Our Favorite From Scratch Banana Cream Pie Recipe

A banana cream pie recipe that is made completely from scratch and infused with real banana flavor. This is the best banana pie filling you’ll ever find!

I used the ATK method of infusing the filling with real bananas and oh my gosh, I love it so much. Why don’t people like pie?! What is wrong with the world? I have never once posted our bcp recipe because I hate that it lacked banana flavor. And now I’m so happy!

I heard someone complaining it’s the worst dessert and a piece of my soul withered right there. Right there on the spot! I just can’t understand it! Pie is dessert perfection!

What You Need to Make Banana Cream Pie

There’s nothing crazy going on with this recipe at all. You’ll just need your basic cream pie ingredients plus a few bananas. Here is your ingredients list:

Pie Crust – this crust is made with all butter and the post shows photos of every step to help you along the way!
- Ingredients: flour, unsalted butter, salt, sugar, ice water

Egg Wash

Brushing the crust with an egg wash in the middle of baking it will help make the crust shine and keep it from getting soggy when you put the filling in.

Egg
Milk

For the Banana Infusion

Banana Slices – for real banana flavor, you want good ripe bananas with some brown freckles on the peel to get the best sweet banana flavor
Butter – keeps the bananas from sticking to the bottom of the pan and helps caramelizes them
Whole Milk – base for the banana cream filling
Heavy Cream – base for the banana cream filling

For the Filling

Egg Yolks – creates a creamy custard base for the filling
Salt – flavor
Sugar – sweetness
Cornstarch – thickener
Vanilla – flavor
Butter – flavor
Banana – to place inside the banana cream pie filling and to place on top for decoration
Whipped Cream or Stabilized Whipped Cream – topping for the pie
Nilla Wafers – texture and topping

The measurements for each ingredient can be found in the recipe card at the end of this post.

How to Make a Banana Cream Pie Recipe

Pies should never intimidate you! Never ever! The crust recipe is foolproof, and the pastry cream filling comes together easily! The hardest part is waiting for the pie to set up in the fridge. Waiting for pie…such a trial! Here are the basic steps:

Crust Preparation

Prepare the pie crust per instructions.
Place dough into the pie pan and crimp edges.
Lay a round pie of parchment onto the crust and then place a piece of tin foil on top of the parchment into the crust and over the top of the crimped edges. Fill with pie weights, beans or popcorn kernels and bake.
Whisk the egg was together.
Pull the crust out of the oven and brush with the egg wash, including the crimped edges. Using a fork dock the pie by poking several holes in it. Return the crust back to the oven without the parchment, foil and pie weights to finish baking.

Banana Infusion

Now it’s time to infuse the cream with that real banana flavor. Melt butter in a medium pot and add the sliced bananas.
Cook for a couple of minutes until softened, then add the milk and cream.
Cook until the mixture comes to a boil and cook for 30 second. Turn off the heat and remove pot from burner. Add a lid to the pot and let it sit.

Pie Filling

Add the yolks, sugar and salt to a large bowl whisk aggressively until the mixture is pale yellow. Add the cornstarch and whisk again.
Strain the banana infusion cream into the eggs. Do not press on the bananas. You just want the milk/cream. Discard the bananas. Whisk everything together.
Pour everything into a medium pot and whisk over medium heat until thickened into a pudding.
Remove from the heat and add vanilla and butter. Stir until everything is combined.
Place plastic wrap on top of the bowl and press it down onto the top of the pudding. Chill to bring it to room temperature.

Assembly

Spread a layer of pudding into the pie crust.
Place a layer of banana slices onto the pudding.
Top the bananas with the remaining filling. Be sure to push the pudding all the way to the edges of the crust to keep the bananas from browning.
Cover the pie and let it refrigerate for at least 5 hours or up to overnight.
Top with fresh whipped cream (or stabilized). Add extra banana slices or Nilla Wafer crumbs if desired.
Slice and serve!

All of these instructions can also be found in the recipe card below. The recipe can be saved or printed from the recipe card as well.

a photo of a homemade banana cream pie in a clear glass pie plate. The pie is topped with whipped cream, banana slices, and a Nilla Wafer.

How Ripe Should My Bananas Be

The bananas you use for the infusion should be freckled but not dark at all like you would use for a banana bread. If the bananas are too ripe, they get too mushy and overly sweet and almost sour in the custard. Gross!

Tools You Will Need

I have always been a banana cream pie lover, but this…THIS banana cream pie recipe is insane! I’m done for! The real banana flavor is in every bite, and that buttery, flaky crust is what dreams are made of. For all the pie haters out there, pass your slice my way!

Launched!

Our new book is now available!

From food prep to clean-up, this unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories, insights, and kid-friendly food activities to keep young chefs focused on fun in the kitchen.

Buy now

From Scratch Banana Cream Pie

This All Butter Pie Crust is my absolute favorite pie crust recipe! It's super flaky, easy to make, and comes together quickly!

Course 500+ Best Dessert Recipes, Dessert

Cuisine American

Keyword banana, banana cream, banana cream pie, dessert, pie, pie crust

Prep Time 20 minutes

Resting Time 1 hour

Total Time 1 hour 20 minutes

Servings

Calories 587kcal

Author Sweet Basil