Fresh bananas are layered in an easy and incredibly flaky pie crust- and the whole thing is topped with a luscious homemade custard. This Banana Cream Pie is delicious, company-worthy, perfect for holidays, and totally addicting.
The Very Best Banana Cream Pie Recipe
You may have noticed that we really love banana desserts around here. The texture and natural sweetness of fresh bananas make them perfect for cake, ice cream, and cookies. But sometimes we just really want those bananas to shine. That’s where this Banana Cream Pie comes in.
It is packed with fresh banana slices, topped with a luscious homemade cream, and all piled into a homemade pie crust that is easy, incredibly flaky, and downright delicious. We used coconut oil in this crust to bring a hint of coconut flavor to the pie. It is absolutely dreamy with the bananas and cream. Not a fan of coconut? You can substitute any neutral flavored oil. Either way, this tried-and-true banana cream pie will have everyone begging for seconds.
Ingredients You Need to Make Banana Cream Pie:
- Bananas– You want ripe bananas, but not over-ripe. Our sweet spot is when the stem is no longer green, but before there are many brown spots.
- Half and Half– Using a bit of half and half with the milk adds richness and creaminess to the custard.
- Milk– We used 2% milk, but you can use whatever you keep on hand. If using a lower fat milk, you can also change up the ratio of milk and half and half. Just keep the total amount of liquid the same.
- Sugar– Regular granulated sugar works best for the custard and adds the perfect sweetness.
- Cornstarch– Cornstarch is used as the thickening agent in the custard.
- Egg yolks– Egg yolks add richness, color, and help the custard to set up.
- Butter– Butter adds a glossy finish and delicious buttery flavor to the cream.
- Salt– Just a pinch of salt really helps round out the flavor.
- Vanilla Extract
Homemade Pie Crust
- All-Purpose Flour– All purpose flour is perfect for pie crust.
- Coconut Oil– Coconut oil creates a flaky crust and adds a deliciously subtle hint of coconut flavor.
- Cold Water– I like to use ice water to make sure my crust stays cold.
- Salt– Just a pinch for flavor.
How to Make Homemade Pie Crust:
- Mix dry ingredients. Add the flour and salt to a medium sized bowl and whisk to combine.
- Add the coconut oil. Cut the coconut oil into the flour mixture until you have pea-sized crumbs.
- Add ice water. Slowly drizzle in the ice water, tossing the crust mixture as you go until the dough starts to come together.
- Form pie dough into a ball. Using your hands, quickly and gently form the dough into a ball, kneading a couple times to help it come together.
- Roll out dough. Roll out the dough on a lightly floured counter, parchment paper, or baking mat. You want the circle to be roughly 12 inches across.
- Transfer to pie plate. Carefully transfer the pie dough to a pie plate. Using a fork or your fingers, tuck the edges of the dough under and crimp to seal. Prick the bottom of the crust several times with a fork to allow steam to escape.
- Bake. Line the dough with heavy duty foil and top with dried beans, rice, or pie weights. Bake at 400 degrees for 10 minutes. Remove the foil and bake for another 2-4 minutes or until the crust is golden brown.
- Cool. Allow the crust to cool while you make the filling for the pie.
How to Make Banana Cream Pie:
- Start the cream. In a medium pot, whisk together the sugar, cornstarch and salt. Add the milk and cream and whisk to combine.
- Cook. Cook over medium heat until thick and smooth, stirring constantly.
- Temper the eggs. Put the egg yolks into a small bowl. Slowly and carefully drizzle some of the thickened cream into the eggs, whisking quickly as you go. Slowly add this egg mixture back into the pot, whisking constantly. Cook for 2 more minutes. Your custard should be nice and thick.
- Add butter and vanilla. Remove from the heat, and add the butter and the vanilla. Stir to combine.
- Add bananas. Slice the bananas and add them to the bottom of your cooked pie crust.
- Top with cream. Pour the cream over the bananas. Top with a sheet of plastic wrap, pressing to remove air bubbles to prevent a film from forming.
- Chill. Allow the pie to chill for 1-2 hours or until completely cooled and set.
- Serve. Top the finished pie with fresh whipped cream and additional sliced bananas if desired.
Tips & Suggestions:
Switch up the pie crust.
We love using this easy, homemade pie crust in our banana cream pie. The mild coconut flavor is so delicious with the bananas! However, you can also use a traditional butter pie crust, or a graham cracker pie crust. You can also replace the coconut oil with vegetable oil in this recipe if you don’t like the taste of coconut.
Can I make banana cream pie ahead of time?
Because this pie requires chill time, you can make it earlier in the day, saving you plenty of time in the evening. However, the bananas tend to brown after a day or so. It will still taste delicious, but it won’t look nearly as appetizing. If you want to make this pie before the day you are planning on serving it, I recommend making the custard and pie crust separately. Store the custard in an airtight container in the fridge. Loosely wrap the pie crust with plastic wrap and store at room temperature. When you are ready to serve, add sliced bananas to your pie crust and top with the chilled custard.
How long does banana cream pie last?
Store leftover banana cream pie in the fridge, loosely covered with plastic wrap. It will last 2-4 days.
How should I serve banana cream pie?
We love to serve this with freshly whipped cream and fresh banana slices. It’s also delicious with toasted coconut chips! If you want to get fancy, you can use a piping bag fitted with a star tip to pipe decorations onto the top of the pie.
More Delicious Banana Recipes:
Banana Cream Pie
- In a medium saucepan, mix cornstarch, sugar, and salt. Add milk and cream. Cook over medium heat until smooth and thick, stirring constantly.
- In a small bowl, whisk egg yolks together. Pour a small amount of the hot milk mixture into the eggs. Whisk until combined and then pour the egg mixture into the saucepan.
- Cook for 2-3 more minutes. Remove from the heat and add the butter and vanilla. Stir to combine. Let the mixture cool slightly while you make the crust.
- Preheat your oven to 400℉.
- In a medium bowl, add flour and salt and mix to combine. Add the coconut oil and cold water. Mix together just until combined making sure not to over handle. Use your hands to finish mixing until a dough ball forms.
- Place dough on a clean surface and roll out into a 12 inch circle. Carefully place into a 9-inch pie plate. Gently press the bottom and sides into the pie plate. Trim the edges and using a fork to crimp or your fingers to flute. Use a fork to prick the bottom and sides of the crust.
- Place a sheet of parchment on top of the crust and pour rice, dry beans or pie weights on top of the parchment. This will prevent the crust from bubbling while you bake it.
- Bake at 400℉ for 10 minutes or until golden brown. Remove from oven and let cool for a few minutes.
- When the crust is done and slightly cooled, slice the bananas and layer on the bottom of the crust.
- Pour the filling over the bananas and smooth until even. Put in the fridge until chill for 1-2 hours. To prevent a film from forming on the pie, cover with plastic wrap.
- Garnish with whip cream and fresh banana slices before serving. Slice and enjoy!
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie