Traditional recipes

Banana Cream Pie

Banana Cream Pie

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Refrigerate any leftover pie promptly.

You can also make this pie with standard pie crust, a Graham cracker crust, or gingersnap crust.

To make the vanilla wafer crumbs: Process whole wafer cookies in a blender or food processor. You can also place the wafers in a plastic bag, seal the bag, and crush with a rolling pin or the flat side of a meat pounder.


For the vanilla wafer crust:

  • 1 ½ Cup vanilla wafer crumbs (36 cookies)
  • ¼ Cup (½ stick) butter, melted
  • 16 to 18 whole vanilla wafer cookies

For the filling:

  • 4 egg yolks
  • 2 Cups milk
  • ¾ Cup sugar
  • 1/3 Cup cornstarch
  • ¼ Teaspoon salt
  • 2 Tablespoons butter
  • 1 Teaspoon vanilla extract
  • 2 bananas, sliced, plus more for garnish
  • 1 Cup heavy cream sweetened with 2 tablespoons powdered sugar, whipped
  • Caramel sauce (optional)


Calories Per Serving476

Folate equivalent (total)40µg10%

Riboflavin (B2)0.2mg13.7%

Banana Cream Pie made from scratch

Bananas. Cream. Pie. Swoon. There just isn’t another pie that gets me as excited as banana cream pie. I mean unless you don’t like bananas, how does a creamy, custardy filling flavoured with ripe bananas on a crisp, shortcrust pastry base topped with lashings of whipped cream not get you excited? And none of that instant pudding stuff here, this is made from scratch and it might not be the easiest banana cream pie recipe, but it’s so worth it.

I’ve always had a love for bananas. I think they are the ultimate dessert fruit and work with so many flavours. Peanut butter, chocolate, cream, vanilla and pastry all taste better when you add bananas. And don’t even get me started on Banana Split Sundaes. I gobbled those up at an alarming rate when I was a child. But back to this pie. The thing with a really great pie is that it takes time. Yes, you could use a ready-made crust and add an instant pudding filling and it will taste fine. But why settle for fine when you can have “oh-my-word-I-want-to-marry-this-pie”?

The shortcrust pastry is really easy to knock together if you have a food processor and if you don’t, it will still only take you a few minutes. However, you can skip this step and use a cookie base, if you really wanted to. Simply crush cookies (like Tennis biscuits if you’re in SA or Graham crackers if you’re international) and mix with melted butter until the mixture resembles damp sand, press that into the bottom of your pie dish and you’re done. However, I really think the shortcrust base adds something special to this pie. While the crust is blind-baking, you get started on the custard filling and when that’s done, you pour it into the pastry case and pop it into the fridge to chill. 2-3 hours of chilling later and you have the perfect banana cream pie. Not too sweet, delicately flavoured with bananas and topped with whipped cream (another one of my obsessions). Now go on, go make this pie this weekend and come back on Monday to tell me how much you loved it!

What I Love About This Recipe

When you pull out a pie mounded with whipped cream, who could possibly say no? Every party gets better and every guest is happy!

  • The fresh, mouthwatering banana flavor
  • Creaminess to the MAX!
  • The ultimate decadent dessert
  • Party must-have



Step 1

Place a rack in middle of oven preheat oven to 350°. Using your hands, crush graham crackers into a food processor pulse until finely ground. Add peanuts and salt and pulse a few times until incorporated but with some flecks of peanut remaining. Pour in butter and pulse just until mixture holds together when squeezed in your palm.

Step 2

Press mixture firmly and evenly into the bottom and up the sides of a standard 9" pie dish using the bottom of a flat measuring cup or glass. Bake until golden brown,12–15 minutes. The crust will most likely have slumped down toward the bottom of the dish remove from oven and press crust back up the sides while still hot. Return to oven and bake until browned, about 5 minutes longer. Let cool.

Step 3

Do Ahead: Crust can be made 3 days ahead. Store tightly wrapped at room temperature.

Filling and Assembly

Step 4

Whisk granulated sugar and cornstarch in a large saucepan to combine. Add eggs and egg yolks and whisk vigorously, making sure to get into corners of pan, until smooth and pale. Whisk in milk, vanilla, and ½ tsp. salt.

Step 5

Place saucepan over medium heat and bring to a simmer, whisking often and making sure to get into corners of pan, 8–10 minutes (mixture should be bubbling and thickened). Reduce heat and continue to simmer, whisking constantly, 3 minutes. Let pudding cool 5 minutes, whisking every minute.

Step 6

Add butter to pudding and whisk until melted and fully incorporated. Add bananas and stir once to incorporate. Scrape filling into cooled crust smooth surface. Chill until cold and set, at least 2 hours and up to 1 day.

Step 7

Using an electric mixer, beat cream, powdered sugar, and a pinch of salt in a large bowl until soft peaks form. Spoon whipped cream over filling, swirling as desired. Top with peanuts.

How would you rate Banana Cream Pie?

My boyfriend made this for me for my birthday and it was absolutely flawless. He is by no means a baker and said the recipe is foolproof. It’s my new favorite thing. Cannot recommend it strongly enough. There were no issues with the filling fitting in our standard glass pie plate.

More often than not I find banana cream pie is overly sweet and mushy- this pie is just the opposite. I love the salty notes and crunch from the peanuts, and the custard is just sweet enough. I have made this multiple times and it always comes out perfectly. I make it gluten free by using gluten free graham crackers and the recipe works just as well.

This was a nice pie. Not too sweet and a nice balance of salt. I had no issues with the quantity or texture of the custard as some reviewers had. I will definitely make this again.

Hi, could I make this in a tart pan instead??

Such a wonderful recipe-- I made it exactly as said above. You most likely will need a slightly deeper pie pan, which I had on hand. As for issues with a runny/scrambled egg mixture, it may have been on higher than medium or wasn't whisked fast enough. I found that it thickened immensely around the 6 minute mark of the 8-10 min specified in the recipe. It cooled and thickened to a lovely pudding texture at which I whipped in my butter and bananas. Amazing job, Chris! I will be sharing this at the Thanksgiving dinner table this year with some additions of fresh strawberry on top. :)

pretty good! definitely use a larger than average pie pan though. the filling to crust ratio was off

I added a quarter cup of sugar to the crust because I like it a little sweeter. Also, instead of mixing the bananas and the custard together, I recommend putting a layer of custard, then a layer of bananas, then the rest of the custard, then another layer of bananas. This makes it more similar to a classic pie that you would find in a diner/burger joint. Everyone went crazy over this pie. Great recipe.

I ignored the instruction that the bananas should be firm, and used my soft banana-bread-ready bananas. That was a mistake. The filling was delicious but when we ate it all put together, my family said they didn't like the banana slices in it. (I mentioned that basically it's a vanilla custard pie without them.) Another night in the fridge and the pie was watery and falling apart. I assume this was also because the bananas were too loose. Next time I'll try a traditional banana cream pie.

FABULOUS dessert! First time making a banana cream pie and it turned out perfect, everyone loved it. Making again this weekend but will use the sour cream trick to make the whipped cream more stable.

Hi, I made it in a 6’’ pan and I only needed half of the ingredients, it turned out perfect but I would recommend you to put a little bit of sour cream into the whipping cream so that it holds better and for longer.

So delicious! Like others have said, it's not too sweet, which I love in a dessert. Definitely use a larger pie pan, or make 2/3 the amount of the filling. I didn't have peanuts so I used walnuts in the crust which worked out very well. I layered the bananas in the crust instead of stirring them into the filling, and added a hefty sprinkle of 95% dark chocolate chopped fairly fine which brought a nice extra layer to the flavor.

This recipe is full of flavor, yet not heavy on the sugar. Filling is a LOT, so use a deep dish pie plate. A showstopper recipe, both in appearance and flavor! I will definitely make again. and again.

The custard mixture turned into a liquidy scrambled eggs when cooked at medium. Any ideas why? The crust turned out amazing, but seems like the medium heat cooking recommendation is too high.

SO so so good. this was my first banana cream pie and it was and really quite easy to make. not too sweet, perfect balance of salty and sweet. i had some crust issues, my crust burnt around the edges the first time- i had to remake it with some tin foil around the edges and it was better- still a little well done. i also had some proportion issues. for some reason had SO much leftover filling and whipped cream. enough for another pie. my pie dish may have been too shallow, so definitely go w a deeper one, or even a size up from 9" and make a little more crust.

I made this because, well, there’s not much else to do during the quarantine. It’s my first success at a pie and I must admit it was pretty easy to make. I accidentally put all the peanuts (1/2 cup) in the crust but it still held up and I’m not mad about it. Best part: it was the best banana pie I’ve ever had. I’m going to make this forever.

Best Ever Banana Cream Pie

You guys. This pie is insanely delicious. I am not normally a pie person but this one has quickly soared to one of my new go-to desserts for company. EVERYONE raves about this pie!

It starts with a homemade buttery graham cracker crust that is such a wonderful accent to the the banana cream pie filling. But let’s talk about that cream filling though… The banana cream pie filling is of course the best part of this dessert!

It is silky, creamy with delicious chunks of banana throughout.

It is then topped with a homemade whipped cream that truly completes the pie.

The three parts of the pie work together to create magic in every bite. I kid you not when I say that this pie will be THE BEST Banana Cream Pie you EVER try!

Banana Cream Pie

From diner classic to homemade favorite, banana cream pie is an absolute standard in the world of pies. Many shortcut versions rely on a graham cracker crust and vanilla pudding but this, our favorite version, pairs a real pastry crust with homemade cream filling — for what we hope will be your best banana cream pie experience yet! While it's optional, of course, freshly whipped cream is a wonderful complement to this pie.


  • 1/2 cup (99g) sugar
  • 2 tablespoons (14g) King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons (18g) cornstarch
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2 cups (454g) milk, whole milk preferred
  • 6 tablespoons (85g) room-temperature or soft butter
  • 1/2 to 1 teaspoon vanilla extract, to taste
  • 1/4 teaspoon almond extract, optional
  • 1 1/2 to 2 medium bananas, peeled and sliced 1/2" thick


To prepare the crust: Roll chilled pie dough into a 12" to 13" circle, and settle it into a 9" pie pan that's at least 1 1/2" deep. Crimp the crust, making either a flat edge with the tines of the fork, or a standup rim using your fingers. Refrigerate the crust for 30 minutes, to relax the gluten this will help prevent if from shrinking as it bakes.

Preheat the oven to 375°F. Remove the pie from the refrigerator, and prick its bottom surface all over with a fork this will help keep it flat. Line the crust with a piece of waxed paper or parchment (a 9" parchment cake round works well), and fill with dried beans, rice, pie weights, or the oven-safe, food-safe weights of your choice.

Bake the crust for 20 minutes. Remove it from the oven, remove the weights and paper, and continue to bake for 15 to 20 minutes, until it's golden brown across the bottom. Remove the crust from the oven, and cool it on a rack while you make the filling.

To make the filling: In a medium-sized heatproof bowl, whisk together the sugar, flour, cornstarch, salt, and eggs, whisking until smooth.

Perfect your technique

Banana Cream Pie

In a medium-sized saucepan, bring the milk just to a boil.

Gradually add the hot milk to the egg mixture, stirring all the while.

Return the egg/milk mixture to the saucepan, and cook over medium heat, stirring constantly, until the mixture thickens and starts to boil this will happen quite quickly, so don't leave the stove to do other chores.

Remove the pastry cream from the heat, and stir in the extract(s) and butter.

Place the sliced bananas in the bottom of the pie crust. Spoon the hot pastry cream over the bananas, smooth the surface, and cover it with plastic wrap — or with the same piece of parchment you used to line the crust while it was baking.

Refrigerate the pie until it's completely cold. Give it at least 6 hours overnight is preferable. As the pie chills the filling will thicken and set.

Recipe Summary

  • All-purpose flour, for dusting
  • 1/2 recipe Pate Brisee for Plum Crumb Pie
  • 5 large egg yolks
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 1/2 cups whole milk
  • 4 tablespoons unsalted butter, cut into pieces
  • 1 1/2 teaspoons pure vanilla extract
  • 3 ripe bananas
  • 1 1/2 teaspoons freshly squeezed lemon juice
  • 1 3/4 cups heavy cream
  • 3 tablespoons confectioners' sugar, sifted

Preheat oven to 375 degrees. Lightly dust a clean work surface with flour, and roll out pate brisee to a 1/8-inch thickness. Fit into a 9-inch deep-dish pie plate. Trim pastry using scissors or a sharp paring knife. Crimp or decorate edges of pastry if desired. Chill for 30 minutes.

Carefully line pastry with parchment paper, pressing it into corners and edges, and weight with beans, rice, or aluminum or ceramic weights. Bake until pastry begins to color around edges, about 15 minutes. Remove paper and weights, and continue to bake just until pastry dries out and turns golden brown, 10 to 15 minutes more.

Cool completely on a wire rack. The baked shell can be stored in airtight containers or well wrapped in plastic in the freezer for up to 1 month.

Prepare an ice-water bath set aside. Make the custard: In a medium bowl, whisk together egg yolks, granulated sugar, cornstarch, and salt. In a medium saucepan, bring milk just to a boil. Remove from heat, and whisk about 1/2 cup of hot milk into yolk mixture. Whisk yolk mixture into saucepan of hot milk. Place over medium-high heat, and bring to a gentle boil, whisking constantly. Continue to cook, whisking constantly, until thickened, about 1 minute. Remove from heat, and whisk in butter, one piece at a time, until melted. Add 1 teaspoon vanilla, and whisk until smooth. Immediately strain through a fine-mesh sieve into a medium bowl. Place bowl of custard in ice bath to cool, stirring occasionally.

Peel bananas, and slice 1/4 inch thick. Add lemon juice, and toss gently to coat. Arrange in an even layer in bottom of baked piecrust. Scrape cooled custard over bananas, and smooth top with a spatula. Refrigerate for at least 2 hours or up to overnight.

In the bowl of an electric mixer fitted with the whisk attachment, beat cream on medium-low speed for 30 seconds. Increase speed to medium-high, and add confectioners' sugar and remaining 1/2 teaspoon vanilla. Beat until soft peaks form. Transfer to a pastry bag fitted with a large star tip (Ateco No. 32). Pipe cream over custard in large rosettes, covering it completely. Serve immediately.

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Banana Cream Pie

Serving Size 1 slice, 1/8 of pie
Calories Per Serving 400
Total Fat 17g
Calories From Fat 150g
Saturated Fat 8g
Trans Fat 2.5g
Cholesterol 100mg
Sodium 240mg
Carbohydrates 56g
Dietary Fiber 1g
Sugar 41g
Protein 6g
Percent Daily Value*: Vitamin A 8%, Calcium 15%, Vitamin C 6%, Iron 4%.


STIR together cornstarch, salt and water in heavy saucepan. Whisk in sweetened condensed milk and egg yolks. Cook and stir over medium heat until thickened and bubbly, about 7 minutes. Remove from heat. Add butter and vanilla. Cool slightly.

SLICE 2 bananas. Place evenly in crust. Pour filling over bananas. Cool at room temperature 10 minutes. Cover with plastic wrap. Refrigerate 3 to 4 hours or until set.

GARNISH with whipped cream and banana slices.


Serving Size 1 slice, 1/8 of pie
Calories Per Serving 400
Total Fat 17g
Calories From Fat 150g
Saturated Fat 8g
Trans Fat 2.5g
Cholesterol 100mg
Sodium 240mg
Carbohydrates 56g
Dietary Fiber 1g
Sugar 41g
Protein 6g
Percent Daily Value*: Vitamin A 8%, Calcium 15%, Vitamin C 6%, Iron 4%.

16 Questions

Ask a Question Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

Question: Looking For Banana Cream Pie Recipe?

Looking for an amazing banana cream pie recipe!


Lots of Banana Cream Pie recipes to choose from.

Try this, it's my husband's fave!
Use vanilla wafers instead of graham crackers to make the crust. Make instant banana cream flavoured pudding and fold in half of an 8 ounce tub of thawed french vanilla cool-whip. Slice up a few bananas. now. layer this way:
pudding, bananas, pudding, bananas until it's as full as you like. I make it heaping. Chill this well. Then "frost" with the rest of the cool-whip. I get requests for this one most.

I don't have my recipe on me, but I can tell you if you are making the custard from scratch, pour the hot custard into a glass pie pan to cool for 30 minutes before you mix in the bananas. This is true of chocolate cream pie, or coconut cream pie too. Pouring very hot custard into a baked pie shell will make the pie shell get soggy faster. Cooling it down first gives the crust a fighting chance.

My recipe is so easy. First buy a keebler or any brand graham cracker crust or most times I use the chocolate pie crust. then I make the cooked type of vanilla pudding, 1 box is good for an 8'' pie. I then slice up 2-3 soft bananas not too ripe and not too firm, right into the bottom of the pie shell, add the pudding on top and refrigerate about 4 hours. Top with homemade whipped cream or reddi whip. I'm always asked to bring this and my chocolate cream pie to all family functions. Good Luck!

3 or 4 Bananas
1 graham cracker crust pie shell
1 box of Jello Instant banana pudding
1 tub of cool whip
You can slice bananas and put in bottom of pie crust.
Mix pudding by following directions on box.
Pour pudding into pie crust. slice mor bananas and add to top of pudding andd your cool whip to top of pie. Refrigate to you are ready for dessert.

Mom's Recipe Scrapbooks (c. 1920s)

Make an Old Fashioned Banana Cream Pie Today
(Source: ©mcgphoto/

Mom often served banana cream pie as a light dessert during the summer months, but we also enjoyed it as a special treat on other occasions, like Easter and Victoria Day weekend.

I loved it when she made her quick and easy no-bake banana cream pie recipe (below). It's such a simple whipped cream pie, yet I can still imagine its delicious taste, especially when it had been chilled a little before serving.

No-Bake Banana Cream Pie

Slice 2 large ripe bananas into a baked crust. Fill up with whipped cream, sweetened with vanilla. Chill. Drop a spoonful of red jelly on each piece and eat.

Easy Banana Cream Pie

Filling: Combine 1 cup brown sugar, 2 tablespoons flour, 2 tablespoons butter, 2 egg yolks (save whites for topping), 1 cup warm water, 1 teaspoon vanilla cook over heat to thicken, and cool. Cut 2 bananas in slices in baked crust and pour in filling.

Topping: Beat the whites of eggs with 1 heaping tablespoon of sugar and spread on top. Brown meringue in oven. —Mrs. H. Frost

Banana Cream Layer Pie

3 eggs, separated
3/4 cup granulated sugar
3/4 cup potato meal
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla flavoring
Whipped cream

Beat egg whites until stiff, forming peaks. Beat yolks and add sugar, beating well. Fold in beaten egg whites. Sift flour, baking powder, and salt together and fold into egg mixture.

Pour evenly into two 8-inch cake pans and bake at 400° for 10 to 12 minutes.

Place sliced bananas over the baked layers and top generously with sweetened whipped cream.

Potato Meal isn't often found for sale nowadays, but potato flour offers a good substitute, though it's a finer grind or texture.

Different from potato starch, potato flour is a flour made from grinding dried, whole potatoes and is used as an alternative to wheat flour for gluten-free cooking.

Potato flour helps to improve texture and add moisture and a natural sweetness when added to cookies and cakes.

If potato flour is unavailable, twice the amount of instant potato flakes can be substituted with good taste results in recipes. For example, 2 ounces potato flour = 4 ounces potato flakes.

Southern Banana Cream Pie Recipes

Dishes & Beverages of the Old South (1913)

With the advance of commercial refrigeration, bananas became more plentiful in North America by the end of the nineteenth century, and the demand had grown for recipes that called for them.

Old South Deep Dish Banana Pie

Line a deep earthen pie dish with thin, very good crust, fill it three parts with bananas, sliced crosswise very thin.

Cover them thickly with sugar, add the strained juice of a large lemon, dot with bits of butter, put on a lattice crust, and bake in a quick oven (400°F) twenty-five minutes.

Deep Dish Damson and Banana Tart, or Pie

This damson and banana tart recipe is an heirloom in this realtor's family, coming down from English forebears. —M. W. Watkins

Line an earthen pie dish two or three inches deep, with very good crust, rolled thin, but not stretched nor dragged.

Cover it with bananas, sliced thin, lengthways, strew over three tablespoonfuls of sugar, and a pinch of grated lemon peel. Sprinkle with liqueur glass of rum or brandy or whiskey, then put in a layer of preserved plums — damsons are best — along with their juice.

If there is room, repeat the layers — bananas and plums and seasoning.

Cover with a crust rolled fairly thin, prick and bake about three-quarters of an hour in a moderately quick oven (375°F).

Serve either hot or cold, preferably hot, with this sauce:

One egg beaten very light, with a cupful of cream, a wineglass of rum, brandy, or sherry, and a larger glass of preserve syrup. Mix over hot water, stirring hard all the time till it begins to thicken. It must not get too thick.

Old Fashioned Banana Cream Pie Recipe

Second Edition of the Neighborhood Cook Book (1914)

Enjoy Banana Cream Pie with Meringue Topping
(Source: bradcalkins/

Basic Banana Cream Pie

Grandma's Tip

Double the meringue ingredients to 4 egg whites and 4 tablespoons of sugar if you prefer a thicker meringue topping on your cream pies.

Slice three bananas, mash them thoroughly, one tablespoon butter, pinch of salt, one-half cup sugar, yolks of two eggs. Put all on stove and boil till thick like custard. Spread in baked pie crust.

Add whites of two eggs beaten with two tablespoons of sugar. Spread meringue over top and bake in hot (375°F) oven just until brown.


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