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Favorite Banana Cream Pie

This homemade banana cream pie recipe is my mom’s specialty, and this dreamy dessert has a wonderful banana flavor. It looks so pretty, and it cuts easily, too. —Jodi Grable, Springfield, Missouri
  • Total Time
    Prep: 10 min. Cook: 15 min. + chilling
  • Makes
    8 servings


  • Dough for single-crust pie
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 3 cups 2% milk
  • 2 large eggs, lightly beaten, room temperature
  • 3 tablespoons butter
  • 1-1/2 teaspoons vanilla extract
  • 2 large firm bananas
  • 1 cup heavy whipping cream, whipped


  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
  • Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
  • In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer.
  • Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes.
  • Spread half of the custard into crust. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight.

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.
Nutrition Facts
1 piece: 521 calories, 30g fat (18g saturated fat), 129mg cholesterol, 406mg sodium, 57g carbohydrate (35g sugars, 1g fiber), 8g protein.


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  • Laura Steve
    Apr 5, 2021

    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! ????????????????????????

  • gaylene2
    Mar 15, 2021

    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!

  • RachelMcMahan
    Mar 6, 2021

    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!

  • Elizabeth
    Dec 12, 2020

    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.

  • Jared
    Aug 20, 2020

    Love this recipe, use a refrigerator pie crust and homemade meringue. The custard is the only one ive found to set.

  • Joselyn
    May 10, 2020

    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

  • Helene
    Apr 26, 2020

    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.

  • Johanna Marie
    Apr 12, 2020

    No comment left

  • mandapandapants
    Mar 22, 2020

    No comment left

  • Zack
    Feb 23, 2020

    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.