Banana cream pie is a staple for summery desserts. It’s so simple to make and it’s so delicious, it’s bound to be a hit!
Homemade Banana Cream Pie Recipe
Banana cream pie is a classic recipe that everyone loves! It’s a no-bake pie but uses the stove top to cook the eggs to creamy perfection. You only need a few common ingredients and you are all set on making this easy dessert recipe.
Why You’ll Love this Easy Banana Cream Pie Recipe:
- No-bake goodness. It’s an easy no-bake pie that is full of flavor.
- Simple ingredients. It uses ingredients that you most likely already have at home, and if not, are easily obtained.
- Bakery taste. It’s a pie made from scratch that tastes like it came from a bakery!
How to Make Banana Cream Pie
Be sure to see the recipe card below for full ingredients & instructions!
- Bake your crust or use a pre-baked crust.
- In a medium bowl, whisk the egg and egg whites well, and set aside.
- In a large saucepan, whisk together the dry ingredients with the milk, and cook on medium heat until it thickens and bubbles.
- Remove the saucepan from the heat, pour ½ cup of the milk mixture into the egg mixture and whisk constantly.
- Then pour the egg mixture back into the saucepan and return to medium-low heat to bring it to a low boil.
- Cook on low heat for 2-3 minutes.
- Remove from heat and then add the butter and vanilla, stirring until smooth.
- Place plastic wrap over the top and cool for 10-15 minutes.
- Line the pie crust with banana slices, then pour half of the pudding, then another layer of bananas, and another layer of pudding.
You can use any type of crust that you would like! If you’re into making your own crusts, you can try this homemade pie crust recipe. But you can use a pre-baked or graham cracker crust if you don’t feel like making your own.
You need 3 bananas just for the actual pie, and some extra slices for garnishing. So, depending on how many slices you want to use for garnishing, I’d say you’ll need 4-5 bananas total.
You can put the plastic wrap back over the leftover pie and put it back in the refrigerator. There it will stay fresh for about 3 days. I recommend leaving the banana garnish off until you’re ready to serve to prevent browning.
Recipe Tips and Tricks
- Be sure to scrape down the side of the bowl when mixing so you can fully incorporate the ingredients.
- Make sure that your pie is completely cooled before adding the filling since the filling is not baked.
- Make sure you are using whole milk for the pudding or else it will be runny.
This recipe is one you and your family will just go bananas for! It’s easy to make and everyone will ask for seconds.
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Banana Cream Pie Recipe
Ingredients
- 1 9-inch pie crust store bought or homemade
- 1 large egg 50 grams, room temperature
- 3 egg yolks 42 grams, room temperature
- ½ cup granulated sugar 100 grams
- 3 tablespoons all-purpose flour 23 grams
- ½ teaspoon kosher salt
- 2½ cups whole milk 568 grams
- 2 tablespoons unsalted butter 28 grams (¼ stick)
- 1 teaspoon pure vanilla extract 4 grams
- 3 bananas sliced
For Garnish
- 2 cups whipped topping 120 grams, such as Cool Whip
- 1 banana sliced
Equipment
- Kitchen Scale (optional)
Instructions
- Bake the pie crust according to package instructions. Cool while you prepare the filling.1 9-inch pie crust
- Add the egg and egg yolks to a medium bowl and whisk well. Set aside1 large egg, 3 egg yolks
- In a large saucepan, whisk the sugar, flour, and salt together until combined. Whisk in the milk and cook over medium heat, stirring frequently, until it begins to bubble and thicken.½ cup granulated sugar, 3 tablespoons all-purpose flour, ½ teaspoon kosher salt, 2½ cups whole milk
- Remove the saucepan from the heat and pour ½ cup of the milk mixture into the eggs, whisking constantly, to temper. Whisk the egg mixture back in the saucepan and return it to medium-low heat, bringing it to a gentle boil. Cook over low heat for 2-3 minutes, whisking frequently, then remove from stovetop and stir in butter and vanilla. Press a piece of plastic wrap on the surface and allow to cool for 10-15 minutes.2 tablespoons unsalted butter, 1 teaspoon pure vanilla extract
- Line the bottom of the baked pie crust with half of the sliced bananas. Pour in half of the pudding mixture, then layer the remaining sliced bananas. Top with the rest of the pudding. Place a piece of plastic wrap directly on top of the filling and refrigerate for 4-24 hours.3 bananas
- When ready to serve, spread or pipe whipped cream (homemade or store-bought) on top of the pie, then garnish with more banana slices.2 cups whipped topping, 1 banana
Notes
- Be sure to scrape down the side of the bowl when mixing so you can fully incorporate the ingredients.
- Make sure that your pie is completely cooled before adding the filling since the filling is not baked.
- Make sure you are using whole milk for the pudding or else it will be runny.
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