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The Ultimate Homemade Old Fashioned Banana Cream Pie From Scratch

A cross-section view of a rich banana cream pie showing layers of crust, custard, bananas, and whipped cream topping.
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Make a classic, comforting banana cream pie from scratch. This recipe features a flaky crust, rich vanilla custard filling, fresh bananas, and a light whipped cream topping for a truly nostalgic dessert.

Ingredients

Scale
  • 1 (9-inch) unbaked, flaky pie crust (homemade or store-bought)
  • 4 large egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 3 medium ripe bananas, sliced
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Optional: Toasted coconut or extra banana slices for garnish

Instructions

  1. Prepare the pie crust: Bake the pie crust according to package directions or your preferred recipe until lightly golden. Let it cool completely on a wire rack.
  2. Make the custard base: In a medium saucepan, whisk together the egg yolks, granulated sugar, cornstarch, and salt until smooth.
  3. Slowly whisk in the whole milk until fully combined.
  4. Cook the custard: Place the saucepan over medium heat. Cook, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens significantly and begins to bubble. This takes about 8 to 10 minutes. Continue to cook and stir for 1 minute after it bubbles to cook out the cornstarch taste.
  5. Finish the custard: Remove the pan from the heat. Stir in the butter until melted and smooth. Stir in the vanilla extract. This is the secret to a silky cream pie filling.
  6. Cool the custard: Pour the hot custard into a bowl. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 1 hour, or until completely cold.
  7. Assemble the pie: Once the custard is cold, whisk it briefly to smooth out any lumps. Arrange half of the sliced bananas in a single layer over the bottom of the cooled pie crust.
  8. Spread the chilled custard evenly over the bananas. Arrange the remaining banana slices on top of the custard layer.
  9. Make the topping: In a separate bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  10. Spread or pipe the whipped cream topping over the banana and custard layers.
  11. Chill the pie: Refrigerate the finished banana cream pie for at least 4 hours, or preferably overnight, before slicing and serving. Garnish with toasted coconut if desired.

Notes

  • For the best flavor and texture, use bananas that are ripe but still firm. Avoid overly soft bananas which can break down too much in the filling.
  • If you prefer a graham cracker crust, mix 1 1/2 cups graham cracker crumbs with 1/4 cup melted butter and 2 tablespoons sugar. Press into the pie plate and chill while you make the filling. This makes an easy banana cream pie recipe.
  • To prevent the whipped cream from weeping, make sure the custard layer is completely cold before topping it.

Nutrition

Find it online: https://mayaplate.com/banana-cream-pie-ultimate-homemade-old-fashioned/