Banana Cream Pie is the ultimate indulgence, blending velvety custard, fresh bananas, and a buttery crust into every heavenly bite. The creamy filling, kissed with vanilla, contrasts perfectly with the crisp, golden crust, creating a symphony of textures. With just 10 minutes of cooking and a bit of patience for chilling, this dessert transforms into a showstopper that’s worth the wait.
Each slice is a celebration of rich flavors, from the sweet bananas to the luscious whipped cream topping. Perfect for gatherings or a cozy treat, this pie is as satisfying to make as it is to savor. Its creamy, dreamy layers will leave everyone reaching for seconds, making it a timeless favorite.
Ingredients for Banana Cream Pie
- For the Crust:
- ▢ 65 vanilla wafer cookies (or substitute with graham crackers)
- ▢ 3 Tablespoons brown sugar, firmly packed
- ▢ 7 Tablespoons salted butter, melted
- For the Banana Cream Pie Filling:
- ▢ ¾ cup (150 g) granulated sugar
- ▢ ¼ cup cornstarch
- ▢ ½ teaspoon salt
- ▢ 5 large egg yolks
- ▢ 1 ½ cups (355 ml) milk
- ▢ 1 ½ cups (355 ml) heavy cream
- ▢ 3 Tablespoons butter, cut into pieces (softened)
- ▢ 1 ½ teaspoons vanilla extract
- ▢ 2 bananas
- ▢ ¼ cup lemon or lime juice (to prevent browning)
- For the Homemade Whipped Cream:
- ▢ ¾ cup (175 ml) heavy cream, very cold
- ▢ ¼ cup (30 g) powdered sugar
- ▢ ½ teaspoon vanilla extract
Step-by-Step Instructions
- Prepare the Crust: Preheat oven to 350°F (175°C). Pulse vanilla wafer cookies in a food processor until fine crumbs form. Add brown sugar and pulse to combine. Mix crumbs with melted butter in a bowl until evenly moistened. Press into a 9 ½” pie plate using the bottom of a measuring cup. Bake for 13 minutes. Let cool completely.
- Make the Filling: In a medium saucepan, whisk together sugar, cornstarch, and salt. Add egg yolks, milk, and heavy cream, whisking until smooth. Cook over medium heat, stirring constantly, until the mixture simmers and thickens (about 10 minutes). Let bubble for 1 minute, then remove from heat. Add butter, 1 Tbsp at a time, whisking until melted. Stir in vanilla extract. Strain the filling into a bowl, cover with plastic wrap (directly on the surface), and let cool for 20 minutes.
- Assemble the Pie: Pour half of the filling into the cooled crust. Slice bananas, dip in lemon or lime juice, pat dry, and layer over the filling. Top with the remaining filling and smooth with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours.
- Prepare the Whipped Cream: In a chilled bowl, combine heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer until stiff peaks form.
- Serve: Dollop or pipe whipped cream over the chilled pie. Slice and enjoy!
Perfect Your Pie with These Serving Suggestions
For a stunning presentation, slice your Banana Cream Pie into even wedges using a sharp knife dipped in hot water. Serve each slice on a chilled plate to keep it cool. Add a sprinkle of toasted coconut or a drizzle of caramel sauce for extra flair. Pair with a cup of coffee or a glass of cold milk for a classic dessert experience.
Keep It Fresh: Storage Tips
Store your Banana Cream Pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. To prevent the bananas from browning, avoid slicing them until just before assembling the pie. If you have leftovers, the whipped cream may soften slightly, but the pie will still taste delicious!
Switch It Up: Recipe Variations
Try using graham crackers or shortbread cookies instead of vanilla wafers for a different crust flavor. For a tropical twist, add a layer of toasted coconut or pineapple chunks between the bananas and pudding. If you’re feeling adventurous, swap the whipped cream topping for a meringue layer and lightly torch it for a banana cream meringue pie.
Save Time with These Handy Tips
Use a store-bought pie crust to cut down on prep time. For the filling, prepare it a day ahead and store it in the fridge until you’re ready to assemble the pie. If you’re short on time, skip the homemade whipped cream and use a high-quality store-bought version instead.
Essential Equipment for Success
Make sure you have a food processor for crushing the cookies into fine crumbs and a heavy-duty saucepan for cooking the filling evenly. A fine mesh strainer is key for achieving a smooth pudding texture, and a chilled metal bowl will help you whip the cream to stiff peaks quickly.
Banana Cream Pie
Ingredients
CRUST
- 65 vanilla wafer cookies
- 3 Tablespoons brown sugar firmly packed
- 7 Tablespoons salted butter melted
BANANA CREAM PIE FILLING
- ¾ cup granulated sugar (150 g)
- ¼ cup cornstarch
- ½ teaspoon salt
- 5 large egg yolks
- 1 ½ cups milk (355 ml)
- 1 ½ cups heavy cream (355 ml)
- 3 Tablespoons butter cut into pieces (softened)
- 1 ½ teaspoons vanilla extract
- 2 bananas
- ¼ cup lemon or lime juice
HOMEMADE WHIPPED CREAM
- ¾ cup heavy cream very cold (175 ml)
- ¼ cup powdered sugar (30 g)
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350F (175C).
- Place wafer cookies in the basin of a food processor and pulse until mixture is nothing but crumbs.
- Add brown sugar and pulse until combined.
- Add crumbs to melted butter (in a medium/large bowl) and stir until mixture is evenly combined and crumbs are moistened.
- Transfer crumbs to a 9 ½” pie plate and use the clean bottom of a measuring cup to tamp crumbs into the bottom and up the sides of the pie plate to form the crust.
- Transfer to 350F (175C) oven and bake for 13 minutes. Prepare your banana cream pie filling while your pie crust cools completely.
- Whisk together sugar, cornstarch, and salt in a medium-sized, heavy duty saucepan until combined.
- Add egg yolks, milk, and heavy cream and whisk until all ingredients are combined.
- Place saucepan over medium heat and use a whisk to stir constantly until the mixture comes to a simmer/begins to bubble (this can take 10 minutes or so, do not crank the heat above medium or you can ruin your filling).
- Once simmering, continue to whisk constantly and allow to bubble for 1 minute. Once 1 minute has passed, immediately remove from heat and add butter, 1 Tbsp at a time, whisking until melted and combined after each addition.
- Whisk in vanilla extract.
- Pour banana cream pie filling through a fine mesh strainer into a large heatproof bowl. Cover surface with plastic wrap (make sure the plastic wrap is covering the surface of the pudding to prevent a skin from forming) and allow to cool for 20 minutes.
- Once cooled, pour half of pudding mixture into your prepared pie crust and spread evenly.
- Slice 2 bananas and dip each slice in lemon or lime juice. Gently pat dry and place bananas in an even layer over the first layer of pudding. Top banana slices with remaining pudding and smooth with spatula.
- Cover the surface of the pie with plastic wrap and transfer to refrigerator. Chill at least several hours.
- Once you are ready to serve (or several hour before serving), prepare whipped cream. Combine heavy cream, powdered sugar, and vanilla extract in a large bowl (preferably a metal bowl that you’ve chilled in the refrigerator or freezer for 10 minutes) and use an electric mixer to beat until stiff peaks form.
- Dollop or pipe whipped cream over chilled pie and slice and serve. Enjoy!