Homemade pie is always a crowd-pleaser. Served chilled from the refrigerator, a slice of banana cream pie is a cool and creamy dessert that can be served at any time of year. This make-ahead recipe features a flaky pastry crust, rich vanilla custard and fresh banana slices, all covered with a generous topping of fresh whipped cream.
Banana Cream Pie Ingredients
- Pastry crust: This recipe calls for a traditional flaky pastry crust. A crust made from crushed graham crackers or vanilla wafer crumbs would also be delicious options. (And here are even more crumb crust ideas.)
- Custard filling: A thick vanilla custard provides the pie with a rich, creamy flavor and gives the pie stability.
- Bananas: A layer of sliced bananas in the middle of the pie gives this dessert its signature flavor.
- Whipped cream: A topping of freshly whipped cream adds a light, airy texture to the pie. Check out our detailed guide on how to make whipped cream.
Directions
Step 1: Prepare the crust
On a lightly floured surface, roll the dough into a 1/8-inch-thick circle. Transfer it to a 9-inch pie plate. Trim the crust to 1/2 inch beyond the rim of the plate, and flute the edge. Refrigerate for 30 minutes.
Editor’s Tip: Intimidated by made-from-scratch pie crusts? Check out these tips from professional pie bakers.
Step 2: Bake the crust
Preheat the oven to 425°F. Line the crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until the edge is golden brown, 20 to 25 minutes. Remove the foil and weights, and bake until the bottom is golden brown, three to six minutes longer. Cool the crust on a wire rack.
Step 3: Make the custard filling
In a large saucepan, combine the sugar, cornstarch, salt and milk, and whisk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce the heat, and cook and stir two minutes longer.
Remove from heat. Temper the eggs by stirring a small amount of the hot filling into the eggs, stirring constantly. Return everything to the pan. Bring to a gentle boil, and cook and stir for two minutes longer. Remove from heat.
Gently stir in the butter and vanilla. Press plastic wrap onto the surface of the custard, and refrigerate for 30 minutes.
Step 4: Assemble the pie
Spread half of the chilled custard into the crust.
Slice the bananas, and arrange in a circular pattern over the filling.
Pour the remaining custard over the bananas.
Spread with whipped cream. Refrigerate six hours or overnight. If desired, top with additional banana slices just before serving.
Editor’s Tip: Have fun decorating this pie! You can spread the whipped cream evenly over the pie surface, or pipe the whipped cream in a fancy border around the pie. Get some visual inspiration from our collection of desserts with whipped cream.
Banana Cream Pie Variations
- Chocolate-Banana Cream Pie: Divide the prepared custard in half. Pour half of the custard into the pastry shell. Gently stir 4 ounces melted semisweet chocolate into the remaining custard. Cover and refrigerate both for 30 minutes. Arrange bananas over the vanilla custard, and gently spoon the chocolate custard over top. Spread with whipped cream. Refrigerate for six hours or overnight.
- Toasted Coconut-Banana Cream Pie: Stir 1/2 cup toasted shredded coconut into the custard filling. Top the pie with an additional 1/2 cup coconut.
- Peanut-Topped Banana Cream Pie: For a sweet-n-salty twist, top the pie with 1/4 cup chopped salted dry-roasted peanuts.
- Caramel-Banana Cream Pie: Add a thin layer of caramel to the bottom of the baked pie crust before adding the custard filling. Then, right before serving, top the pie with an additional drizzle of caramel.
How do you store banana cream pie?
Cream pies contain egg and dairy ingredients, so they must be refrigerated to be kept food-safe. Refrigerating them also retains their shape, texture and consistency (plus, that cool, creamy flavor that makes them special!). Banana cream pie will keep stored in the refrigerator, covered loosely with foil or plastic wrap, for up to three or four days.
Can you make banana cream pie ahead of time?
Components of the banana cream pie can be made in advance. The pie dough and baked shell can be made several days in advance. The custard can also be made a day or two in advance and refrigerated until ready to be used. The pie can be assembled and refrigerated up to a day in advance, but for the best flavor and texture, add the whipped topping just before serving. (Keep in mind that the pie will only keep for up to three or four days from the first day the custard is prepared!)
Can you freeze banana cream pie?
Yes, banana cream pie can be frozen. Wrap the whole pie in a layer of plastic wrap followed by a layer of foil. Freeze for up to three months.
Banana Cream Pie Tips
How do I prevent the bananas from turning brown?
A light brush of fresh lemon juice can prevent the banana slices from turning brown.
How ripe should the bananas be?
Bananas in this recipe should be yellow and still firm. Save your spotted brown bananas for banana bread.
Can I use a store-bought pie crust?
There’s no shame in the store-bought crust game! These are our favorite premade pie crusts.
How do I prevent the pie from becoming runny or watery?
Runny banana cream pie usually results when the custard, or pudding, in the filling is not cooked until it is thick enough. As the recipe states, once it reaches a thick and bubbly stage while cooking, it is important to continue to cook and stir the mixture for two minutes longer. Your pudding should reach a point where, if you coat the back of your spoon with a thin layer and draw a line through it with your finger, a clear path should remain and not fill in.
For more pie tips, check out our ultimate guide to pie.
