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The Ultimate Homemade Banana Cream Pie with Flaky Crust

A slice removed from an amazing banana cream pie showing layers of crust, custard, bananas, and whipped cream topping.
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Make this classic banana cream pie featuring a flaky homemade crust, a velvety vanilla custard filling, fresh bananas, and a light whipped cream topping. This recipe delivers an old fashioned dessert experience.

Ingredients

Scale
  • 1 recipe Flaky Pie Crust (for a 9-inch pie shell)
  • 4 large ripe bananas, sliced
  • 1 1/2 cups granulated sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups whole milk
  • 3 large egg yolks, lightly beaten
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare and bake your 9-inch flaky pie crust according to your preferred recipe until golden brown. Let the crust cool completely on a wire rack.
  2. Prepare the velvety banana filling: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually whisk in the whole milk until smooth.
  3. Cook the custard base: Place the saucepan over medium heat. Cook, stirring constantly, until the mixture thickens significantly and comes to a boil. Boil for one minute, continuing to stir. Remove from heat.
  4. Temper the egg yolks: In a small bowl, whisk the egg yolks. Slowly pour about 1/2 cup of the hot milk mixture into the yolks while whisking constantly. This prevents the yolks from scrambling.
  5. Return the tempered yolk mixture to the saucepan with the remaining hot milk mixture. Cook over medium heat, stirring constantly, until the custard thickens again and reaches a gentle boil. Cook for one more minute. Remove from heat.
  6. Stir in the butter and vanilla extract until the butter is fully melted and incorporated into the custard.
  7. Assemble the pie base: Arrange half of the sliced bananas evenly over the bottom of the cooled pie crust. Pour the warm custard evenly over the bananas.
  8. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Chill the pie in the refrigerator for at least 4 hours, or until the custard is completely set.
  9. Prepare the topping: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  10. Top the chilled pie: Spread or pipe the whipped cream topping over the set custard layer. Arrange the remaining banana slices decoratively on top of the whipped cream.
  11. Chill the finished pie for at least 30 minutes before slicing and serving.

Notes

  • For the best flavor, use bananas that are ripe but still firm enough to slice neatly.
  • If you prefer a quicker option, you can substitute the homemade custard with a high-quality instant vanilla pudding mix, following package directions for a thicker set.
  • To make this a make ahead banana dessert, prepare the crust and filling one day ahead. Add the whipped cream topping just before serving.

Nutrition

Find it online: https://daisyrecipe.com/banana-cream-pie-ultimate-homemade-recipe/