A chilled banana cream pie with a vanilla wafer-style crust, thick vanilla custard, banana slices, and fluffy whipped topping.
Banana cream pie is creamy, dreamy, and tastes like old-school comfort dessert.
You get cool vanilla custard, sweet banana slices, and a fluffy whipped topping all in one bite.
This banana cream pie is perfect for gatherings because you can make it ahead and serve it chilled.
It’s the kind of dessert that disappears fast—my family always goes back for seconds.
The “secret” is making a thick custard that sets up in the fridge and layering bananas the right way.
Use ripe bananas with yellow peels and a few freckles for the best flavor.
And don’t worry—I’ll walk you through the custard so it turns out smooth, not lumpy.
Why You’ll Love This Banana Cream Pie
- Classic comfort dessert: Creamy custard and bananas taste cozy and nostalgic.
- Better than restaurant: Thick, silky filling with real vanilla flavor.
- Make-ahead friendly: Chill overnight and it slices like a dream.
- Family-friendly: Sweet, simple flavors everyone loves.
- Great for parties: Easy to serve and always a crowd-pleaser.
Ingredients for Banana Cream Pie
Crust
- Vanilla wafer crumbs (2 cups) – sweet crunchy base; graham cracker crumbs work too.
- Unsalted butter, melted (6 tablespoons) – holds crust together.
- Granulated sugar (2 tablespoons) – adds sweetness and helps crisp.
Custard Filling
- Whole milk (3 cups) – creamy base; 2% works but is less rich.
- Egg yolks (4) – thickens and adds richness.
- Granulated sugar (2/3 cup) – sweetness.
- Cornstarch (1/4 cup) – thickens so the pie sets.
- Salt (1/4 teaspoon) – balances sweetness.
- Unsalted butter (2 tablespoons) – silky finish.
- Vanilla extract (2 teaspoons) – classic flavor; vanilla bean paste is great too.
Bananas + Topping
- Bananas (3–4) – ripe with a few freckles; not overly soft.
- Heavy cream (1 1/4 cups, cold) – whips fluffy; keep it cold.
- Powdered sugar (2 tablespoons) – stabilizes whipped topping.
- Optional: banana slices or cookie crumbs for garnish.
Banana Cream Pie Recipe Step-by-Step
- 1. Bake: Heat oven to 350°F. Mix crumbs, sugar, and butter. Press into a 9-inch pie dish. Bake 10 minutes until lightly golden. Cool completely.
- 2. Whisk: In a saucepan (off heat), whisk sugar, cornstarch, and salt. Whisk in milk until smooth. Whisk yolks in a bowl, then whisk a little warm milk mixture into the yolks to temper.
- 3. Cook: Pour tempered yolks back into the saucepan. Cook over medium heat, whisking constantly, 6–10 minutes until thick enough to coat the back of a spoon. You should see gentle bubbles.
- 4. Finish: Remove from heat. Stir in butter and vanilla until silky. If you see tiny bits, strain through a fine mesh strainer for extra smooth custard.
- 5. Layer: Slice bananas. Add a layer of banana slices in the cooled crust, then spoon custard over. Repeat if you want more banana layers.
- 6. Chill: Press plastic wrap directly on the custard surface (this prevents a skin). Chill at least 4 hours, preferably overnight.
- 7. Whip: Whip cold cream with powdered sugar to medium peaks (2–3 minutes). Spread or pipe on top.
- 8. Serve: Slice cold. If the pie looks too firm, let it sit 5 minutes, then cut.
Tips for Perfect Banana Cream Pie
- Whisk constantly during cooking to prevent lumps.
- Temper yolks so they don’t scramble.
- Press wrap on custard to stop a skin.
- Add bananas right before serving if you want the freshest slices.
- For cleaner slices, chill overnight and use a warm knife.
Variations & Substitutions
- Chocolate twist: Add a thin layer of melted chocolate in the crust before filling.
- Extra banana flavor: Add 1/2 teaspoon banana extract to the custard.
- Lighter topping: Use whipped topping, but homemade tastes best.
- Coconut swap: Sprinkle toasted coconut on top for a fun twist.
- Mini pies: Make in jars for easy party desserts.
Make-Ahead & Freezing
Fridge: 3–4 days (best within 2 days for freshest bananas).
Freeze: Not ideal (custard texture can change and bananas soften). If you must, freeze without bananas and add fresh bananas after thawing.
Make-ahead: Crust and custard can be made 1 day ahead. Assemble and top before serving.
Serving Suggestions & Pairings
- Hot coffee or iced coffee
- Fresh strawberries on the side
- A simple chocolate drizzle for a party look
Recipe Card
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 4 hours 50 minutes
Yield: 8 slices
Category: Dessert
Method: Bake + Stovetop
Cuisine: American
Diet: Vegetarian
Reader Review: This custard is so thick and smooth. It tasted like a bakery pie, and the slices stayed perfect.
If you make this banana cream pie, leave a rating and tell me—do you prefer extra bananas or extra whipped topping?