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Our Banana Cream Pie layers fresh bananas and smooth homemade vanilla custard in a Nilla wafer crust. Finish it with whipped cream it’ll be the best Banana Cream Pie!
Homemade Banana Cream Pie Is Always Better
I know I’m a pie snob, but I’d argue store-bought is not worth the calories, and there’s just something about a homemade Banana Cream Pie that makes everyone happy! My recipe starts with a simple homemade vanilla wafer crust (or you could do graham cracker or traditional pie crust), then layers of rich vanilla custard, fresh bananas, and fluffy whipped cream. It’s one of those classic desserts that feels extra special but is surprisingly simple to make.
My biggest tip: Go slow tempering the eggs, and make sure to strain the final mixture in case there are any pieces of cooked egg. This is worth the extra step for a creamy and smooth pudding.
Try more of my pie recipes, like Coconut Cream Pie, Banoffee Pie, Lemon Cream Pie, Chocolate Cream Pie, Peanut Butter Pie, Pumpkin Pie, and Lemon Meringue Pie!
How to make Banana Cream Pie:
Bake Crust: Lightly grease a 9-inch pie plate with cooking spray. Pulse the Nilla wafers in a food processor, or crush them in a resealable bag with a rolling pin. Stir the crumbs and melted butter together in a bowl. Press firmly into the bottom and up the sides of the pie plate and bake at 350°F for 10 minutes. Cool completely on a wire rack before adding the filling.
Cook Custard: Whisk the egg yolks and cornstarch in a bowl until smooth and set aside. Whisk the sugar, salt, and milk in a large, heavy saucepan. Cook over medium heat, stirring often, until simmering. Very slowly pour a large ladleful of the hot milk into the egg mixture in a steady stream, whisking constantly to temper the eggs without scrambling them. Pour the tempered mixture back into the saucepan and whisk to combine. Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon. Remove from heat, stir in the butter and vanilla, and strain through a fine mesh sieve into a storage container. Press plastic wrap directly against the pudding and cool for 30 minutes.
Assemble, Chill, and Serve: Arrange the sliced bananas in an even layer in the cooled crust and pour the pudding over them. Press plastic wrap directly onto the pudding to prevent a skin, then refrigerate for at least 4-6 hours. Whip the heavy cream and powdered sugar until peaks form and smooth over the pie. Refrigerate uncovered for at least another 4-6 hours before serving.
Troubleshooting and Common Issues:
- Why is my banana cream pie filling runny and not setting?
- Cause: The custard wasn’t cooked long or hot enough on the stove to activate and bind the cornstarch to the fat.
- Fix: Keep the heat on even medium the entire cooking time. Make sure the mixture comes to a full bubble on low heat and whisk constantly for 1 full minute until it’s thick before removing it from the heat.
- Why does my custard have lumps or little egg pieces?
- Cause: The egg yolks were tempered too quickly, causing them to cook or scramble.
- Fix: Temper the eggs. Slowly pour and whisk a small amount of the hot milk mixture into the egg yolk/cornstarch mixture to temper the eggs before adding back to the saucepan. Strain the warm custard through a fine-mesh sieve to remove any egg pieces.
- How do I prevent a film/skin from forming on top of the custard? Place a layer of plastic wrap directly against the surface of the warm pudding while it cools to prevent a skin forming on the outer layer of the custard.
Banana Cream Pie
Equipment
Ingredients
Nilla Wafer Crust:*
- 2 cups Nilla wafers, , crushed, (about 60 cookies)
- ⅓ cup butter, , melted
Filling:
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 1/2 cups whole milk
- 2/3 cups granulated sugar
- 1/4 teaspoon salt
- 2 Tablespoons butter, , cut into pieces
- 2 teaspoons vanilla extract
- 3 large firm bananas, , sliced
Whipped Cream Topping:
- 1 1/2 cups heavy whipping cream
- 3 Tablespoons powdered sugar
Instructions
- Prepare the Crust: Preheat oven to 350 degrees F. Add Nilla wafers to a food processor and pulse until crumbs (or crush them in a resealable bag, with a rolling pin). Add cookie crumbs to a bowl and stir in melted butter. Use the back of a measuring cup to press mixture firmly into the bottom and up the sides of a 9'' pie plate. Bake for 10 minutes. Allow to cool completely before adding the filling.2 cups Nilla wafers, ⅓ cup butter
- Banana Pudding: Mix egg yolks and cornstarch in a bowl until smooth. Set aside. To a large saucepan, add sugar, salt and milk to a large, heavy saucepan and whisk to combine. Cook over medium heat, stirring often, until it comes to a simmer.4 large egg yolks, ¼ cup cornstarch, 2/3 cups granulated sugar, ¼ teaspoon salt, 2 ½ cups whole milk
- Spoon a big ladleful of simmering milk out of the pot, and 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).
- 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).
- 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. Allow to cool for 30 minutes.2 Tablespoons butter, 2 teaspoons vanilla extract
- Slice bananas into the bottom of the nilla wafer crust. Pour pudding over the top. Place a small piece of plastic wrap directly on the surface of the pudding, so a skin doesn’t form. Refrigerate for at least 4-6 hours.3 large firm bananas
- 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 pie.1 ½ cups heavy whipping cream, 3 Tablespoons powdered sugar
- Refrigerate for at least 4-6 hours before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe November 2017. Updated November 2019, November 2023, and October 2026.
I’m a little confused. At the top, it says that you need a total of 5 hrs 45 min for this pie. But in the instructions, you say 8-16 hours (4-6 in step 6 and 4-6 in step 8). Was that a mistake or does the whipped cream also need 4-6 hours?
You’re right — the total time only reflects prep and cook, not both chilling periods. The filling needs 4-6 hours to set, then the whipped cream needs another 4-6 hours before serving, so plan for closer to 10-12 hours total if you’re making this start to finish.
Thank you! I had made it before you could respond and wound up only giving the whipped cream 2 hours to set. The whipped cream was a bit runny (I probably should’ve also mixed it a little longer) Next time I make it, I’ll give it at least 4 hours to set and maybe mix it a few minutes more. It still tasted oh so good!
I used crushed oreo instead of Nila cookies, and made chocolate custard. It was awesome!
I love this website and Lauren, but this recipe did not work for me. The pudding turned out soupy (I had to put it in the freezer) and the topping I had to quit after 20+minutes of whipping with a stand mixer. 🙁
I followed the directions, even had help….
You didn’t cook your custard long enough. Or you didn’t add just yolks. If this happens you can add in a little corn starch. Teaspoon at a time to thicken. Or, bloom a package of plain gelatin for 5 min in 2 tablespoons of water, then add in to custard. It will then be pudding consistency