Easy Banana Cream Pie Recipe Tastes Better From Scratch

You can browse all of my delicious pie recipes, and be sure to try the Key Lime Pie, Apple Pie, Pecan Pie, or a Lemon Sour Cream Pie.

What I love about this pie:

The Filling: To make a truly excellent Banana Cream Pie, the pudding NEEDS to be made from scratch! This recipe if flavorful, holds together, and so velvety smooth. Nilla Wafer Crust really shines in this pie, and reminds me of banana pudding. If you prefer something else, you can use a graham cracker or traditional pie crust. Make Ahead: you can make this beautiful pie 1-2 days in advance, but I recommend reserving the bananas for topping on individual pie slices while serving, rather than inside the pie.

Make Ahead and Freezing Instructions:

To Make Ahead: Nilla wafer crust can be made several days in advance, stored at room temperature or in the freezer. Banana Cream Pie can be made 2-3 days ahead, but I recommend adding the bananas while serving the pie, and not placing them inside, so they don’t get brown. Make Filling: Mix egg yolks and cornstarch in a bowl until smooth. Set aside. Whisk in sugar, salt, and milk in a large, heavy saucepan. Cook over medium heat, stirring often, until it comes to a simmer. Temper Eggs: Spoon a big ladleful of simmering milk out of the pot, then very slowly whisk the milk into the egg yolk mixture, whisking constantly as you pour a slow steady stream, to temper the eggs (warm them up slowly, without scrambling them). Cook Pudding: Pour the tempered egg mixture into the saucepan, whisking to incorporate. Cook, stirring constantly over medium heat, until the mixture has thickened (thick enough to coat the back of a spoon). Strain: Remove from heat and stir in butter and vanilla extract. Strain pudding through a fine mesh sieve into a storage container. Lay a piece of plastic wrap directly over the pudding to prevent a skin from forming then cool for 30 minutes. Layer Pie: Slice bananas into the bottom of the Nilla wafer crust, into an even layer then pour pudding over the top. Cover with plastic wrap again, so a skin doesn’t form, and refrigerate for at least 4-6 hours. Whip Cream: Add heavy cream and powdered sugar to a mixing bowl and whip until peaks form. Smooth whipped cream over the top of the old fashioned banana cream pie, or pipe around the edge. Refrigerate, uncovered, for at least 4-6 hours before serving. To Freeze: Don’t add bananas, but otherwise make as instructed. Allow the pie to cool completely then wrap in plastic wrap and a layer of aluminum foil and freeze for up to 2 months. Thaw in the refrigerator overnight.