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Homemade Banana Cream Pie Recipe

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This Homemade Banana Cream Pie Recipe features a flaky pie crust filled with layers of fresh bananas and silky vanilla custard. Topped with whipped cream, this classic dessert is smooth, creamy, and packed with fresh banana flavor. Perfect for holidays, gatherings, or simply satisfying your sweet cravings, this banana cream pie is easy to make and always a crowd-pleaser.

Ingredients

Scale
  • For the Pie Crust:
    • 1 1/2 cups all-purpose flour
    • 1/2 cup cold unsalted butter, cubed
    • 2-3 tbsp cold water
    • 1 tbsp sugar
    • Pinch of salt
  • For the Custard Filling:
    • 3/4 cup granulated sugar
    • 1/4 cup cornstarch
    • 1/4 tsp salt
    • 2 1/2 cups whole milk
    • 4 large egg yolks
    • 2 tbsp unsalted butter
    • 1 tsp vanilla extract
    • 3-4 ripe bananas, sliced
  • For Topping:
    • 1 cup heavy cream
    • 2 tbsp powdered sugar
    • 1/2 tsp vanilla extract
    • Extra banana slices for garnish (optional)

Instructions

  1. Make the Pie Crust:
    • In a food processor, pulse flour, sugar, and salt. Add cold butter and pulse until the mixture resembles coarse crumbs.
    • Gradually add cold water, 1 tablespoon at a time, until the dough comes together.
    • Form dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
    • Preheat the oven to 375°F (190°C). Roll out dough on a floured surface and transfer to a pie dish. Prick the bottom with a fork and bake for 15-18 minutes, until golden. Let cool.
  2. Make the Custard Filling:
    • In a medium saucepan, whisk sugar, cornstarch, and salt. Gradually whisk in milk.
    • Cook over medium heat, whisking constantly, until thickened and bubbling.
    • In a small bowl, beat egg yolks. Slowly whisk a few tablespoons of hot milk mixture into the yolks to temper them, then add the yolk mixture back into the saucepan.
    • Continue cooking for 2-3 minutes, then remove from heat. Stir in butter and vanilla extract.
    • Let the custard cool slightly before assembling the pie.
  3. Assemble the Pie:
    • Layer sliced bananas over the baked pie crust. Pour the custard over the bananas, spreading it evenly.
    • Cover with plastic wrap (directly on the surface to prevent a skin from forming) and refrigerate for at least 4 hours or until fully set.
  4. Make the Whipped Cream Topping:
    • In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
    • Spread or pipe the whipped cream over the chilled pie.
    • Garnish with extra banana slices if desired.

Notes

  • For added texture, sprinkle crushed graham crackers or vanilla wafers over the whipped cream topping.
  • Store any leftovers in the fridge for up to 2 days.

Nutrition

Find it online: https://sandyrecipes.com/homemade-banana-cream-pie-recipe/