons cornstarch
- 2 cups warm milk
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 3-4 bananas well ripened
- 1 pie crust 8 or 9 inch, baked and cooled
- 8 ounces Cool Whip
Instructions
- In a medium saucepan, combine flour, sugar and cornstarch together, adding in the warm milk.
- Continuously stir on medium to high heat, until the mixture begins to boil, and thicken.
- Quickly stir in the egg yolks and vanilla, whisking for an additional minute
- Remove from the stove top, and let sit, while preparing the bananas in the crust.
- Cut the bananas into slices, and place around the bottom of the crust. Once done, pour the filling over the bananas immediately.
- Allow the filling to cool for about an hour before topping with whipping cream.
Last Step:
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Notes
Be sure to continuously stir the flour and milk mixture. It will thicken and become firm.
Once you add in the egg yolks and vanilla, it will thin to become a pudding.
Quickly stir in the egg yolks so they don’t sit on hot filling.
It’s ok to pour the warm filling over the bananas. Just allow the filling to cool before topping with the cool whip, otherwise it will melt.
Nutrition
Calories: 268kcal | Carbohydrates: 42g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 56mg | Sodium: 113mg | Potassium: 285mg | Fiber: 2g | Sugar: 21g | Vitamin A: 192IU | Vitamin C: 4mg | Calcium: 89mg | Iron: 1mg
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1 thought on “Banana Cream Pie”
I think I will make this today. It looks real good.