Banana Cream Pie is an old-fashioned pie made from scratch. A flaky pie crust is filled with layers of banana and a rich creamy vanilla custard. It’s all topped off with mounds of freshly whipped cream.
When it comes to dessert, you can’t go wrong by serving this luscious homemade pie.
Crust for Banana Cream Pie
Graham Cracker Crust: A graham cracker crust doesn’t require baking. Store bought graham crusts tend to be a bit thin and don’t hold up as well. Making a graham crust takes only about 5 minutes.
Pastry Crust: If using a pastry crust (either homemade or frozen from the store) you will want to blind bake the pie crust (bake it empty).
How to Make Banana Cream Pie
Making banana cream pie from scratch creates a filling that is richer with a fuller flavor than the kind that comes from a box. I’m sure you’ll agree it’s not difficult and its well worth the little extra effort involved!
Banana Cream Pie Filling:
- Heat the sugar, cornstarch, and milk in a saucepan.
- Temper the eggs: When the milk mixture is steaming hot, slowly spoon a bit into beaten eggs while stirring. Add the egg mixture back into the pan and cook until thickened.
- Transfer to a bowl, press a piece of plastic wrap over the surface to prevent a skin forming and refrigerate.
Tip: Tempering Eggs
Tempering eggs just means to warm them slowly so they don’t turn into scrambled eggs or get lumpy when mixed into a hot liquid.
To temper eggs, whisk eggs in a bowl. Add a little bit of hot liquid (usually about 1/2-1 cup) while whisking the eggs. This will gradually bring the temperature up.
Next add the egg mixture back into the remaining hot mixture and cook until thickened.
To Assemble the Banana Cream Pie
- Spread a small amount of custard (per recipe below) in the graham cracker crust or prebaked pie shell.
- Cover with sliced bananas.
- Top with remaining custard and heaps of whipped cream. Refrigerate.
To Store Cream Pies
Once the crust is finished, this pie recipe requires no baking. It tastes best when served chilled so refrigerate at least 3-4 hours uncovered before serving!
- Refrigerator: You can keep it in the fridge up to 3 days, if you keep it too long, the bananas may get a bit weepy but it’ll still taste great!
- Freezer: Can Banana Cream Pie be frozen? Sure, you can freeze banana cream pie and it can be served frozen or partially frozen too.
The next time you’re planning a backyard barbecue or party, delight your family and guests with this light, refreshing dessert. It’s the perfect finish for any meal.
Delicious No Bake Pies
- Ultimate Coconut Cream Pie – deliciously fluffy!
- No Bake Key Lime Pie – Sweet, tart and delicious!
- No Bake Strawberry Pie – Summer perfect!
- Fresh Strawberries & Cream Pie – Zesty lemon filling
- Snickers Cream Pies – bite-sized snacks!
Banana Cream Pie
- 1 single pie crust baked
- ⅔ cup sugar
- ¼ cup cornstarch
- ½ teaspoon salt
- 2 ⅓ cups whole milk
- 4 eggs beaten
- 1 ½ teaspoons vanilla
- 3 tablespoons butter
- 3 large bananas
- 1 cup heavy cream whipped
- In a small saucepan, combine sugar, cornstarch, salt and milk. Whisk over medium heat until hot and bubbly. Let boil 1 minute and remove from heat.
- Whisk ½ cup of the hot mixture into the eggs a spoonful at a time until incorporated.
- Pour the egg mixture back into the pot and whisk. Bring to a low boil and let cook 1 minute. Remove from heat and stir in vanilla and butter. Transfer to a large bowl and cover with plastic wrap allowing the wrap to touch the surface of the custard mixture. Refrigerate 30-45 minutes.
- Spread a thin layer of custard into the prepared pie crust. Add sliced bananas and remaining custard.
- Spread with whipped cream and refrigerate at least 4 hours.