This post may contain affiliate links.
Banana Cream Pie is the dreamy, old-fashioned dessert that disappears the second it hits the table, with a flaky crust, fresh banana slices, silky homemade vanilla pudding, and a cloud of sweetened whipped cream. I made this for *Sunday dinner* at my mom’s request, and Lizzie went back for a second slice before the first was even finished. If you love our tiramisu pie, this classic is your next must-bake.
This easy banana cream pie uses a homemade vanilla pudding that sets up perfectly, so every creamy slice holds together beautifully.
Banana Cream Pie Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 15 minutes
- ⏳ Total Time: 4 hours 30 minutes
- 🍽️ Serving: 8 slices
- ⚡ Calories: 389kcal
- 🌶️ Flavor Profile: Sweet, creamy, and banana-forward with vanilla and fresh whipped cream
- ✋ Difficulty: Easy, a make-ahead pie like our key lime eclair cake
Quick Answer
To make banana cream pie, whisk milk, sugar, cornstarch, salt, an egg, and an egg yolk in a saucepan, then cook until thick and stir in butter and vanilla to make a homemade vanilla pudding. Cool the pudding, layer sliced bananas in a prebaked pie crust, spread the pudding on top, and chill for 3 to 4 hours until set. Finish with freshly whipped cream, slice, and serve.
Jump to:
Why This Recipe Works
Click to see the technique science
- Homemade pudding beats a box mix. Cooking the vanilla pudding from scratch gives the filling a rich, custardy flavor and a firm set that boxed mixes cannot match.
- Cornstarch sets the filling firm. Cornstarch thickens the pudding so it slices cleanly instead of oozing, giving you neat, picture-perfect pieces.
- An extra yolk adds richness. The whole egg plus an additional yolk make the pudding silky and luxurious with a beautiful pale-gold color.
- Cooling the pudding prevents a skin. Pressing plastic wrap right onto the surface keeps a rubbery skin from forming so the filling stays smooth.
- Firm bananas hold their shape. Using ripe but firm bananas means they stay sweet and sliceable instead of turning to mush in the pie.
- Fresh whipped cream finishes it light. A homemade whipped cream topping keeps the pie airy and fresh, balancing the rich pudding underneath.
Why You’ll Love This Recipe
- It is an old-fashioned, crowd-pleasing pie with layers of banana, creamy vanilla pudding, and pillowy whipped cream.
- It is a make-ahead dream that sets up in the fridge, just like our tiramisu pie and cream puff cake.
- It uses simple, everyday ingredients and comes together with an easy homemade pudding that anyone can master.
Key Ingredients
Simple pantry staples come together into the creamiest banana cream pie. Here are the ones that matter most.
- Bananas: Use ripe but still firm bananas with no brown spots so they hold their shape and stay sweet without turning mushy.
- Whole milk: Whole milk gives the homemade vanilla pudding its rich, creamy body. Avoid low-fat milk, which can make the filling thin.
- Cornstarch: Cornstarch is what thickens the pudding into a sliceable filling that sets up firm and never runny.
- Egg and egg yolk: The whole egg plus an extra yolk add richness and help the pudding set with a silky, custard-like texture.
- Heavy whipping cream: Freshly whipped cream on top is lighter and far more delicious than anything from a tub, and it pipes beautifully too.
See recipe card for exact quantities.
Variations and Substitutions
This banana cream pie is easy to make your own:
- Add a banana pudding twist: Layer vanilla wafers under the bananas for a banana pudding pie mash-up the kids go wild for.
- Use a graham or cookie crust: Swap the traditional pie crust for a graham cracker or vanilla wafer crust for a no-roll shortcut.
- Make it chocolate: Drizzle melted chocolate over the bananas or add a layer of chocolate ganache, like the filling in our key lime eclair cake.
- Top with meringue: For a retro diner look, swap the whipped cream for a toasted meringue topping.
How to Make Banana Cream Pie
- In a large saucepan, whisk together the milk, sugar, cornstarch, salt, whole egg, and egg yolk until smooth.
- Cook over medium heat, stirring constantly, until the pudding comes to a simmer and thickens. Off the heat, whisk in the butter and vanilla, then cover and cool for 30 minutes.
- Arrange the sliced bananas in an even layer over the bottom of the cooled, prebaked pie crust.
- Spread the cooled vanilla pudding over the bananas, cover with plastic wrap touching the surface, and chill for 3 to 4 hours until set.
- Whip the heavy cream with the powdered sugar and vanilla to stiff peaks, then spread it over the chilled pie.
- Slice and serve, garnishing with extra banana slices if you like. Keep the pie chilled until you are ready to dig in.
Recipe Tips & Tricks
- Whisk constantly while the pudding cooks so it thickens evenly and never scorches on the bottom of the pan.
- Cool the pudding before assembling, a warm filling will make the bananas brown faster and can soften the crust.
- Press plastic wrap onto the pudding as it cools to stop a skin from forming on top.
- Use firm, ripe bananas, overly soft bananas turn brown and mushy in the finished pie.
- Chill the pie fully, at least 3 to 4 hours, so the filling sets firm enough to slice cleanly.
- Add the whipped cream just before serving for the freshest, fluffiest topping.
Serving Ideas and Suggestions
This banana cream pie is the perfect ending to a Sunday supper or holiday meal. Serve chilled slices with an extra dollop of whipped cream and a few fresh banana slices on top. It is right at home on a dessert table next to our Southern sweet potato pie.
For a bigger spread, pair it with bite-sized treats like our mini cheesecakes, no-bake raspberry cheesecake bites, and a bowl of pistachio pudding so everyone can build their own dessert plate.
A cold glass of milk or a cup of coffee is the classic pairing. Leftover pie keeps well covered in the fridge for up to three days, though the bananas are at their prettiest in the first day or two.
Banana Cream Pie FAQs
To keep the bananas from browning in banana cream pie, use ripe but firm bananas and slice them right before assembling, then cover them completely with the vanilla pudding so they are not exposed to air. The layer of pudding seals them off and slows browning. For extra insurance, you can lightly brush the banana slices with a little lemon juice, though the pudding alone usually does the trick for the first couple of days.
Yes, banana cream pie is a great make-ahead dessert. You can assemble the pie with the pudding and bananas and chill it for up to a day before serving. For the freshest look and texture, add the whipped cream topping within a few hours of serving. The bananas are prettiest in the first day or two, so it is best enjoyed within three days.
Banana cream pie usually turns out runny when the pudding was not cooked long enough to fully thicken or did not have enough cornstarch. Be sure to cook the filling until it comes to a simmer and visibly thickens, whisking constantly. It also needs to chill for at least 3 to 4 hours so the cornstarch can fully set. A properly cooked and chilled filling will slice cleanly and hold its shape.
A classic flaky pie crust is traditional for banana cream pie and pairs beautifully with the creamy filling. You can use a store-bought crust or make your own, just be sure to fully prebake it so it stays crisp under the pudding. For a no-roll option, a graham cracker or vanilla wafer crust also works wonderfully and adds extra flavor.
You can use instant pudding as a shortcut, but homemade vanilla pudding gives banana cream pie a richer flavor and a firmer, more custardy set that slices cleanly. The from-scratch pudding in this recipe only takes a few minutes on the stovetop and is well worth it. If you are short on time, a high-quality instant vanilla pudding made with whole milk is the next best thing.
Banana cream pie keeps in the refrigerator for up to three days stored loosely covered. The filling and crust hold up well, but the bananas are at their freshest in the first day or two before they begin to soften and darken. For the best texture and appearance, enjoy the pie within a couple of days of making it.
Craving more easy pies? Try our tiramisu pie and Southern sweet potato pie next.
If you love a creamy chilled dessert, our white chocolate raspberry tart is a showstopper.
Best Easy Banana Cream Pie Recipe
Ingredients
- 9 inch pie crust
- 2 cups whole milk
- ½ cup + 3 tablespoons granulated sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 1 large egg
- 1 large egg yolk
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2 medium bananas thinly sliced
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prebake the pie crust per the directions on the back of the package, set aside to cool completely.9 inch pie crust
- In a large saucepan, add the milk, sugar, cornstarch, salt, egg, and egg yolk. Whisk until combined.2 cups whole milk, ½ cup + 3 tablespoons granulated sugar, 3 tablespoons cornstarch, ¼ teaspoon salt, 1 large egg, 1 large egg yolk
- Place over medium heat, stirring constantly until it comes to a simmer and thickens. Take off the heat. Whisk in the butter and vanilla.2 tablespoons unsalted butter, 1 teaspoon vanilla extract
- Place a piece of plastic wrap directly on top of the pudding so a skin doesn’t form, be careful it’s hot. Let it cool on the counter for 30 minutes.
- Place the sliced bananas onto the pie crust. Spread the pudding on top. Cover with plastic wrap, again making sure it touches the pudding so it doesn’t form a skin.2 medium bananas
- Place in the fridge for 3-4 hours until set.
- Place the heavy cream, powdered sugar, and vanilla in a medium bowl. Whip until stiff peaks form.1 cup heavy whipping cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla extract
- Spread the whipped cream over the pie. Slice and serve.
Notes
- You can make your own homemade crust if you’d like.
- This is the perfect make-ahead dessert.
- We like to let the pudding cool slightly before adding it to the pie so it doesn’t turn the bananas brown.
- However the bananas will slightly brown while setting up, this is a completely normal process with bananas.
- This can be frozen, see above on how to do that.
- Top with banana slices or serve as is.
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
