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This easy banana cream pie recipe is a crowd-favorite dessert with a classic look, perfect for holidays, family gatherings, or anytime you need a show-stopping treat.
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Flavor Profile
Buttery crust, silky vanilla pastry cream, fresh banana slices, and whipped topping that tastes like sweet clouds. It’s rich, cool, and comforting—like a banana pudding dream in pie form.
Difficulty Level
Intermediate. No wild techniques here, but making custard from scratch and getting the crust just right does take a little focus.
What You’ll Need
All-purpose flour, vegetable oil, cold unsalted butter, salt, iced vodka or iced water, whole milk, vanilla extract or vanilla bean, granulated sugar, cornstarch, egg yolks, ripe bananas, lemon juice, heavy cream, powdered sugar, skimmed milk powder.
Equipment Needed
Mixing bowls, whisk, saucepan, pie weights, rolling pin, 9-inch pie dish, pastry cutter or fork, plastic wrap, mixer or food processor, parchment paper, grater or vegetable peeler.
Top Tip
Press plastic wrap directly onto the surface of the pastry cream to prevent that weird skin from forming while it chills.
Time-Saving Tips
Use a store-bought pie crust or frozen pastry shell if you’re in a pinch—still delicious, way less fuss.
Ingredient Swaps
No skimmed milk powder? Sub with 1 teaspoon unflavored gelatin bloomed in 1 tablespoon cold water to stabilize the whipped cream.
When I developed this banana cream pie recipe, I wanted it to feel like a true throwback—cozy, comforting, and totally from-scratch. I tested it with both homemade and store-bought crusts and found it works beautifully either way. The real magic happens in the filling: that silky-smooth custard made with real eggs and milk, layered with ripe bananas, and infused with rich vanilla bean for a deep, classic flavor that seriously makes the whole kitchen smell like heaven. And let’s talk about the stabilized whipped cream—fluffy, pipeable, and it holds its shape for days. No sad, slouchy topping here! It’s nostalgic, it’s foolproof, and it’s a little slice of banana cream perfection.
Ingredient Notes
Bananas
Best Choice
Fresh, ripe bananas with plenty of brown spots—they add natural sweetness and soft texture.
Substitutions
Frozen bananas (thawed and mashed) work in a pinch, but the texture will be slightly more watery. Fresh is highly recommended.
Vanilla Bean
Best Choice
Vanilla bean paste or scraped vanilla bean pods—both add deep flavor and beautiful flecks.
Substitutions
If paste or pods aren’t available, pure vanilla extract can be used (use about 1 teaspoon per bean).
Pie Crust
Best Choice
Homemade pie dough for the flakiest, most flavorful crust.
Substitutions
Store-bought refrigerated pie crusts are a great shortcut and bake up reliably. For a different twist, graham cracker crust or shortbread crust also work well—especially if you’re looking for a sweeter, crumbly contrast to the banana custard.
Non-Fat Milk Powder
Best Choice
Look for it labeled as skimmed milk powder, Non-Fat Milk Powder, non-fat dry milk, or instant dry milk. This product stabilizes the whipped cream so it won’t deflate after topping the pie.
Substitutions
Whole milk powder can work (for a slightly richer result)
Where to Find
In the baking aisle or near powdered creamers. Common brands include Carnation and Bob’s Red Mill. It can also be found here on Amazon (paid Link)
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Make the Pie Crust
Roll out and fit into a 9-inch pie dish, and crimp the edges. Blind bake until golden, then cool completely.
2
Make the Pastry Cream
Warm the milk and vanilla until just steaming. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth. Slowly whisk in the warm milk, then return everything to the pan. Cook until thick and bubbling. Remove from heat, stir in the butter.
2
Make the Pastry Cream
Chill with plastic wrap pressed directly on the surface.
3
Make the Whipped Cream
Whip together the cream, powdered sugar, vanilla, and milk powder until soft, fluffy peaks form. Keep an eye on it—this goes fast!
4
Assemble the Pie
Slice your bananas and toss with lemon juice. Spread a thin layer of pastry cream into the crust, then a layer of bananas. Add the rest of the pastry cream and top with whipped cream. Swirl into soft peaks and finish with chocolate shavings if you like.
5
Chill and Serve
Chill for at least 4 hours or overnight for clean slices. Garnish before serving, and store any leftovers in the fridge for up to 3 days.
Pie Crust Options
Recipe
Banana Cream Pie
Ingredients
For the Pie Crust
- 1 pie dough (1 portion of dough or 9-inch pie shell)
For the Pastry Cream Filling
- 4 cups whole milk
- 1 teaspoon vanilla bean paste (or 1 vanilla bean split and scraped, vanilla extract)
- 1 cup granulated sugar
- 6 tablespoons cornstarch
- 8 large egg yolks
- 4 tablespoons unsalted butter (cubed)
For the Filling Layers
- 4 bananas (ripe but firm, sliced)
- 1 tablespoon lemon juice (to prevent browning)
For the Stabilized Whipped Cream Topping
- 1½ cups heavy cream (chilled)
- 4½ tablespoons powdered sugar (adjust to your sweetness preference)
- ¾ teaspoon vanilla extract (or vanilla extract)
- 1½ tablespoons skimmed milk powder (aka nonfat dry milk)
Instructions
Pie Crust
- Roll out on a lightly floured surface and fit into a 9-inch pie dish. Trim and crimp the edges.
- Blind bake: Line with parchment and fill with pie weights. Bake at 375°F (190°C) for 15–17 minutes. Remove weights, bake 5–7 more minutes until lightly golden. Cool completely.
Make the Pastry Cream
- In a saucepan, warm milk and vanilla over medium heat until steaming.
- In a bowl, whisk sugar, cornstarch, and egg yolks until smooth.
- Slowly whisk warm milk into egg mixture, then return everything to the pan.
- Cook over medium heat, whisking constantly, until thick and bubbling (3–5 minutes).
- Remove from heat, whisk in butter, and stir until smooth.
- Pour into a bowl, press plastic wrap directly onto surface, and chill for at least 2–3 hours.
Make the Stabilized Whipped Cream
- In a medium-sized mixing bowl or food processor, combine the cream, powdered sugar (adjust to taste), skimmed milk powder, and vanilla extract.
- Using a mixer or food processor, whip the cream until it thickens. This process is quick, so be sure to check frequently to avoid overwhipping.
- The cream is ready when it holds its shape and doesn’t collapse back into the gap after running a spoon through it.
Assemble the Pie
- Slice bananas and toss with lemon juice.
- Spread a thin layer of pastry cream into cooled crust.
- Add a layer of banana slices.
- Spread the remaining pastry cream over bananas and smooth the top.
- Spread the whipped cream over the pastry cream, swirling it into soft, cloud-like peaks. Finish with a dusting of dark chocolate shavings, created using a fine grater or vegetable peeler.
Chill & Serve
- Chill the finished pie for at least 4 hours, or overnight for best sliceability.
- Garnish with bananas, chocolate shavings, or toasted coconut if desired.
- Store leftovers in the fridge up to 3 days.
Tips
Erren’s Top Tips
Chill the crust dough.This keeps the butter cold and helps create that flaky, tender texture we’re after. Don’t skip the chill time. Use iced vodka if you can.
Vodka evaporates faster than water, which makes for a flakier crust without adding excess moisture. It’s a little baker’s trick that works wonders. Whisk that pastry cream like you mean it.
Tempering the eggs slowly with warm milk is key—go too fast and you’ll get scrambled eggs. Whisk constantly when cooking so the cream doesn’t scorch or lump. Press plastic wrap directly on the pastry cream.
This prevents a skin from forming and keeps your custard ultra-smooth. Watch your whipped cream.
Overwhipping turns it grainy fast. Whip until soft peaks form and it holds its shape but still looks silky. Use firm but ripe bananas.
Overripe bananas will get mushy in the pie. You want that soft bite with just a little structure. Use lemon juice to prevent browning.
Just a quick toss helps the bananas stay fresh-looking even after chilling. Chill the assembled pie thoroughly.
The longer the chill (4 hours minimum), the better your slices will hold.
Storage & Freezing Instructions
How to Store Banana Cream Pie:Cover the pie loosely with plastic wrap or foil and store it in the fridge for up to 3 days. The crust may soften over time, but the flavors stay delicious. Can You Freeze Banana Cream Pie?
You can freeze it, but with some caveats:
- Freeze only the crust + pastry cream—not the bananas or whipped topping. Assemble fresh after thawing.
- To freeze: Let the pastry cream pie base cool completely, then wrap tightly in plastic wrap and foil.
- Freeze for up to 1 month.
- Thaw overnight in the fridge and add fresh bananas + whipped topping before serving.
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FAQs
Can I use a store-bought crust?
Absolutely. A pre-baked store-bought crust works if you’re short on time. Just make sure it’s fully baked and cooled before filling.
How do I keep the bananas from turning brown?
Toss sliced bananas in a little lemon juice. It adds brightness and keeps them looking fresh, even after hours in the fridge.
Can I make banana cream pie the night before?
Yes! In fact, it slices better the next day. Chill overnight for best texture.
Why is my pastry cream lumpy?
This usually means the heat was too high or you didn’t whisk enough. Keep it at medium heat and whisk constantly. If it happens, you can strain it through a mesh sieve to smooth it out.
What can I use instead of skimmed milk powder in the whipped cream?
Try 1 teaspoon of unflavored gelatin bloomed in 1 tablespoon cold water. It stabilizes whipped cream beautifully.
Can I make this dairy-free?
It’s possible but a little tricky. You’d need a dairy-free crust (like coconut oil-based), use a plant milk like oat or almond for the pastry cream, and swap the butter and cream for non-dairy versions. The texture won’t be identical, but it can still be tasty!
Is banana cream pie served cold or warm?
Definitely cold. This pie needs time in the fridge to set—it’s meant to be served chilled.
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