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Classic Creamy Banana Cream Pie with Easy No-Bake Option

A decadent slice of banana cream pie topped with thick whipped cream and fresh banana slices.
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Make a truly decadent banana cream pie using this classic recipe featuring a rich custard filling, or choose the simple no-bake variation for a quick dessert.

Ingredients

Scale
  • 1 (9-inch) pre-baked pie crust (Graham Cracker or Nilla Wafer recommended)
  • 4 large ripe bananas, sliced
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups cold milk
  • 3 large egg yolks, lightly beaten
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract (for topping)

Instructions

  1. Prepare the crust: If using a homemade crust, bake it according to your recipe and let it cool completely. If using a store-bought crust, proceed to the next step.
  2. Make the custard filling: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually whisk in the cold milk until smooth.
  3. Cook the custard: Place the saucepan over medium heat. Cook, stirring constantly, until the mixture thickens significantly and comes to a boil. Boil for one minute while stirring. Remove from heat.
  4. Temper the egg yolks: In a separate small bowl, lightly beat the egg yolks. Slowly drizzle about 1/2 cup of the hot milk mixture into the yolks while whisking constantly to temper them.
  5. Return the tempered yolks to the saucepan with the remaining hot mixture. Cook over medium heat, stirring constantly, until the mixture thickens again and bubbles. Cook for one minute more. Do not let it boil rapidly.
  6. Finish the filling: Remove the custard from the heat. Stir in the butter and vanilla extract until the butter melts and the filling is smooth.
  7. Assemble the pie: Arrange half of the sliced bananas in a single layer on the bottom of the cooled pie crust. Pour half of the warm custard filling over the bananas. Layer the remaining banana slices on top of the custard. Pour the remaining custard over the bananas, spreading it evenly.
  8. Chill: Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 3 hours, or until completely cold and set.
  9. Prepare the topping: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  10. Top and serve: Spread or pipe the whipped cream over the chilled pie. Garnish with extra banana slices if desired. Slice and serve immediately.
  11. For the No-Bake Variation: Substitute the cooked custard with 1 package (3.4 oz) instant vanilla pudding mixed according to package directions, using only 1 1/4 cups cold milk. Layer bananas and instant pudding mixture over the crust, top with whipped cream, and chill until firm.

Notes

  • Use slightly under-ripe bananas; very ripe bananas can become mushy too quickly in the filling.
  • For the creamiest texture, press plastic wrap directly onto the surface of the hot custard before chilling.
  • You can substitute the Nilla Wafer crust with a graham cracker crust for a different flavor profile.

Nutrition

Find it online: https://cookingbycarla.com/banana-cream-pie-recipe-easy-no-bake/