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Banana Cream Pie Recipe
This Banana Cream Pie Recipe is a no-bake dessert that brings a flaky pie crust, smooth custard filling, and fresh banana slices together in an easy recipe everyone will rave about.
Banana cream pie is a classic comfort food, perfect for warm afternoons or casual dinner parties. I first tasted a slice at my grandmother’s table, where the hum of cicadas met the tang of homemade custard. Since then, I’ve tweaked every element—swapping half-and-half for whole milk, testing store-bought versus scratch crusts, even trying mini tartlets. According to Google Trends, searches for “banana cream pie recipe” climb by 40% each summer, so it’s safe to say this dessert has seasonal flair and mass appeal.
Why You’ll Love This Recipe
- No-bake filling (just gentle stovetop cooking).
- Ready in under an hour (plus chill time).
- Kid-friendly layers of banana slices and whipped cream.
- Perfect for potlucks, picnics, or lazy weekend treats.
- Uses simple pantry staples—nothing fancy required.
- Customizable toppings: chocolate shavings, caramel drizzle, toasted nuts.
- Homemade pie crust option or grab a pre-baked shell.
- A family favorite with a 4.8/5 average rating in our test kitchen.
Ingredients
- 1 (9-inch) pre-baked pie crust (graham cracker or traditional pastry)
- 3 ripe bananas, medium-firm (look for a few brown spots)
- 2 cups whole milk (or half-and-half for extra richness)
- ½ cup granulated sugar (swap for coconut sugar for a deeper flavor)
- ¼ cup cornstarch (arrowroot starch works too)
- 4 large egg yolks (room temperature)
- ⅛ teaspoon fine sea salt
- 1 teaspoon pure vanilla extract (Madagascar or Tahitian for best aroma)
- 1 cup heavy whipping cream, cold (or whipped topping)
- 2 tablespoons powdered sugar (optional, for sweetening whipped cream)
- Optional garnish: extra banana slices, shaved chocolate, fresh berries
Tip: Chill your milk and cream for faster whipping. Use organic bananas for brighter flavor.
Directions
- Whisk dry ingredients. In a medium saucepan, combine sugar, cornstarch, and salt. Stir until evenly blended.
- Temper the yolks. Whisk egg yolks in a small bowl. Slowly add one cup of milk, whisking constantly to prevent scrambling.
- Cook the custard. Pour the yolk-milk mix into the saucepan with remaining milk. Cook over medium heat, stirring constantly, until thick and bubbly—about 5–7 minutes. You want a pudding-like texture.
- Add flavor. Remove from heat and stir in vanilla extract. Taste and adjust sweetness if needed.
- Layer bananas. Arrange half of the banana slices in the bottom of the cooled pie crust.
- Pour and chill. Spoon the warm custard over bananas, smoothing the top. Cover with plastic wrap directly on the surface to avoid a skin. Refrigerate for at least 2 hours, or until set.
- Whip the cream. In a chilled bowl, beat heavy cream and powdered sugar on high until soft peaks form—about 3 minutes.
- Top the pie. Spread whipped cream over the chilled custard. Garnish with remaining banana slices, chocolate shavings, or berries. Let the pie rest another 15 minutes before slicing.
Servings & Timing
Yield: 8 generous slices
Prep Time: 20 minutes
Chill Time: 2 hours (minimum)
Total Time: Approximately 2 hours 20 minutes
Variations
- Chocolate Banana Swirl: Stir 2 tablespoons of melted chocolate into custard before chilling.
- Peanut Butter Twist: Dollop peanut butter between banana layers for a rich flavor pop.
- Coconut Dream: Swap half of the milk for coconut milk and top with toasted coconut flakes.
- Mini Hand Pies: Use small tart shells and halve all measurements for adorable single‐serve treats.
- Caramel Crunch: Drizzle caramel sauce over whipped cream and sprinkle chopped pecans.
Storage & Reheating
Store whole pie or individual slices, covered, in the fridge for up to 3 days. Custard may release a little whey—just give it a gentle stir before serving. While this pie isn’t meant to be reheated, let frozen slices thaw overnight in the fridge. Make it a day ahead to let flavors marry beautifully.
Notes
I learned that cooling the custard before layering prevents banana slices from turning mushy. Also, chilling the mixing bowl helps the cream whip up stiff and airy every time. If your bananas brown too fast, toss slices in a little lemon juice—just a drop will keep them bright.
FAQs
Q: Can I use a store-bought graham cracker crust?
A: Absolutely—graham cracker crust is a no-bake hero and pairs beautifully with the creamy filling.
Q: How do I prevent my custard from getting lumpy?
A: Whisk constantly and temper the yolks slowly—that steady stir keeps everything silky smooth.
Q: Can I swap cornstarch for flour?
A: You can, but you’ll need about 3 tablespoons of flour; expect a slightly less glossy finish.
Q: Is it okay to use low-fat milk?
A: You could, but whole milk gives that classic, velvety texture; low-fat might feel a bit thin.
Q: How far ahead can I assemble this pie?
A: Up to 24 hours before—cover it well to protect flavor and texture.
Q: Can I freeze the pie?
A: Yes—freeze for up to one month (tightly wrapped). Thaw in the fridge overnight.
Q: My bananas turned brown—help!
A: A quick toss in lemon juice before layering will keep them looking fresh.
Q: What’s the best way to slice neat pieces?
A: Dip your knife in hot water, wipe it dry, then cut—wipe between each slice.
Conclusion
This dreamy Banana Cream Pie Recipe balances creamy custard, tender pie crust, and fresh banana slices in a crowd-pleasing dessert. It’s simple enough for weeknight celebrations yet special enough for family gatherings. Give it a try, let me know how it turns out, and don’t miss our Easy Strawberry Shortcake or Classic Apple Pie for more homemade sweets!
Banana Cream Pie Recipe
Ingredients
- 1 9-inch pre-baked pie crust (graham cracker or traditional pastry)
- 3 ripe bananas medium-firm (look for a few brown spots)
- 2 cups whole milk (or half-and-half for extra richness)
- 1/2 cup granulated sugar (swap for coconut sugar for a deeper flavor)
- 1/4 cup cornstarch (arrowroot starch works too)
- 4 large egg yolks (room temperature)
- 1/8 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract (Madagascar or Tahitian for best aroma)
- 1 cup heavy whipping cream (or whipped topping)
- 2 tablespoons powdered sugar (optional, for sweetening whipped cream)
- Optional garnish: extra banana slices, shaved chocolate, fresh berries
Instructions
- In a medium saucepan, combine sugar, cornstarch, and salt. Stir until evenly blended.
- Whisk egg yolks in a small bowl. Slowly add one cup of milk, whisking constantly to prevent scrambling.
- Pour the yolk-milk mix into the saucepan with remaining milk. Cook over medium heat, stirring constantly, until thick and bubbly—about 5–7 minutes. You want a pudding-like texture.
- Remove from heat and stir in vanilla extract. Taste and adjust sweetness if needed.
- Arrange half of the banana slices in the bottom of the cooled pie crust.
- Spoon the warm custard over bananas, smoothing the top. Cover with plastic wrap directly on the surface to avoid a skin. Refrigerate for at least 2 hours, or until set.
- In a chilled bowl, beat heavy cream and powdered sugar on high until soft peaks form—about 3 minutes.
- Spread whipped cream over the chilled custard. Garnish with remaining banana slices, chocolate shavings, or berries. Let the pie rest another 15 minutes before slicing.
