Banana Cream Pie

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Published: May 28, 2020 · Modified: Jul 4, 2022 by Wendie · 8 Comments

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Banana Cream Pie is a dreamy dessert, with a delicious banana custard, buttery crust, and sweet whipped topping.

Slice of pie on a small white plate with a fork and red cup of coffee.

This Old-Fashioned Banana Cream Pie is a family favorite, and one of my hubby’s favorite Father’s day desserts the other one is my Chocolate Cream Pie Recipe.

Banana crem pie with banana bunch on the side on top of a red chechered linen. Small whites plate and forks on the side.

The hardest part about making this pie is waiting for it to chill. Everybody always wants to dig right in, so most of the time they settle for licking the custard pan like with my Homemade Banana Pudding. I’m so glad I got to share this recipe with you today, I hope your family enjoys it as much as mine does.

Four process shots. First one, dry ingredients into a saucepan and a red whisk. Second one, half n half being poured into saucepan. Third one, egg yolks being poured into saucepan. Fourth one, all ingredients being whisked together until thickened. TIPS FOR MAKING BANANA CREAM PIE

• Heat the custard on medium-low. Patience is a must for this part. You don’t want to turn it up to high or it will quickly scald.
• Bananas should be ripe but not overly ripe. If they’re too ripe, it just affects how long you can store the pie.
• You can toss the banana in a little fruit fresh prior to placing them in the pie to slow down the browning process.



Slic of pie on a small white plate with a fork and red cup of coffee.

4.3 Stars (61 Reviews)PRINT

Banana Cream Pie is a dreamy dessert, with a delicious banana custard, buttery crust and sweet whipped topping.

Prep Time20 minutes

Chill Time4 hours

Total Time4 hours 20 minutes


  • 1 Pre made pie crust, I use Marie Callender’s
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 1/2 cups half- and-half
  • 5 egg yolks
  • 2 tablespoons butter
  • 2 teaspoons vanilla
  • 3 bananas
  • Sliced almonds for garnish


  • 1 cup heavy cream
  • 2 tablespoon powdered sugar
  • 1 teaspoon vanilla


  1. Bake pie crust according to package directions and let cool
  2. In a medium saucepan add the sugar, cornstarch, salt, and whisk together. Heat on medium-low heat and whisk in the half and a half and the egg yolks until smooth. Bring the mixture to a low simmer, continue whisking until it thickens to the texture of custard for about 5-6 minutes.
  3. Remove from heat and whisk in vanilla and butter. Let the mixture cool for 10 minutes.
  4. Pour 1/4 of the filling into the pie shell. Add one sliced banana and then another layer of pie filling followed by another banana and then the rest of the pie filling.
  5. Cover with saran wrap and chill for 4 hours.
  6. Using a stand mixer with the whisk attachment or electric mixer whip the cream, powdered sugar, and vanilla at the highest speed until soft peaks form. Refrigerate until ready to use.
  7. Spread the whipped cream over the top of the pie and sprinkle with sliced almonds.
  8. The pie is best served the same day


**You can substitute 2-3 cups of store-bought whipped cream

**Toss the bananas in a little fruit fresh to prevent browning prior to placing them in the pie.


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