This banana cream pie recipe creates the perfect dessert with layers of creamy vanilla pudding, fresh bananas, and fluffy whipped cream in a golden pie crust.
I’ve been making this classic pie for my family gatherings for over five years, and it never disappoints.
The secret lies in cooking the pudding long enough to set properly, ensuring clean slices every time.
This homemade dessert combines simple ingredients into something truly special that everyone will love.
Essential Ingredients for Perfect Results
Here are the key components you’ll need for this delicious banana cream pie:
- 2 large eggs plus 2 egg yolks at room temperature
- 1 cup granulated sugar for sweetness
- 6 tablespoons cornstarch to thicken the filling
- 3 cups whole milk for creamy texture
- 1/4 cup cold unsalted butter, cubed
- 1 tablespoon vanilla extract
- 3-4 ripe bananas with yellow peels
- 1 pre-made or homemade pie crust
- 2 cups heavy whipping cream for topping
- 1/4 cup powdered sugar
- 2 teaspoons vanilla extract
Choose bananas that are ripe but firm with minimal brown spots. Overripe bananas become too mushy and sweet for this application.
Step-by-Step Instructions
Follow these detailed steps to create your banana cream pie masterpiece:
1. Making the Vanilla Pudding
- Whisk eggs and egg yolks in a medium bowl and set aside
- Combine sugar, cornstarch, and salt in a medium pot
- Add milk gradually, whisking to remove all clumps
- Cook over medium-high heat for 6 minutes until bubbling and slightly thickened
- Temper the eggs by slowly adding 1 cup of hot milk mixture while whisking vigorously
- Return tempered mixture to pot and cook over medium heat
- Continue cooking 6-8 minutes until whisk leaves clear traces in the custard
- Remove from heat and whisk in cold butter and vanilla until smooth
- Press plastic wrap directly onto pudding surface and cool completely
2. Preparing the Pie Crust
- Roll pie dough into a 13-inch circle on floured surface
- Transfer to 9-inch pie pan without stretching
- Trim excess, leaving 1-inch overhang
- Fold edges under and crimp decoratively
- Prick bottom all over with fork
- Freeze for 30 minutes or refrigerate for 1 hour
- Line with foil and fill with pie weights
- Bake at 425°F for 15-25 minutes until edges are golden
- Remove weights and foil, brush with egg wash
- Bake additional 10-12 minutes until completely golden
3. Assembly Process
- Spread 1 cup cooled pudding in bottom of baked crust
- Slice 2 bananas into 1/2-inch pieces and layer over pudding
- Add remaining pudding over bananas and smooth top
- Cover and refrigerate at least 6 hours
- Before serving, whip cream with powdered sugar and vanilla to soft peaks
- Spread whipped cream over pie
- Garnish with remaining sliced bananas if desired
Pro Tips for Success
These expert techniques ensure your homemade banana cream pie turns out perfectly every time:
- Use room temperature eggs to prevent the hot mixture from clamping
- Cook pudding longer than expected until it holds whisk marks clearly
- Don’t rush the cooling process as proper setting requires time
- Press plastic wrap directly on pudding surface to prevent skin formation
- Use cold butter for smooth incorporation without curdling
- Blind bake crust completely to prevent sogginess
- Slice bananas just before serving to maintain fresh appearance
When I first started making this recipe, I made the mistake of undercooking the pudding.
The result was a runny mess that wouldn’t slice properly. Now I always cook it until the whisk leaves distinct trails in the mixture.
Storage and Serving Guidelines
Proper storage keeps your banana cream pie fresh and delicious:
- Refrigerate covered for up to 3 days
- Don’t add banana garnish until ready to serve
- Store leftover slices individually wrapped
- Pie tastes best served chilled
- Allow 10 minutes at room temperature before slicing for easier cutting
The pie crust stays crisp for about 2 days when stored properly in the refrigerator.
Common Troubleshooting Solutions
These solutions address frequent issues home bakers encounter:
- Runny filling: Cook pudding longer until properly thickened
- Lumpy pudding: Whisk constantly and temper eggs slowly
- Soggy crust: Blind bake completely and cool before filling
- Curdled mixture: Use room temperature eggs and add hot liquid gradually
- Weeping pie: Ensure pudding reaches proper thickness before cooling
I’ve helped dozens of friends perfect this recipe over the years. The most common mistake is not cooking the custard long enough, resulting in a pie that won’t hold its shape when sliced.
Delicious Variations to Try
Customize your banana cream pie with these creative twists:
- Use graham cracker or Oreo cookie crust instead of pastry
- Add chocolate chips to pudding for extra richness
- Layer sliced strawberries with bananas
- Sprinkle toasted coconut on whipped cream
- Drizzle caramel sauce over finished pie
- Use vanilla wafer crust for extra banana flavor
This classic dessert recipe delivers consistent results when you follow the techniques properly.
The combination of silky vanilla pudding, sweet bananas, and light whipped cream creates the ultimate comfort food that’s perfect for any occasion.
Easy Banana Cream Pie Recipe
Ingredients
Equipment
Method
- Make the Pudding: In a medium bowl, whisk together the whole eggs and egg yolks. Set aside. Add sugar, cornstarch, and salt to a medium pot. Whisk to combine, then pour in milk and whisk again to remove all clumps.
- Place over medium-high heat and cook, whisking constantly, until just starting to bubble and thicken, about 6 minutes. Remove from heat.
- Temper the egg mixture by slowly drizzling about 1 cup of the hot milk mixture into the eggs while whisking vigorously. Slowly pour the tempered egg mixture back into the pot while whisking.
- Return pot to medium heat and cook, whisking constantly, until mixture bubbles again. Continue cooking until thick enough that the whisk leaves clear traces, 6-8 minutes.
- Remove from heat. Add butter and vanilla, whisking until butter is completely melted. Transfer to a bowl and press plastic wrap directly onto surface. Cool to room temperature, 2-3 hours.
- Prepare the Crust: Roll pie dough into a 13-inch circle on lightly floured surface. Transfer to 9-inch pie pan without stretching. Trim excess, leaving 1-inch overhang. Fold edges under and crimp.
- Prick bottom all over with fork. Refrigerate 1 hour or freeze 30 minutes. Preheat oven to 425°F.
- Line chilled crust with foil and fill with pie weights. Bake 15-25 minutes until edges are golden and bottom appears dry.
- Meanwhile, whisk together egg and heavy cream for egg wash. Remove weights and foil, brush crust with egg wash. Bake another 10-12 minutes until golden all over. Cool completely.
- Assemble the Pie: Spread 1 cup cooled pudding in bottom of pie shell. Slice 2 bananas into 1/2-inch pieces and layer over pudding.
- Spoon remaining pudding over bananas and smooth top. Cover and refrigerate at least 6 hours.
- Add Topping: When ready to serve, beat heavy cream, powdered sugar, and vanilla to soft peaks. Spread over pie. Garnish with remaining sliced bananas if desired.