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Best Banana Cream Pie Recipe

This is the best banana cream pie recipe you’ll ever taste. Made with a flaky crust, rich velvety custard, and plenty of bananas, it’s sweet, creamy, and utterly irresistible. 

banana cream pie in a yellow pie pan
This is the best banana cream pie recipe you’ll ever taste – so much better than what you can buy.

What Is Banana Cream Pie?

If you’re unfamiliar, banana cream pie is a classic American dessert that consists of a creamy custard filling, sliced bananas, and a flaky, golden pie crust. Wildly popular across the country, banana cream pie recipes are most common in the Midwest. It’s essentially the banana version of a classic cream pie. However, the origins of the dessert can be traced back to a written recipe for “banana pie” that was published in The Woman’s Exchange Cookbook in 1901. Not quite the banana cream pie we know and love today, the original dessert featured a baked crust that was filled with a mixture of bananas and powdered sugar topped with whipped cream. 

Later, in 1906, the Blue Ribbon Cookbook published a recipe that used a banana and custard filling that was poured into a pie crust layered with banana coins. Eventually, the two recipes merged into one to create banana cream pie. It’s not clear exactly when this happened. However, the one thing we know for sure is that the dish’s popularity has never waned and continues to be a crowd-pleasing treat!

a slide of the best banana cream pie on a plate
Buttery crust, a custard filling, and creamy whipped topping create an irresistible combination of textures and flavors.

Why it’s The Best

Not to toot our own horns, but after countless hours of testing and retesting, we’re pretty certain this is the absolute best banana cream pie recipe you’ll ever make or eat. Here’s why: 

  • It comes together with whole food ingredients for the best, bold flavor. You won’t find any pre-made pudding mix here! 
  • Three layers combine to create a combination of textures that are flaky, creamy, and smooth
  • This easy banana cream pie bakes in just 35 minutes
  • There’s no need for additional sauces or drizzles, caramel sauce, or add-ins, meaning the banana flavor is bold
  • The rich buttery crust combines with the filling for a balance of flavors that’s sweet without being overpowering
  • We use a simple homemade whipped cream that’s so much better than store-bought, and compliments this pie perfectly.
a slice of banana cream pie on a plate with the rest of the pie in the background
Top your banana cream pie with chocolate shavings to make it extra decadent.


If you’ve ever been too intimidated to attempt to make a banana cream pie recipe, don’t worry! With the tips and tricks below, the process is a breeze. 

  • Choose the Right Bananas. When it comes to choosing the right bananas for the best banana cream pie recipe, you want them to be ripe but still firm. This ensures they hold their shape once sliced. Too-ripe bananas like you would use to make banana bread will just fall apart and those that aren’t ripe enough won’t have the sweet flavor we’re looking for in this recipe.
  • Don’t Skimp on Whisk Time. Be sure to whisk the custard for the entire 5 minutes. Otherwise, the custard will not become smooth and thick or hold its consistency. 
  • Avoid Burning the Crust. To prevent your pie crust from burning in the oven, line the edges with foil, and fill the inside of the pie with weights such as an oven-proof bag of dry beans. 
  • Create a Flaky Crust. When it comes to making a homemade pie crust, be sure to use cold water and handle the dough as little as possible. This prevents it from being overworked. As a result, the ingredients combine easily and melt together in the oven to create layers of buttery, flakey deliciousness. 
banana cream pie with a slice missing
Chill your banana cream pie in the freezer before serving to make sure it is completely set.

How to Store 

Once assembled, this easy banana cream pie recipe is best served right away while the fruit is still fresh. However, if needed, it can be prepared up to 3 days in advance. For the best results, we recommend assembling the pie crust and filling. Cover the dessert carefully with foil, and place it in the fridge. Then, when you’re ready to serve, simply add the whipped topping and fresh banana slices, and enjoy!  

Common Questions

How do I keep the bananas from turning brown in a banana cream pie recipe? 

To prevent your bananas from turning brown, toss them with a few drops of freshly squeezed lemon or lime juice before adding them to the custard. This will help keep them looking fresh and vibrant! 

Why didn’t my banana cream pie set? 

There are a few reasons why your easy banana cream pie might not have set properly. First, make sure the custard has been whisked for the full 5 minutes in order to thicken. You’ll know it’s ready to use when it easily coats the back of a spoon. Second, make sure you have allowed the custard enough time to cool completely before adding it to the crust. Finally, make sure to allow at least 4 hours or ideally up to overnight for the finished pie to cool in the fridge.

How do I keep this best bananas cream pie recipe from becoming runny? 

The key to preventing this banana cream pie recipe from becoming runny is to cook the custard properly! Remember to whisk the custard on stovetop for the full 5 minutes or until it gets super thick. As long as it sets, your pie will turn out great. 

More to Bake and Eat

  • The Best Chocolate Pie – Made with a chocolate Oreo crust, a chocolate filling, and a sweet whipped cream topping, this is the most decadent dessert you’ll ever taste. 
  • Best Apple Pie with Flaky Butter Crust – This is hands down the best apple pie we’ve ever had the privilege of devouring. Try it for yourself, and see if you agree! 
  • Blueberry Pie – Made with a thick blueberry filling and a flaky, all-butter crust, every bite of this dessert is worth savoring. 
  • Sweet Cherry Pie Recipe – The perfect way to highlight sweet summer cherries, the only thing that can make this recipe better is a dollop of ice cream. 
  • Sweet Potato Pie with Pecan Topping – The ultimate crowd-pleasing recipe, this pie is rich, creamy, smooth, and finished with a crunchy pecan topping.

Also Try Fresh Strawberry Pie Recipe

Did you make this?

Please give us a rating and comment below. We love hearing from you!

a slide of the best banana cream pie on a plate

Best Banana Cream Pie Recipe

4.75 from 75 ratings
This is the best banana cream pie recipe you’ll ever taste! Made with a flaky crust, rich velvety custard, and plenty of bananas, it’s sweet, creamy, and utterly irresistible. 
Prep Time: 1 hour
Cook Time: 35 minutes
Total Time: 1 hour 35 minutes
Servings: 8 servings
Author: Amy Dong


For the Crust:

For the Filling:

For the Topping:


Make the Crust:

  • In a food processor, add the flour, sugar, and salt. Pulse 5 seconds or until well combined. Add the cold butter, and pulse 10 times or until the mixture resembles coarse crumbs. Transfer the mixture to a bowl, and stir in 4 TB ice water.
  • Using a rubber spatula, press the dough together, adding 1 TB additional ice water at a time until it sticks together. Flatten the dough into a 4” disc, wrap with plastic wrap, and chill in the fridge for 1 hour.
  • Let the chilled dough sit at room temperature for 10 minutes. Then, roll it into a 12-inch circle on a lightly floured surface. Place it on a 9-inch pie plate, letting the excess dough drape over the edges. Using fingers, gently press the dough into the plate, and tuck or crimp the edges. Cover the dough with plastic wrap, and place it in the freezer for 1 hour.
  • Preheat the oven to 375F with the rack on the lower middle position.
  • Line the edges of the crust with foil, and fill the inside with pie weights (We use dry beans in an oven-proof bag.). Bake 25-30 minutes. Remove the foil and weights, and continue to bake 10 minutes or until golden brown. Set aside to cool completely.

Make the Filling:

  • In a medium saucepan, whisk the sugar, cornstarch, and salt. Add the evaporated milk, egg yolks, and whole milk. Whisk again until smooth.
  • Bring the ingredients to a simmer over medium heat and whisk constantly for 5 minutes or until the mixture thickens and becomes smooth. It's important to keep whisking until mixture turns very thick.
  • Remove the pan from the heat, and whisk in the butter and vanilla extract. Let the filling cool for 5 minutes, stirring frequently with a wooden spoon. *Do not stir again after this.
  • Pour half the filling into the prepared pie crust. Slice the bananas, and layer them on top followed by the remaining filling. Cover the pie with plastic wrap, and chill 4 hours or up to overnight.

Make the Topping:

  • In a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla on medium speed for 1 minute or until foamy. Increase the speed to high, and continue to whip for 3-4 minutes or until stiff peaks form.
  • Spread the whipped cream over the chilled pie. Serve immediately, or keep chilled in the fridge until ready to serve.


  • Prep time listed does not include chill time in fridge. 
  • To ensure filling sets nicely, do not skimp on whisk time. Whisk for the entire 5 minutes, or until custard turns smooth and very thick. 
  • If you enjoyed this recipe, please come back and give it a rating ❤️

Nutrition (per serving)

Serving: 1serving | Calories: 489kcal | Carbohydrates: 54g | Protein: 13g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 163mg | Sodium: 60mg | Potassium: 405mg | Fiber: 4g | Sugar: 31g | Vitamin A: 780IU | Vitamin C: 3mg | Calcium: 180mg | Iron: 2mg
Course: Dessert
Cuisine: Amerian
Diet: Vegetarian
Method: Bake, Oven

Add a comment

Recipe Rating


    • Bere tm
    • 5 stars


      • Amy Dong

      Thank you!

    • Ann
    • 5 stars

    I love banana cream pie, but have never made it at home before. I am so excited to make this recipe! Thanks for the share!

    • Cathleen
    • 5 stars

    Can you believe I have never tried banana cream pie until this moment? I feel like I have been missing out my entire life! Thank you for sharing this recipe, it was so good!

      • Amy Dong

      SO glad you liked this so much 🙂

    • diane harris

    Does anyone know if this pie can be made with no crust? Or an easy gluten free crust? wondering if crushed gluten free cookies and butter might work, similar to a cheesecake crust?

    • Kendall
    • 5 stars

    Wow. Loved this. It set up great and no problems with the recipe. Banana Cream Pie is my favorite and I will keep this recipe.

      • chewoutloud

      Yippeeee, Kendall!! So glad you loved this…awesome job! Thanks for coming over and letting us know. Happy new year! 🙂

    • EMMA
    • 5 stars

    Thank you for the recipe!

      • chewoutloud

      You’re so welcome, Emma! Thanks for coming by today and Merry Christmas 🙂

    • kellyrcarver
    • 5 stars

    Hi! I made this pie for Thanksgiving. Very yummy, but my custard didn’t set on the first attempt. I had to remake it and just thought I’d mention that I had to let it simmer/bubble for close to 5 minutes before it thickened. You really just have to keep stirring and wait. The thickening happened suddenly, not gradually.

      • chewoutloud

      Hi, Kelly! So glad you guys thought the pie was yummy! 🙂 You’re absolutely right, it takes the full 5 minutes of stirring and simmering to fully thicken. The custard stays thick for days in the fridge, covered, chilled.

    • emily

    Hi. We’re making this right now. I’m concerned about my glass pie pan going from freezer to heated oven. Doesn’t that cause them to shatter? Thanks!

      • chewoutloud

      Emily, the 30 minutes in freezer shouldn’t affect the pan that much. If you’re worried, though, you can certainly use ceramic or metal pie pan too 🙂 Hope you love this pie as much as we do; thanks for being here today! 🙂

        • emily

        I only have glass. I’ll let you know if it breaks. Thanks!

    • Kathy Donaldson
    • 5 stars

    I made this last night..Awesome!!

      • chewoutloud

      Yippeeee, Kathy! So great to hear you liked it 🙂

    • chewoutloud

    Hi, Cloudt! I’m so sorry your yolks and milk got lumpy. That hasn’t happened whenever I’ve made this pie, but I wonder if you continue to whisk vigorously (without stopping) on a super low heat, with milk/yolks completely blended first…just until simmer and thickened…if that would make a difference? It is not supposed to get to the point of cooking the yolk/milk mixture where it would get lumpy.

    • Maureen | Orgasmic Chef
    • 5 stars

    It does looks pretty amazing. I love how velvety it is. And also the creamy custard. This is surely a flavorful dish with overloaded bananas.

      • chewoutloud

      Thank you for the kind comment, Maureen! 🙂

        • Lyssa
        • 5 stars

        Made this for my father for his birthday. Banana creme pie is his favorite and this recipe did not disappoint! This was my first time making a pie and it turned out great, no problems at all. Thank you so much! Cannot wait to try more of your recipes 🙂

          • chewoutloud

          Fabulous, Lyssa; way to go! So sweet of you to make this for your dad; happy birthday to him 🙂 Thanks for coming over to let us know you guys like this pie!

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