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The Ultimate Homemade Banana Cream Pie from Scratch (Classic Custard & Flaky Crust)

A generous slice of banana cream pie showing graham cracker crust, creamy filling, whipped cream, and banana slices.
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Make a classic, old-fashioned banana cream pie with a flaky crust and a silky smooth, homemade banana custard filling. This recipe delivers the comforting flavor you expect from the best homemade banana cream pie.

Ingredients

Scale
  • 1 (9-inch) unbaked, fully baked, or graham cracker pie crust
  • 5 large egg yolks, lightly beaten
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 3 large ripe bananas, thinly sliced
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare your crust: If using a homemade pastry crust, bake it according to your preferred method until golden brown. If using a graham cracker crust, press it firmly into a 9-inch pie plate. Chill the crust while you prepare the filling.
  2. Make the custard base: In a medium saucepan, whisk together the egg yolks, granulated sugar, cornstarch, and salt until smooth.
  3. Slowly whisk in the whole milk until fully combined.
  4. Cook the custard: Place the saucepan over medium heat. Stir constantly with a wooden spoon or heatproof spatula, scraping the bottom and sides frequently. Do not let it boil rapidly. Continue cooking until the mixture thickens significantly and coats the back of the spoon, about 8 to 10 minutes. This is the key to a creamy custard.
  5. Temper the butter and flavor: Remove the custard from the heat. Whisk in the butter until melted and smooth. Stir in the vanilla extract.
  6. Cool the custard: Pour the hot custard into a clean bowl. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Cool the custard at room temperature for 30 minutes, then chill in the refrigerator for at least 2 hours, or until completely cold.
  7. Assemble the pie: Once the custard is chilled, gently whisk it to restore a smooth texture. Arrange half of the sliced bananas in a single layer on the bottom of the chilled pie crust. Pour the cold custard evenly over the bananas. Arrange the remaining banana slices on top of the custard layer.
  8. Prepare the whipped cream topping: In a separate bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  9. Top the pie: Spread or pipe the whipped cream over the custard and banana layer.
  10. Chill: Refrigerate the finished banana cream pie for at least 4 hours, or preferably overnight, before slicing and serving.

Notes

  • For the silkiest smooth banana cream pie filling, make sure you whisk the cornstarch and sugar mixture thoroughly before adding the milk to prevent lumps.
  • Use bananas that are ripe but still firm. If your bananas are too soft, they will turn mushy in the filling.
  • If you want an old fashioned banana pie with a different texture, substitute the homemade custard with instant vanilla pudding mixed according to package directions, using only 1 3/4 cups of milk for a thicker set.
  • For a Nilla wafer pie crust, crush 1 1/2 cups of wafers and mix with 1/2 cup melted butter and 2 tablespoons sugar before pressing into the plate.

Nutrition

Find it online: https://cookingbyfelix.com/banana-cream-pie-ultimate-homemade-recipe/