This classic Banana Cream Pie recipe delivers pure comfort in every silky-smooth slice. With just over 5 hours from start to finish (including chill time), you’ll create a showstopping dessert that perfectly balances fresh banana flavor with rich, creamy custard.
At only 325 calories per serving, this traditional favorite brings together buttery crust, velvety filling, and billowy whipped cream for a treat that’s worth every minute of preparation. Whether it’s for a special occasion or simply to satisfy your sweet tooth, this foolproof recipe guarantees impressive results.
Ingredients for Classic Banana Cream Pie
- For the Crust: 2 cups crushed Nilla wafers (about 60 cookies), ⅓ cup melted butter – creates a perfect sweet and buttery base
- For the Filling: 4 egg yolks, ¼ cup cornstarch, 2½ cups whole milk, ⅔ cup sugar, ¼ tsp salt, 2 tbsp butter, 2 tsp vanilla extract, 3 firm bananas – ensures a rich, creamy pudding texture
- For the Topping: 1½ cups heavy whipping cream, 3 tbsp powdered sugar – makes a light, fluffy crown
Step-by-Step Instructions
- Crust Creation: Combine crushed wafers with melted butter, press into pie plate, and bake at 350°F for 10 minutes until golden
- Pudding Base: Whisk egg yolks and cornstarch together while heating milk, sugar, and salt separately until simmering
- Tempering Magic: Gradually add hot milk to egg mixture, whisking constantly to create a smooth blend
- Final Cooking: Cook combined mixture until thickened, then stir in butter and vanilla
- Assembly: Layer sliced bananas in cooled crust, pour strained pudding over top
- Whipped Topping: Beat heavy cream with powdered sugar until peaks form, spread over set pudding
- Setting Time: Refrigerate for 4-6 hours until completely set
Cooking Techniques
The magic of this banana cream pie happens in the pudding! The key technique here is tempering eggs – adding hot milk slowly to your egg mixture.
Don’t rush this step – slow and steady wins the race! Keep whisking as you pour to create that perfectly smooth, creamy pudding. A gentle simmer is all you need – if the heat’s too high, you might end up with scrambled eggs instead of silky custard.
Storage Tips
Your banana cream pie will stay fresh in the fridge for 2-3 days. The plastic wrap trick directly on the pudding surface is super important – it stops that pesky skin from forming.
If you’re making this ahead, try adding the whipped cream topping just before serving for the best look and texture. Quick tip: the bananas might brown a bit over time, but the pie will still taste amazing!
Serving Suggestions
Serve this dreamy pie nice and cold – straight from the fridge is perfect! Want to make it extra special? Try adding a drizzle of caramel sauce, a sprinkle of crushed Nilla wafers, or some chocolate shavings on top.
This pie is perfect after dinner, but honestly, it makes a pretty great breakfast too (we won’t tell!). Cut slices with a warm knife for the cleanest edges.
Variations
Love this recipe but want to mix it up? Try using graham crackers or chocolate wafers for the crust. You can swap whole milk with half-and-half for an extra rich pudding.
Not a banana fan? This custard base works beautifully with coconut, chocolate, or butterscotch variations. Just skip the bananas and add your favorite flavoring to the pudding mixture!
Banana Cream Pie
Equipment
- 9-inch pie plate
- food processor
- Large saucepan
- Fine mesh sieve
Ingredients
Nilla Wafer Crust
- 2 cups Nilla wafers crushed (about 60 cookies)
- 1/3 cup butter melted
Filling
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 1/2 cups whole milk
- 2/3 cups granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons butter cut into pieces
- 2 teaspoons vanilla extract
- 3 bananas large, firm, sliced
Whipped Cream Topping
- 1 1/2 cups heavy whipping cream
- 3 tablespoons powdered sugar
Instructions
- Preheat oven to 350 degrees F. Add Nilla wafers to a food processor and pulse until crumbs (or crush them in a resealable bag, with a rolling pin). Add cookie crumbs to a bowl and stir in melted butter. Use the back of a measuring cup to press mixture firmly into the bottom and up the sides of a 9” pie plate. Bake for 10 minutes. Allow to cool completely before adding the custard filling.
- Mix egg yolks and cornstarch in a bowl until smooth. Set aside. To a large saucepan, add sugar, salt and milk to a large, heavy saucepan and whisk to combine. Cook over medium heat, stirring often, until it comes to a simmer.
- Spoon a big ladleful of simmering milk out of the pot, and very slowly whisk the milk into the egg yolk mixture, whisking constantly as you pour a slow steady stream, to temper the eggs (warm them up slowly, without scrambling them).
- Pour the tempered egg mixture into the saucepan, whisking to incorporate. Cook, stirring constantly over medium heat, until the mixture has thickened (thick enough to coat the back of a spoon).
- Remove from heat and stir in butter and vanilla extract. Strain pudding through a fine mesh sieve, into a storage container. Lay a piece of plastic wrap directly over the pudding to prevent a skin from forming. Allow to cool for 30 minutes.
- Slice bananas into the bottom of the nilla wafer crust. Pour pudding over the top. Place a small piece of plastic wrap directly on the surface of the pudding, so a skin doesn’t form. Refrigerate for at least 4-6 hours.
- Add heavy cream and powdered sugar to a mixing bowl and whip until peaks form. Smooth whipped cream over the top of the pie.
- Refrigerate for at least 4-6 hours before serving.
