This old-fashioned banana cream pie is made with layers of homemade vanilla custard, fresh bananas, a flaky homemade pie crust, and homemade whipped cream. Unlike banana pudding pie, this classic banana cream pie is made with a rich vanilla custard that's cooked from scratch and layered with fresh banana slices.
You might also like my banana cream trifle, banana cream pie cookies, or banana cream slab pie if you love the flavor of banana cream pie but want to try something a little different.
Banana cream pie has always been one of my favorite desserts. There's something about the combination of creamy custard, fresh bananas, flaky pie crust, and sweet whipped cream that makes it such a classic.
I originally adapted this recipe from a coconut cream pie recipe in my well-loved Betty Crocker cookbook that my grandma gave me when I was 14. I've made a few changes over the years, and this version has become one of my favorite pies to make for family gatherings and holidays.
The custard is the star of this pie. It cooks quickly on the stovetop and thickens as it cools, then gets layered with bananas in the baked pie crust. Once it's chilled and topped with whipped cream, you have a homemade banana cream pie that's creamy, rich, and full of fresh banana flavor.
Why You'll Love This Old-Fashioned Banana Cream Pie
- Homemade vanilla custard. This isn't a banana pudding pie made with instant pudding. The creamy filling is a homemade vanilla custard made with milk, egg yolks, cornstarch, butter, and vanilla. It has a rich, silky texture that makes this pie really special.
- Fresh banana flavor. I use firm, ripe bananas rather than overripe bananas. They hold their shape well in the pie and give you fresh banana flavor in every bite.
- Flaky homemade crust. My pie crust uses a combination of butter, shortening, and oil. The result is a flaky crust that's easy to roll and doesn't require chilling before baking.
- Homemade whipped cream. Freshly whipped cream is my favorite topping for this pie. You can also use store-bought whipped topping if that's what you have on hand.
- It's a classic. This is the kind of old-fashioned dessert that feels right at a family dinner, holiday gathering, or Sunday dinner. It's simple, familiar, and always disappears quickly.
What Others Are Saying
Made this for a bday treat and it turned out wonderful. Made a biscoff cookie crust and used skim milk in the custard and it still turned out great:) ---on Pinterest
Holy cow! this pie is AMAZING!! this was my first time making custard and whipped cream from scratch. it turned out perfectly! I noticed some comments saying that their custard was too runny..if you followed the measurements accurately, you probably did not cook it long enough..I probably cooked it for the first boil for 5 minutes before it reached the consistency of gravy...don't go by numbers yall! cook with your heart!!---on Pinterest
Easy to follow, kids loved making it to help mommy in the kitchen!! They also really enjoyed eating it.---on Pinterest
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What Makes This an Old-Fashioned Banana Cream Pie?
Traditional banana cream pie is made with a homemade vanilla custard, not banana-flavored pudding. The custard is cooked on the stovetop until thick, then layered with fresh bananas in a baked pie crust.
That's what makes this recipe different from a banana pudding pie. The banana flavor comes from the fresh bananas rather than being mixed into the custard itself.
I also love that the custard can be made ahead and chilled while you prepare the pie crust. Once everything is cooled, the pie comes together quickly.
Tips and Tricks
- Cook the custard until it really boils. This is the most important step for getting a thick custard. Once the mixture reaches a true boil, continue cooking it for the amount of time listed in the recipe while stirring constantly. If it isn't cooked long enough, the custard can remain too thin.
- Watch the consistency. After the first boil, the custard should look similar to gravy. After the second boil, it should have the thicker consistency of freshly made pudding. It will continue to thicken as it cools.
- Temper the egg yolks. Slowly add some of the hot milk mixture to the beaten egg yolks while stirring before adding the egg mixture back into the saucepan. This gently warms the eggs and prevents them from scrambling.
- Keep the plastic wrap against the custard. Press plastic wrap directly onto the surface of the custard while it cools. This prevents a skin from forming on top.
- Use firm bananas. Choose yellow bananas that are ripe enough to have good flavor but are still firm. Very ripe or brown bananas can become mushy and turn brown more quickly inside the pie.
- Add the top bananas right before serving. The bananas layered inside the pie are protected from the air, but banana slices on top will brown more quickly. I save the prettiest slices for the final garnish.
- Give the pie plenty of time to chill. The pie needs at least an hour in the refrigerator, but I prefer chilling it for 2–3 hours so the custard has plenty of time to set.
Ingredients
- Sugar: Sweetens the homemade vanilla custard.
- Cornstarch: Thickens the custard and gives it a smooth, pudding-like consistency.
- Milk: I use whole milk for the richest custard, but 2% milk also works.
- Egg yolks: Add richness and help create the creamy custard texture.
- Butter: Stirred into the hot custard for richness and a silky texture.
- Vanilla extract: Gives the custard its classic vanilla flavor.
- Bananas: Use firm, ripe bananas that aren't overly soft or brown.
- Pie crust ingredients: The homemade crust uses flour, salt, butter, shortening, oil, milk, and lemon juice or vinegar. The combination of fats makes the crust flaky and easy to work with.
- Whipped cream: Homemade whipped cream is my preference, but you can substitute store-bought whipped topping.
- Graham cracker or Nilla wafer crumbs: Optional, but a little sprinkle on top adds a nice crunch.
See the recipe card for full information on ingredients and quantities.
How To Make Banana Cream Pie
Step 1: Mix sugar, cornstarch, and salt in a saucepan.
Step 2: Slowly stir in milk. Cook over medium heat, whisk constantly until mixture thickens and boils. It will probably take 3-5 minutes to come to a boil.
Boil for 60-90 seconds, stirring continuously. Your mixture should be the consistency of gravy at this point. Reduce the heat to low while you proceed with the next step.
Step 3: Beat eggs, slightly in a glass measuring bowl. Pour 1 c. of the hot milk liquid from the saucepan over the eggs and stir with a fork.
Step 4: Pour the milk and egg yolk mixture BACK INTO THE PAN, back on the heat, and bring to a boil on medium heat. Boil and stir for 60-90 seconds, STIRRING CONSTANTLY, then remove from heat. Your mixture should be the consistency of fresh-made pudding. Stir in butter and vanilla extract.
Note: Custard thickens from the bottom of the pan and works it's way up. This means that you need to constantly stir it to prevent the bottom from burning.
Step 5: Press a piece of plastic wrap onto the custard and allow to chill until room temperature in the refrigerator.
Note: you'll want to place the plastic wrap DIRECTLY onto the custard as shown above. If you loosely cover the pan a skin will form over the pudding. You don't want that and having the plastic against the custard prevents that. The same tip applies when making lemon curd.
Step 6: Mix flour and salt together in a large or medium bowl. Cut in butter and shortening with a pastry cutter. Stir in oil. Combine milk and lemon juice (or vinegar) together and stir into pie crust until the dough comes together. Knead over a lightly floured surface until smooth.
Roll the pie dough out to fit a 9-inch pie pan. Poke holes across the bottom (or use pie weights), using a fork, and crimp edges. Bake pie crust in the oven at 450 degrees for 8-10 minutes, or until edges are lightly golden. Cool.
Step 7: Slice two of the bananas. Place them into the baked pie crust in a single layer.
Step 8: Top with the cooled custard.
Beat cold heavy cream and powdered sugar with an electric hand mixer until stiff peaks form. Top pie with homemade whipping cream.
Refrigerate until ready to serve, at least 1 hour (2-3 hours is preferred). Add extra banana slices as a garnish, just before serving.
Banana Cream Pie FAQs
Probably because it needed to cook a little bit longer. Here are a few tips for making the custard filling.
After the first boil, the custard should be about the consistency of gravy.
After the second minute boil, it should be the consistency of fresh-made pudding.
Make sure your custard is truly at a boil before you start your timer. My custard only takes a minute with each boil to thicken to the consistency that it needs to be. Every stove is different and yours may need an extra minute or so.
The custard will thicken as it cools in the refrigerator and as it sets up in the pie crust, but if your custard looks like soup (and not like fresh-made pudding) then it may be undercooked.
You might be tempted to use up those old brown bananas in this pie, but I highly suggest using firm yellow ones. Overripe bananas will make the pie too sweet and are likely to turn brown and go mushy faster in the pie.
This pie serves 8 generous portions.
Yes, but do not top with fresh bananas until ready to serve to prevent browning. Keep pie refrigerated.
Absolutely. Bake according to package instructions then fill with cooled custard and bananas.
Yes. A baked graham cracker crust makes a delicious alternative to the homemade pastry crust in this recipe. Make sure the crust is completely cooled before adding the bananas and custard.
Absolutely. Homemade whipped cream is my preference, but Cool Whip or another store-bought whipped topping works well and makes the pie a little quicker to assemble.
Make sure the custard is properly cooked and the pie has been thoroughly chilled before slicing. A sharp knife also makes it easier to cut clean slices through the crust, custard, and bananas.
Yes. You can divide the ingredients among small baked pie crusts or tart shells to make individual banana cream pies. This is a fun option for parties when you want everyone to have their own dessert.
More Banana Cream Recipes To Make
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Old Fashioned Banana Cream Pie
Ingredients
Custard:
- ⅔ cup sugar
- ⅓ cup corn starch
- ½ teaspoon salt
- 3 cup whole milk
- 4 egg yolks slightly beaten
- 2 Tbsp. butter
- 1 Tbsp. vanilla extract
Pie Crust (9-inch):
- 1 cup flour
- ½ teaspoon salt
- ⅓ cup shortening
- 2 Tbsp. butter
- 1 teaspoon oil
- 3 Tbsp. milk (whole or low-fat milk)
- 1 teaspoon lemon juice or vinegar
Whipped Cream:
- 1 cup heavy whipping cream
- 3 Tbsp. powdered sugar
- 3 bananas (not overripe) 2 for the pie, one for garnish
- graham cracker or Nilla Wafer crumbs optional for garnish
Instructions
- Mix sugar, cornstarch, and salt in saucepan.
- Slowly stir in milk. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for 60-90 seconds. Reduce the heat to low for the next two steps.
- Beat eggs, slightly in a glass measuring bowl.
- Pour 1 c. of the hot milk liquid from the saucepan over the eggs and stir with a fork.
- Pour the egg and milk mixture BACK INTO THE PAN. Boil and stir for 60-90 seconds, remove from heat.
- Stir in butter and vanilla.
- Press a piece of plastic wrap onto the custard and allow to cool until room temperature in the refrigerator.
- While the custard cools, make the pie crust.
- Mix flour and salt together. Cut in butter and shortening with a pastry cutter. Stir in oil.
- Combine milk and lemon juice (or vinegar) together and stir into pie crust until the dough comes together. Knead over a lightly floured surface until smooth.
- Roll out to fit a 9-inch pie pan.
- Poke holes across the bottom, using a fork, and crimp edges. Bake at 450 degrees for 8-10 minutes, or until edges are lightly golden. Cool.
- Slice two of the bananas.
- Place them into the cooled pie crust in a single layer.
- Top with cooled custard.
- Beat whipping cream and powdered sugar with an electric mixer until stiff peaks form. Top pie with homemade whipping cream.
- Refrigerate until ready to serve, AT LEAST 1 hour. Add extra banana slices as a garnish, just before serving.
Notes
- After the first boil, the custard should be the consistency of gravy.
- After the second boil, it should be the consistency of pudding.
Carolyn says
Hi, can I use 2% of 1% milk?
Brandy says
Yep!
Amy says
My family is a big fan of banana cream pie. I always thought it was too much of a hassle to make myself and figured I couldn't beat the banana cream pie we all love from a local restaurant. This recipe tastes EXACTLY like it! I have made it twice and we absolutely love it. So simple and yummy. I cheated the second time and used a store bought crust and it was still so good its the custard that makes the pie so amazine for sure!
Brandy says
I love hearing this! And I was totally the same way! Always thought it would be too complicated to make until I found the recipe in my grandma’s cookbook!
Cindy Solomonson says
If you mix egg yolks with the sugar than add all other ingredients it works out perfectly no lumps! Just something I learned from experience! This recipe turned out great
Brandy says
Great tip! And so glad to hear the recipe turned out great!
Linda says
The best Banana cream pie ever! My daughter and I made this 2 times in one month. The first time was for Mother's Day. We loved it so much, that we had to make it again. Thank you for the great instuctions and wonderful pictures to go along with the recipe. I did not have any trouble with it thickening, I just kept stiring until it reached custard consistancy.
Brandy says
So glad to hear!!
Cecelia Westrich says
Hi Brandy - My comment is regarding the Betty Crocker cookbook. If you go to a website called ABE.com, you will find it. It stands for Advanced Book Exchange. I am a former used book seller and I used this site over and over to sell my book. Just type in the title of the book as soon as the site comes up and search. I just tried it and found the book. I happen to own one of these books too and I have had it for more years than I care to admit. It's such a grreat cookbook. I hope you find what you are looking for.
I enjoy your recipes. Cecelia
Brandy says
Thank you Cecilia!
Brandy says
Hi Jordan, I haven't had issues with it thickening, but I do know that it will continue to thicken while it sits in the refrigerator and chills in the pie. Here is the pin on pinterest. Readers have been pretty active on it and have posted pictures of their pies and any changes they made. https://www.pinterest.com/engagement/#/all/unread/5099278698675224657
Suha Ali says
Came out great and made 2 pies at once but didn't have enough milk for the 2nd , so I added a little buttermilk with one cup milk and half cup water in case the buttermilk was to sour . 1st time doing that so I'll let you know how it tastes...
Thank You 🙂
Brandy says
Sound delicious! I'm sure it will turn out just fine!
Becky says
My great grandma topped the pie with walnuts and cinnamon and taste delicious!
Brandy says
That sounds amazing!
Amanda says
Will the homemade whipped topping last over night in the fridge?
Brandy says
Hi Amanda! Yes, it is delicious on day 2 so I would imagine that you can make this the night before!
Amanda says
Hi, can I use brown sugar to make the custard or will that mess with the consistency?
Brandy says
Hi Amanda! I don't know enough about the science behind it to know if it would affect the consistency. I'm sorry I'm not more help!
Sasha says
Am I able to incorporate some mashed bananas in to the custard without messing with the texture?
Brandy says
I've never tried this, but I think it would be delicious. I'd probably add them right before you pour them into the pie crust. Folding them in gently.
Sasha says
Okay, I’ll try it thanks so much!
Theodore Elsenheimer says
Made this pie and it was perfect!
Thank you!
Brandy says
Yay! I’m so glad!!
Rita says
Mine is in the refrigerator right now and I just realized I forgot to put butter! 🙁 will it still turn out okay? It tasted wonderful, I just hope it sets okay
Brandy says
Hi Rita! I would imagine it will still be delicious! I’m not sure what effect the butter has except to make it creamy. Let me know how it turns out! 🙂
MaryKay says
Mine was thicker in the stove too and after refrigeration, it is runny. I am wondering if there is an ingredient you missed since a lot of us seem to have the same issue?!
Brandy says
Hi MaryKay! All recipe ingredients are correct. Here's a link to the pie on pinterest where readers shared photos of their pies and shared their experiences. This might be helpful. I've made this so many times and haven't had that issue so I'm not sure how to help. The custard sets up more as it chills in the crust, but shouldn't be "runny" when served. https://www.pinterest.com/engagement/#/all/unread/5117793177301984955
Kristina Prent says
I had a super thick constistency when hot then cooled to a liquidy consistency
Kristen says
How long does it take for the custard to start thickening before you add the egg yoke?
Brandy says
Hi Kristen! It takes 2-3 minutes once it starts to heat up. If you watch the video it will kind of show the consistency that you are looking for as you add the hot milk to the egg yolks and add them back into the pan. Hope that helps!
chellfire says
perfect. my husband told me once that he had this pie years ago as a kid... and i had some bananas! it turned out perfect. thank you!
Brandy says
I'm so glad you were able to bring back this childhood memory for him!
Paulina says
I really love the taste!!
Keep doing this, you’re wonderful
Elaine says
I made my own pie crust but the filling and topping were delicious!
Brandy says
So good to hear! It's a true classic!
Julie short says
My custard turned out a bit runnier than i expected. I’m concerned that it wont hold together once served in slices.
Any suggestions?
Brandy says
I'm sorry I didn't see this earlier. Did it set up in the refrigerator? It should have gone from a pudding consistency to much thicker after cooling. I hope it did that for you!
April Smasal says
My custard was also too runny. It was delicious and like a pudding but didn't set well for an actual slice of pie without a mess.
Vereska Touchet says
Can we use instant banana pudding
Brandy says
Sure. Your just skip everything in the custard ingredients and use pudding.
Sara says
Mine also came out super runny after refrigerating , it was thicker on the stove before I put it in the fridge. Not sure why
Brandy says
I wish I could answer this! I’ve always had it thicken when on the stove, and more so in the refrigerator. It cools to a pudding consistency and the always thickens more as it chills in the pie crust. So odd!
Ishkhanuhi says
Mine did too was perfectly setting all thick over nite turned to runny pudding, in the fridge. I can't 're boil it' with bananas in it did u figure any thing out I've tried adding corn starch (took off the wiped cream) put it in oven 160° for a bit still runny?