A family favorite that spans 4 generations, this Best Banana Cream Pie won’t disappoint! Because bananas are in season year-round, this pie goes as well at a summer BBQ as it does on a Thanksgiving dessert table!
I was introduced to Banana Cream Pie by my husband. At my first Thanksgiving with him, I brought this pie to add to his family’s dessert table.
As it turns out, this is also the favorite pie of his dad and grandpa (and now his sons)!
After trying this pie, his grandfather announced, “She’s a keeper!” This pie won me the approval of the whole family! Now that’s a good pie!
Many years later, this is still my go-to pie for Valentine’s Day, Anniversaries, Thanksgiving and any time I want to butter up my husband!
Best Banana Cream Pie Ingredients
Blind-Baked Pie Crust
For the best flavor, I recommend using a pie crust made from scratch. My recipe (with the secret ingredient) can be found here: Yummiest Pie Crust. If you’re short on time, feel free to buy a pre-made pie crust.
For more information on how to blind-bake a pie crust, check out this article.
Bananas
This is one time in baking that you don’t want overripe bananas. Use bananas that are exactly as ripe as you would normally eat them.
I like them to be just past the green stage and perfectly yellow. They’ll hold their shape well and won’t turn to mush in your pie.
Pudding Layer
This is the magic layer. Rich, creamy and so flavorful! This is arguably the best part of the entire pie!
Sugar: granulated sugar
Cornstarch: Acts as a thickener
Salt
Milk: I recommend at least 2%, but you can use whatever milk you have on hand.
Egg Yolks: For an extra-rich pudding!
Butter: I use salted butter, but you can use whatever you have on hand.
Vanilla
Whipped Topping
This is one time that I prefer store-bought to homemade. I like my pie covered with Cool Whip. If you do use homemade whipped cream, be sure to use a sweet whipped cream (recipe in the notes below).
How to Make Banana Cream Pie
Start with a blind-baked pie crust (meaning it was already baked and ready to be filled). For complete instructions on how to blind-bake a homemade pie crust, check out this article.
I bake my pie crust the day before I plan on making my Banana Cream Pie. I like to spread the work out over a couple of days.
In a medium saucepan, mix sugar, cornstarch and salt. Slowly add in milk while stirring. Be sure to mix up all the sugar at the edges.
Because this mixture is milk-based, you want to keep the heat at medium or lower. You don’t want to scorch the milk!
Cook and stir constantly. You’ll see bubbles start to form at the edges of the pan. Then, the mixture will begin to thicken. When you can see the bottom of the pan for a split second as you stir, the mixture is ready for the next step!
At this point, remove the milk mixture from the heat. Temper the eggs yolks by adding a bit of the hot mixture to the yolks and stirring. Repeat.
Pour the egg yolk mixture into the saucepan and stir. Return to medium heat and cook an additional 2 minutes. If your mixture begins to boil, reduce the heat to low and keep it at a low simmer.
Remove from heat and stir in the butter and vanilla until smooth. Set the pudding aside to cool a bit.
Into the pie crust, slice the bananas into 1/2″ pieces. Arrange banana slices as needed to be about level.
Stir the pudding until smooth. Pour over the bananas. Be sure to cover each banana piece. Any exposed bananas will oxidize and turn brown. You don’t want that!
Immediately cover the hot pudding with plastic wrap. This prevents the pudding from forming a skin on it. I use Glad Cling Wrap or Great Value Plastic Wrap and have never had either “melt” on the hot pudding.
Wait until the pie is completely cooled before topping with whipped topping or the cream will start to melt!
What’s your favorite part of the Banana Cream Pie? Who gets to lick the spoon that made the pudding? Comment below!
Happy Baking!
Best, Creamiest Banana Cream Pie
Equipment
- medium saucepan
Ingredients
- 1 9" blind-baked pie crust
- ⅔ cups granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 2 cups 2% milk
- 3 egg yolks, beaten
- 2 Tablespoons butter
- 1 ¼ teaspoons vanilla extract
- 4 large bananas
- 1 8-oz tub whipped topping (such as Cool Whip)
Instructions
- In a medium saucepan, combine sugar, cornstarch and salt. Gradually add milk while stirring. Cook over medium heat, stirring constantly until mixture begins to thicken and bottom of pan can be briefly glimpsed while stirring. Remove from heat.
- Temper yolks by adding a small bit of hot milk mixture to yolks. Stir. Add a bit more. Stir again. Pour yolk mixture into hot milk mixture. Stir until well incorporated.
- Return to medium heat. Cook an additional 2 minutes, stirring constantly. Reduce heat as needed to maintain a low simmer.
- Remove from heat. Add butter and vanilla. Stir until smooth. Set aside.
- Slice bananas into baked pie crust. (About 1/2" thick).
- Stir pudding well. Pour over bananas, being sure to cover bananas completely. Cover with plastic wrap immediately to prevent pudding skin from forming.
- Cool in refrigerator 2 hours, or until cold.
- Cover pie with whipped topping immediately before serving.
- Cover leftovers tightly with plastic wrap and store in the fridge up to 2-3 days.
Notes
- For the best recipe for Blind-Baked Pie Crusts, click here. Or check out my Yummiest Pie Crust Recipe.
- For a creamy consistency of vanilla pudding, use 1/4 cup cornstarch as in the recipe.
- For a thicker, more custard-like consistency of vanilla pudding, increase cornstarch to 1/3 cup.
- If substituting with homemade whipped cream, use 3 cups of sweet whipped cream, made by beating 1 1/2 cups heavy whipping cream, 1/2 cup powdered sugar and 1 1/2 teaspoons vanilla extract to stiff peaks.
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