Creamy, classic and irresistible - There's just something about a slice of Banana Cream Pie that takes me right back to Grandma's kitchen. The creamy filling, the sweet bananas, that light whipped cream... pure Southern comfort! Today, I'm sharing my family's secret recipe for a Banana Cream Pie so good, it'll disappear before you know it. Get ready for a taste of heaven in every bite!
This is a perfect dessert for any holiday dessert table, as a special occasion or as a refreshing summer-time sweet treat.
Creamy homemade pudding, in a buttery tasty pie crust, topped with a fluffy whipped cream and sweet banana slices.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Recipe Troubleshooting
- Necessary gear: Equipment
- More pie recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Melanie Cagle
- Frequently asked questions: FAQs
- The BEST Southern Banana Cream Pie Recipe
- 💬 Comments
What makes this recipe so yummy
- There isn't anyone who won't like your banana cream pie, (unless of course they just don't like the taste of bananas). Which, if that's the case, they're weird 😉.
- It looks spectacular. A real crowd pleaser and has amazing flavor.
- Cream Pies are usually very well received an any occasion.
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Prepare and blind bake the pie crust, per these instructions. Amish Pie Crust Recipe.
- Step 2: Add sugar, cornstarch and salt to a sauce pan and mix with a whisk.
- Step 3: Pour in the whole milk and stir with a whisk. Apply medium heat. Cook until bubbling, then cook a further minute to thicken.
- Step 4: Add the egg yolks to a small mixing bowl and lightly stir with a whisk.
- Step 5: Slowly pour in one cup of the hot milk mixture into the egg yolks, while beating constantly.
- Step 6: Pour this egg mixture back into the saucepan, constantly whisking to avoid any curdling.
- Step 7: Bring to a boil and cook for 2 minutes. Then remove from the heat and mix in the vanilla and butter.
- Step 8: Transfer to a large mixing bowl and cover with plastic wrap. Allow to cool slightly, then place in the refrigerator for an hour.
- Step 9: Spoon half of the pudding mixture into the cooled pie crust. Top with sliced bananas, then spoon the remaining pudding over the top. Cover with plastic wrap and refrigerate for at least 4 hours.
- Step 10: Add the heavy cream, powdered sugar and vanilla to a mixing bowl and beat until stiff peaks form. Spoon over the top of the banana pudding, then top with sliced bananas.
Hint: Covering the vanilla pudding with the plastic wrap will ensure no skin forms on top of the pudding. Just make sure no air is present, press down on the plastic wrap on top of the pudding and spread to the edges.
Recipe variations and substitute ideas
- Instant Pudding Mix - instead of making homemade vanilla custard you could prepare instant pudding instead.
- Graham Cracker Crust - buy a premade crust or make one yourself from graham crackers.
- Meringue - top the cream pie with meringue instead.
- Coconut Cream Pie - make this recipe a coconut cream pie and layer with coconut in the middle and toasted coconut on top.
Recipe Troubleshooting
- Advanced Chill - to speed up the chilling of the pudding, make a little ice bath for the bowl to sit in (before putting in the refrigerator).
- Banana Blackening - coat the slices of bananas in a little lemon juice. It will stop the blackening.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
All the equipment I used in the easy banana cream pie recipe is listed below in the recipe card, they're affiliate links.
More pie recipes I think you'll love
You should also try this Bananas Foster dessert, and this No Bake Cherry Pie.
How to store leftovers
Store this banana cream pie in the refrigerator in an airtight container for up to 3 days.
It's not really a dessert that you would want to freeze. A banana cream pie should be eaten fresh.
Mel's kitchen notes
Scoop off the bananas and slice fresh bananas on leftovers.
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
Frequently asked questions: FAQs
Coat the banana slices in a little lemon juice.
By covering the pudding in plastic wrap with no air touching the pudding it will stop any skin from forming.
The egg yolks and cornstarch is what helps the thickening of the pudding.
If you've tried this Easy Banana Cream Pie Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
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The BEST Southern Banana Cream Pie Recipe
Video
Equipment
Ingredients
- 1 Each Pie Crust Recipe blind baked and cooled
- 5 Each Egg Yolks
- ⅓ Cup Cornstarch
- 3-½ Cups Whole Milk
- ½ Cup Heavy Whipping Cream
- ¾ Cup Granulated Sugar
- ¼ teaspoon Salt
- 2 teaspoons Vanilla Extract
- 2 Tablespoons Unsalted Butter
- 4 Each Bananas sliced
Chantilly Cream Layer
- 1 Cup Heavy Whipping Cream
- 2 Tablespoons Powdered Sugar
- ½ teaspoon Vanilla Extract
Instructions
- Blind bake pie crust and allow to cool. See link above in ingredients for the best pie crust recipe.1 Each Pie Crust Recipe
- Add the granulated sugar, cornstarch and salt to a saucepan and mix with a whisk.⅓ Cup Cornstarch, ¾ Cup Granulated Sugar, ¼ teaspoon Salt
- Apply medium-high heat and slowly pour in milk and cream, mixing constantly.3-½ Cups Whole Milk, ½ Cup Heavy Whipping Cream
- Cook over medium-high heat until thickened and bubbling. Boil for a further one minute.
- In a small mixing bowl, lightly beat the egg yolks.5 Each Egg Yolks
- Take one cup of the hot milk mixture and slowly pour into the egg yolks, whisking constantly.
- Slowly pour this egg mixture back into the milk mixture, stirring constantly with the whisk to stop any curdling from happening.
- Cook for another 2 minutes.
- Remove from the heat and add the butter and vanilla. Stir until dissolved.2 teaspoons Vanilla Extract, 2 Tablespoons Unsalted Butter
- Transfer to a mixing bowl and cover with plastic wrap, making sure no air is present. Once cooled somewhat transfer to the refrigerator to cool for an hour.
- Once cooled, spoon half of this pudding mixture into the cooled pie crust.
- Slice 3 bananas and lay evenly over the top of the pudding, then spoon the remaining pudding over the top of the bananas.4 Each Bananas
- Cover again with plastic wrap, making sure no air can reach the pudding, then refrigerate for at least 4 hours (overnight if you can).
- When you are ready to serve the banana cream pie, add the heavy cream to a mixing bowl and beat with the vanilla and powdered sugar until stiff peaks form.1 Cup Heavy Whipping Cream, ½ teaspoon Vanilla Extract, 2 Tablespoons Powdered Sugar
- Spoon this over the top of the pudding, then top with sliced bananas.
Notes
Nutrition
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