Last updated: November 13, 2026.
Banana cream pie is a cooked vanilla custard poured over sliced bananas in a baked crust, then chilled and topped with whipped cream. The key to a clean slice is slicing the bananas straight into the hot custard so they do not brown, and chilling the pie at least 4 hours before cutting.
If you have never made banana cream pie at home, this is the version to start with. The custard comes together in one saucepan — whisk, cook until it bubbles, stir in the butter and vanilla — and the cornstarch does the setting, so there is no gelatin and no guesswork. The one thing that matters is the full minute of bubbling: that is what activates the cornstarch and keeps the pie from going watery.
Banana cream pie belongs in our fruit desserts collection, and it is the pie to make when bananas are ripe and the table needs something creamy — the diner classic, the make-ahead dessert, the one that disappears first. If you are still choosing what to bake, our dessert recipes hub has the full list of ideas.
Why You’ll Love This Banana Cream Pie
- Silky, set custard. Cornstarch sets firmly without eggs alone, so the slices hold their shape instead of slumping.
- Bananas that stay pale. Slicing them into the hot custard limits air exposure, which slows browning.
- No gelatin, no fuss. One saucepan, one whisk, and the cornstarch does the work.
- Make-ahead by design. Make it a day ahead and add the whipped cream just before serving — one less thing on the day.
- The diner classic. Flaky crust, vanilla custard, fresh bananas and whipped cream — the combination that never goes out of style.
Ingredients
Pie
- 1 baked 9-inch pie crust (homemade or store-bought), cooled
- 135 g (2/3 cup) granulated sugar
- 35 g (1/4 cup) cornstarch
- 1/4 teaspoon fine salt
- 590 ml (2 1/2 cups) whole milk
- 4 large egg yolks
- 28 g (2 tablespoons) unsalted butter
- 1 1/2 teaspoons vanilla extract — where to buy
- 3 ripe but firm bananas
Topping
- 240 ml (1 cup) heavy cream, whipped with 2 tablespoons sugar, for topping
Equipment
- 9-inch (23 cm) pie dish — where to buy
- Medium saucepan
- Whisk
- Large mixing bowl — where to buy
- Hand mixer, for whipping cream — where to buy
- Plastic wrap
- Sharp knife
- Measuring cups and spoons
How to Make Banana Cream Pie
Step 1 — Whisk the Custard Base
Whisk the sugar, cornstarch and salt together in a medium saucepan. Whisk in the milk and egg yolks until smooth.
Step 2 — Cook Until Thick and Bubbling
Cook over medium heat, whisking constantly, until the custard thickens and bubbles — about 6–8 minutes. Boil for 1 minute, whisking, then remove from the heat. The full minute of bubbling is what activates the cornstarch, so the custard sets firmly.
Step 3 — Stir in Butter and Vanilla
Stir in the butter and vanilla until melted and smooth.
Step 4 — Layer the Bananas
Slice the bananas directly into the cooled crust, arranging them in an even layer.
Step 5 — Pour in the Custard
Pour the hot custard over the bananas and smooth the top with a spatula.
Step 6 — Chill Until Set
Press plastic wrap directly onto the custard surface to stop a skin forming, and chill for at least 4 hours, until fully set.
Step 7 — Top with Whipped Cream
Top with whipped cream just before serving, spreading it to the edges or piping rosettes.
Step 8 — Slice and Serve
Slice with a sharp knife, wiping the blade clean between cuts, and serve cold.
Tips for Perfect Banana Cream Pie
- Boil the full minute. The custard must bubble for a full minute or the cornstarch never activates and the pie goes watery.
- Hot custard over the bananas. Pouring it hot limits the bananas’ air exposure, which slows browning.
- Ripe but firm bananas. Overripe bananas release liquid and turn the pie soft — pick bananas with a few brown spots, not fully brown ones.
- Plastic wrap on the surface. Pressing it directly on the custard stops a skin forming and keeps the custard moist.
- Whipped cream at the last minute. Add the topping just before serving so it stays fluffy instead of weeping.
- Seal the crust. Brush the cooled baked crust with melted white chocolate or beaten egg white and bake 2 minutes to keep it crisp.
Storage, Make-Ahead and Freezing
- Refrigerator: cover and keep for up to 2 days for the best texture — after that the bananas soften and the crust loses crispness.
- Make ahead: make the pie up to 1 day ahead, but add the whipped cream topping just before serving.
- Freezing: do not freeze — the custard texture suffers and the bananas go mushy when thawed.
- Serving: serve cold, straight from the fridge, sliced with a sharp knife wiped clean between cuts.
Variations
- Graham cracker crust. A graham cracker or cookie crust works — press it in, bake 8 minutes, and cool before filling.
- Richer custard. Use half-and-half instead of milk for a richer custard. Do not use skim — the custard will be soft.
- Meringue topping. A meringue topping works too — add it before a final short bake instead of whipped cream.
- Chocolate banana cream pie. Scatter chocolate shavings over the custard before the whipped cream, or brush the crust with melted chocolate.
- Coconut banana cream pie. Toast shredded coconut and sprinkle it over the whipped cream for a tropical finish.
Nutrition
One slice (1 of 8) has about 420 calories, 51 g carbohydrates, 6 g protein, 22 g fat, 13 g saturated fat, 28 g sugar, 2 g fiber and 180 mg sodium. Nutrition information is an estimate only.
Dietary notes: Contains wheat (gluten, in crust), egg, and milk. Vegetarian (if crust is butter-based).
| Calories | 420 |
|---|---|
| Carbohydrates | 51 g |
| Protein | 6 g |
| Fat | 22 g |
| Saturated fat | 13 g |
| Sugar | 28 g |
| Fiber | 2 g |
| Sodium | 180 mg |
How we write our recipes: Every Desert Dishes recipe is written with US home cooks in mind — ingredients are given in cups and grams, temperatures in Fahrenheit and Celsius, and times are stated as ranges where ovens vary. Our Recipe Testing Policy explains how recipes are checked and corrected. Found an error? Contact us and we will fix it — see our Corrections Policy.
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Ingredients
1 1/2 teaspoons
Baking Equipment
for this recipe
for this recipe
for whipping cream
FAQ
How do you keep banana cream pie from getting watery?
Cook the custard until it fully bubbles for a full minute so the cornstarch activates, and chill the pie at least 4 hours. Use ripe-but-firm bananas — overripe ones release more liquid.
Can I make banana cream pie ahead of time?
Yes — make the pie up to 1 day ahead, but add the whipped cream topping just before serving so it stays fluffy. The bananas are best within the first 2 days.
How do you prevent the crust from getting soggy?
Brush the cooled baked crust with a thin layer of melted white chocolate or beaten egg white and bake 2 minutes to seal it. Pour in the custard while it is still hot so it sets against the crust.
How long does banana cream pie last in the fridge?
Covered in the refrigerator, banana cream pie keeps up to 2 days. After that the bananas soften and the crust loses crispness, so it is best eaten fresh.
Times, servings and nutrition values are standard guidance and may vary.
Banana Cream Pie Recipe
Ingredients
Equipment
Method
- Whisk the sugar, cornstarch and salt together in a medium saucepan. Whisk in the milk and egg yolks until smooth.
- Cook over medium heat, whisking constantly, until the custard thickens and bubbles — about 6–8 minutes. Boil for 1 minute, whisking, then remove from the heat. The full minute of bubbling is what activates the cornstarch, so the custard sets firmly.
- Stir in the butter and vanilla until melted and smooth.
- Slice the bananas directly into the cooled crust, arranging them in an even layer.
- Pour the hot custard over the bananas and smooth the top with a spatula.
- Press plastic wrap directly onto the custard surface to stop a skin forming, and chill for at least 4 hours, until fully set.
- Top with whipped cream just before serving, spreading it to the edges or piping rosettes.
- Slice with a sharp knife, wiping the blade clean between cuts, and serve cold.
Notes
More Recipes to Try
More from Desert Dishes — try these next:
- Easy Banana Pudding Recipe (Creamy, Classic & No-Bake) — creamy, classic no-bake banana pudding with vanilla wafers.
- Best Banana Bread Recipe (Moist, Easy & Homemade) — moist, easy banana bread — the other way to use ripe bananas.
- Easy Apple Pie Recipe (Classic Homemade) — classic homemade apple pie with a flaky crust.
- Easy Lemon Bars Recipe (With Shortbread Crust) — tangy lemon bars on a buttery shortbread crust.
- Easy Peach Cobbler Recipe (Southern-Style) — southern-style peach cobbler with a golden topping.
