Made with banana-infused pudding and pillowy whipped cream, this banana cream pie is like a sweet dream come true.
It’s cool and creamy and pretty much the perfect dessert for any occasion.
I like it with a graham cracker crust, but you can make it with pastry if you prefer.
Either way, it’s incredible with fresh banana slices and chocolate on top!
Why You’ll Love This Banana Cream Pie
Homemade Banana Pudding: Unlike some other banana cream pie recipes, this one uses homemade pudding infused with real bananas, so you get that naturally sweet and fruity flavor in every bite.
Rich & Creamy Taste: Between the pudding and whipped cream, everyone will adore this dreamy pie.
Make-Ahead: You can easily make the pudding ahead, saving you time on the day you need it.
Ingredients
- Ripe Bananas: They add a natural, sweet banana flavor to both the milk and the pie.
- Granulated Sugar: Sweetens the banana milk and pudding for a perfectly balanced dessert.
- Unsalted Butter: Adds richness and a silky texture to the pie’s filling.
- Whole Milk: Creamy and smooth, creating a rich banana-infused base for the pudding.
- Egg Yolks: Thicken the pudding and give it a luxurious, velvety texture.
- Cornstarch: Helps set the pudding, giving it that perfect creamy consistency.
- Heavy Cream: Whipped to fluffy perfection, topping the pie with a light, airy richness.
- Powdered Sugar: Sweetens the whipped cream without adding graininess.
- Vanilla Extract: Adds warmth and enhances the flavors of the pie.
- Graham Cracker Crust: Grab a pre-made crust to make the prep quick and easy.
How to Make Banana Cream Pie
While you do have to make the banana-infused milk from scratch, it’s not difficult at all.
That said, you do need to make it in advance, giving it time to steep and cool before you can make the pudding.
Here are the steps:
1. SIMMER the mashed bananas, sugar, butter, and milk in a saucepan over medium heat for 10-15 minutes. Set aside to cool.
2. STRAIN the banana milk through a fine mesh sieve into a clean saucepan. Warm it with some sugar until it starts to simmer.
3. WHISK the yolks with sugar, salt, and cornstarch. Then, stream in about half of the hot milk, whisking constantly to temper the eggs. When hot, pour the egg-milk mixture back into the pot.
4. COOK the pudding mixture, whisking constantly until thick and smooth. Strain into a bowl and cool for 10 minutes.
5. WHIP the heavy cream with the powdered sugar and vanilla until stiff peaks form.
6. ARRANGE banana slices in the crust, then top with the pudding and whipped cream. Refrigerate for 1 hour.
7. GARNISH with more banana slices, chocolate shards, or nuts if desired. Slice, serve, and enjoy!
Tips and Tricks
If you’ve never made pudding from scratch, don’t stress. It’s super easy!
Just remember: keep whisking!
When tempering the eggs and then thickening them on the stove, keep the mixture moving so the eggs don’t scramble, and it doesn’t burn on the bottom.
Here are a few more tips and a couple of recipe variations:
- Banana slices. Since the pudding is infused with real bananas, you don’t have to add banana slices to the pie. That way, it’ll last longer in the fridge. Of course, the extra taste and texture make the pie even tastier.
- Use a homemade pie crust. I usually use store-bought crusts but feel free to make a crust from scratch. It works well with Oreos or gingersnaps, too.
- Add the whipped cream just before serving. You can add the pudding to the crust, but if you’re making the pie ahead, don’t add the whipped cream until you’re ready to serve. That way, it won’t deflate.
- Don’t forget the toppings! Besides the whipped cream, top this pie with chopped nuts, chocolate shavings, caramel, toffee buts, toasted coconut, etc.
- Chocolate Banana Cream Pie: For a chocolatey twist, add a layer of melted chocolate or ganache to the graham cracker crust.
- Peanut Butter Swirl: Drizzle melted peanut butter over the pudding before adding the whipped cream for a rich, nutty flavor.
- Coconut Banana Cream Pie: Substitute coconut milk for whole milk and top the pie with toasted coconut flakes for a tropical flair.
How to Make Ahead and Store
Because this pie is best served chilled, it’s the perfect make-ahead dessert. The following are instructions for that and for storing leftovers:
To Make Ahead: Prepare the pudding and spread it into the pie crust*. Press plastic onto the pudding and refrigerate for 2-3 days. When you’re ready to serve, top the pudding with the banana slices and fresh whipped cream.
To Store: Store leftovers in a covered container for 2-3 days. It’s best to remove any fresh banana slices from the top.
*Make-ahead tip: Brush the pie crust with melted chocolate and let it set before adding the pudding. This will keep it from turning soggy in the fridge.
Note: Do not freeze the pie. It will turn watery after thawing.
More Cream Pie Recipes You’ll Love
Coconut Cream Pie Bars
Maple Cream Pie
Piña Colada Cream Pie
Lemon Cream Pie
Banana Cream Pie
8
servings45
minutes2
hours504
kcalThis rich and creamy banana cream pie features homemade banana-infused pudding and a billowy layer of sweet whipped cream. It’s almost too good to share!
Ingredients
- For the Banana Milk
3 large ripe bananas, mashed
1/4 cup granulated sugar
1 tablespoons unsalted butter
2 cups whole milk
- For the Banana Pudding
1/2 cup granulated sugar, divided
1/4 teaspoon salt
5 large egg yolks
1/4 cup cornstarch
1/4 cup unsalted butter
- For the Pie
1 cup heavy cream, cold
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
2 ripe, firm bananas, divided
1 (9-inch) graham cracker pie crust
optional toppings: shaved chocolate, chopped nuts, banana slices
Instructions
- Make the banana milk: In a large saucepan over medium heat, combine the mashed bananas, granulated sugar, butter, and whole milk. Stir and simmer for 10-15 minutes, then set aside to steep until cold.
- Strain the banana milk through a fine mesh sieve into a clean saucepan.
- Make the banana pudding: Warm the banana milk with 1/4 cup of sugar until it just begins to simmer around the edges.
- While the milk heats, whisk the remaining sugar, salt, egg yolks, and cornstarch in a mixing bowl. Slowly pour the hot milk into the bowl, whisking constantly until about half has been incorporated.
- Pour the hot egg mixture into the saucepan. Whisk constantly over medium-low heat until the pudding thickens. Whisk in the butter, then strain the hot pudding through a fine mesh sieve into a heatproof bowl. Press some plastic wrap directly onto the surface and set aside to cool for 10 minutes.
- Make the whipped cream: Whisk the heavy cream until slightly thickened. Add the powdered sugar and vanilla and whisk until stiff peaks form.
- Make the pie: Slice 1 banana and arrange it in the bottom of the pie crust (optional). Stir the pudding and pour it over the bananas. Spread it evenly, then top with the whipped cream. Refrigerate for at least 1 hour before serving.
- When the pie is set, top it with more banana slices, chocolate shards, and chopped nuts, if desired. Slice, serve, and enjoy!
Notes
- Since the pudding is infused with real bananas, you don’t have to add banana slices to the pie. That way, it’ll last longer in the fridge.
- I usually use store-bought crusts but feel free to make a crust from scratch. It works well with Oreos or gingersnaps, too.
Would like to know why I can’t save your recipes anymore ?
Hi, Robert!
We are currently experiencing an issue with that feature with the website provider. Kim is working to get it fixed ASAP! Sorry for any inconvenience!