Do you love bananas? How about banana cream pie? This pie has lots of fresh bananas, a fluffy filling and a flaky crust. If you’re a banana love, make this Easy Homemade Banana Cream Pie. You’ll love it!
Banana cream pie is one of the most versatile desserts. There are many ways to make banana cream pie. How do you like yours? Bananas just on the inside of the custard filling? Bananas covering the entire top? Or how about smothered with whipped cream? Yum!
Today’s completely made from scratch banana cream pie recipe is full of bananas inside a fluffy custard filling. In the past, I’ve tried using pudding mixes, but trust me, you can taste the difference making it homemade.
A friend once told me that if given a choice between pie or cake, she would choose pie! Some of her favorites, besides this banana cream pie, are pumpkin pie and apple pie. They all feed her heart, soul and stomach!
How do you make Banana Cream Pie from Scratch?
Banana cream pie seems like it should be difficult, but it’s a simple recipe, easy to make. Made up of 3 major components, the pie crust, the filling and lots of whip cream!
This pie begins with the pie crust. The pie crust starts with a pre-baked butter pie crust. Once the filling is added, the pie will setup in the refrigerator.
Making Pie Crust for Banana Cream Pie?
The pie needs to be blind-baked before I add the filling. The best way to blind-bake your pie crust is by using pie weights. I have found if you leave the pie weights out; it causes the crust to shrink. I love these pie weights. They’re not expensive at all and always work great. As an alternative, you can also use dried beans.
If you have a favorite pie crust recipe you prefer, go ahead and use it.
Don’t want to make a pie crust. They sell pre-made pie shells in the freezer section. Bring it home, add your pie weight and bake it. Viola, you’re good to go!
Graham Cracker Crust for a Banana Cream Pie?
Absolutely! A graham cracker crust is much easier. You’ll need to pre-bake it for approximately 10 minutes at 350° degrees. Let it cool completely before adding the bananas and filling.
Or you can buy a pre-made graham cracker pie crust shell.
What kind of Oil can I use in the Pie Crust
The options are limitless with using oil for a pie crust. I like to use a light, floral olive oil, as it's heart healthy.
Other options for oils:
- Coconut Oil
- Grapeseed Oil
- Hazelnut Oil
- Vegetable Oil
- Avocado Oil
- Walnut Oil
- Olive Oil
What is the filling in Banana Cream Pie made of?
Don’t be intimidated by making a homemade pudding for the pie filling because it’s really the easiest stuff to make, I promise. The filling is not baked, instead it setups in the refrigerator.
I like to fold in a little whipped cream. Just a tablespoon full helps to make the filling fluffy and oh-so good!
Whisking is the most important part when making the pudding for the pie.
When you your pudding all finished, make sure you add plenty of fresh bananas! Sprinkle a touch of cinnamon on top and you’re on your way to deliciousness.
How do you keep bananas from Browning in Banana Cream Pie?
When making your pie use just-ripe bananas. If the bananas are too ripe, they brown much faster.
When building your pie, start with bananas on the bottom, add some filling. Then add another layer of bananas, with the last layer of pudding on top. By covering the banana with the pudding layer, you’ll protect the bananas from the air. Air causes the bananas to brown.
Wait to slice the bananas until you’re ready to use them. The longer sit out; they are more likely to brown.
Can I make my Banana Cream Pie ahead of time?
If you want to make your pie ahead of time, you’ll want to break down the components of the pie.
Start with making the pie dough ahead of time. This way it will have plenty of time to rest and chill in the refrigerator. You can bake your pie crust a day ahead before filling it with pudding. After baking, keep it wrapped in a plastic wrap so it doesn’t get stale.
The pudding filling is best if made a day ahead of time. By giving it at least two hours in the refrigerator to cool and firm up, it will be even better.
I would wait to assemble the pie the day you’d like to use it. This will prevent the bananas from browning. Put it all together in the morning and let it rest in the refrigerator until you’re ready.
Save the whipped cream and bananas garnish on top until you’re ready to serve. Whip cream loses its volume over time.
Why is my Banana Cream Pie runny?
When making the pudding filling, it will thicken up as it cooks. As you’re cooking your pudding and it simmers, it will tighten up to the pudding like consistency.
When cooking your pudding, give it enough time to simmer on the stove until fully thickened. If it’s runny in the saucepan, it will be runny in your pie.
When adding your whipped cream, it should be stiff. Whip the whipped cream until it’s a very stiff peak and fold it into the pudding gently.
Wait to assemble your pie until 2-4 hours before you plan to serve it. By filling the pie crust with the bananas and pudding, and pop it into the refrigerator to chill. This way it will stay nice and firm.
The best way to serve banana cream pie is cold! Definitely keep it in the refrigerator until you’re ready to serve it.
Can Banana Cream Pie be Frozen?
Yes! It will freeze hard like ice cream. When you want to eat it, leave it out for about 15-20 minutes and you’ll be good to go.
Pie Crust Baking
Add the flour and salt in a large bowl. Add in the oil and stir until the mixture is like a coarse consistency.
Cut the butter into thin slices and add to the flour mixture. Dribble the ice water in, one tablespoon at a time. Mixing until the flour mixture can hold its shape.
Gather the mixture into a dough ball and split in half so you have 2 disks. Wrap each of the sections tightly and refrigerator for an hour.
Roll the dough into a ¼ " thick and fold into thirds. Fold into thirds again one more time. Refrigerate another hour or freeze until later.
Place the dough onto the ungreased pie plate, prick with a fork. Refrigerate while you're making the filling.
Combine milk, cream, eggs, sugar, salt, cornstarch and gelatin into a large saucepan.
Stir until well blended and heat over medium-low heat while whisking often.
When the pudding has thickened it will become difficult to stir.
Turn off the heat and stir in the butter and vanilla.
Slice the bananas and line the bottom of the pan with the bananas. Add some pudding.
Then add another layer of bananas topping with the final layer of pudding.
Serve with whip cream piped on top.
Free Printable Banana Cream Pie Recipe
Pie Crust Ingredients
- 2½ c. all-purpose flour, plus extra for rolling
- 1 teaspoon kosher salt
- 5 tablespoons oil
- ½ cup ice water
- ½ cup unsalted butter cold
Pie Filling Ingredients
- 2 c. whole milk
- 1 c. heavy cream
- 2 large eggs
- ¾ c. granulated sugar
- ¼ t. salt
- ¼ c. cornstarch
- 1 oz. package unflavored gelatin
- 2 T. unsalted butter
- 2 t. real vanilla extract
- 4-6 ripe bananas, sliced
Option to Serve:
- Whipped Cream
- Sliced bananas on top
Pie Crust Instructions
1. Pre-heat oven to 400 degrees.
2. Add the flour and salt in a large bowl.
3. Add in the oil and stir until the mixture is like a coarse consistency.
4. Cut the butter into thin slices and add to the flour mixture.
5. Dribble the ice water in, one tablespoon at a time. Mixing until the flour mixture can hold it's shape.
6. Gather the mixture into a dough ball and split in half so you have 2 disks. Wrap each of the sections tightly and refrigerator for an hour.
7. Roll the dough into a ¼ " thick and fold into thirds. Fold into thirds again one more time. Refrigerate another hour or freeze until later.
8. If frozen, thaw out the dough in the refrigerator overnight.
9. Open the dough balls and roll into two inches larger than the diamater of your pie plate.
10. Place the dough onto the ungreased pie plate, prick with a fork. Refrigerate while you're making the filling.
11. Add pie weights and bake for approximately 15 minutes. Baking will vary according to the pie filling. Crust should be a golden color and flaky.
12. Remove from the oven and remove the pie weights. Set aside.
1.To make the filling, combine the milk, cream, eggs, sugar, salt, corn starch, and gelatin in a large saucepan. Stir until well blended and heat over medium-low heat while whisking often. When the custard has thickened and becomes difficult to stir, turn the heat off and stir in the butter and vanilla. Set aside.
2.Slice the bananas and line the bottom of the pie crust with two layers of sliced bananas. Pour the custard over the bananas and smooth the custard out throughout the pie.
3.Reduce the oven temperature to 350°F and bake for 20-25 minutes.
4.When the baking time finishes, remove pie from oven and cool completely before transferring to the refrigerator. Chill for a few hours or overnight before serving.
5.To serve, top with whipped cream and additional banana slices, if desired.
1. You may need more or less water. Add into mixture 1 tablespoon at a time.
Amount Per Serving: Calories: 700Total Fat: 38gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 125mgSodium: 401mgCarbohydrates: 80gFiber: 4gSugar: 36gProtein: 13g