Homemade banana cream pie is a favorite southern dessert. The main ingredients are banana slices, milk, cream, sugar, and gelatin. Use a pre-made crust to save time.
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Welcome to My Kitchen Serenity! You’ll love this old fashioned banana cream pie from scratch. It’s thick and creamy with just the right amount of bananas. Use a pre-made pie crust or follow the directions below for a homemade pie crust.
Banana cream pie seems to be more popular in the summer, probably because it’s cold and refreshing. Of course, you can serve it any time of the year and people will devour it!
I grew up on banana pudding. Naturally, I made banana pudding for my family, too. Recently, my husband and I were in Las Vegas and ate at a famous restaurant where banana cream pudding pie was on the dessert menu. It sounded amazing so of course, that’s what I ordered. At that point, I was completed hooked and wanted to make one myself!
The filling is made from scratch. It’s simple to make so don’t let that keep you from making it 🙂 You’ll simply combine all the ingredients in a sauce pan, stir, and cook just until the “pudding” or “custard” becomes thick. This only takes about 10-15 minutes.
Ready-made deep dish pie crust (see ingredients/instructions at the bottom of the post for homemade pie crust)
Pure vanilla extract
Whipped cream and bananas slices
Tips and Tricks
- Be sure to use whole milk and heavy cream (do not use skim milk or half-n-half). These are needed to ensure a thick and creamy filling.
- Mix all the filling ingredients while they are cold. This will prevent lumps. Then heat as directed.
- If adding sliced bananas as an added topping before serving, first brush them with a little lemon juice to keep them from browning. Then, decorate the pie with the banana slices.
- Serve a slice of pie with a maraschino cherry on top.
- Use a premade graham cracker crust for crispy crunchy change of pace.
How to Make Banana Cream Pie Filling
STEP 1: For a frozen pie crust, blind bake (pre-bake) the pie crust according to package directions. This usually involves poking several holes into the raw crust with a fork and baking for a few minutes before filling. This process ensures the crust won’t get soggy.
STEP 2: Set the oven to 350F. 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, (10-15 minutes); (see picture below). Turn the heat off and stir in the butter and vanilla. Set aside.
STEP 3: 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.
STEP 4: Bake for 20-25 minutes.
STEP 5: 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.
Refrigerator: This pie will stay fresh for up to 3 days in the fridge. The bananas might get a little discolored, but they will still be good to eat.
Make-Ahead and Freeze: This pie freezes very well. Make the pie as directed. Let it completely cool. Wrap the pie in several layers of plastic wrap, then in foil. Freeze for up to 3 months.
More Pie Recipes from My Kitchen Serenity
How to Transport a Pie
So now that you’ve made this delicious pie, what the best way to transport it? I recently discovered a plastic carrier that’s perfect for transporting pies, muffins, and cupcakes. It’s the Southern Homewares 3-in-1 Plastic Holder Container. It offers easy-grip handles, a snap-tight lid, and it’s made out of durable plastic. Available now on Amazon!
Easy Banana Cream Pie
- large saucepan
- measuring cup(s)
- measuring spoons
- 1 deep dish frozen pie crust
- 2 cups whole milk
- 1 cup heavy cream
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup cornstarch
- 1 ounce package unflavored gelatin
- 2 tablespoons unsalted butter
- 2 teaspoons real vanilla extract
- 4-6 ripe bananas
- Prepare the frozen pie crust as instructed on the package.
- Set the oven to 350F.
- Combine the milk, cream, eggs, sugar, salt, cornstarch, 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, (approximately 10-15 minutes) turn the heat off and stir in the butter and vanilla. Set aside.
- Peel and slice the bananas and line the bottom of the piecrust with two layers of sliced bananas.
- Pour the custard over the bananas and smooth the custard out throughout the pie.
- Bake for 20-25 minutes.
- Remove pie from oven and cool completely before transferring to the refrigerator. Chill for a few hours or overnight before serving.
- To serve, top with whipped cream, additional banana slices, and/or a cherry on top.
How to Make a Pie Crust from Scratch
All-purpose flour, plus extra for rolling
- Place top oven rack in the center position and pre-heat oven to 400°F.
- Use a stand or hand-held mixer to prepare the pie crust. Add the flour, salt, and shortening in a medium-size bowl and mix to combine.
- Add the ice-cold water a little at a time, until the dough clumps together and can form a ball.
- On a lightly floured surface, roll out the dough into a 12-inch diameter. Fold the dough in half and then in half again and transfer to a 9-inch diameter deep-dish pie plate. Press the dough down into the pie pan. Trim if there is more than ½ inch of excess dough hanging over the edges. Fold the edges of the dough under, and then crimp together with your thumb or a fork.
- Line the pie crust with parchment paper and fill it with pie weights or dry beans. Blind bake (aka “pre-bake”) the crust in the pre-heated oven for 15 minutes.
- Remove the crust from the oven and remove the dry beans or pie weights. Proceed with Steps 2-7 in the recipe card for the filling.