Creamy Banana Pie Baked in a Buttery Homemade Crust
Hey friends! If you’re looking for a dessert that’s comforting, creamy, and downright irresistible, this Banana Cream Pie will steal your heart. It’s layered with smooth vanilla custard, fresh banana slices, and topped with soft clouds of whipped cream—all nestled in a flaky butter pie crust that you’ll want to use for every pie you bake.
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This pie takes a little time, but it’s easy to follow and worth every step. From the golden crust to the chilled banana filling, each bite is the perfect mix of texture and flavor. And yes—this dessert is RIDIC-ULICIOUS!
Table of contents
🥧 Why You’ll Love This Banana Cream Pie
- Made from scratch: From crust to custard, everything is homemade for unbeatable flavor.
- Flaky, buttery crust: The pie crust is tender and crisp—never soggy.
- Creamy and dreamy filling: The custard sets perfectly for smooth slices.
- Make-ahead dessert: Ideal for holidays, dinner parties, or just because!
🧈 Homemade Flaky Butter Pie Crust
This crust is the foundation of the perfect pie—light, flaky, and full of buttery flavor. You’ll love how easy it is to make using your food processor.
Ingredients
- 1 1/4 cups all-purpose flour
- 1 teaspoon salt
- 8 tablespoons cold unsalted butter, cut into cubes
- 6–8 tablespoons ice water
Instructions
- In a food processor, combine the flour, butter, and salt. Pulse 5–6 times until the butter is incorporated but still visible in small chunks.
- Add ice water, 1 tablespoon at a time, just until the dough starts to come together.
- Turn the dough out onto plastic wrap and gently form into a disk. Do not over-handle.
- Wrap tightly and refrigerate for 30 minutes.
- Roll out the chilled dough on a lightly floured surface and fit into a 9-inch pie plate. Trim and crimp edges.
- Prick the bottom with a fork, line with parchment paper, and fill with pie weights.
- Bake at 400°F for 15 minutes. Remove weights and bake for another 10 minutes, or until golden brown. Cool completely before filling.
👉 For step-by-step photos and expert tips, check out my Flaky Butter Pie Crust recipe.
🍌 Banana Cream Filling
Ingredients
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 3 large egg yolks, lightly beaten
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 4 ripe bananas, sliced
Instructions to Make Banana Cream Pie
- In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Cook for 1 minute more.
- Remove from heat and slowly whisk a small amount of the hot mixture into the beaten egg yolks to temper them.
- Return the egg mixture to the pan and cook 2 minutes longer, stirring constantly.
- Remove from heat, stir in butter and vanilla.
- Let cool for about 10 minutes.
- Arrange banana slices in the cooled pie crust. Pour the warm custard evenly over the bananas.
- Press plastic wrap directly onto the custard surface and refrigerate for at least 4 hours, or until set.
🍦 Whipped Cream Topping For Banana Cream Pie
Ingredients
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Beat the heavy cream, powdered sugar, and vanilla together until soft peaks form.
- Spread or pipe the whipped cream over the chilled pie.
- Garnish with extra banana slices or a sprinkle of toasted coconut if desired.
💡 Tips for the Perfect Banana Cream Pie
- Use ripe bananas: They should have a few brown speckles for the best flavor and sweetness.
- Prevent browning: Lightly brush sliced bananas with lemon juice before layering.
- Chill thoroughly: Let the pie set for at least 4 hours before slicing for clean cuts.
- Make-ahead friendly: The crust and filling can be prepared a day in advance; just assemble before serving.
❄️ How to Store
Cover and refrigerate this banana cream pie for up to 3 days. For the freshest look, add whipped cream topping just before serving. Avoid freezing—custard and bananas don’t thaw well.
🥄 FAQ
Q: Can I use a store-bought crust instead?
Yes! You can skip the homemade crust and use a pre-baked 9-inch pie shell.
Q: How do I keep the bananas from turning brown?
Brush banana slices lightly with lemon juice or dip them in diluted pineapple juice before layering.
Q: Can I make mini pies instead?
Absolutely! Divide the dough into smaller portions and bake in mini tart pans for individual servings.
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🍌 Banana Cream Pie
Ingredients
For The Crust
- 1 1/4 cups all-purpose flour
- 1 teaspoon salt
- 8 tablespoons unsalted butter cold, cubed
- 6–8 tablespoons ice water
For The Banana Cream Filling
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 3 large egg yolks lightly beaten
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 4 bananas sliced
For The Whipped Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- In a food processor, combine flour, salt, and butter. Pulse 5–6 times. Add ice water gradually until dough forms. Wrap and chill 30 minutes.
- Roll dough into a 9-inch pie dish. Prick bottom, line with parchment, and fill with weights. Bake at 400°F for 15 minutes, then 10 minutes uncovered until golden. Cool completely.
- Whisk sugar, cornstarch, and salt in a saucepan. Add milk and cook until thickened. Temper with yolks,return to heat for 2 minutes. Stir in butter and vanilla.
- Slice bananas into the cooled crust and pour custard over top. Cover with plastic wrap touching surface and chill 4 hours.
- Beat cream, powdered sugar, and vanilla until soft peaks form. Spread over pie and garnish before serving.