If you’ve been daydreaming about that perfectly silky, creamy, and oh-so-flavorful dessert, you’re in for a treat with this Homemade Banana Cream Pie Recipe. I absolutely love how this pie comes together with a flaky, buttery crust, luscious custard, ripe-but-not-too-ripe bananas, and a cloud of whipped cream on top — it’s like summer and comfort food all wrapped into one. Trust me, once you try this, you’ll want to make it again and again!

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Why You’ll Love This Recipe

From-Scratch Custard: This pie uses a homemade custard that’s so creamy and smooth, it beats store-bought pudding every time.
Flaky, Buttery Crust: I show you how to blind bake the crust perfectly so it stays crisp under the filling—no soggy bottom here!
Bananas at Their Best: You’ll get tips on picking the right bananas — just ripe enough to be sweet but firm enough to hold their shape.
Perfectly Whipped Topping: The homemade whipped cream really takes this dessert over the top, with just the right balance of sweet and fluffy.

A slice of banana cream pie is held above a white pie dish with a woman's hand, showing four layers: at the bottom is a golden flaky crust, followed by a layer of banana slices, then a thick creamy pale yellow filling, and on top a layer of fluffy white whipped cream decorated with banana slices. The dish sits on a soft pink cloth over a white marbled surface with a blurred brown background. photo taken with an iphone --ar 2:3 --v 7 - Homemade Banana Cream Pie, banana cream pie, how to make banana cream pie, easy banana pie recipe, homemade custard banana pie

Ingredients You’ll Need

All these ingredients come together to create the perfect harmony in this pie. When shopping, aim for fresh, high-quality dairy and bananas that aren’t overripe—it makes all the difference in flavor and texture.

Flat lay of a single unbaked all-butter pie crust in a simple white ceramic pie dish, four fresh yellow bananas whole and unpeeled, three banana slices neatly arranged on a small white ceramic plate, four large whole eggs with clean shells, a small white bowl filled with white granulated sugar, a small white bowl containing smooth white cornstarch, a small white ceramic bowl with heavy cream, another small white bowl with whole milk, a small white bowl with softened pale yellow unsalted butter, a small white bowl with pure vanilla extract, a small white bowl with fine ground cinnamon, and a small white bowl with whipped heavy cream topped with a light dusting of sugar, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Homemade Banana Cream Pie, banana cream pie, how to make banana cream pie, easy banana pie recipe, homemade custard banana pie

Unbaked pie crust: I used my go-to all-butter pie crust recipe because nothing beats that rich, flaky texture.
Egg yolks: The richness they add is essential for that silky custard texture.
Cornstarch: This thickens the custard into that perfect pudding-like consistency without lumps.
Whole milk & heavy cream: These give the filling its creamy body and smooth mouthfeel.
Granulated sugar: Balances the flavors and sweetens the custard just right.
Salt: Even a pinch enhances the overall taste and balances sweetness.
Pure vanilla extract: This adds warmth and depth to the custard.
Unsalted butter: Stirred in at the end, it makes the filling extra luscious.
Yellow bananas: Not quite overripe to keep them firm once sliced and baked into the pie.
Ground cinnamon (optional): A little sprinkle adds a lovely subtle spice, if you’re into that.
Confectioners’ or granulated sugar for whipped cream: Sweetens the topping without graininess.
Egg white and milk for egg wash (optional): Makes the crust edges beautifully golden and shiny.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this Homemade Banana Cream Pie Recipe is how easy it is to make your own tweaks. I’ve played around with a few versions, and honestly, you can get creative and still come out with a delicious result!

Salted Caramel Drizzle: My family goes crazy for drizzling warm salted caramel over the whipped cream to add that gooey, sweet-salty contrast.
Chocolate Layer: I sometimes layer thin slices of dark chocolate or spread a thin ganache on the crust before adding the bananas and custard—it’s like a grown-up twist.
Dairy-Free Variation: You can swap to coconut milk and coconut cream in the custard and whipped topping—just make sure to adjust thickening times slightly.
Cinnamon or Nutmeg Spice: Play with spices beyond cinnamon; a pinch of nutmeg or ground ginger can give the pie a warm aroma, especially in cooler months.

How to Make Homemade Banana Cream Pie Recipe

Step 1: Prepare and Blind Bake the Pie Crust

This is where the magic starts! Make your pie dough a couple of hours ahead (or even the night before) to let it chill properly. Rolling it out can be a bit tricky at first, but with a floured surface and slow turns, you’ll end up with a perfect circle. I love leaving those edges thick and folding them back on themselves to create a full, sturdy rim—that way, the filling won’t spill and you get that pretty classic look.

Don’t forget to chill the crust after shaping it! I’ve found that it helps prevent shrinkage and results in a flakier crust. When you bake it, line it with parchment and fill with pie weights or dried beans—this tip comes straight from my early baking experiments, and it saved me from too many soggy bottoms!

Step 2: Make Your Creamy Custard Filling

Whisk the egg yolks and cornstarch first; this combo is key for the smoothest, thickest custard. Bring the milk, cream, sugar, and salt to a simmer, stirring so it doesn’t scorch. Here’s a trick I discovered: temper those egg yolks slowly by whisking in warmed milk bit by bit—that stops them from scrambling. Pour it all back into the saucepan, and watch as the custard thickens—keep whisking constantly! It will bubble, so definitely be cautious here.

Once thickened, stir in your vanilla and butter off the heat, which adds richness and that glossy finish. If your custard has little lumps, no worries—a quick push through a fine mesh sieve smooths it right out.

Step 3: Layer Bananas and Custard, Then Chill

Slice your bananas—not too ripe or they’ll get mushy and brown too fast. I find arranging them neatly in the cooled crust first gives that nice fresh fruit texture right under the custard. A sprinkle of cinnamon here is my personal favorite for a little warmth and depth. Then spread your custard over the bananas while it’s slightly warm so it spills evenly but doesn’t melt the fruit. Cover with plastic wrap right on the surface (this prevents that yucky skin from forming), and refrigerate for at least four hours. It’s hard to wait, but it’s so worth it for set custard!

Step 4: Whip the Cream and Top Your Pie

Whip up the heavy cream with sugar and vanilla until it forms medium peaks—that texture is perfect because it holds its shape but still feels light when you bite in. I love using a piping bag with a star tip to create pretty swirls, but a spatula works just fine if you’re feeling more casual. Top the pie generously, slice a few more bananas for garnish just before serving, and you’re ready to impress.

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Pro Tips for Making Homemade Banana Cream Pie Recipe

Perfect Pie Crust Edge: Folding the dough edges and chilling before baking helped me avoid shrinking and cracking—try it and you’ll see the difference!
Temper Egg Yolks Slowly: I learned the hard way that rushing the tempering causes scrambled yolks; slow and steady wins the custard race.
Plastic Wrap Hack: Pressing plastic wrap directly on custard and banana layers keeps skin from forming and keeps flavors fresh.
Banana Ripeness: Using bananas that are just ripe—not too spotted or mushy—results in the best texture inside the pie.

How to Serve Homemade Banana Cream Pie Recipe

A close-up of a slice of banana cream pie on a white plate, showing three clear layers: a golden brown flaky pie crust at the bottom and edges, a thick creamy yellow banana filling in the middle, topped with soft white whipped cream that has a smooth and swirled texture, and three round slices of light yellow banana placed on top of the whipped cream. A fork with a bit of crust and filling is on the plate near the slice. The background has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Homemade Banana Cream Pie, banana cream pie, how to make banana cream pie, easy banana pie recipe, homemade custard banana pie

Garnishes

I like to keep it simple with extra fresh banana slices on top right before serving, dusted lightly with cinnamon or nutmeg for that little extra kick. Sometimes I’ll toss on a few toasted, chopped pecans for crunch, especially if serving to friends who like a bit of texture contrast.

Side Dishes

This pie shines as a dessert on its own, but if you want to round out a meal, I recommend something light like a crisp green salad or a citrusy sorbet. The bright acidic flavors balance the sweetness perfectly.

Creative Ways to Present

For parties, I like serving individual mini banana cream pies in mason jars or mini tart pans topped with piped whipped cream and a banana slice. It looks so pretty and makes serving a breeze. On holidays, a drizzle of chocolate or caramel sauce around the plate up-levels the presentation in a snap.

Make Ahead and Storage

Storing Leftovers

I usually cover my pie tightly with plastic wrap and keep it refrigerated. It holds up well for up to 5 days, but the bananas may start to darken slightly. For best freshness, add your final banana garnish just before serving leftovers.

Freezing

Banana cream pie isn’t the best candidate for freezing, in my experience. The bananas tend to become mushy and watery when thawed. If you must freeze, I recommend freezing the custard filling separately and preparing fresh banana slices when ready to serve.

Reheating

This pie is best enjoyed cold, so I don’t recommend reheating. If you’re craving something warm, try a quick microwave of your leftover custard (without the crust and whipped cream) for about 20 seconds and enjoy it as a warm pudding.

FAQs

Can I use a store-bought pie crust for this banana cream pie?

Absolutely! If you’re short on time or prefer convenience, a good-quality store-bought all-butter crust works fine. Just be sure to blind bake it properly to avoid sogginess and get that nice flaky texture.
How do I prevent the bananas from browning?

Using bananas that aren’t overly ripe is a great start. Also, by covering the pie layers tightly with plastic wrap pressed directly on the custard and bananas, you reduce exposure to air, which slows browning. Add fresh banana slices just before serving for the best look.
Can I make the pie in advance?

Yes! You can blind bake the crust a few days ahead and store it tightly covered. The custard and pie assembly can be done the day before serving, then refrigerate for the custard to set fully before topping with whipped cream and garnish.
What’s the best way to whip cream for topping?

Use cold heavy cream straight from the fridge, and add sugar and vanilla extract. Whisk on medium-high speed until the cream forms medium peaks—soft enough to pipe or spread but firm enough to hold shape. Avoid overwhipping or it will turn grainy and then butter-like.
Can I substitute the cornstarch?

Yes, though cornstarch is my favorite for clarity and smoothness. You can use tapioca starch or arrowroot powder in equal amounts as alternatives, but note that thickening times might vary slightly.

Final Thoughts

I can’t recommend this Homemade Banana Cream Pie Recipe enough if you love classic, comforting desserts with a fresh fruit twist. It’s a recipe that’s stood the test of time for me—each bite takes me right back to cozy evenings with family. If you’re feeling adventurous, follow these steps carefully, and you’ll impress everyone at your table with your pie-making skills. Honestly, every banana cream pie after this one will feel like a benchmark—your new gold standard. So preheat that oven, grab your bananas, and let’s make some magic happen!

Why You’ll Love This Recipe

Ingredients You’ll Need

Variations

How to Make Homemade Banana Cream Pie Recipe

Step 1: Prepare and Blind Bake the Pie Crust

Step 2: Make Your Creamy Custard Filling

Step 3: Layer Bananas and Custard, Then Chill

Step 4: Whip the Cream and Top Your Pie

Pro Tips for Making Homemade Banana Cream Pie Recipe

How to Serve Homemade Banana Cream Pie Recipe

Garnishes

Side Dishes

Creative Ways to Present

Make Ahead and Storage

Storing Leftovers

Freezing

Reheating

FAQs

Can I use a store-bought pie crust for this banana cream pie?

How do I prevent the bananas from browning?

Can I make the pie in advance?

What’s the best way to whip cream for topping?

Can I substitute the cornstarch?

Final Thoughts

Description

Ingredients

Pie Crust

Custard Filling

Topping

Instructions

Notes

Nutrition

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