Banana Cream Pie is an old-fashioned pie that everyone loves. A flaky pie crust is filled with fresh bananas and a rich creamy vanilla layer. It’s all topped off with whipped topping.

This dessert is best made ahead of time making it the perfect holiday treat!

a slice of banana cream pie on a plate

A Homemade Pie Two Ways

Banana cream pie is a staple in my kitchen (along with a classic apple pie). I’ve made it several ways including from scratch with egg yolks, from scratch with whole eggs and an easy shortcut recipe.

Originally this recipe was posted with the egg yolk version and was later updated to include the whole egg version. While many readers have loved the from-scratch recipe, several of you struggled to get the pie set.

We took the recipes back to the test kitchen and have made 11 pies over the past 2 weeks and are unable to re-create the problem (in my kitchen as well as those of family and friends who have helped to test the recipes). We’ve tried everything from overcooking to undercooking and everything in between.

Here at, we are committed to sharing recipes that work in your kitchen as well as they do in ours. For this reason, we have updated the recipe below to include a shortcut version of banana cream pie.

For all of you who have loved and made the original from-scratch version, you can view and print the original from scratch banana cream pie recipe here or print the shortcut version below.

Crust for Banana Cream Pie

Regardless of which version you choose to make, this pie can be set in a traditional pastry pie crust or a no-bake graham cracker crust.

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).

a pie crust with bananas and a bowl of pie filling

How to Make Banana Cream Pie (quick version)

  1. Bake the crust and cool completely.
  2. Prepare the filling (per the recipe below). Simply mix milk and pudding mix. Fold in whipped topping.o Assemble the Banana Cream Pie
  3. Fill the crust with sliced bananas and the filling mixture.
  4. Chill 4 hours or overnight. Decorate as desired and enjoy!

stirring a bowl of pudding next to bananas in a pie crust

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.

a banana cream pie topped with whipped cream and bananas

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

a slice of banana cream pie on a plate
4.81 from 132 votes↑ Click stars to rate now!
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Easy Banana Cream Pie

A quick shortcut banana cream is the perfect dessert.
Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 4 hours
Total Time 25 minutes
Servings 8


  • 1 pie crust baked
  • 2 bananas plus extra for decorating
  • 2 cups cold milk
  • 2 packages instant vanilla pudding mix 3.5 oz each
  • 2 cups frozen whipped topping thawed and divided


  • Bake and cool pie crust per recipe directions.
  • Slice bananas and arrange over cooled pie crust.
  • Mix vanilla pudding mix and cold milk until combined. Rest 3 minutes to thicken. Fold in 1 cup of whipped topping.
  • Spread pudding mixture over the bananas. Refrigerate at least 4 hours or overnight.
  • Top with remaining whipped topping and decorate with banana slices and caramel or chocolate shavings if desired.


Note: This recipe has been updated 12/12/20.
Originally this recipe was posted with a from scratch egg yolk version. While many readers have loved the from-scratch recipe, several of you struggled to get the pie set. We took the recipes back to the test kitchen and have been unable to re-create the problem.
Here at, we are committed to sharing recipes that work in your kitchen as well as they do in ours. For this reason, we have updated this to a shortcut version of banana cream pie.
For all of you who have loved and made the original from-scratch version, you can view and print the original from scratch banana cream pie recipe here or you can print the easy banana cream pie listed above.
4.81 from 132 votes

Nutrition Information

Calories: 250 | Carbohydrates: 36g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 6mg | Sodium: 206mg | Potassium: 226mg | Fiber: 1g | Sugar: 21g | Vitamin A: 132IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Mine is super runny to. I’m sticking it in the freezer to see if that can help save it. Flair is good, but recipe is disappointing.3 stars

  2. If I would have read the comments prior to attempting this recipe, I would have used yolks only! If you haven’t started baking – try only use the yolks! Dozens of commenters have said it *could* save your pie!

    If you have a runny (unsalvageable?) custard, a situation many other commenters have shared they found themselves in, I hope these two solutions help you harness your creativity! You do not have to throw away your uneaten work! You can make some delicious food with your runny blend of sugar, milk, eggs, corn starch, sat, butter, and vanilla! Here’s what we did:

    1) We blended our 3 bananas, slowly adding in our runny custard, starting with 1/4 cup. Stop adding custard when you reach a consistency that will fill a crust. For us, it was between 1/2 and 3/4 cups of custard. The banana thickened the custard and we were able to use this as filling for our pie! It set in the fridge overnight. Not traditional but still tasty!

    2) We had an abundance of runny custard remaining. I chopped up a baguette (any crusty loaf would probably work!), arranged it in an 8×8 glass baking dish, poured over the custard until 75% of the bread was submerged, added some banana/custard blend and chocolate chips, and baked for 20-30 minutes at 350. We kept an eye on it until the bread peaks started to brown. I was concerned the eggs would separate and scramble in the oven, they did not – but it’s a risk to be on the lookout for. It was a delicious take on bread pudding. Again not traditional, but I absolutely would have served it to friends. We have a little more runny custard in the fridge and I am going to repeat this in a loaf pan!3 stars

  3. I made this for Thanksgiving and it turned out great! The pudding set up perfectly, and the recipe was easy to follow. I’ve never made homemade pudding pie so this was very satisfying and a great first experience with puddings. I appreciate the instructions on how to temper the eggs. Thank you for a great recipe!!5 stars

  4. I love Spend With Pennies and have had many successes : ) with Holly’s recipes! However, this one was a total fail. I could not figure out why. So, I went back to the recipe and re-read the directions. The online recipe has very specific instructions about a one minute cook time. But the printable instructions DO NOT have that same information. Just wanted to point this out. So others will have success!
    Keep up the fabulous work! Your VLOG has made me truly excited about cooking.

  5. Apparently I should have read the reviews before wasting my time on this. Glad to know I wasn’t the only one that had a runny mess that went straight into the garbage. Found a different recipe that called for egg yolks only and came out perfectly. Might want to remove this recipe so nobody else wastes their time especially the day before Thanksgiving1 star

    1. I’m so so sorry to hear that Tracy. I have made this recipe a dozen times in the past month and have not been able to recreate the problem. I can’t say what went wrong for you and I’m disappointed that it didn’t work for you.
      I am testing 4 pies at this time (right now), trying different methods to see if I can tell why it may not set for some readers.

  6. Custard came out runny after refrigerated time indicated what can I do to thicken or is there a remedy? Dont have time to redo as it’s for my sons anniversary dinner tonight ‍♀️
    Help!!3 stars

    1. Oh no, I’m so sorry this didn’t work out for you. I can’t say for sure why it came out runny, I haven’t experienced the same problem and we have made this several times. We will be restesting and trying to recreate this issue to see if we can help with a remedy.

      In the meantime, is it set enough as a pudding? Could it be layered into cups as small trifles?

  7. This was phenomenal. First time trying an egg custard, came out perfect. I always thought the custard was banana flavoured, it’s incredible how flavour comes from the fresh bananas. This will be a staple in my repertoire.5 stars

  8. Uhmm where is the rest of it. Like making the whipped cream etc. You give the ingredience, but not the how to of making the whipped cream. I am just learning baking, so it would have been nice.

  9. I was so looking forward to this but was utterly disappointed with it. The custard burned on the bottom of the pan at medium setting though I was whisking the whole time. I cooled in the fridge for an hour and it had become runny and would not firm up to put in the pie. I question if it should be 4 eggs YOLKS and if the whites made it runny?

  10. I made this pie today and was so excited! Eggs tempered perfectly but the custard did not set. Had it in the refrigerator for over 4 hours but it was still runny. I just put the pie in the freezer and am waiting to see if it freezes. So sad it hasn’t set. I did bring it to a boil for over 4 minutes and it was thickening nicely until I added the butter and vanilla. Maybe I should have kept it on the heat after adding the butter and vanilla.2 stars

  11. i had the same problem, it was thick before then after chilling it. it was runny.
    made custard before but never had a problem.
    so i tired saving it by reheating with little more milk it came out to be a lumpy and could see egg cooked. so i had to tired other custard recipe and came out perfect.1 star

  12. I’m currently waiting for the custard to cool in the fridge and I can already tell this will be a hit! The custard tastes delicious, and while it got a bit chunky I’m pretty sure that was my fault for cooking it too long but I fixed it 100% by running an immersion blender through the custard for about 30 seconds and straining it into my bowl. It looks, smells, and tastes great! I also used soy milk instead of whole milk and that didn’t seem to change the texture or anything which was nice. For those of you who are finding it too runny, make sure you let it cook until it boils and LET IT BOIL FOR A FULL MINUTE. Thanks for the recipe!5 stars

  13. My pudding/custard came out great! Thabk you for posting this recipe! For those having issues with runny pudding or grainy eggs here are some tricks that worked for me.

    1) grainy eggs. Start out by using eggs that are already room temperature if possible. Let the heat from the thickened base mixture cool to almost a room temperature. Temper the eggs that way. If the mixture was still too hot and you have grainy eggs stop and run the eggs you were trying to tempure through a fine mesh strainer. This will remove the grainy bits so you can start again. Let the mixture cool more and tempure again. Add back into the pot and reheat bringing it all up at the same temperature.

    2) runny pudding. While I was letting my half cup of pudding to cool more for tempering I added the vanilla and butter in the pot to the base and mixed that together. I noticed my pudding was thinning out at an extraordinary rate, which I didn’t think the tempured eggs would fix. So while the base mixture was still cooling I added a half tablespoon more of cornstarch and whisked that in. Then I added my tempured eggs back into the pot. At this point it’s all the same temp. Slowly raise the heat on stove and constantly whisk until thickened.

    I hope this helps anyone who may have trouble!4 stars

  14. Should the pie (with cream topping) be covered if I let sit in the refrigerator overnight?

    1. Hi Kevin, when we refrigerate it before serving we leave it uncovered for at least 3-4 hours! If leaving it overnight, you would loosely cover it.

  15. I don’t know what happened. The custard was nice and thick, I removed from heat, stirred in the butter and vanilla, transferred to a bowl with plastic wrap and stuck in frig for 45 minutes. The custard never got thick again. After 4+ hours, it’s still runny. We had banana cream soup with whipping cream. It was beautiful until i butter and vanilla were added. Are the measurements correct? I’m sad. I so wanted it to work.

    1. Oh no, that is sad Sheila! I am not sure what happened. The measurements in the recipe work great for us every time!

      1. This recipe needs some work. We experienced the same issue where our custard went from thick to runny and never set up. All ingredients were at room temp before mixing, and we even tried several hours in the refrigerator or freezer to thicken it up. No dice. Such a waste of food…

  16. I made this for Easter..the custard did not set up even after 4 hours and overnight of chilling. Although it tasted great, I could not put it into my crust. I made a slurry stirred that in and put it back on the stove to thicken. After seeing a few comments of others that did not thicken…What could I have done wrong that mine not thickened? Thank you!! I love all the recipes I have tried..especially the Chinese recipes!!

    1. Hi Dawn, did you let it come to a low boil once adding the egg mixture? It should thicken during this step and when refrigerated. You can check the video above the recipe card to see the thickness of the mixture at that point.

  17. I plan to make this for my fiancé’s birthday which happens to fall on Easter and happens to be his favorite pie!

    During the custard part, is it 3 Tbsp of melted butter or room temp softened sliced butter?

    1. Since the mixture is hot when you stir in the butter it should melt once added to it Nicole!