Banana Cream Pie


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.

Flour | Sugar | Salt | Butter Cornstarch | Evaporated Milk Egg Yolks | Whole Milk |  Vanilla Bananas | Heavy Cream  Confectioners Sugar


Make the Crust

Pulse flour, sugar, and salt. Add the cold butter, and then the ice water. Form into a disk and chill. Roll out, put in pan and back in freezer for 1 hour. Then bake for 25-30 minutes.

Make the Filling

Whisk sugar, cornstarch and salt. Add evaporated milk, egg yolks, and whole milk. Bring to a simmer and whisk until thick, then add butter and vanilla. Do not stir again.

Pour half the filling into the prepared pie crust. Layer sliced bananas on top followed by the remaining filling. Cover with plastic wrap, and chill at least 4 hours.

Add to Crust

Whip heavy cream, sugar, and vanilla until foamy. Increase to high, and whip until stiff peaks form. Spread over the chilled pie.

Make the Topping


Serve immediately and

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