Banana cream pie is a dreamy dessert that tastes just like comfort and joy. Picture this: a buttery, flaky pie crust layered with fresh banana slices, a silky vanilla custard, and a generous topping of whipped cream. It’s rich but light, sweet but not too sweet — the kind of pie that makes you smile with every bite. Whether it’s for a Sunday dinner, a holiday treat, or just a “because I deserve it” moment, banana cream pie is a classic that never goes out of style. Stick with me, and I’ll show you exactly how to make it.
Quick Facts
Here’s a quick look at what you need to know before diving in.
| Course | Dessert |
|---|---|
| Cuisine | American |
| Difficulty | Easy |
| Servings | 8 slices |
| Prep Time | 20 minutes |
| Cooking Time | 15 minutes |
| Calories | Approx. 420 per slice |
Equipment Needed
You don’t need a professional bakery setup to make banana cream pie, but the right tools will make the process smooth and stress-free.
- 9-inch pie dish – For the perfect crust base. Glass or ceramic works best.
- Mixing bowls – At least two, one for the filling and one for the whipped cream.
- Medium saucepan – For cooking the custard on the stove.
- Whisk – Crucial for getting that custard smooth.
- Spatula – To fold and spread ingredients.
- Measuring cups & spoons – Precision is key in baking.
- Electric mixer or hand whisk – For whipping cream into stiff peaks.
- Plastic wrap – To prevent skin from forming on the custard.
- Rolling pin (if using homemade crust) – For rolling out dough evenly.
Having these tools ready will save you time and help avoid kitchen chaos.
Ingredients
Here’s what you’ll need to bring this delicious dessert to life:
For the Pie Crust:
- 1 pre-baked 9-inch pie shell (store-bought or homemade)
For the Filling:
- ¾ cup granulated sugar
- ⅓ cup all-purpose flour
- ¼ teaspoon salt
- 2 cups whole milk
- 3 large egg yolks, beaten
- 2 tablespoons unsalted butter
- 1½ teaspoons pure vanilla extract
- 3 ripe bananas, sliced
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
Let’s make this pie step by step.
- Prepare the crust
If you’re using a store-bought crust, bake it according to package instructions. If it’s homemade, blind bake until golden and let it cool completely. - Make the custard
In a saucepan, combine sugar, flour, and salt. Gradually whisk in milk over medium heat. Stir constantly until it thickens (about 5–7 minutes). Reduce heat to low. - Temper the eggs
Slowly whisk some of the hot mixture into the beaten yolks. Then add the egg mixture back into the pan, stirring constantly for 2 minutes. Remove from heat and stir in butter and vanilla. - Assemble the pie
Line the pie crust with sliced bananas. Pour the warm custard over the bananas. Smooth the top with a spatula. - Chill
Cover with plastic wrap (press it directly on the custard to prevent a skin from forming). Refrigerate for at least 4 hours. - Make the whipped cream
Whip cream with powdered sugar and vanilla until stiff peaks form. - Top and serve
Spread whipped cream over the chilled pie. Add extra banana slices or shaved chocolate if you like.
Essential Note
Make sure the custard is completely cool before topping it with whipped cream. If the custard is too warm, the cream will melt and lose its fluffiness. Also, use ripe but firm bananas. Overripe ones can turn mushy and brown quickly, affecting the texture and look of your pie.
