Classic and delicious, this banana cream pie is filled with an easy from-scratch pudding and layered with bananas and whipped cream. This really is the best banana cream pie ever!

One reader, Jenny, commented: Everyone I make this for loves it and always goes back for seconds! I have even modded it into a simpler sort of trifle, but at its core it is this recipe that makes it taste so great.

Whole banana cream pie topped with sliced bananas and whipped cream.

Key Ingredients for From-Scratch Banana Cream Pie

Making homemade banana cream pie is not hard at all! In fact, once you get a taste of this from-scratch vanilla pudding, you’ll be making banana cream pie every chance you get.

  • Pie crust: You’ll need a pie crust to fit a 9-inch pie plate. The recipe below gives instructions for blind-baking the pie crust. Make sure the crust is completely cooled before assembling the banana cream pie.
  • Cornstarch: This thickens the pudding while it cooks on the stovetop.
  • Milk: Use 2% or whole milk for a richer, creamier pudding. Skim milk is not recommended.
  • Half-and-Half: Using part half-and-half in the pudding helps amplify the creaminess. Heavy cream can be used in place of the half-and-half.
  • Egg yolks: Using just the egg yolks creates a richer, creamier pudding.
  • Butter: Adding butter to the warm, cooked pudding adds a richer, deeper, silkier texture and flavor.
  • Bananas: Use bananas that are bright yellow, firm, and don’t have any speckles on the peel yet.

A few other simple ingredients like granulated sugar, table salt and vanilla extract are used as well.

Bonus Tip: Straining the pudding through a fine mesh strainer after it cooks eliminates any lumps and bits of cooked egg and ensures a super smooth, silky-creamy pudding. It’s worth the extra step!

Custard bubbling with whisk in stainless pot.
Straining vanilla custard pudding in fine mesh strainer into glass bowl.

Pie Crust Options for Banana Cream Pie

This homemade banana cream pie can be made with a variety of different crust options:

  1. Classic pie crust. I included my go-to pie crust recipe below. Follow the instructions in the recipe to blind bake the pie crust before assembling the pie.
  2. Graham cracker crust. I love pudding pies in graham cracker crusts, and banana cream pie is super yummy served this way. Bake the graham cracker crust for 8 to 10 minutes until just set and let cool before using in this recipe.
  3. Classic pie crust rolled in graham crackers. This gives you the best of both worlds! Finely crush graham crackers and dust the countertop with them. Roll out the pie crust in the graham cracker crumbs. The graham crackers will coat the outside of the pie crust creating a tasty flavor and texture. Blind bake per the recipe.

To assemble the pie, spread half of the pudding in whatever crust you choose to use. Layer banana slices over the top. Dollop the remaining pudding over the bananas and spread all the way to the edges creating a seal so the bananas are fully enclosed in the pudding layers. Top with whipped cream and then try not to face plant in the most delicious banana cream pie ever.

Sliced bananas layered on top of vanilla custard in baked pie shell.
Vanilla custard and whipped cream in baked pie shell.

A Few Additional Tips

Banana cream pie is a bit tricky to make ahead of time because of those beloved bananas. As we know, they turn brown and can develop a mushy texture if left out-of-peel too long.

However, there are still a few ways to make this pie very doable for busy holiday dinners or whenever you need to make it ahead of time:

  • The pie crust can be made and baked or blind-baked several days in advance (this goes for a classic pie crust or a graham cracker crust). Once baked and cooled, cover tightly with plastic wrap and store in the refrigerator.
  • The pudding can be cooked 2 to 3 days in advance. Strain into a bowl and cover the top directly with plastic wrap. Store in the refrigerator. Whisk the chilled pudding vigorously before using in the pie so it spreads smoothly.
  • The cream can be whipped several hours in advance. The powdered sugar helps stabilize the whipped cream somewhat so it doesn’t get super liquidy (although it’s best not to make it too far ahead of time).
  • The pie, once fully assembled, needs to chill for at least three hours or up to six hours so it is fully set before serving.
Top down view of banana cream pie topped with whipped cream and sliced bananas.

A Favorite Pie

This banana cream pie has been a favorite for over a decade. I make it every Thanksgiving, and it’s often Brian’s birthday dessert request.

There is something about homemade banana cream pie that is just.so.good. Hundreds of you have fallen in love with it, too!

Make sure to read through the entire recipe before making the pie – there are a lot of tips and method-helps to ensure a perfect pie. I’ve also given some recipe notes that include details on how to make this pie in a deeper pie dish or with more filling.

Enjoy!

Piece removed from banana cream pie in glass pie plate.
Bite taken out of piece of banana cream pie on fluted plate topped with whipped cream and sliced bananas.
Bite taken out of piece of banana cream pie on white plate.

Old-Fashioned Banana Cream Pie

Yield: 8 servings
Prep Time: 45 minutes
Cook Time: 40 minutes
Chilling Time: 5 hours
Total Time: 6 hours 25 minutes
4.81 stars (102 ratings)
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Ingredients

Pie Crust:

  • 1 ½ cups (178 g) all-purpose flour
  • 2 teaspoons granulated sugar
  • ¼ teaspoon table salt
  • 4 tablespoons (85 g) chilled salted butter, cut into 1/4-inch pieces
  • 3 tablespoons (36 g) chilled vegetable shortening, chilled
  • 4 to 5 tablespoons ice water

Banana Cream Filling:

  • ½ cup plus 2 tablespoons (131 g) granulated sugar
  • ¼ cup (38 g) cornstarch
  • ⅛ teaspoon table salt
  • 2 cups milk, preferably 2% or whole milk (don't use skim milk)
  • ½ cup half-and-half or heavy cream
  • 5 large egg yolks
  • 2 teaspoons vanilla extract
  • 2 tablespoons (28 g) butter
  • 2 medium (about 226 g) bananas

Whipped Cream Topping:

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

Instructions 

  • For the pie crust, in a medium bowl, whisk together the flour, sugar and salt.
  • Add the butter and shortening and cut in with a pastry blender or two knives until the mixture is crumbly and the butter and shortening are in pea-size pieces.
  • Drizzle in 4 tablespoons of the ice water and stir with a rubber spatula until the dough starts to come together. Use your hands, if needed, to further combine the dough in a cohesive mass. Don't over work the dough. If the dough is crumbly, add additional ice water a teaspoon at a time until it comes together.
  • Turn the dough out onto a piece of plastic wrap, press in to a disc, cover with the plastic wrap, and refrigerate for at least 1 hour (or up to several days).
  • When ready to use, roll out the pie crust on a lightly floured counter to 12 inches in diameter.
  • Loosely roll the dough around the rolling pin and unroll it onto a 9-inch pie plate. Gently lift the edges and ease the pie crust into the bottom and sides of the pie plate (stretching or pulling can cause the pie crust to shrink). Trim the crust to 1/2-inch beyond the edge of the pie plate. Fold the excess overhang under itself so the folded edge is flush with the edge of the plate. Crimp the crust with your fingers to create a scalloped pie edge.
  • Refrigerate the pie shell until fully chilled, at least 30 minutes.
  • Preheat the oven to 375 degrees F.
  • Line the chilled pie shell with a layer of aluminum foil, covering the edges loosely so they don't burn. Fill with dried beans or pie weights. Bake for 20-25 minutes until the crust is beginning to turn golden and no longer looks doughy. Carefully remove the foil and beans/weights and bake 5 to 10 more minutes until the crust is golden and fully baked. Let the pie crust cool completely.
  • For the filling, whisk the sugar, cornstarch, and salt together in a medium saucepan. Add the milk, half-and-half (or heavy cream), and egg yolks. Whisk until well-combined.
  • Bring the mixture to a gentle boil over medium heat, whisking constantly. Once large bubbles pop on the surface, continue to cook, stirring constantly, for one full minute (moderate the heat if the pudding is sticking to the bottom of the pan). The mixture should be thickened to the consistency of soft-set pudding. It will thicken more as it cools.
  • Remove the pan from the heat, and if desired, strain the mixture through a fine-mesh strainer into a medium bowl to get rid of any possible lumps or little bits of cooked egg. Add the butter and vanilla and mix into the warm pudding.
  • Let the mixture cool for 5 to 10 minutes, stirring often to prevent a skin from forming across the top.
  • Pour half of the warm pudding in the baked and cooled pie shell. Slice the bananas and arrange them across the filling. Spread remaining pudding over the top of the bananas and spread all the way to the edges of the pie crust to completely seal the bananas in the pudding layers.
  • Cover the pie with plastic wrap, pressing directly on the surface to prevent a skin from forming on the pudding. Refrigerate the pie until it is completely chilled, at least 3 hours or up to 6 hours.
  • For the topping, whip the cream, powdered sugar and vanilla together until soft peaks form. Spread or pipe the whipped cream over the top of the pie and serve. This pie is best served the same day it is made (so the bananas stay fresh).

Notes

UPDATE: Over the years, I’ve simplified this recipe to make it easier and more foolproof. If you’re looking for the graham-cracker coated pie crust recipe, you can access the original version here. 
Pudding Filling Adjustments: For a thicker pudding layer (or to fill a deeper pie plate), use the following ingredient amounts for the pudding:
-2 cups milk
-1 cup half-and-half
-3/4 cup granulated sugar
-1/3 cup cornstarch
-1/4 teaspoon salt
-2 tablespoons butter
-2 teaspoons vanilla extract
Pie Crust: You can easily sub in your own favorite (or store bought) pie crust for the one in the recipe and blind bake it according to the recipe instructions. The pie crust can alternately be made using a food processor instead of by hand.
Author: Mel
Course: Dessert
Cuisine: American
Method: Bake
Serving: 1 Serving, Calories: 512kcal, Carbohydrates: 50g, Protein: 8g, Fat: 32g, Saturated Fat: 17g, Cholesterol: 191mg, Sodium: 282mg, Fiber: 2g, Sugar: 24g

Recommended Products

Breville Food Processor
Pastry Blender
Rolling Pin

Recipe Source: filling adapted slightly from the Cook’s Illustrated Cookbook; pie crust recipe from my cookbook

Recipe posted May 2012; updated October 2025 with new recipe photos, recipe adjustments, and notes.

Top view of a banana cream pie with piped whipped cream around the edges and middle.

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