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Favorite Banana Cream Pie Recipe

Favorite Banana Cream Pie Recipe

Cream pies are 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 YIELD:8 servings


  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 3 cups 2% milk
  • 2 large eggs, lightly beaten
  • 3 tablespoons butter
  • 1-1/2 teaspoons vanilla extract
  • 1 pastry shell (9 inches), baked
  • 2 large firm bananas
  • 1 cup heavy whipping cream, whipped


  • 1. 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.
  • 2. Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes.
  • 3. Spread half of the custard into pastry shell. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight. Yield: 8 servings.

Nutritional Facts

1 piece: 472 calories, 26g fat (14g saturated fat), 117mg cholesterol, 353mg sodium, 55g carbohydrate (35g sugars, 1g fiber), 7g protein.

Reviews for Favorite Banana Cream Pie

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Cecy User ID: 9250043 273049
Reviewed Sep. 15, 2017

"I read all the reviews and made the following adjustments. I used a store bought shortbread crust, 2 cups 2% milk and 1/2 a cup sugar. Put a peel in at the end of the boiling and tempered the eggs (whole). Waited for a full boil and thickness for the custard (25 minutes) and followed the direction's steps exactly. I did have to use well ripened bananas and spread them as a layer. It looks amazing and can't wait to try it after it chills tonight. The custard doesn't have quite the banana flavor I was hoping for, but tastes delicious anyway."

loisat User ID: 1209541 271832
Reviewed Aug. 15, 2017

"I made this this morning following others advice of cutting the sugar back and it came out beautifully. My husband made short work of making it disappear. He said the only issue with it "Is there just wasn't enough.". Thanks so much for sharing ."

Saucisse User ID: 8036208 269132
Reviewed Jul. 8, 2017

"for people who can't make this recipe right and get all frustrated and leave terrible reviews: maybe quit cooking altogether. if you can't make something as simple as this, baking clearly isn't your thing.

If the custard hasn't set, you didn't boil it long enough, That's it. there is no ither discussion to be had here. if you tought it was too sweet, reduce the amount of sugar used next time. that's it. end of subject. HOWEVER for those of you who do know how to cook and plan on making this wonderful recipe here's a couple things:
1. reduce by half the amount of sugar called for in custard, it is indeed very sweet.
2. while custard is boiling, add banana peels to the pot for the last few minutes of the process: this will give an extra banana flavor and bump up the color a bit
3. do not go overboard with the sugar in whipped cream since the rest of the recipe is very sweet already, so are bananas themselves
4. if your dessert didn't set enough, refrigerate uncovered as this will help water evaporation"

Fred User ID: 9188524 267713
Reviewed Jun. 6, 2017

"First, I made this EXACTLY per the instructions. I ended up with soup that was WAY TOO SWEET. So sweet that it gagged me. It is pretty clear that no one actually cooks these recipes and I will not be using this site again, let alone this recipe."

Cori User ID: 9163059 265641
Reviewed May. 7, 2017

"This recipe was awesome! This was my first time making banana cream pie - and I was nervous after reading the reviews but it worked out perfectly! I only used 3/4 cup of sugar like many reviewers suggested and the sweetness is perfect.

Also, I'm not sure why it says 2 'eggs' and not 2 'egg yolks' because custard is made with egg yolks. So I made that change as well. Perhaps that's why the recipe didn't work out for some people? Also, make sure that you are cooking the custard to the point where it's so thick that it's almost 'rolling' away from the sides of the saucepan. In the end, my custard was so thick after refrigerating it in the saucepan that I refrigerated the finished pie for maybe 2 hours, and the thickness was perfect after that - no need to refrigerate overnight.
Good-luck everyone!"

chefheidi18 User ID: 8210724 261324
Reviewed Feb. 14, 2017

"This was great!"

13eggslater User ID: 8885334 257596
Reviewed Dec. 3, 2016

"This is a requested regular at holiday meals and my boyfriend prefers it over cake for his birthday. I've never had an issue with the custard, so as long as you are careful about constantly stirring the custard while it is cooking you should be fine. I use an electric hand mixer while it is on the stove to make the process easier. I also don't layer the custard with the bananas, I just put them on the bottom and dump all the custard on top."

Krista9184 User ID: 8925053 253577
Reviewed Sep. 2, 2016

"This turned out amazing! I was super worried after reading reviews about it being soupy, so after doing research on custards I decided to cook it a few extra minutes once it boiled just to be sure. (If it's undercooked it will get soupy once chilled.) This was my first try at a custard type pie and it is fabulous!! I only used 2/3 cup sugar after reading reviews on it being too sweet and it really is perfect. Thanks for the recipe! It has been added to my box. :)"

JeJo8337 User ID: 1622503 252589
Reviewed Aug. 12, 2016

"IF I HAD READ THE REVIEWS FIRST.....what a soupy, tasty mess! I normally read the reviews and this time I did not, until Indiscovered this recipe had a flaw. I should have gone with my gut and used 4 egg yolks instead of the 2 eggs. I probably would increase the cornstarch to 1/3 cups also. Sad thing is, the soupy pie actually tastes good. I dished it up in a small bowl and we are eating it because it does taste good."

Melodylane User ID: 8900658 251825
Reviewed Jul. 25, 2016

"I didnt expect it to taste so good but my whole family thought it was too thick and sugary and no one liked it."

Candon User ID: 6763924 246301
Reviewed Mar. 30, 2016

"Make sure to sweeten your whip cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla. I also strain all my custard and puddings with a wire strainer to prevent lumps."

Lovehealthy User ID: 8818268 246060
Reviewed Mar. 26, 2016

"This is a great banana cream pie recipe, absolutely delicious! To the people that gave this 1 star because it came out like soup, all I can say is you have to be patient while thickening it. It can take 10 to 20 minutes or longer to thicken. I didn't time mine but I know this from past experience with custard recipes. Keep your eye on it and stir constantly so it doesn't burn on the bottom or try using a double boiler. It's not the recipe that made your pie runny. Also temper your eggs and hot custard. Use small spoonfuls to put into your eggs and stir each time until the eggs get warm. Then you can add them to the custard mixture."

JenMo690 User ID: 8814117 245898
Reviewed Mar. 23, 2016

"I love this custard. But I cut the sugar down to 2/3 cup and its perrrfect. Much too sweet with a full cup, in my opinion. I added a thin layer of ganache on top of a graham cracker crust, then custard, bananas, custard, cream. My favorite pie!! But yeah, I make this recipe for all my custard/pudding needs."

Henderymom User ID: 8791609 244841
Reviewed Mar. 3, 2016

"I made this soup pie exactly as the recipe instructed. The custard never set. Very disappointed. The whipped cream needed to be sweetened as well. What a waste of ingredients."

Buttercream1310 User ID: 5749522 244575
Reviewed Feb. 27, 2016

"I can't even give one star...this is the worst Banana Cream pie recipe. I followed instructions exactly and it was nothing but soup. This recipe should be for egg yolks...not the whole egg. The whites "cooked" so pieces of them were throughout. The recipe says to chill for 30 minutes with plastic wrap. The pudding was thick until I did that and then it was nothing but liquid. And it was a weird color not the nice yellow custard which I believe is due to the whites of the egg. Taste of Home has a "Banana Cream pie Recipe" which is much better with yolks, no refrigerating the pudding and it comes out beautiful...this recipe is a disaster...what a waste of ingredients and my time."

Madvibe User ID: 8724483 242874
Reviewed Jan. 30, 2016

"Made this last night for tonight's dessert! Was an absolute hit! Made one change: added 1 teaspoon of vanilla to the heavy cream for the whipped topping. My first time ever making any type of pie - I was recently diagnosed with food allergies to wheat, soy, peanuts, almonds, peas, and navy beans, so I'm learning to cook from scratch since most prepared dishes in the freezer section have wheat and/or soy. So, the other change was a gluten free graham cracker crust. Nobody could tell the difference in the crust! Everything set up properly and it was really really tasty!"

cindi10 User ID: 2856217 242499
Reviewed Jan. 25, 2016

"I have been searching for years to find an old fashioned," no shortcuts" recipe for Banana Cream pie, as it is my husband's favorite dessert. I followed this recipe exactly and was beyond pleased. It was absolutely perfect. As previous reviewer wrote, placing the bananas between the cream filling keeps the bananas fresh. Loved the "Real" whipped cream topping."

_nlfPA User ID: 1879224 241768
Reviewed Jan. 14, 2016

"What makes this really special is, you put the bananas between the layers of filling and they don't get black.

My husband loves this."

Ktbear215 User ID: 8675759 240243
Reviewed Dec. 26, 2015

"Made these pies tonight for xmas and though it tasted amazing it never set ... soup. I followed recipe in detail too . Really bummed and irritated I wasted money on all the stuff"

CowgirlJan User ID: 8670864 239909
Reviewed Dec. 21, 2015

"This is an excellent recipe. The problem most people will have is to have the patience to get it thick and bubbly."

Lydrb User ID: 8643411 238518
Reviewed Nov. 30, 2015

"I was so excited for this recipe and it was a disaster. I followed the directions exactly and was left with a soupy mess that never thickened up. So disappointed."

nweyman User ID: 6140118 238355
Reviewed Nov. 29, 2015

"The flavor was excellent but my custard never set and I followed the recipe exactly as directed. Next time will add more cornstarch"

dardar2002 User ID: 3749507 229552
Reviewed Jul. 14, 2015

"I Made this for my club meeting, all the women wanted the recipe.

Made copies for everyone. Needless to say it was enjoyed by all"

Chels54 User ID: 8418706 228080
Reviewed Jun. 17, 2015

"I made everything exactly as the recipe directed. It tasted delicious but the custard never set and I ended up with banana cream soup. Clearly the ratios in the recipe are off"

Bagrag User ID: 8346916 225257
Reviewed Apr. 22, 2015

"I made this pie last night and had a piece this morning. It is absolutely wonderful!"

Carolynlou User ID: 8233876 219093
Reviewed Jan. 28, 2015

"My husband and I are both lactose intolerant and so soy or almond milk was my choice and I should have only added 2 cups milk not 3 otherwise a good "from scratch" recipe for banana cream pie."

Lin1234 User ID: 7117377 218958
Reviewed Jan. 27, 2015

"This was my first time making a banana cream pie & it was amazing. My husband is picky about this type of pie & he loved it. I made very few minor changes... I did use whole milk since that's what we drink here. I used the same amount it calls for. I also added 1 tbsp of sugar to the whipping cream while whipping it. I didn't put the bananas in the middle because they brown too fast. I cut the bananas lengthwise, in half & lined the bottom of the pie crust cut side down. It helps to really slow the browning. I made the pie & let it set overnight in the fridge. It was thick & creamy & perfect. This is also a keeper recipe for me."

JoyceWall User ID: 8213221 217898
Reviewed Jan. 15, 2015

"I make individual pies with the little graham cracker crusts. When I make the pudding, I add coconut to some of them., bananas to some and the last part I add some sugar and cocoa to make chocolate to add to the other remaining crusts. Garnish with whipped cream with chocolate on top or coconut or banana to identify each one. then, If I have no one to share them with, I freeze them. DELISH!"

delowenstein User ID: 3766053 116500
Reviewed Sep. 27, 2014 Edited Sep. 28, 2014

"I did use WHOLE milk instead of 2% milk and I did try the 3 cups! I did notice that the

mixture DID thicken and I did cook the filling for the prescribed amount of time! What I did do was refrigerate the filling in the saucepan, covered, both with plastic wrap and my pan lid for the 1/2 hour. I used whipped topping instead of whipping cream since I have the latter on hand for when I need whipped topping in a recipe! I used a packaged prepared 9" deep dish baked pie shell which I baked just 5 minutes at 450o F. I did place 1/2 of the custard filling in baked pie shell, sliced the bananas and arranged them on the filling and topped with the remaining filling. I then spread thawed remaining whipped topping over the custard filling. It LOOKED good but I knew to refrigerate overnight to allow the pie to be firm. The REAL test is when it is sliced and served! I sampled the pie after refrigerating overnight! It was delicious! IT WAS soft, but I used a serrated cake server to slice the pie!
The recipe was simple to follow! Thank you, Jodi Grable, for sharing your recipe! I used it in a banana Recipe ingredient challenge for this week in Cook's Corner! delowenstein"

gr.gram User ID: 7986945 146324
Reviewed Sep. 13, 2014

"In my experience, 2 eggs+1/4 c. cornstarch will thicken 2 c. milk. Cant imagine it could thicken 3 c, so I only used 2. Also, prefer meringue over whipped cream topping. . . .hate having leftover egg whites!!"

LucyRose211 User ID: 7867618 125404
Reviewed Jun. 27, 2014

"Overall, the pie was amazing. It is extremely delicious and fairly easy to make. I ended up making the pie with my own crust at this link and a simple meringue on top. It turned out lovely but the consistency of my pie did not turn out as it looks in the photo... it is still firm and not too runny but as i see from the photo above the pie should slice without any filling falling... maybe the photo is off? I dont know but i do know that next time i make it i guess i will use a little less milk to keep it thick. Still overall great pie! didnt feel guilty at all eating it alone.... until i read the nutritional facts haha"

jmkasprak User ID: 2880256 206592
Reviewed Jan. 17, 2014

"This pie was wonderful. I loved that it didn't have all of those artificial ingredients found in instant pudding and cool whip. It was decadent, but delicious. The custard truly needs overnight to set up completely."

roseannt User ID: 6669961 151521
Reviewed Jan. 14, 2014

"Looks delicious!!"

LoveCharlotte User ID: 7302897 125403
Reviewed Jun. 14, 2013

"I'm a a mildly experienced baker. Usually my creations a really good or extremely mediocre. Anyhow it is my darling boyfriend's birthday tommorrow and his favorite pie is, u'd guess'd it, Mom's Banana Cream pie! I was sorta nervous of screwing this up majorly, such as scalded the pudding or that the pudding wouldn't thicken but it is now cooling on my stove and it is Delicious and beauitful. I love vanilla, like A LOT, but my taste tester (Auntie Ruth) said that it has a tiny bit to much vanilla (I used a tsp, so mybe ya'll can try 1/2 tsp). Also, I used cream top whole milk to up to richness factor (of course and why not?, this is banana CREAM pie not Banana low fat pie, hehe) Anyhow, I can't wait to assemble it and see my sweetheart's face. I'll bet he'll eat the entire pie. This was so easy and I would definetly make again."

steele65 User ID: 7006349 145530
Reviewed Jun. 12, 2013


liliesandroses User ID: 6687262 125399
Reviewed May. 30, 2013

"Amazing! I'd never made a cream pie before, so I was a little nervous, but it turned out perfect! Made it for Easter, and everyone loved it! Will definitely be keeping this recipe for future use."

JennTats User ID: 7007311 56603
Reviewed May. 24, 2013

"Excellent! Will be adding to my favorites box. My husband doesn't really like the taste of bananas but he really enjoyed tasting this pie recipe as is! This recipe is a definite keeper!"

sburactaon User ID: 7234102 206591
Reviewed Apr. 20, 2013

"I KNOW how to cook. I followed this recipe to the T!!! Turned out like soup. Fail!"

LaDeBeLuck User ID: 6705042 146322
Reviewed Apr. 1, 2013

"This was amazing. We used a crushed up a hard coconut cookie mixed with butter and pressed to make our crust. YummmO"

Regi M User ID: 4585753 146319
Reviewed Mar. 30, 2013

"This is very similar to a recipe my Mom had for both banana and coconut cream pie. She always did her custard in a double boiler. The first time I made it I did not have the milk hot enough. Mom told me there should be little bubbles around the rim of the insert. Originally she always used whole milk and she always made a meringue top, never whipped cream. She'd top the meringue with a bit of coconut for the coconut cream one. It's still my very favourite pie. The Magnetawan Inn in Magnetawan, Ontario (about 15 minutes from where I currently live), which burned down a couple of years ago, also made this version with meringue. I got a handwritten copy of their recipe on a guest receipt from the original owner. I've never had a problem with my bananas going brown but then I wait till the custard cools down and slice the bananas just before adding the custard. Soooooooo much better than using any instant mix. I always ask when I'm ordering this in a restaurant if their pie is made from scratch - if it isn't, I don't order it."

pammat User ID: 6394215 56594
Reviewed Mar. 25, 2013

"I made this pie and it turned out like soup. Followed the recipe exactly and my filling never firmed up - even after overnight in the refrigerator. I couldn't keep it on the stove any longer, as it was turning brown. Don't know what I did wrong!"

Hamerx User ID: 6240422 91007
Reviewed Mar. 25, 2013

"Hey don't need to eat the whole pie....there is no reason to change anything in the pie recipe....either make or don't"

pigletcat User ID: 1286714 139996
Reviewed Mar. 24, 2013

"I agree this picture doesn't agree with the ingredients. Crust is graham not pastry."

5573 User ID: 3796588 91006
Reviewed Mar. 24, 2013

"Can you people cook without a picture? This recipes is excellent! I don't care in what order the components are, or type of crust or whatever, if it tastes rotten, a pretty picture doesn't make it taste better! Try a little originality and imagination!"

DonnaFuller1 User ID: 269001 60357
Reviewed Mar. 24, 2013

"For the person asking about how to keep it the bananas from turning brown, if your filling is at room temperature, it will keep the bananas looking fresh. If you put the filling over the bananas when the filling is hot, it will turn the bananas brown. I haven't tried this recipe yet, but someone needs to take a look at the picture and put the correct recipe with the pie. Not only is this a graham cracker crust instead of a pastry, the filling is instant pudding with cool whip--not a from scratch custard. Still looks good, but not correct!"

LisaMGatchek User ID: 6510153 145529
Reviewed Mar. 24, 2013

"I have revised it. I make my own graham cracker crust using cinnamon sugar and then put a chocolate ganche over the crust then add banana cooked pudding, sliced bananas and more pudding and top with whipped cream and chocolate shaving. Try it"

hahn User ID: 3501586 74253
Reviewed Mar. 24, 2013

"My mother-in-law (aka MOM) made a pie almost exactly like was a keeper and a great recipe to hand down generation to generation. It is delicious just the way it is. You don't have to always need healthier versions on EVERYTHING. This is a treat! I mostly use Coconut instead of bananas as my husband likes coconut cream better, you can also use bananas and coconut. I do add a little instant vanilla pudding and vanilla to the whipped cream topping. Family members are always requesting this pie and the recipe. If I am just doing bananas I put a little filling in the bottom then bananas and the rest of the filling."

YoshiesMom User ID: 791378 64745
Reviewed Mar. 24, 2013

"To Ajaxmolly: I use to brush my bananas with lemon or orange juice, but that did change the flavor slightly. Lately I have found that by slicing the banana as thick as you can for the recipe and on the diagonal then placing them on the crust so that they are sliced side down saves the browning process from effecting the banana for a few days and keeps them firmer longer as well.

To dixiehearts: REALLY??? Try Cooking Light magazine, those recipes will suite you better!
I did not add my whipped cream until just before serving because I wanted the pure vanilla flavoring of the whipped cream not to be melded with the custard/banana flavor."

Gravell User ID: 1583332 125397
Reviewed Mar. 24, 2013

"What is the matter with you gals? Have you no eyes or imagination? For you that want to make it look like the picture: You take a cooked pie shell, fill it with half the filling, put your sliced bananas on top and then add the remaining filling. I use Cool Whip or Reddi-Whip and I put it on as I serve it. I keep the pie covered with plastic wrap unti ready to serve. I make sure I only make this pie when we are going to eat all of it at one time. I do not keep overnight."

Ajaxmolly User ID: 6493842 61822
Reviewed Mar. 24, 2013

"I haven't made this particular recipe yet, but intend to soon. Was wondering if anyone had tip on how to keep the bananas in it to keep from turning brown if it isn't eaten all the same day."

dixiehearts User ID: 1870566 139892
Reviewed Mar. 24, 2013


linmb User ID: 5907391 58316
Reviewed Mar. 24, 2013

"I would really like the recipe that is pictured"

JennTats User ID: 7007311 60348
Reviewed Mar. 24, 2013

"This recipe was quick and easy to prepare. I did add the ingredients together like the pic. shows, so my crust didn't get soggy. [email protected] is right the pic. Doesn't match the directions but when you make the pie it still tastes good."

[email protected] User ID: 896771 74252
Reviewed Mar. 24, 2013

"Read this pies instructions along with the ingredients.....Does it look the same? The pie pictured isn't even the same one.....two different pies ..."

saeeda User ID: 7177354 145527
Reviewed Mar. 24, 2013

"very eassy very delicious prepratoin time is very shorj"

saeeda User ID: 7177354 145526
Reviewed Mar. 24, 2013

"very eassy very delicious prepratoin time is very shorj"

peggy.44 User ID: 6503163 206590
Reviewed Mar. 24, 2013

"This pie is easy to make and much better than instant pudding. Worth the effort"

kristin1993 User ID: 6890005 60338
Reviewed Sep. 27, 2012

"This was my first experience with Banana Cream pie that was more than just pudding and i have to say my whole family absolutely loves it! It'll definitely be made again :)"

RenaeR User ID: 4266811 64742
Reviewed May. 15, 2010

"Worth the effort, a true delight to prepare."

lovn1bar User ID: 3086387 146318
Reviewed Mar. 4, 2010

"quick, easy and delicious!"

pamarama5 User ID: 1096008 125137
Reviewed Nov. 13, 2009

"This is the best Banana Cream pie I have ever tasted! It definetly is a 5 star!"

SnnysAngl03 User ID: 3613382 146316
Reviewed Apr. 12, 2009

"My pie itself tasted great, but after storing the leftover pie in the fridge overnight, my whipped cream went flat and got very soupy. What did I do wrong? My crust ended up all mushy from the liquid."

msdosty1941 User ID: 2683910 146289
Reviewed Sep. 18, 2008

"This sounds yummy BUT,my Banana creme pie consists of:

Grahmn cracker crust
Lg.pkg.Instant banana pudding
add: sliced banana's on top
Cover with Cool whip
Is delicious & Very easy to slice. I put in freezer for an hour,then slice in to 5 pieces & put on small paper plates.Put in freezer bags & take out a couple hours before serving.I use a small short bowl to put a piece in for my husband. HE LOVES THIS pie!"

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