Banana Cream Pie

The BEST EVER Banana Cream Pie with no pre-made mixes and still only a handful of ingredients. The perfect, easy, creamy pie!

We love pies that are a mile high and full of our favorite flavors like Legendary Apple Crisp Pie and Pumpkin Pecan Streusel Pie.

Banana Cream Pie
 Banana Cream Pie

Old Fashioned Banana Cream Pie, this is deserving of being the first dessert I’ve posted in a long time because it happens to be one of my favorite desserts of all time.

This banana cream pie is made with pudding, but not pudding from a box. This is homemade pudding with a creamy homemade custard. And it’s the perfect holiday pie (while VERY popular as an Easter Pie, this pie is also popular during Christmas as well.

How to make a homemade pudding:

  1. Add the milk, sugar, flour, and salt to a medium saucepan over medium heat, stirring constantly.
  2. Once the mixture has cooked for a while you have to temper in the egg yolks before adding them to the milk mixture.
  3. Set the saucepan back on the stove on medium heat again and whisk until totally smooth and thickened to a pudding consistency.
  4. Most importantly make sure that the mixture has thickened enough before adding to containers and chilling completely before serving.

Banana Cream Pie SliceTips for making the BEST Banana Cream Pie:

  • Do not cut the bananas too early, you don’t want them to brown before serving.
  • Make sure you cook your pudding enough to thicken it before cooling. Don’t wait for the cooling to help it thicken.
  • Make a homemade whipped cream, the flavors are amazing. If you want something at room temperature make Homemade Cool Whip which can maintain structure at room temperature.

Choosing a Banana Cream Pie Crust:

This banana cream pie used a pastry pie crust but many variations of crusts are used as well:

  • Banana cream pie with vanilla wafers: Use 60 wafers and 6 tablespoons of melted butter mixed together, pressed into a pie dish and baked at 350 degrees for 10-12 minutes.
  • Banana cream pie graham cracker crust: Use 1 1/2 cups graham cracker crumbs, 1/3 cup sugar and 6 tablespoons melted butter mixed together, pressed into a pie dish and baked at 350 degrees for 10-12 minutes.

How do you store Banana Cream Pie before serving?

Be careful with how you store your pie because the layer of the whipped cream cannot be covered with plastic wrap. You can also store the pie with plastic wrapped pressed against the pudding layer and only top with whipped cream when you’re about to serve the dish.

How to Serve Banana Cream Pie?

Serve slices of banana cream pie with slices of freshly sliced banana, shaved chocolate if desired and of course the fresh whipped cream layer.

How long can you keep Banana Cream Pie?

You can keep Banana Cream Pie in the fridge, covered loosely for 3-4 days. Do not top with banana slices until just before serving.

Banana Cream Pie

Pin this recipe now to remember it later

Pin Recipe
Banana Cream Pie
5 from 7 votes

Banana Cream Pie

The BEST EVER Banana Cream Pie with no pre-made mixes and still only a handful of ingredients. The perfect, easy, creamy pie!
Course Dessert
Cuisine American
Keyword apple desserts, banana, Banana Cream Pie, pie
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 543 kcal
Author Sabrina Snyder


  • 2 cups whole milk , room temperature
  • 1/2 cup white sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 3 large egg yolks , beaten
  • 2 tablespoons butter
  • 2 teaspoons vanilla extract
  • 1 deep dish pie crust , 9 inch
  • 4 bananas , sliced
  • 2 cups heavy cream
  • 2 tablespoons powdered sugar


  1. Pre-heat the oven to 350 degrees and bake the pie crust for 30 minutes then remove to cool

  2. Add the milk, sugar, cornstarch, and salt to a medium saucepan over medium heat, stirring constantly, until the mixture is bubbly.

  3. Keep stirring and cook for another 5-6 minutes before removing from the heat.

  4. Using a 1/4 cup of the milk mixture which you've cooled in the fridge for two minutes, add the egg yolks to it and whisk to combine before adding it back into the rest of the milk mixture.
  5. Set the saucepan back on the stove on medium heat again and whisk for an additional 3-4 minutes until it's totally smooth and thickened to a pudding consistency.

  6. Remove from the heat and add in the butter and vanilla whisking well.
  7. Add the banana slices to the bottom of the pie shell, cover with the pudding and press saran wrap onto the pie gently to avoid a skin from forming on top.
  8. Cool the pie completely in the fridge (3-4 hours) before topping with whipped cream and additional banana slices. To make the whipped cream add the powdered sugar to the heavy cream and beat until it forms medium peaks, about 1-2 minutes with a hand mixer.

Nutrition Facts
Banana Cream Pie
Amount Per Serving
Calories 543 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 19g119%
Cholesterol 164mg55%
Sodium 250mg11%
Potassium 369mg11%
Carbohydrates 48g16%
Fiber 1g4%
Sugar 24g27%
Protein 6g12%
Vitamin A 1190IU24%
Vitamin C 5.5mg7%
Calcium 124mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *


  1. I won’t rate this one because I’m sure it was user error. My custard did not thicken like I thought it did prior to pouring. It seemed thick enough but never set in the fridge and was watery. Not sure what I did wrong because I’m usually right on with Sabrina’s recipes. Maybe I’ll try again ?.

  2. I have made thousands of gallons of vanilla filling and never used egg yolk same with chocolate just increase a little cornstarch so I’ll just go ahead and break down my 5-gallon mix

  3. Hello, I made this for my sister’s birthday today. It was yummy! Your directions were easy to read and I had almost all the ingredients on hand. My sister is diabetic so I had to substitute the sugar, but it was delicious. I made the mistake of using a deep dish pie pan and next time (oh yes there will be a next time!) I will increase the ingredients by 1.5. Thank you again! -Jamie

  4. I just created my account and I’m about to attempt making this delicious banana cream pie. I just hope it turns out ok. Stay tuned!

  5. This is my husband’s favorite kind of pie. I’ve tried a few different recipes and the pudding has never been quite right. This one is the winner! So delicious!

  6. I just made this, and the taste is good, but as soon as I added the butter and vanilla, the pudding congealed…what did I do wrong? The buttet and vanilla was room temperature.

    1. I’m not sure what could have been the issue. If you’d like to walk me through everything, email me at contact @ dinnerthendessert .com and we can try and trouble shoot what might have caused it.

  7. Hi, just found your site. I am going to make your delicious looking pie tomorrow. Was just wondering if you have a recipe for a super moist carrot cake? I made some but they are very dry. Also any tips on making sure the cake is moist? Thanks Chris

  8. So there isn’t flour in the ingredient list, did you mean cornstarch instead of flour when you said, “Add the milk, sugar, flour, and salt” ? Looks good, btw.

      1. You also say nothing about dividing milk mixture and cook in fridge in your steps and then you mention it soooo I’m lost

        1. Sorry for the confusion. Once you make the milk mixture, cool in the fridge for 2 minutes. Take 1/4 of the cooled mixture and add egg yolks and once whisked, add back to the rest of the mixture. Heat the mixture back up until it reaches a pudding consistency.

    1. Hi, thanks for the fabulous recipe!! What if I keep in the fridge with the homemade cool whip already on the top, Will it be ok? I would like to try this instead of putting film on top and cover with whipped cream before serving. Thanks.