Favorite Banana Cream Pie Tips
Does banana cream pie need to be refrigerated?
Yes, banana cream pie needs to be refrigerated.
Cream pies contain egg and dairy ingredients, so they must be refrigerated. This is both for food safety reasons and to retain their shape, texture and consistency—plus that cool, creamy flavor that makes them special.
How do you make pie crust from scratch?
Don’t be daunted by pie crust! Follow our instructions on
how to make a flaky, tender pie crust. It'll make your banana cream pie even more delicious.
My banana cream pie is runny. What happened?
Runny banana cream pie usually results when the custard, or pudding, in the filling is not cooked until it is thick enough. As the recipe states, once it reaches a “thick and bubbly” stage while cooking, it is important to continue to cook and stir the mixture for 2 minutes longer. Your pudding should reach a point where, if you coat the back of your spoon with a thin layer and draw a line through it with your finger, a clear path should remain and not fill in.
How long will banana cream pie last?
Banana cream pie will keep for 3-4 days, stored in the refrigerator and covered loosely with foil or plastic wrap. For more pie tips, check out
our ultimate guide to pie.
Editor's Note
Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.
Reviews
This is the best pie I've ever had. It's easy to make, I use fresh vanilla scrapped of the bean. I literally could eat this every day! Pumpkin pie used to be my favorite but now I say "fuck Pumpkin pie" this banana cream pie is my FAVORITE! ????????????????????????
This is our favorite Banana Cream Pie. The custard is yummy! I used a deep dish pie crust and only two bananas and still had leftover custard. But who cares? It’s good enough we’ll eat it by itself!
Excellent recipe! I distributed the sliced bananas in multiple layers throughout the pudding. My young children love it too. It sets up perfectly; not too stiff, not too runny. I used a pastry crust but a graham cracker/Nilla wafer/shortbread crust would also be delicious!
This works really well if you follow how to make the filling to point. If not it will either curdle or burn. If you put the sugar the milk and cornstarch before you turn the stove on it will work. If put cornstarch in hot liquid it will set to fast. It test amazing. I used a gram cracker crust.
Love this recipe, use a refrigerator pie crust and homemade meringue. The custard is the only one ive found to set.
Although this is a great recipe for great flavors... it’s not a great recipe for consistency. As I was following the steps specifically #2, you failed to mention to slowly stream in the milk 1st
I've never attempted banana cream pie but I made this recipe and it was marvelous. I'm not a great baker, so rather than a pastry pie crust, I made a graham cracker crust. For the filling, since I didn't have 2% milk I used half 1% and half condensed (not sweetened condensed). Lastly, I halved all of the ingredients because I typically make recipes for two so my pans are on the small side. I'm so proud of myself and thank you Taste of Home for this great recipe.
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Hello, I made this recipe and the thing that happened to me already was the watery texture that my pie filling turned in to. I was cooking over the stove and did everything perfectly by maybe my mix was too bubbly. Next, I added the vanilla and butter right after I cooked my creme, which after watching the video I saw that happened after the creme was in the refrigerator for 30 minutes. I was just wondering if putting the butter and vanilla in at the wrong time was the problematic action that lead to my creme to be so watery or something else I could have done but besides the vanilla and butter stage, the execution seemed perfect. Thank you for your time and I love all your other recipes.