There's something magical about a perfectly executed banana cream pie that makes it the ultimate comfort dessert. That silky-smooth custard, the fresh banana slices, and a cloud of whipped cream all nestled in a flaky crust – it's basically heaven on a plate. Today, I'm sharing my absolute favorite banana cream pie recipe that strikes the perfect balance between classic banana cream pie tradition and modern simplicity.
Why This Easy Banana Cream Pie Recipe
Before we dive into making this easy banana cream pie, let me tell you why this recipe deserves a spot in your dessert rotation. Unlike many easy banana cream pie recipes that rely solely on instant pudding (though we'll talk about some shortcuts!), this version gives you that old fashioned banana cream pie taste with surprisingly little effort.
A few clever techniques that deliver homemade banana cream pie flavor without keeping you in the kitchen all day. Whether you're craving that southern banana cream pie richness or just want to impress at your next family gathering, this recipe hits all the right notes.
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Ingredients
For the crust (or use store-bought to make this an even easier banana cream pie recipe):
- 1½ cups graham cracker crumbs (or crushed Nilla wafers for a banana cream pie with Nilla wafers)
- ⅓ cup granulated sugar
- 6 tablespoons butter, melted
For the filling:
- 3-4 ripe bananas (but not overripe)
- 2 cups whole milk
- ½ cup heavy cream
- ⅔ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 4 large egg yolks
- 2 tablespoons butter
- 2 teaspoons vanilla extract
For the topping:
- 1½ cups heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
See recipe card for quantities.
How To Make Banana Cream Pie
Making the Perfect Crust
- Preheat your oven to 350°F.
- In a medium bowl, combine graham cracker crumbs (or Nilla wafers for that special banana pie with vanilla wafers flavor), sugar, and melted butter until the mixture resembles wet sand.
- Press firmly into a 9-inch pie dish, making sure to create an even layer up the sides.
- Bake for 8-10 minutes until lightly golden. Cool completely.
Pro tip: Looking for a no bake banana cream pie option? Skip the oven and refrigerate the crust for 2 hours instead!
Creating the Dreamy Filling
- Slice 2-3 bananas and arrange them in the cooled crust, reserving one banana for the top.
- In a medium saucepan, combine milk, heavy cream, and half the sugar. Bring to a simmer over medium heat.
- Meanwhile, in a bowl, whisk together remaining sugar, cornstarch, salt, and egg yolks until smooth.
- Once the milk mixture is simmering, slowly pour about 1 cup into the egg mixture while whisking constantly (this prevents scrambling).
- Pour the tempered egg mixture back into the saucepan and cook over medium heat, whisking constantly, until the mixture thickens significantly (about 3-4 minutes).
- Remove from heat and stir in butter and vanilla extract.
- Allow to cool for 5 minutes, then pour over the banana slices in the crust.
Shortcut option: For a banana cream pie with instant pudding variation, substitute steps 2-7 with two packages of vanilla instant pudding prepared according to package directions, with 1 teaspoon of banana extract added.
Finishing Your Masterpiece
- Cover the pie with plastic wrap directly touching the filling surface (this prevents skin from forming) and refrigerate for at least 4 hours or overnight.
- Before serving, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Spread or pipe the whipped cream over the chilled pie.
- Slice the remaining banana and arrange decoratively on top.
Substitutions
One reason my cream pie has become a family favorite is how easily it adapts to different dietary needs. Here are tested substitutions that actually work:
Gluten-Free Banana Cream Pie
The filling in this classic cream pie is naturally gluten-free, so you just need to modify the crust:
- Replace graham crackers with gluten-free graham crackers (Kinnikinnick or Schär work well)
- Use a packaged gluten-free cookie like Glutino Vanilla Wafers for a banana cream pie with Nilla wafers vibe
- Try an almond flour crust: Mix 2 cups almond flour with 3 tablespoons sugar and 5 tablespoons melted butter
Variations
While the classic banana cream is perfect on its own, these creative variations will keep your dessert game fresh and exciting. These are all reader favorites that put a twist on the traditional recipe!
Chocolate Banana Cream Pie
Take your banana cream pie recipe to the next level by adding chocolate:
- Add a layer of chocolate ganache (4oz chocolate + ¼ cup cream) over the crust before adding bananas
- Mix 3 tablespoons cocoa powder into the custard for a chocolate-banana flavor
- Drizzle melted chocolate over the finished pie in an elegant pattern
- Garnish with chocolate shavings for a bakery-worthy finish that rivals any banana cream pie near me
Coconut Banana Cream Pie
Give your pie tropical vibes:
- Replace ¼ cup of milk with coconut milk in the filling
- Add ⅓ cup toasted coconut flakes to the graham cracker crust mixture
- Fold ½ cup toasted coconut into the whipped cream topping
- Garnish with toasted coconut curls and dried banana chips
Equipment For Banana Cream Pie
- 9-inch pie plate (glass or ceramic works best)
- Medium saucepan for cooking the custard
- Whisk for smooth, lump-free filling
- Mixing bowls (2-3 different sizes)
- Measuring cups and spoons
- Rubber spatula for folding and scraping
- Electric mixer or whisk for the whipped cream
Storage
Let's be honest—if you have leftover cream pie, you've shown remarkable restraint! But if you do find yourself with extra slices, here's how to properly store them:
How Long Does Banana Cream Pie Last?
Refrigerator: Your cream pie will stay fresh in the refrigerator for up to 3 days. The custard and whipped cream hold up well, but the bananas may darken slightly by day 3.
Freezer: While many custard pies freeze well, banana cream pie is an exception. The fresh bananas will become mushy and discolored when thawed, and the texture of the filling changes. If you need to make ahead, I recommend preparing the crust and custard separately, then assembling with fresh bananas when ready to serve.
Proper Storage Method
- Cool completely before storing. A warm pie creates condensation in storage, which leads to a soggy crust.
- Cover loosely with plastic wrap, making sure it doesn't press directly on the whipped cream topping.
- Avoid aluminum foil, which can react with the bananas and cause discoloration.
- Store in the coldest part of your refrigerator, but not in the freezer.
What to Serve With Your Banana Cream Pie
A slice of banana cream is delicious on its own, but pairing it with complementary flavors can elevate your dessert experience to new heights. Here are some perfect companions for your homemade masterpiece:
Beverages That Complement Banana Cream Pie
- Coffee: A rich, freshly brewed cup of French press coffee creates the perfect bitter contrast to the sweet, creamy pie. Try our Cold Brew Coffee recipe for a refreshing summer option.
- Hot Chocolate: For a truly decadent dessert experience, pair your banana cream pie with our Thick European-Style Hot Chocolate.
- Dessert Wine: A small glass of Sauternes or late-harvest Riesling enhances the vanilla notes in the banana cream pie recipe beautifully.
- Bourbon: A small pour of quality bourbon (neat or on the rocks) brings out the caramel notes in the graham cracker crust—especially delicious with old fashioned banana cream pie.
Top Tip
The key to the absolute best banana cream pie recipe is patience when cooking the custard. When you think it's thick enough, keep whisking for 1-2 minutes more. Properly thickened custard is the difference between a sliceable pie and a puddle on the plate!
Grandmama's Magic Touch
My grandmother's old fashioned banana cream pie had something special that took me years to figure out. While everyone was hunting for the best banana cream pie recipe online, I was studying her hands as they moved with practiced confidence through her kitchen.
Her secret? She'd warm the milk with a cinnamon stick and vanilla bean, then remove them before making the custard. This subtle infusion created depth that no easy banana cream pie recipe could match. "Patience in the preparation," she'd say, removing the cinnamon just before it became detectable.
When friends ask why my banana cream tastes different from the banana cream pies near me at bakeries, it's this warming technique. Some weekends I make her full version, sometimes I take shortcuts, but I never skip the cinnamon-vanilla infusion.
FAQ
How do you keep bananas from turning brown in banana cream pie?
To prevent browning in your banana cream pie, brush sliced bananas with a little lemon juice or pineapple juice before adding them to the pie. For bananas inside the filling, make sure they're completely covered with custard, which seals them from air. If decorating the top with banana slices, add them just before serving or treat them with an acid like lemon juice or even a spritz of clear soda like Sprite.
How long do you bake a banana cream pie?
Traditional banana cream only requires baking the crust for 8-10 minutes at 350°F until lightly golden. The filling itself is cooked on the stovetop and doesn't require baking. After assembling the pie with the custard filling, it's chilled rather than baked. For a completely no bake banana cream pie, you can use a ready-made crust or refrigerate a graham cracker crust for 2 hours instead of baking it.
Do you use banana pudding for banana cream pie?
While some easy banana cream pie recipes use banana pudding mix as a shortcut, traditional recipes use vanilla custard or vanilla pudding with fresh banana slices. Using banana pudding can create an artificial flavor, whereas fresh bananas provide authentic taste and texture. If you're in a hurry, vanilla instant pudding with fresh banana slices gives better results than banana-flavored pudding.
What is the banana cream pie paradox?
The "banana cream paradox" is a fun culinary conundrum where something so simple—bananas, cream, and crust—creates a dessert that's somehow greater than the sum of its parts. It also refers to how everyone claims to have the "best" recipe, yet they're all surprisingly different! Some use pudding, others custard; some pre-cook the bananas, others use them raw. Yet somehow, almost all versions of banana cream pie turn out delicious despite these variations—that's the paradox!
Banana Cream Pie That Never Lets You Down!
There you have it—a banana cream pie that bridges nostalgia and modern convenience. Whether you make it completely from scratch or take a few shortcuts, the result is miles beyond anything you'd find searching for banana cream pies near me.
I'd love to see your creations! Drop a comment below sharing your experience or any special twists you added. Did you try Grandmama's cinnamon trick? Was it a hit with your family?
If you enjoyed this recipe, you might also love my Hawaiian Pineapple Cake, Key Lime Pie, or Blackberry Cheesecake Brownies for your next dessert adventure!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Banana Cream Pie
Banana Cream Pie
Equipment
- 9-inch pie plate (Glass or ceramic preferred)
- Medium saucepan (For cooking custard)
- Whisk (To prevent lumps in the filling)
- Mixing bowls (For crust, custard, and whipped cream prep)
- Measuring cups & spoons (Standard set)
- Rubber spatula (For folding and scraping)
- Electric mixer (Or hand whisk for whipped cream)
Ingredients
For the Crust
- 1½ cups Graham cracker crumbs - Or crushed Nilla wafers
- ⅓ cup Granulated sugar
- 6 tablespoon Butter - Melted
For the Filling
- 3–4 Ripe bananas - Not overripe
- 2 cups Whole milk
- ½ cup Heavy cream
- ⅔ cup Granulated sugar - Divided
- ¼ cup Cornstarch
- ¼ teaspoon Salt
- 4 Egg yolks - Large
- 2 tablespoon Butter
- 2 teaspoon Vanilla extract
For the Topping
- 1½ cups Heavy cream - Cold
- 3 tablespoon Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until mixture resembles wet sand.
- Press into a 9-inch pie plate and bake for 8–10 minutes. Let cool completely.
- Slice 2–3 bananas and arrange in the cooled crust.
- In a saucepan, combine milk, heavy cream, and half the sugar. Bring to a simmer over medium heat.
- Whisk remaining sugar, cornstarch, salt, and egg yolks until smooth.
- Slowly whisk 1 cup hot milk mixture into yolk mixture to temper, then return to saucepan.
- Cook over medium heat, whisking constantly, until thickened (3–4 minutes).
- Remove from heat, stir in butter and vanilla. Let cool for 5 minutes.
- Pour custard over bananas in crust. Smooth top.
- Cover with plastic wrap (touching surface) and chill for 4 hours or overnight.
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Top pie with whipped cream and sliced banana. Serve chilled.
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