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+ servings

Banana Cream Pie

This Banana Cream Pie is made with a super easy homemade custard and layers of bananas.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Yield 8 slices



  • 1 1/4 cups flour
  • 1/2 cup unsalted butter, cut into cubes
  • 1/4 teaspoon salt
  • 4 Tablespoons ice water


  • 2/3 cup sugar
  • 1/3 cup flour
  • 1/4 teaspoon salt
  • 2 cups milk
  • 3 slightly beaten egg yolks
  • 2 Tablespoons unsalted butter
  • 1 teaspoon vanilla
  • 3 bananas

Whipped Cream:

  • 1 cup heavy cream
  • 3 tablespoons white sugar or 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla extract or other flavoring


  1. Preheat oven to 425 degrees.

  2. In a food processor add the flour, butter, and salt. Pulse until mixture resembles coarse crumbs. If you don't have a food processor you can cut in the butter by hand with a knife.

  3. Add the ice water a tablespoon at a time and pulse until just incorporated. If doing by hand, cut it in with a fork. You don't want to overwork the dough and get it warm. The idea is to have cold pockets of butter for a flaky pie crust.

  4. Refrigerate for 30 minutes or overnight.

  5. Roll out dough to fit into a 9" pie pan and pinch the edges of the crust like shown above.

  6. Bake for 10-12 minutes or until golden brown. Cool.

  7. For the filling: Add the sugar, flour, and salt to a medium saucepan. Gradually stir in the milk and cook over medium heat until mixture is boiling and thickens. Cook for 2 minutes.
  8. Remove from heat. Stir a small amount of the milk mixture into a separate bowl with egg yolks to temper them (about 2 tablespoons). This brings the temperature of the eggs up so that when they are added into the pan they don't scramble. Add the tempered eggs back into the milk mixture and cook for 2 minutes stirring constantly.
  9. Remove mixture from heat and add the butter and vanilla.
  10. Transfer to a separate bowl. Allow mixture to cool to room temperature.
  11. Slice bananas and place them in the pie crust and add the filling on top.
  12. For the whipped cream: Place cream and sugar in a chilled mixing bowl and mix on high for 1-2 minutes. Add the vanilla and beat for an additional 1-2 minutes or until soft peaks have formed. Don't whip too much or you will end up will cottage cheese looking whipped cream.
  13. Spread the whipped cream over the top of the filling and chill unto ready to serve.

Recipe Notes

Source: adapted from my friend Brittany Kunz to use a butter crust