Dessert

Banana Cream Pie Recipe

ByMaya Arden July 9, 2026July 9, 2026

Introduction

Banana Cream Pie is a classic dessert that combines a crisp pastry shell with a velvety custard filling and fresh bananas. Topped with fluffy whipped cream, it’s a delightful treat perfect for any occasion.

A clear glass pie dish holds a pie with three visible layers: a golden brown flaky crust with folded edges on the bottom, a thick layer of smooth white whipped cream covering most of the surface, and a ring of sliced yellow bananas with a slightly light brown center placed evenly around the pie's edge on top of the whipped cream. The pie dish sits on a white marbled surface with a blue cloth underneath. Two whole bananas lie in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup granulated sugar
1/4 cup cornstarch

1/8 teaspoon salt
5 egg yolks

1 teaspoon vanilla extract (plus 1 teaspoon for whipped cream)
2 cups whole milk

1/2 cup heavy cream (for custard)
3 tablespoons butter
1 cup heavy cream (for whipped topping)

1/4 cup powdered sugar
1 baked and cooled pastry shell
2 bananas, peeled and sliced

Instructions

Step 1: In a large bowl, whisk together the granulated sugar, cornstarch, and salt. Add the egg yolks and 1 teaspoon vanilla extract, then whisk until the mixture is smooth and lightened in color.
Step 2: Heat the whole milk and 1/2 cup heavy cream in a saucepan over medium heat until bubbles form around the edges, just before boiling.
Step 3: Slowly drizzle about 1 cup of the hot milk mixture into the egg yolk mixture while whisking constantly to temper the eggs. Gradually add the remaining milk mixture, continuing to whisk to prevent scrambling.

Step 4: Return the combined mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens to a pudding-like consistency.
Step 5: Remove from heat and stir in the butter until fully melted and the custard is smooth. Let it cool slightly, stirring occasionally to help it cool evenly.
Step 6: Cover the custard with plastic wrap directly on the surface to prevent a skin from forming, then refrigerate for at least 3 hours until very chilled.

Step 7: Spread a thin layer of the chilled custard over the baked and cooled pastry shell. Arrange the banana slices evenly on top.
Step 8: Pour the remaining custard over the bananas and spread evenly to cover.
Step 9: In a clean bowl, beat the 1 cup heavy cream until soft peaks form. Add powdered sugar and 1 teaspoon vanilla extract, then continue beating until stiff peaks form.

Step 10: Spread the whipped cream over the top of the pie. Garnish with extra banana slices if desired, then serve.

Tips & Variations

Use ripe but firm bananas to avoid mushy slices in the pie.
For extra flavor, brush banana slices with lemon juice to prevent browning.

Swap the pastry shell with a graham cracker crust for a different texture.
Add a sprinkle of toasted nuts on top for added crunch.

Storage

Store the banana cream pie covered in the refrigerator for up to 3 days. Keep it chilled to maintain the custard and whipped cream texture. Serve chilled, and if desired, beat the whipped cream again gently before serving to restore fluffiness.

How to Serve

A close-up image of a slice of banana cream pie on a white plate resting on a woven mat, against a white marbled texture surface. The pie slice has three visible layers: a bottom golden-brown flaky crust with a crumbly texture, a thick middle layer of smooth pale yellow banana cream filling, and a top layer of fluffy white whipped cream. Two fresh banana slices sit on top of the whipped cream at the back of the slice. In the background, there is a clear glass pie dish filled with the rest of the pie, showing similar layers and topped with banana slices. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the custard ahead of time?

Yes, the custard can be made up to two days ahead and kept refrigerated. Just be sure to cover it with plastic wrap directly on the surface to prevent a skin from forming.