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Classic Homemade Banana Cream Pie Recipe

A thick slice of banana cream pie recipe showing creamy filling, crust, and a generous topping of whipped cream.
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Make a satisfying banana cream pie using a homemade shortcrust pastry and rich, creamy custard filling, topped with whipped cream.

Ingredients

Scale
  • 1 pre-baked 9-inch pie crust (shortcrust pastry)
  • 4 large ripe bananas, sliced
  • 1 1/2 cups granulated sugar
  • 1/2 cup cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks, lightly beaten
  • 3 cups whole milk
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract (for topping)

Instructions

  1. Prepare the custard filling: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
  2. Gradually whisk in the milk until smooth.
  3. Cook the mixture over medium heat, stirring constantly, until it thickens significantly and begins to bubble. This takes about 8 to 10 minutes.
  4. Remove the pan from the heat. In a small bowl, temper the egg yolks by slowly whisking about 1 cup of the hot milk mixture into the yolks.
  5. Pour the tempered yolk mixture back into the saucepan with the remaining hot milk mixture. Return the pan to medium-low heat. Cook, stirring constantly, for 2 minutes until the custard thickens more. Do not boil.
  6. Remove from heat. Stir in the butter and 1 teaspoon of vanilla extract until the butter melts completely.
  7. Pour a layer of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Chill the custard in the refrigerator for at least 1 hour, or until completely cool.
  8. To assemble the pie, arrange half of the sliced bananas in the bottom of the pre-baked pie crust.
  9. Spread the cooled custard evenly over the bananas. Arrange the remaining banana slices on top of the custard layer.
  10. In a separate bowl, whip the heavy cream, powdered sugar, and 1/2 teaspoon vanilla extract until stiff peaks form.
  11. Spread or pipe the whipped cream topping over the bananas.
  12. Chill the pie for at least 4 hours before slicing and serving.

Notes

  • For a quicker version, use a store-bought graham cracker crust and substitute the homemade custard with 1 package of instant vanilla pudding prepared according to package directions, folding in 1/2 cup of whipped cream before layering.
  • If you prefer a firmer custard, increase the cornstarch to 1/3 cup.
  • Slice bananas just before assembling to minimize browning.

Nutrition

Find it online: https://cookerykings.com/banana-cream-pie-recipe/