Creamy and smooth from-scratch custard joins bananas, whipped cream, and a buttery flaky baked pie crust to make one epic banana cream pie. This classic dessert is 100% homemade, like my cherry pie, and the perfect make-ahead option because the layered beauty needs to set before garnishing and serving.
I originally published this recipe in 2016 and have since added new photos, a video tutorial, and have fine-tuned the process and recipe. See recipe notes for exact changes.
This is a completely from-scratch banana cream pie recipe. You won’t find any box pudding mixes or artificial flavors hiding inside. Get ready for a blissful banana experience where you can truly taste the homemade difference. And it will graciously satisfy your heart, soul… and your tastebuds.
Here’s Why You Will LOVE This Banana Cream Pie
- 100% from scratch dessert recipe, and you can taste the difference.
- Creamy and undeniably rich.
- If custard is cooked properly, it’s sturdy and smooth.
- Flaky pie crust shell, or try a graham cracker crust.
- An optional sprinkle of cinnamon adds a special and flavorful touch.
- Perfect make-ahead dessert.
One reader, Stephanie, says: “…This is the first time I’ve used this particular recipe and it was AMAZING. Honestly the best one I’ve made. I will be bookmarking this one for the future! ★★★★★“
What Is Banana Cream Pie?
The combination of kitchen magic. 😉 Seriously, though, banana cream pie combines homemade pie pastry crust, fresh bananas, vanilla custard, and fluffy whipped cream.
- Baked Pie Crust Shell
- Banana Slices
- Homemade Vanilla Custard: This is a lot like my caramelized banana pudding, only a bit sturdier so it holds a nice slice.
- Whipped Cream
Let me walk you through each layer, so you’re fully prepared when it’s your turn to make it.
First, Bake Your Pie Crust
It’s helpful to review my how to blind bake pie crust tutorial before getting started. Blind baking a pie crust shell = baking it without a filling. Why do we do that? Well, if you have a no-bake pie filling like coconut cream pie, butterscotch pie, or today’s banana cream pie, you need a baked pie crust.
Start with homemade pie dough. I always use this pie crust recipe, or I have an excellent all butter pie crust option. To bake pie crust without a filling, you need to weigh it down to help prevent it from shrinking. I’m pretty loyal to these ceramic pie weights; they’re inexpensive and get the job done. You can also use dry beans. (Note: You’ll need 2 packs of the pie weights!)
Here are the steps:
- Make the pie dough ahead of time, and then refrigerate or freeze until you’re ready to make the pie. Pie crust must chill for at least 2 hours before rolling out.
- Roll it out, then fit into your 9-inch pie dish. Crimp or flute the edges. See my how to crimp and flute pie crust tutorial for helpful tips and visuals.
- Chill the shaped pie crust for at least 30 minutes. This prevents shrinking. Remember that pie dough must be cold when it hits the oven.
- Line with parchment paper, and then fill with pie weights.
- Bake until the edges are lightly brown, about 15 minutes.
- Remove pie weights, then prick the bottom with a fork. This lets air escape the bottom.
- Return crust to oven until the entire pie shell is golden brown.
- Cool pie shell completely. You can do this up to 3 days ahead of time!
This baked pie crust “shell” is crispy, flaky, and ready for your banana cream filling.
Other Crust Options:
- For something easier, you can use a graham cracker crust. Make sure you bake it for 10 minutes at 350°F (177°C), then let it cool completely before filling.
- Or try the peanut butter cookie crust from my peanut butter banana cream pie!
Now Let’s Work on the Filling
Here are the ingredients you need:
Layer in Your Banana Slices
Layer banana slices into your baked pie crust shell. Sometimes I add a sprinkle of cinnamon on top of the banana slices. This is definitely a unique addition to BCP, but wow!!! It tastes unbelievable. I didn’t add it to the pictured pie, but taste testers and readers who have tried it usually rave about it.
Success Tip: Don’t use overly ripe bananas because they can seep liquid and break your thick custard filling. Save your brown spotty bananas for banana bread or banana baked oatmeal, and use the yellow ones for banana cream pie.
I squeeze in as many banana slices as I can:
Homemade Custard Filling
I’m here to squash any fears that you may have about from-scratch custard. It’s actually pretty easy—if you know how to whisk, you can make it. If you’ve ever made coconut cream pie, mocha chocolate pudding pie, homemade dirt pudding, pumpkin pie in a jar, pastry cream, or even mille-feuille, the process will look familiar. You’ll need sugar, whole milk, heavy cream (also needed for the whipped cream topping), and egg yolks. For flavor, you’ll add vanilla and butter. For thickening, you’ll use cornstarch. (The egg yolks and cream help, too.)
The first step is to mix egg yolks and cornstarch together:
I usually do this with a fork in a liquid measuring cup, because we’ll eventually pour this into the cooking milk mixture.
Heat whole milk, cream, sugar, and a little salt on the stove. Once the milk/cream/sugar is gently simmering, slowly stream and whisk a little of this milk mixture into the egg yolk/cornstarch mixture. This is called tempering. The slow and steady stream of warm milk is bringing the egg yolks’ temperature up without scrambling them.
Then stream and whisk the heated egg yolk mixture into the rest of the milk/cream/sugar on the stove. Cook on low, and let it begin to bubble, which happens pretty quickly. Whisk it while it pops and bubbles for just 1 minute. Remove from heat, then stir in the vanilla and butter, and allow to slightly cool.
The custard will be smooth, rich, and silky:
FAQ: Why Isn’t My Custard Smooth?
Do you notice little bits of egg yolks in your custard? You may not have tempered them slowly enough. Remember to *very slowly* stream and whisk some of the cooking milk mixture into the egg yolk/cornstarch mixture, and then *very slowly* stream and whisk it back into the pot. Whisk constantly.
If your best efforts still result in a few chunks, you can strain the finished warm custard through a fine mesh sieve. Or just leave it—you can’t really taste it.
How to Ensure Your Banana Cream Pie Sets
With 4 egg yolks, 4 Tablespoons of cornstarch, and some heavy cream, you can be certain this custard sets into a pretty sliceable texture. Be sure to whisk it on the stove often, and let it bubble and cook long enough for the heat to help bind the cornstarch to the fat. (1 minute is plenty.)
Spread the vanilla custard filling over the banana slices, cover with plastic wrap right on the surface to prevent a skin from forming, then refrigerate the pie for at least 4 hours and up to 1 day.
FAQ: Can I Make Banana Cream Pie in Advance?
This is a make-ahead dessert. You can make the pie dough in advance and bake the pie crust shell in advance. You can also refrigerate your assembled (but not garnished) banana cream pie for up to 1 day, with the plastic wrap right on top of the surface. And you can make the whipped cream topping in advance, but don’t add it until right before, or up to 1 hour before serving. So if you’re looking for Easter dessert recipes or hoping to make this pie for a special celebration, be sure to plan ahead.
You don’t want to decorate the pie with banana slices in advance because they’ll brown. (A brush of lemon juice can extend their freshness by a couple hours, but will affect their flavor.)
Right before, or up to 1 hour before, serving, top the pie with homemade whipped cream. You can decorate it any which way—a thick layer of whipped cream like this banoffee pie, or pretty piped dollops or swirls like the pictured pie. I use Wilton 1M piping tip to pipe it.
You could also use up your leftover egg whites and top it with this marshmallow meringue topping, and toast it with a kitchen torch!
When ready to serve, add banana slices on top. I usually go heavy on the sliced banana garnish. I love texture in desserts, and banana cream pie doesn’t usually deliver on that front. But with lots of banana slices, we’ll get there.
Now savor every flaky, creamy, fluffy bite as it melts in your mouth, because you deserve to. You made this all from scratch!
Print
Homemade Banana Cream Pie
- Prep Time: 4 hours (includes crust)
- Cook Time: 30 minutes
- Total Time: 8 hours (includes chilling)
- Yield: 1 9-inch pie
- Category: Pie
- Method: Baking
- Cuisine: American
Description
Creamy and smooth from-scratch custard joins bananas, whipped cream, and a buttery flaky baked pie crust to make one epic banana cream pie. There are plenty of ways to make this banana cream pie recipe ahead of time. See various steps.
Ingredients
Crust
- 1 unbaked pie crust (what I used) or all butter pie crust*
- optional egg wash: 1 large egg white beaten with 1 Tablespoon milk
Custard Filling
- 4 large egg yolks
- 1/4 cup (30g) cornstarch
- 2 cups (480ml) whole milk
- 1/2 cup (120ml) heavy cream
- 1/2 cup (100g) granulated sugar
- 1/8 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 Tablespoons (28g) unsalted butter, softened to room temperature
- 4 yellow bananas (not super ripe yet)
- optional: sprinkle of ground cinnamon
Whipped Cream
- 1 cup (240ml) cold heavy cream
- 2 Tablespoons (15g) confectioners’ or granulated sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- At least 2 hours ahead, make the pie dough: Make the pie crust through step 5 according to my directions and video tutorial in my pie crust recipe. Make pie dough in advance because it needs to chill in the refrigerator for at least 2 hours before rolling out (step 2). The recipe makes 2 crusts, and you only need 1 for this pie, so save the other for another pie.
- Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely thick edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. (Review this how to crimp and flute pie crust page if you need extra help with this step.) If dough is too warm, fluting/crimping will be difficult, so you can always chill it in the refrigerator for 5–10 minutes first. After fluting/crimping the edges, chill the pie dough in the refrigerator for at least 30 minutes and up to 5 days. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes. Chilling the shaped dough helps prevent the crust from shrinking.
- While the crust is chilling, preheat oven to 375°F (190°C).
- Blind bake the crust: Line the chilled pie crust with parchment paper. (Crunch up the parchment paper first so that you can easily shape it into the crust.) Fill with pie weights or dried beans. (Note that you will need at least 2 standard sets of pie weights to fit.) I like to push the weights up against the sides of the pie crust to help ensure the sides don’t shrink down. Bake until the edges of the crust are starting to brown, about 15–16 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all over the bottom crust with a fork. If desired for a shiny golden crust, brush egg wash on edges. Return pie crust to the oven and bake for 14–15 minutes, or until bottom has browned. Remove from the oven, and cool on a wire rack completely before filling. You can blind bake the crust up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill. (Review this how to par-bake pie crust page if you need extra help with this blind-baking step.)
- Make the custard filling: Whisk the egg yolks and cornstarch together. (A fork works nicely for this, or a small whisk.) Set aside. Combine the milk, heavy cream, sugar, and salt in a medium saucepan over medium heat. Whisk until all the sugar has dissolved, then bring to a gentle simmer, whisking occasionally. Once simmering, remove about 1/2 cup (120ml) of the milk mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot. The pudding will immediately begin to bubble and thicken. Stand back and use caution as the bubbles may burst. Cook for 1 full minute, whisking constantly.
- Remove the pan from heat and whisk in the vanilla and butter. You will have about 3 cups of filling. If you notice a lot of little chunks of egg yolk, they may not have been tempered properly. To fix, you can run the warm custard through a fine mesh sieve.
- Place a piece of plastic wrap directly on top of the warm pudding to prevent a skin from forming on top. Allow to cool for 15 minutes. I do not recommend any longer than this, as it will be too thick to spread neatly into the crust.
- Slice 2–3 bananas and arrange slices into the cooled pie shell. Sprinkle with cinnamon, if desired. Spread custard on top (it’s ok if it is still slightly warm). An offset spatula is helpful for spreading. Place a piece of plastic wrap directly on top of the custard; again, to prevent a skin from forming. Refrigerate for at least 4 hours and up to 1 day.
- When ready to serve, or up to 1 hour before serving, make the whipped cream: Using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.
- Pipe or spread the whipped cream on top. (I use Wilton 1M tip.) Slice remaining banana and garnish with banana slices and serve pie immediately, or refrigerate for up to 1 hour and then garnish with banana slices and serve. (Best to garnish with banana slices immediately before serving, but whipped cream can go on the pie up to 1 hour in advance.)
- Slice and serve. Cover leftovers and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. There are plenty of ways to make this recipe ahead of time. See end of step 2, end of step 8, and step 10. This is not the best pie to freeze; the filling’s texture is never quite the same. However, if you have leftover slices and aren’t concerned as much about taste and appearance, you can freeze leftover pie for up to 3 months. Thaw in the refrigerator.
- Special Tools (affiliate links): Rolling Pin | 9-inch Pie Dish | Pie Weights | Pastry Brush | Egg Separator | Whisk | Offset Spatula | Electric Mixer (Handheld or Stand Mixer) | Piping Bag (Disposable or Reusable) and Wilton 1M Piping Tip if piping
- Pie Crust: Both linked pie crust recipes make 2 crusts. You only need 1 crust for this pie, so freeze the 2nd half for another use.
- Crumb Crust Alternative: To cut back on time, try using a graham cracker crust. Make sure you bake it for 10 minutes at 350°F (177°C), then let it cool completely before filling. Or you can use the crust recipe and baking instructions for the peanut butter cookie crust used in this peanut butter banana cream pie.
- Whole Milk & Heavy Cream: These are imperative for the custard to set properly. I do not recommend any substitutions.
- Prevent Bananas From Browning: Feel free to very, very lightly spritz or brush banana slices with lemon juice prior to arranging in pie crust shell, and prior to using as garnish. They will eventually brown, so it’s best to assemble the pie up to 1 day in advance (step 8), and garnish with banana slices right before serving (step 10).
- Update in 2023: Recipe used to call for 1 and 3/4 cups whole milk and 1 and 1/2 teaspoons vanilla extract. For a slightly smoother, more flavorful custard, I now use 2 cups whole milk and 2 teaspoons vanilla, as you can now see in the recipe.
Reader Comments and Reviews
I love making this pie — it’s become a family favorite. Would you suggest any adjustments for high-altitude baking?
Hi Alyssa, we wish we could help, but we have no experience baking at high altitude. We know some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html So happy to hear your family enjoys this pie!
This is the easiest and best recipe, I made it for work and received great reviews. Will make it fir the Holiday season
I topped the bananas with Sally’s homemade marshmallow cream and torched it to toast the marshmallow. I also used animal cookies for the crust instead of the traditional pie crust, and it was delicious! You can never go wrong with Sally’s recipes!
What a genius idea, thanks for the suggestion!!
Delicious and easy! I used a gluten free Graham crust, ready made store bought, and added coconut flakes to the pudding because I love coconut. Thank you for the recipe!
I found your website last year during the holidays and fell in love. I have always loved to bake but was very simple. This year I decided to get a bit more adventurous and when my son-in-law told me banana cream pie was his favorite, I thought why not. Alhough it didn’t look the prettiest since I did make the crust from scratch and I had ever tackled that before, it turned out amazing and will definitely be making it again! Also loved the addition of cinnamon, so unexpected but it adds something special.
Thank you so much for the kind note, Justine. We’re thrilled this pie was a success for you!
So good! My teenage kids loved it and thanked me for making it. I’m sure I’ll be making this pie many times in the future. I followed the directions exactly, with two exceptions: (1) I used a store-bought graham cracker crust so that I wouldn’t have to heat the oven on a hot day, and (2) I put all three bananas under the filling by layering bananas, filling, bananas, filling. It’s pretty with the bananas on top, but I thought bananas on top would be likely to turn brown if we had leftovers.
Made by recipe except made with Splenda and made graham cracker crust. It was absolutely delicious. I also used Splenda when making graham cracker crust. I live with a diabetic and all sugar gets replaced with Splenda. Also since I did not have heavy whipping cream for the filling, I substituted 3/4 cup whole milk, to 1/4 cup unsalted butter. Worked great for filling. But put cool whip on top.
Still a great recipe. Will use again.
First off, I should say that I am a Sally super fan. I make tons of the recipes on this site and always have amazing results. This one was my one exception. I have tried making this pie a total of three times (persistent, right?) I keep thinking I must be doing something wrong, because the filling always ends up lumpy. The last two times I’ve tried, it hasn’t set up properly, so I end up with lumpy and watery filling. I’m following the recipe and directions to a T. I SO wanted this to work. 🙁
Hi Christie! So sorry to hear that you’re having trouble with this recipe. When you whisk the egg yolks and cornstarch together, be sure to keep mixing until they are thick and completely smooth. If it’s not smooth in this step it will likely stay a bit lumpy. I hope this helps!
Christie – I am no professional or even very talented home baker. But I’ll give you all my hints for making cream patisserie which is essentially what this filling is. Learn to make this, and you can do astounding things! Sally might find this heretical. Anyway, you don’t have to scald all the milk, we pasteurize now. But it helps to melt the sugar in the milk. Try this:
Put the butter and vanilla in a little dish or something and set near your stove.
Take *everything else* but 1 cup of milk and the sugar, throw it all in a blender and blend the heck out of it. Set it near stove, too. Don’t be concerned with air or foam or anything. It’s all cook out. (Don’t pack down your corn starch, BTW, you’ll have too much.)
Put 1 cup of the milk and the sugar into the pan over medium heat, stir it around so the sugar dissolves and nothing on the bottom burns until you get those bubbles around the edges. Take off the heat.
Whisk in one hand, just pour the contents of the blender right into the milk with some steady whisk action.
Put it back on the burner. Here are the tricks: your burner has hot spots, so you don’t just need to keep the whole mass of stuff on the move, you need to move the pot around a little to keep one part from getting too hot. I just keep turning the handle a bit and rotating it a few times.
Get into the corners, the bottom where it meets the sides, with your spoon or whisk. You don’t have to go super fast as much as steadily keep it all moving.
You’ll feel it thicken and it’ll happen suddenly. I do mine slowly, over a little less than medium on my range. When it does that, speed up, because the bubble is on it’s way. You might never see the bubble, just suddenly have this thick stuff, more like cake batter, not super thick.
Get it off the heat fast and dump the butter and vanilla in and beat it around until it’s all incorporated. See, it’s still cooking even off the heat. As soon as my butter is melted I pour it into a strainer over a metal metal bowl (already set up) to help stop the cooking. (BTW, I also use a small amount of almond extract with the vanilla, somehow it makes it all taste more vanilla-y without being too sweet.)
Don’t forget to plastic cover the stuff and leave it to get to room temp before you fridge it.
Anyway, I am not good at any baking, this so I made it all simpler and it still works. Then you can add cocoa powder in the mix, throw some plain cocoa butter or chocolate chips in with the butter at the end. Or a raspberry curd after it reaches room temp. Or whatever.
This stuff makes it look like I know what I’m doing, and it was so worth learning to make just for the look on my grandson’s face.
We have a friend who is always doing small favors for us and won’t let us pay him. When I kept insisting, he asked for a homemade banana cream pie! I’d never made one, besides using store bought graham cracker crust and boxed pudding mix. Tried this recipe and he was thrilled! It was very clearly explained, in the instructions, and it was painless and easy!
Thank you so much for a delicious way to pay back our friend!
I’ve made this a few times usually very successfully. Today the filling was lumpy. Not scrambled eggs but not very pretty. I strained it and it looks better but not as smooth as in previous tries. Any idea what happened? I also swapped in a graham cracker crust and it’s a family favorite! Thanks!
Hi Dana, We are happy that you have enjoyed this recipe! When you whisk the egg yolks and cornstarch together, be sure to keep mixing until they are thick and completely smooth. If it’s not smooth in this step it will likely stay a bit lumpy. I hope this helps!
This Easter I had to improvise my dad’s beloved banana cream pie because I started baking late at night and realized I didn’t have one of the main ingredients–evaporated milk. My old recipe was one from a local lunch lady (she worked at our local school when my dad was a student!). She would bring my dad a banana cream pie every summer to say thank you for the sweet corn he grew. Her’s was perfection every time so as a budding baker I asked her for her recipe. I’ve been trying to get it just like hers ever since. I’ve used SBA’s pie crust recipe for some time now, and when I realized my problem, I looked to see if SBA had a banana cream recipe that would work in a pinch. My dad literally just called to say it was the best banana cream he’s ever had in his life!!!! Thank you for saving Easter dessert and for giving my dad a thrill!
Going to make this. Can I make meringue instead of whipped cream?
Hi Julie! Baking meringue on top of this pie isn’t ideal since the pie’s filling should not be baked. But you can top the banana cream pie with Homemade Marshmallow Creme (Meringue Frosting). It does not have to bake and it’s delicious!
This is my very first time in making this dessert. I love this recipe! Very clear instructions, thank you !
Wow. Made the crust and the custard. Took quite a bit of time, but well worth the effort. The banana flavour really came through even though no banana was mixed in the custard. Chilled the pie overnight and it set beautifully. Forgot to sprinkle on the optional cinnamon and can’t wait to bake another one… But it’ll have to wait till next month lest my ever expanding stomach keeps giving in to all these amazing recipes.
I never even heard of making this pre before my sweet ❤️ asked me to bake him one
I followed this recipe to the hilt, I have to read it over and over again but then I got in there and did it. 5 people had a slice of the pie.
They all have me 5 GOLD stars, I thought I should give credits where due.
Thank you strongly suggest my boy friend said it tastes just like the one his grandma AND mom made
Absolutely delicious! I did make a graham cracker crust, since it is my favorite. The pudding was rich and creamy, outstanding. Made fresh whipped cream for the top. Husband loved it, too. Will definitely make again.
I followed the filling instructions exactly and had no problem with it setting up, delicious! I made a golden Oreo crust instead and it’s delicious. I also didn’t add any sugar to the whipped cream, which cut the sweetness a little. Thanks for the great recipe!
I have made banana cream pies for years but wanted to try this one, too! It didn’t set up as firmly as I would have liked. After each piece I cut, the filling would run out a bit from the pie in the pie plate. Any suggestions? The flavor was lovely!
Hi Cindy! We’re so glad you enjoyed this recipe. If the filling is too runny, the stovetop pudding may not have been thick enough. Did you make any substitutions by chance? Even the smallest? Was it completely cooled and chilled? Make sure it thickens on the stove before removing from heat. Big bubbles will burst on top when it’s ready to come off heat.
Pie was excellent. Just a little too sweet for my taste . Will cut the sugar back the next time.
This was my first attempt at banana cream pie and it was excellent! I followed the recipe exactly as written with one exception – I added one more banana to the pie before adding the pudding. The flavor was incredible. Whipped cream was not too sweet. I will definitely make this one again.
Amazing and simple! I use a Graham cracker crust instead when I make this for others. Everyone has loved this!! Thank you!!!
Incredible flavor! Relatively easy to make. However, I followed all directions, used fresh, organic ingredients, and the pudding sets up after 4+ hours of cooling but quickly gets runny. Is there a way to fix this once a pie is already assembled?
Thanks for the great recipe. Very clear instructions. Taught me a lot just reading the write-up. Tricks I did not know. Will definately give it a try. I may even try to make the crust. Never had any luck rolling it out. Thanks again
Great taste! It was the first banana cream pie recipe that I’ve tried that set (the last two were soup), however, it almost seemed a little TOO solid. Maybe I’ll do a bit less cornstarch next time. But I think there will definitely be a next time! I knocked the sugar back by about 2 Tbsp and it was still plenty sweet.
Excellent! I wanted a banana based pudding, so pureed 2 bananas and measured out 3/4 cup. Then only used 1 cup of milk for the pudding. Lots of banana flavor! I’ll try the vanilla as written too when I don’t have so many bananas to use up.
Genius, i never thought of using pureed bananas, very good idea! Yum!
Did you add the pureed bananas to the mixture while it was cooking or afterwards?
I cooked it right into the pudding. 🙂
Kelly thank you!!! Your way worked perfectly and it set up wonderfully.
I unfortunately tried adding the purée afterwards the first time and it was obviously too soupy (sigh). But now I know!
Just made this and it turned out fantastic. Thank you so much.
This is a great recipe. Each element is nicely balanced. The crust is light and flaky, and the custard is rich and creamy without being overly sweet. The whipped cream is whipped cream.
I did half the pie with the suggested cinnamon sprinkle and half without. I preferred it without cinnamon, but my wife absolutely loved the cinnamon side.
Simple recipe, relatively speaking, followed it perfectly and it was scrumptious!
Can I use heavy whipping cream if I can’t find heavy cream?
Absolutely. The two are nearly identical.
I added a small layer of dulce de leche on the bottom and drizzled some over top, turned your 5 star recipe into a 6 star imo
If I wanted a french meringue topping, could I do that? Or would it ruin the custard since I would have to bake it. Thanks for your help!
Hi SHannon, Baking meringue on top of this pie isn’t ideal since the pie’s filling should not be baked. But you can top the banana cream pie with Homemade Marshmallow Creme (Meringue Frosting). It does not have to bake and it’s delicious!
Everything tasted great! But I did something wrong with the custard because it came out with a consistency like rice pudding…little chunks in it for some reason. I’m not really sure how to fix that for the next time and would appreciate some help lol
I made this for my husband’s birthday pie. It turned out great! The filling was so smooth. I made it in a double boiler to prevent scorching . My husband was thrilled with his birthday treat!