Banana Cream Pie

Banana Cream Pie
Banana Cream Pie

This banana cream pie has a light and fluffy filling and is full of fresh banana flavor! This pie filling is made completely from scratch (no pudding mixes found here), and you can taste the difference. We all deserve a beautiful homemade pie once in awhile!

How to make Banana Cream Pie

This pie is made up of three parts: crust, custard, and whipped cream. You can substitute for store bought crust and whipped cream, but I highly recommend making both at home! You will layer fresh banana slices in between layers of the custard for yummy banana goodness!

Banana Cream Pie
  1. Make your custard.
  2. While your custard is chilling, blind bake your pie crust. What is blind baking? It’s baking your crust without a filling. Because banana cream pie filling doesn’t need oven time, we need to bake our crust by itself.
  3. Make the whipped cream topping while your crust cools.
  4. Add some of the whipped cream to the custard so that your filling is extra light and fluffy!
  5. Line your cooled crust with a layer of sliced bananas. Top with half of the custard mixture. Add another layer of sliced bananas and finally top it off with the remaining custard.
  6. Decorate the top with whipped cream and bananas as desired.

Ingredient Line Up

  • Large egg yolks
  • Granulated sugar
  • Cornstarch
  • Milk
  • Heavy cream
  • Pure vanilla extract
  • Large bananas – You don’t want to use over ripe bananas in this recipe. A few brown spots are fine, but you don’t want mushy slices!
  • Confectioners sugar
  • Pie crust – Store bought works, but nothing beats homemade! For a simple and super flakey crust, I recommend my all butter pie crust!
Banana Cream Pie

Tips for Success

  • Temper your egg yolk mixture very slowly while whisking the entire time. If you pour hot liquid over them too fast, the eggs will scramble and your pie will be ruined.
  • Make sure the pan is not too hot when cooking your custard. Keep the temperature down be patient. It will take about 1-2 minutes for the custard to thicken over medium low heat. Take the pan off the heat the second it thickens so it doesn’t curdle!
  • When blind baking your crust, line the bottom of your crust with parchment paper and use pie weights or dry beans to prevent your crust from bubbling up.
  • Use cold heavy cream for your whipped cream! Pro tip: put your bowl and whisk attachment in the freezer for ten minutes before so that it’s extra cold.
  • Use a pie shield during the last 5 minutes of bake time to prevent the edge of your crust from burning!

Banana Cream Pie

This banana cream pie has a light and fluffy filling and is full of fresh banana flavor! 
Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 40 minutes
Course Dessert
Cuisine American
Servings 8 slices


Banana Cream Pie

  • 5 egg yolks large
  • 2/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1 tbsp pure vanilla extract
  • 4-5 bananas

Whipped Cream Topping

  • 1 1/2 cup heavy cream
  • 1/4 cup confectioners sugar


Banana Cream Pie

  • In a medium bowl, whisk the egg yolks, granulated sugar, cornstarch, and salt together and set aside.
  • In a saucepan, heat the milk and 1/2 cup heavy cream over medium low heat until it begins steaming and small bubbles form around the sides. Do not bring to a boil!
  • Once heated, slowly pour 1 cup of the milk/cream into the egg mixture to temper the eggs. Do this slowly while whisking the whole time to ensure the eggs do not scramble.
  • Pour the tempered egg mixture into the saucepan with the rest of the milk and cream.
  • Heat your custard on medium low 1-2 minutes until it has thickened. Remove from heat and stir in the vanilla extract.
  • Pour the custard into a bowl and line it with plastic wrap. Refrigerate at least 2 hours and up to 2 days. It will continue to thicken as it chills.
  • While your custard is chilling, heat your oven to 400F and blind bake your pie crust 12-14 minutes.

Whipped Cream Topping

  • In the bowl of a stand mixer fitted with the whisk attachment, beat the cold heavy cream on high until stiff peaks form – about 4 minutes.
  • Add in confectioners sugar and beat to combine.


  • Fold in 1/2 cup of your whipped cream topping into your chilled custard mixture.
  • Line your cooked and cooled pie crust with a layer of sliced bananas.
  • Spread half of the custard over the top of the banana layer.
  • Add another layer of sliced bananas.
  • Top with the remaining custard.
  • Use the remaining whipped cream topping to decorate the top of your pie. I used a Wilton 1M tip to pipe dollops along the edge. You can also simply spread the whipped cream over the top.

Did you make this recipe? Let me know!

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