This Banana Cream Pie Recipe is a show stopper! A buttery graham cracker crust is filled with a creamy banana custard and finished off with sweetened whipped cream.
author’s note
Creamy, Custardy Banana Cream Pie!
Bananas are always on my counter—they’re perfect for a quick snack or sliced on top of a bowl of Microwave Oatmeal. I always make sure to leave a few to ripen with speckles so I can make these delicious Banana Cupcakes or Healthy Banana Muffins.
So it was only a matter of time before I added one of my favorite fruits into a creamy, custardy pie! Now, this Banana Cream Pie is giving Apple Pie some serious competition as my favorite. This is truly the best Banana Cream Pie!
“What Makes a Great Banana Cream Pie vs. a Just-Okay One”
- Great: balanced sweetness, custard that slices clean, banana flavor present but not overwhelming, stable structure, fresh toppings.
- Just-okay: overly sweet custard, bananas that bleed liquid, runny pie, whipped cream that deflates.
Ingredients
| Ingredient | Swap / Tip Ideas |
|---|---|
| Egg yolks | You can’t omit them because they thicken the custard and give it structure. |
| Cornstarch | Try arrowroot (same amount) if you prefer, but test consistency; cornstarch is more forgiving. |
| Whole milk + heavy cream | Use 2% milk for part of the whole milk, but keep the heavy cream for richness. |
| Sugar | Swap in a little light brown sugar for subtle caramel notes. |
| Butter | Use unsalted butter and adjust salt if needed. |
| Vanilla | Use vanilla bean paste for those classic specks, or half paste and half extract. |
| Bananas (firm, not overripe) | Unlike banana bread look for firm but freshly ripe bananas. |
| Graham cracker crumbs + butter + sugar (crust) | Swap in Nilla wafers or digestive biscuits. Reduce crust sugar if using sweeter cookies. |
How To Make Banana Cream Pie Recipe
- Crust: Mix graham cracker crumbs, sugar, salt, and butter. Press into a pan and bake.
- Filling: Whisk sugar, salt, cornstarch, eggs, milk, and cream in a pot. Cook until thick, then stir in butter and vanilla. Let cool.
- Assemble: Layer bananas in the crust. Spread half the filling, add another banana layer, and top with the rest of the filling.
- Chill: Cover the surface with plastic wrap and refrigerate until set.
- Whipped cream: Whip cream with powdered sugar and vanilla. Spread on top.
- Serve: Slice and enjoy cold.
Quick Tip
Give yourself enough time to prepare this Banana Cream Pie. It needs plenty of time to chill and set!
Banana Cream Pie Recipe FAQs
How Do You Keep Bananas From Turning Brown In A Banana Cream Pie?
Wait to chop the bananas until right before adding them to the pie. Once covered in the layers, they’ll brown slower, but if you’re concerned, drizzle some lemon juice on top before adding.
Why Is My Banana Cream Pie Runny?
The main reason a cream pie is runny is undercooked pudding. The custard should be thick, like pudding from a cup, before adding it to the crust. It will get thicker as it cools.
Storage
- Store covered tightly in the refrigerator (4–5 days). Press parchment or cling film onto cut surfaces to minimize banana browning.
- Let pie sit at room temp 10 minutes before eating (makes texture more forgiving).
- Freezing is not recommend. The crust gets too soft and the custard can break or seep.
More Favorite Banana Desserts:
Desserts
Healthy Banana Cake Recipe
Desserts
Chocolate Banana Muffins
Desserts
Flourless Banana Muffins
Desserts
Banana Chocolate Chip Cake
Banana Cream Pie
This Banana Cream Pie is a show stopper! A buttery graham cracker crust is filled with a creamy banana custard and finished off with sweetened whipped cream.
Video
Equipment
- Pie pan 9-inch
Ingredients
Crust
- 6 tablespoons unsalted butter melted
- 1-3/4 cups graham cracker crumbs
- 1/4 cup granulated sugar or light brown sugar
- 1/8 teaspoon salt
Filling
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 cup cornstarch
- 4 large egg yolks
- 1-1/2 cups whole milk
- 3/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract or vanilla bean paste
- 2 large bananas firm, not overripe
Topping
- 3/4 cup heavy cream
- 2 to 4 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract or vanilla bean paste
- Candied sliced almonds optional
Instructions
- Crust: Preheat oven to 350°F (175°C). Grease a 9-inch pie pan with cooking spray. To make the crust, melt butter in a microwave-safe bowl and let cool for 5 minutes. Blend graham crackers into fine crumbs, then measure and transfer to a large bowl. Add sugar and salt. Pour in the melted butter and mix until combined.
- Pour the crumb mixture into the greased pan. Press crumbs along the sides and bottom with your fingers. Use a flat measuring cup to firmly compress the crumbs. Bake for 10 minutes, then cool completely. You can prepare the crust up to 24 hours in advance, just cover with plastic wrap and store at room temperature.
- Filling: In a medium pot off heat, combine the sugar, salt, and cornstarch with a whisk. Add egg yolks, whisking constantly. Gradually add milk and heavy cream, whisking until fully combined. Place pot over just below medium heat. Whisk occasionally, alternating with a rubber spatula to scrape sides and bottom to prevent cornstarch pockets.
- Once the mixture begins to thicken, whisk constantly. When bubbles appear in the center, set a timer for 1 minute, whisk constantly, and reduce heat slightly if it bubbles too intensely. The mixture should be thick like pudding. Remove from heat and whisk for another minute. Add the butter and whisk until melted. Then add vanilla and whisk until smooth. Let filling cool completely before proceeding (see note 2).
- Thinly slice both bananas. Place half the sliced banana in a thin layer along the bottom of the cooled crust. Spoon on half the cooled pudding, spreading evenly with the back of a spoon. Add another layer of banana slices and spoon on the remaining pudding, smoothing the top with a spatula. Place plastic wrap directly on the surface of the pie to prevent a skin from forming. Refrigerate for at least 4 hours or until fully set.
- For the topping, pour heavy cream, powdered sugar, and vanilla into a stand mixer bowl. Whisk on low speed to combine, then increase to high speed until medium-to-stiff peaks form, about 2–4 minutes. Watch carefully to avoid over-beating. Smooth the cream over the pie with a spatula. If desired, garnish with sliced bananas or candied almonds. For clean slices, use a sharp knife. Run the knife under hot water, dry it off, then make a cut, repeating for each slice.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: The custard mixture should be very thick, similar to a thick prepared pudding snack cup, before being added to the crust. It will thicken more as it cools.
Note 2: Let the crust cool completely before adding the layer of bananas, let the pudding cool completely before adding to the bananas, and let everything set before adding the whipped cream. If the crust or pudding are warm or hot, they’ll affect the texture of the bananas.
Storage: Store your Banana Cream Pie in the fridge to keep it fresh. Cover it tightly. Avoid freezing, as it can cause the crust to soften and the custard to break down.
Note 2: Let the crust cool completely before adding the layer of bananas, let the pudding cool completely before adding to the bananas, and let everything set before adding the whipped cream. If the crust or pudding are warm or hot, they’ll affect the texture of the bananas.
Storage: Store your Banana Cream Pie in the fridge to keep it fresh. Cover it tightly. Avoid freezing, as it can cause the crust to soften and the custard to break down.Nutrition
Serving: 1serving | Calories: 433kcal | Carbohydrates: 46g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 147mg | Sodium: 274mg | Potassium: 231mg | Fiber: 1g | Sugar: 32g | Vitamin A: 985IU | Vitamin C: 3mg | Calcium: 98mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
My husband is a Banana Cream Pie snob, and this is his absolute FAVORITE recipe! As Chelsea’s sister and employee I discovered this recipe and will never use another one! SO GOOD!