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Banana Cream Pie is one of my favorites with a crisp, flaky crust, rich custard, fresh bananas, and a layer of thick, decadent whipped cream on top. It doesn’t get any more indulgent than this. I love serving this easy pie for the holidays as it’s the perfect way to end a meal.
Easy Banana Cream Pie
Banana Cream Pie is a rich, custard-filled pie that completes any holiday table. I find there’s something about fresh homemade pies that feels so comforting and homey. I guess that’s why they are perfect for the holidays when family gathers around the table to enjoy a beautiful meal together.
This easy banana cream pie recipe is so much simpler than it seems. I started with a pre-made pie crust, made my own custard filling, and then layered it all up for a delicious holiday treat. I love serving it at Christmas, Easter, Thanksgiving, or any time of the year, really.
Tips for Beginners
- Blind bake the crust. For this recipe (as in many custard pies and no-bake pie recipes), you need to bake the pie crust on its own, without the filling. This is called “blind baking.” Line the pie crust with parchment paper and fill it with “weights” to make sure it doesn’t bubble up while cooking.
- To cool the custard quickly. Put it in a bowl and place the bowl in an even larger bowl of ice water. Stir the custard occasionally until it is completely cool, about 20 minutes.
- Instead of whipped cream. To use up all of the leftover egg whites, consider making a meringue topping. You can follow the meringue portion of this lemon meringue pie recipe.
Banana Cream Pie
Ingredients
For the Pie
- 1 9-inch refrigerated pie crust 213g
- 2 cups whole milk 454g
- 6 large egg yolks 300g
- ½ cup brown sugar 107g
- ⅓ cup cornstarch 37g, sifted
- ½ tsp ground cinnamon
- ⅕ tsp freshly grated nutmeg
- ⅛ tsp kosher salt
- 1 tsp pure vanilla extract 4g
- 3 tbsp unsalted butter 42g, cut into smaller pieces
- 3 bananas ripe but firm
For the Topping
- 1 cup heavy cream 227g
- 2 tbsp powdered sugar 14g
- 1 tsp pure vanilla extract 4g
- 2 tbsp sour cream 28g
Video
Instructions
Prebake the Pie Crust
- Follow instructions on the package for pre-cooking. This is called blind baking.1 9-inch refrigerated pie crust
Make the Custard
- Bring the milk to a boil, stirring often. Once it comes to a boil, remove from the heat and set aside.2 cups whole milk
- While the milk heats, in a large saucepan, whisk together the yolks, brown sugar, cornstarch, cinnamon, nutmeg, and salt. Whisk until the mixture is thick and completely blended.6 large egg yolks, ½ cup brown sugar, ⅓ cup cornstarch, ½ tsp ground cinnamon, ⅕ tsp freshly grated nutmeg, ⅛ tsp kosher salt
- While whisking quickly and nonstop, drizzle in ¼ cup of the hot milk to temper the yolks so they won’t curdle. While still quickly whisking, slowly add the remaining milk.
- Place the pan over medium heat. Whisk constantly while bringing the mixture to a boil. Boil and continue whisking, being sure to get the edges of the pan, for 1-2 minutes before removing from the heat.
- Continue whisking and add the vanilla. Leave alone for 5 minutes, then whisk in the butter pieces. Stir until all butter is incorporated and the custard is smooth and silky.1 tsp pure vanilla extract, 3 tbsp unsalted butter
- Cover the custard with plastic wrap that has been sprayed with nonstick spray (place the sprayed side on top of the custard) and refrigerate until cold, about 1 hour. Once the custard and pie crust are completely cooled, it is time to assemble the pie.
- To assemble the pie, peel the bananas and cut them into ¼-inch thick, diagonal slices. Whisk the cold custard to loosen it and spread ¼ of it over the bottom of the pie crust. The layer will be thin. Top the custard with half of the banana slices. Spread half of the remaining custard over the banana layer and top with the remaining banana slices. Spread the remaining half of the custard evenly over the bananas.3 bananas
Make the Topping
- In a stand mixer fitted with the whisk attachment, beat the cream, powdered sugar, and vanilla to the stiff peak stage. Add the sour cream and whisk just until it is incorporated (just a couple of seconds).1 cup heavy cream, 2 tbsp powdered sugar, 1 tsp pure vanilla extract, 2 tbsp sour cream
- Top the pie with the whipped cream and slices of just-cut bananas. Refrigerate until ready to serve or serve immediately.
Equipment
- Kitchen Scale (optional)
- Pie Pan
- Stand Mixer
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Banana Cream Pie Step by Step
Prebake the pie crust: Read the instructions on one 9″ pie package to pre-bake the crust.
Make the custard: Bring 2 cups whole milk to a boil, stirring often. Once it comes to a boil, take it off the heat and set it aside.
Whisk together: In a large saucepan, whisk 6 large egg yolks, ½ cup brown sugar, ⅓ cup cornstarch, ½ tsp ground cinnamon, ⅕ tsp freshly grated nutmeg, and ⅛ tsp kosher salt. Whisk until the mixture is rich, thick, and completely blended.
Bring to a boil: While whisking quickly and consistently, drizzle ¼ cup of the hot milk into the egg mixture to temper the yolks so they won’t curdle. While still quickly whisking, slowly add the remaining milk.
Place the pan over medium heat, continue whisking, and bring the mixture to a boil. Boil and continue whisking, making sure to get the edges of the pan incorporated, for 1-2 minutes before removing from the heat.
Continue whisking and add 1 tsp vanilla. Let the mixture sit for 5 minutes, then whisk in the 3 tbsp of unsalted butter. Stir until all butter is incorporated and the custard is smooth and silky.
Cool custard: Cover the custard with plastic wrap that has been sprayed with nonstick spray (place the sprayed side directly on top of the custard) and refrigerate until it is cold, about 1 hour. Once the custard and pie crust are completely cool, assemble the pie.
Assemble the pie: Peel 3 bananas and cut them into ¼-inch thick, diagonal slices. Whisk the cold custard to loosen it and spread ¼ of it over the bottom of the pie crust into a thin layer. Place half the banana slices on top, spread half of the remaining custard over the banana layer, and top with the remaining banana slices. Spread the remaining custard evenly over the bananas.
Make the topping: In a stand mixer fitted with the whisk attachment, beat 1 cup heavy cream, 2 tbsp powdered sugar, and 1 tsp vanilla until stiff peaks form. Add 2 tbsp sour cream and whisk for a few seconds, just until incorporated.
Top and serve: Top the pie with the whipped cream and slices of just-cut bananas. Refrigerate until ready to serve or serve immediately. Enjoy!
How to Store
Instead of making the pie right before serving it, you can make it earlier in the day, the night before, or even a couple of days ahead of time if needed. This is a great option if you’re preparing it for the holidays.
With all the other cooking going on, desserts are the last thing you want to worry about on the day of. Just keep the pie in the refrigerator until ready to serve, up to 3 days.
It does need to be refrigerated after assembling. If you have leftovers or if you’re not eating the pie right away, cover it with plastic wrap or aluminum foil and store it in the refrigerator.
Serving Suggestions
I love serving this pie for the holidays as it goes so well on my dessert table. To round out the assortment, I like to prepare strawberry shortcake cups, this moist and delicious carrot cake, and because every dessert table needs something chocolate, I’ll prepare brownies.
More Easter Recipes To Try
- This Brown Sugar Glazed Ham is easy to make, full of sweet and savory flavor, and is always the star of the table.
- Loaded Scalloped Potatoes are layered with cheese and bacon, and cooked in a cheesy sauce for a super indulgent side.
- This Baked Spinach Artichoke Dip is the perfect appetizer as it comes together in just 10 minutes and is ready to enjoy in 30.
I tried this recipe but my custard didnt set.
I knew something was wrong when it didn’t have that pudding texture after an hour so I left it in fridge overnight. Still next morning it was a thick liquid. What did I do wrong and can I save it?
Hi Trinity, I’m sorry! That can be so frustrating! It could not have set due to overcooking or undercooking, or too much liquid. It’s hard to troubleshoot without knowing exactly how it was made.
LOOKS LIKE PUMPKIN PIE?
I can see that it looks similar!
Going to make the banana cream pie,as you mentioned in the recipe you cut up a fresh banana for garnish,usually they turn dark,did you sprinkle them with anything to keep them from blackening.I wonder if I sprinkled them with sugar and brulee them with a kitchen torch,wonder if that would keep them from turning brown.