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Homemade Banana Cream Pie Recipe

Buttery pie crust filled with freshly sliced bananas and an easy-to-make homemade custard (thanks to a secret weapon) make this the most delicious old-fashioned banana cream pie ever.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 10 servings
Calories: 259 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 [pre-baked pie crust]
  • 4 egg yolks
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 3 cups whole milk
  • 1 Tablespoon salted butter
  • 1 1/2 teaspoons vanilla extract
  • 3-4 ripe bananas
  • Whipped Cream

Instructions

    Cup of Yum
  1. Prepare your pie crust and roll it out into a circle a little larger than the size of your pie pan so that you will have enough overhang for a crust. Carefully roll the crust onto your rolling pin and transfer to your pie pan, laying it in gently. Trim away any excess crust, leaving about a 1/2-inch extra around the edges to tuck under for a clean, finished looking crust. Crimp the edges of the crust with a fork and poke holes all over the bottom and sides of the crust (it's a process called docking and it lets steam escape from the crust to prevent shrinkage and bubbles) before blind-baking it in the oven at 400°F for about 30 minutes, or until the crust is golden brown.
  2. In a large microwave safe bowl, whisk together the sugar and cornstarch. Gradually whisk in the milk. Cook in the microwave for 6 to 10 minutes, opening it every 2 minutes to give it a quick stir, until the mixture is thick and bubbly. Once it starts to bubble and get thick, cook and stir the mixture for another 2 minutes, then remove from the microwave. This can also be done on the stovetop in a large pan over medium heat, stirring constantly to make sure the pudding doesn't scorch on the bottom.
  3. In a separate bowl, lightly beat the egg yolks. Temper the eggs by slowly adding 1 cup of hot milk mixture to yolks, whisking while pouring to avoid scrambling the yolks.
  4. Pour the tempered egg mixture back into the hot milk mixture and whisk to combine. Return to the microwave and cook for another 2-4 minutes, until it is bubbling again, or if using the stove method, bring to a gentle boil for two minutes.
  5. Remove from the microwave and stir in the butter until melted. Add the vanilla and stir.
  6. Slice 2 bananas and arrange the slices on the baked pie crust into an even layer. Pour the hot vanilla custard filling over the bananas, then allow the pie to set for 30 minutes before serving warm. Alternatively, you can chill the banana cream pie for 4 hours if you want the custard to set up more before serving.
  7. Just before serving, top the pie with additional bananas slices and freshly whipped cream.

Notes

  • Here is my perfect pie crust recipe with all my tips and tricks for how to make pie crust.
  • Storage: This pie is best eaten the same day it is made, but will keep in the fridge for 2-3 days, although the crust will soften and the bananas will turn brown over time. I do not recommend freezing this pie.
  • This recipe is on page 275 of my cookbook, House of Nash Eats Everyday! 

Nutrition Information

Calories 259kcal (13%) Carbohydrates 38g (13%) Protein 5g (10%) Fat 10g (15%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 88mg (29%) Sodium 115mg (5%) Potassium 249mg (7%) Fiber 1g (4%) Sugar 23g (46%) Vitamin A 280IU (6%) Vitamin C 3mg (3%) Calcium 98mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 259

% Daily Value*

Calories 259kcal 13%
Carbohydrates 38g 13%
Protein 5g 10%
Fat 10g 15%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 88mg 29%
Sodium 115mg 5%
Potassium 249mg 5%
Fiber 1g 4%
Sugar 23g 46%
Vitamin A 280IU 6%
Vitamin C 3mg 3%
Calcium 98mg 10%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.