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pie topped with whipped cream, banana slice, and cherry

Easy Banana Cream Pie

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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Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 8


  • large saucepan
  • measuring cup(s)
  • measuring spoons
  • whisk


  • 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.
    Banana cream Pie_filling in sauce pan
  • Peel and slice the bananas and line the bottom of the piecrust with two layers of sliced bananas.
    banana slices in bottom of pie crust
  • Pour the custard over the bananas and smooth the custard out throughout the pie.
    pudding layer on top of banana layer
  • Bake for 20-25 minutes.
    baked pie
  • 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.
    pie topped with whipped cream, banana slice, and cherry


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.
Freezer: This pie freezes very well.  Wrap the pie in several layers of plastic wrap, then in foil.  Freeze for up to 3 months.