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    Home > Blog > Desserts > Banana Cream Pie Recipe

    Banana Cream Pie Recipe

    by Jenny Park · Published: Mar 28, 2022

    Jump to Recipe
    Our ultra creamy and delicious Banana Cream Pie Recipe, made with a Nilla wafer crust and finished with a mile high pile of whipped cream! One of the best spring and summer desserts that everyone will love!!
    Banana cream pie recipe with a slice taken out.
    Banana cream pie recipe with bananas in the background.
    Banana cream pie recipe with bananas in the background.
    A slice of banana cream pie on a plate with the pie in the background.
    A slice of banana cream pie on a plate with the pie in the background.
    Banana cream pie recipe with bananas in the background.
    A slice of banana cream pie on a plate with the pie in the background.
    Banana cream pie recipe with a slice taken out.

    I’m incredibly excited about our homemade Banana Cream Pie Recipe we have for you all today! The vanilla custard is so creamy and smooth and pairs perfectly with the fluffy homemade whipped cream topping the pie off!

    I also love this recipe so much because we use a no-bake, crushed Nilla wafers crust instead of a typical butter dough. The crust really gives the whole pie major banana pudding vibes and helps to cut on cooking time, which we’re all about it! We think this is the perfect spring and summer dessert, exploding with so much flavor!

    How to Make Our Banana Cream Pie Recipe

    Process

    CRUST

    1. Combine Nilla wafer crumbs and melted butter into a mixing bowl and stir together until fully combined.
    2. Pour crust mixture into a 9-inch pie plate and evenly press mixture into the bottom and sides of the dish.
    Pie crust being mixed in a bowl.
    Pie crust after it has been pressed into a pie crust form to make banana cream pie.
    1. Chill in fridge until pie crust is firm. Line bottom of chilled crust with a layer of banana slices and set aside.
    Nilla wafer crust filled with banana slices.

    FILLING

    1. Place milk, sugar, some of the cornstarch, and salt into a saucepan and place over medium heat. Whisk mixture until smooth and bring to a simmer, occasionally stirring with a wooden spoon until thick enough to coat the back of the spoon.
    2. In a small bowl, whisk together remaining cornstarch and egg yolks until mixture is smooth.
    Making pudding a stock pot with a wooden spoon.
    Egg yolks and cornstarch mixed together in a bowl to make pudding.
    1. Remove some hot milk from the pot and whisk into the yolks (in a mixing bowl) in a very slow and steady drizzle, making sure not to scramble the yolks.
    1. Lower heat and pour tempered egg yolk mixture back into the pot and stir together until smooth.
    Egg yolks in a bowl to make pudding.
    Pudding simmering in a pot to make pudding.
    1. Cook the mixture for a few minutes before removing from heat and stirring in the butter and vanilla. Stir until butter melts and is evenly incorporated into the pie filling. Mixture should be very thick.
    1. Place pot directly into an ice bath (to stop the cooking process), stirring occasionally until banana cream pie filling is slightly cooled.
    Pudding with vanilla and butter in it.
    Pudding cooling in a water bath.
    1. Pour pudding into prepared crust and spread into an even layer. Refrigerate until filling has set and pie is cold.
    Banana cream pie in a pie dish.

    TOPPING

    1. In a large mixing bowl combine heavy whipping cream, sugar, vanilla, and salt.
    2. Beat mixture until stiff peaks just form, being careful not to over whip.
    Cream, sugar, and vanilla in a bowl to make whipped cream.
    Whipped cream with stiff peaks in a bowl.
    1. Pile fresh whipped cream over pie in large dollops.
    2. Finish with sliced bananas, shaved chocolate and mini Nilla wafers (if using). Slice banana cream pie and serve.
    A banana cream pie in a pie dish.
    Banana cream pie finished on a kitchen counter.

    Why is My Custard Runny?

    The custard for our banana cream pie recipe sets pretty stiff (and should already be quite thick when pulled off the stovetop), making it easily sliceable! If you find your custard is runny the most likely culprit is either over-mixing or not cooking the yolks long enough.

    To prevent over-mixing we like using a wooden spoon instead of a whisk. The only time we may use a whisk for the custard is when we temper the egg yolks and when we pour the tempered yolk mixture back into the pot (to help prevent scrambling).

    If you’re not over-mixing, but the custard is still thin, your egg yolks are probably undercooked. The proteins in the yolks need enough time to cross link and disrupt the flow of water, or thicken. Just give your custard a few more minutes on the stovetop and it should begin to thicken nicely.

    Banana cream pie recipe with bananas in the background.

    Tips and Tricks for Success

    Our banana cream pie recipe is EASY, but there are a few useful tips we wanted to highlight to ensure the most successful pie making experience!

    • As we mentioned above it’s important not to over-mix the filling as it cooks and to cook the yolks long enough to prevent the filling from being runny.
    • Alternatively, if you find your filling is too thick you can whisk the mixture to loosen it up. You can also add a little more milk, 1 tablespoon at a time (up to 4 tablespoons) to loosen the filling up.
    • If you happen to scramble your custard, just push the mixture through a fine mesh sieve to strain out the bits of scrambled eggs and you’re good to go!

    More Crust Options

    The Nilla wafer crust is our favorite crust for this recipe. If you can’t find Nilla wafers or you just want a different option a couple of our other favorite crusts for this pie are are this graham cracker crust (just double the recipe!) and our cream cheese crust.

    A slice of banana cream pie on a plate with the pie in the background.

    Make Ahead and Freezing Instructions

    Make Ahead

    Our pie can be fully made 2 days in advance. The pie can be stored in the refrigerator until ready to serve. If making pie ahead of time, garnish banana slices should be added just before serving.

    Freezing

    Banana cream pie freezes very well and can be frozen for up to 2 months. To freeze, place pie in the freezer until frozen. Once frozen, carefully but tightly wrap in plastic wrap, followed by foil and place back in the freezer.

    To thaw, unwrap pie from foil and plastic wrap and thaw in the refrigerator for a few hours. Keep garnish banana slices off of the pie until ready to serve.

    Banana cream pie recipe made with nilla waffers on the side and a banana.

    More Delicious Banana Dessert Recipes You Will Love

    • Three cups of banana pudding and one with a spoon in it.
      Classic Banana Pudding Recipe
    • Banana, coconut, and honey cream tarts with a spoon.
      Banana, Coconut and Honey-Cream Tarts
    • Bowls of chai banana cake with dollops of whipped cream and spoons on the side.
      Chai Banana Cake
    • Banana Bread cut into cubes and fried, served with an ice cream dipping sauce.
      Banana Bread Churro Bites

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    Banana cream pie recipe with a slice taken out.

    Banana Cream Pie Recipe

    5 from 5 votes
    PRINT RECIPE Pin Recipe
    Our ultra creamy and delicious Banana Cream Pie Recipe, made with a Nilla wafer crust and finished with a mile high pile of whipped cream! One of the best spring and summer desserts that everyone will love!!
    RECIPE BY Teri & Jenny
    Prep Time: 20 mins
    Cook Time: 10 mins
    chilling time: 6 hrs
    Total Time: 6 hrs 30 mins
    Servings: 12

      EQUIPMENT  

    • 1 9 inch pie dish

      INGREDIENTS  

    crust

    • 2 2/3 cup finely crushed Nilla Wafer crumbs (11 ounces)
    • 3/4 cup unsalted butter, melted and cooled

    filling

    • 2 cup whole milk
    • 2/3 cup sugar
    • 4 tablespoons cornstarch, divided
    • 1/4 teaspoon salt
    • 2 large egg yolks
    • 1 tablespoon unsalted butter
    • 2 teaspoons vanilla extract or vanilla paste
    • 1 1/2 bananas, peeled and sliced into 1/2" rounds

    topping

    • 2 cups heavy cream
    • 1/4 cup sugar
    • 1 teaspoon vanilla extract or vanilla paste
    • 1/8 teaspoon salt

    optional garnishes

    • 1/2 banana, peeled and sliced
    • 8-10 mini Nilla wafers
    • 1/2 ounce shaved dark chocolate

      INSTRUCTIONS  

    crust

    • Place ingredients into a mixing bowl and stir together until fully combined.
    • Pour crust mixture into a 9 inch pie dish and evenly press mixture into the bottom and sides of the dish.
    • Refrigerate for 1 hour, until crust is firm.

    filling

    • Line bottom of chilled crust with a layer of banana slices and set aside.
    • Place milk, sugar, 3 tablespoons cornstarch, and salt into a saucepan and place over medium heat. Whisk mixture until smooth and bring to a simmer, occasionally stirring with a wooden spoon until thick enough to coat the back of the spoon, 5 to 6 minutes.
    • In a small bowl, whisk together remaining tablespoon cornstarch and egg yolks until mixture is smooth.
    • Remove 1 cup hot milk from the pot and whisk into the yolks (in a mixing bowl) in a very slow and steady drizzle, making sure not to scramble the yolks.
    • Lower heat to medium-low and pour tempered yolk mixture back into the pot and stir together until smooth.
    • Cook the mixture for 2 to 3 more minutes, before removing from the heat and stirring in the butter and vanilla. Stir until butter melts and is evenly incorporated into the pudding. Mixture should be very thick.
    • Place pot of pudding directly into an ice bath (to stop the cooking process), stirring occasionally until slightly cooled, 10 to 25 minutes.
    • Pour pudding into prepared crust and spread into an even layer and refrigerate between 2 hour and 6 hours (until filling has set and pie is cold) and up to 24hours.

    topping

    • In a large mixing bowl combine cream, sugar, vanilla, and salt.
    • Beat mixture until stiff peaks just form, being careful not to over whip.

    optional garnishes

    • Pile whipped cream over pie in large dollops and finish with sliced bananas and shaved chocolate. Slice and serve.

      NOTES  

    **Makes one 9 inch pie** (1.4qt/1.3L)
    **Nutritional Information Does Not Include Optional Garnishes**
    Tips and Tricks for Success
    • It’s important not to over-mix the filling as it cooks and to cook the yolks long enough to prevent the filling from being runny.
    • Alternatively, if you find your filling is too thick you can whisk the mixture to loosen it up. You can also add a little more milk, 1 tablespoon at a time (up to 4 tablespoons) to loosen the filling up.
    • If you happen to scramble your custard, just push the mixture through a fine mesh sieve to strain out the bits of scrambled eggs and you’re good to go!
    Calories: 484kcal Carbohydrates: 43g Protein: 4g Fat: 33g Saturated Fat: 20g Polyunsaturated Fat: 3g Monounsaturated Fat: 8g Trans Fat: 1g Cholesterol: 114mg Sodium: 207mg Potassium: 182mg Fiber: 1g Sugar: 29g Vitamin A: 1083IU Vitamin C: 2mg Calcium: 85mg Iron: 1mg
    CUISINE: American
    KEYWORD: banana dessert, custard pie, nilla wafer crust
    COURSE: Dessert

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    March 28, 2022 / 2 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

    Previous Post: < Previous Post Chickpea Salad Sandwich
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    Reader Interactions

    March 28, 2022 / 2 Comments

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    1. Janie

      March 29, 2022 at 1:13 pm

      5 stars
      The pie is in the fridge as we speak! My family and I are going to dig into that bad boy tonight and I can’t wait. I did get a taste of the cooled filling before it went into the crust and WOW! It’s delicious! Easy to make too!

      Reply
    2. Bob

      March 29, 2022 at 10:44 am

      5 stars
      Yum! This pie was WAAAYYY easier to make than I ever imagined! It’s also VERY tasty! 6 of us polished this entire pie off in a single sitting. Whoops!

      Reply

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