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.
Brandy says
My go-to banana cream pie. Gets compliments every time I make it!
Brandy says
So flavorful and the best creamy texture!
Deb C says
I have made this twice now and it was perfect both times! My husband and I love it. I'm going to add an extra layer of bananas, since I don't put them on top. Yum!
Brandy says
So glad to hear!!
Emma says
Hello! I’ve now tried this recipe 5 times, as my family absolutely loves it and can’t get enough! I’ve made it with the called just egg yolks and it does run after incorporating it into the pie. When I use the whole eggs, it holds perfectly. Either way the taste isn’t effected, only the custard consistency. Just to offer some insight to those that had problems with it running, that was my discovery. Regardless, thank you so much for a family favorite!
Emma says
This recipe turned out perfectly! Love it thank you so much 🙂
Brandy says
So glad to hear!
Tanya says
Hi Brandy, my family loves this recipe. They want me to make a blueberry custard pie, and since they love your custard so much I want to use yours, but what I’m wondering is will I be able to put it in the oven with the blueberry pie?
Brandy says
That’s a great question. I honestly have no idea if this custard can be baked or not. I’m sorry!
Terry says
I’ve just made this for the first time. I followed the instructions to a T. Everything thickened very nicely, but I noticed that when I put the hot milk mixture into the egg yolks, it looked like the egg yolks cooked a bit. I stirred well, but still saw what looked like bits of cooked egg yolks and am now wondering if it’s going to be lumpy.
Has anyone else experienced this and what can I do to avoid it next time?
Tanya says
Yes I’ve had the same thing happen, I follow the recipe everytime exactly and everytime it’s lumpy.
Melinda Thomas says
This happened to me. Small brown lumps throughout the custard. The consistency turned out great though and it was yummy! I just feel like the milk mixture has to cool down a bit more then indicated in the recipe so the eggs don’t get cooked.
Brian A says
I didn’t read very many other comments but I’ll just mention this recipe turns out just right for the custard and instructions are clear. After making this about 2 years ago, my wife often requests this as her favorite dessert. I’ve made it at least half dozen times. It makes a bit much for my pie crust but I put excess in a couple of ramekins, which are as popular as the pie. I follow my own pie crust recipe, but this has become a dessert staple. Thanks.
Brandy says
So glad to hear!
Mai says
Just made this recipe for a family gathering and it came out perfect!! Everyone loved it! Didn’t have any issues with it being runny at all. This recipe is definitely a keeper!!
Brandy says
Wonderful to hear!
Sandy says
Delicious. Even made the whipped topping. Everything taste and looks great. Recipe was super easy to follow. Thank u.
Took a picture but not sure how to add it. 😂
Brandy says
So glad to hear! Happy Thanksgiving!
Kytlun says
I made this pie for my brothers burst bday and it was a huge hit! First time making a custard and the directions were nice and simple. Way better than anything packaged by far! Thank you so much and God bless!
Brandy says
Yay! So glad to hear!
Amy says
I am one of those who ended up with runny filing. I put it back on the stove and added about 2 Tbsp of dissolved cornstarch. After about another 10 min of stirring on medium. It thickened up alot!
Brandy says
Glad it ended up working out for you!
Amanda says
Hi, I’d like to make this for thanksgiving but need to do it ahead of time. Would you recommend making the custard the night before and then assembling everything the morning of or would you make the entire thing the night before? I don’t want the crust to get soggy. Thank you!
Brandy says
Hi Amanda! I’d just make everything the night before. I think it tastes better on day 2 anyway! 🙂 Just don’t add any a banana slices to the top for a garnish until right before serving.
Jami J says
What is sprinkled on top of the whipped cream at the end?
Brandy says
Hi! I just sprinkled some graham crackers on for crunch. 🙂
Jeanette Smith says
What is the difference between butter and shortening? Is shortening lard? Thanks
Brandy says
You can use lard or shortening. Shortening is made from vegetable oil and lard is animal fat, but they will work the same. Butter gives it good flavor.