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The most incredible (and easy) Banana Cream Pie recipe with homemade custard filling that holds together perfectly, layered inside a Nilla wafer crust. You'll never use a box pudding mix again!
You can browse all of my delicious pie recipes, and be sure to try the Key Lime Pie, Apple Pie, Pecan Pie, or a Lemon Sour Cream Pie.
What I love about this pie:
- The Filling: To make a truly excellent Banana Cream Pie, the pudding NEEDS to be made from scratch! This recipe if flavorful, holds together, and so velvety smooth.
- Nilla Wafer Crust really shines in this pie, and reminds me of banana pudding. If you prefer something else, you can use a graham cracker or traditional pie crust.
- Make Ahead: you can make this beautiful pie 1-2 days in advance, but I recommend reserving the bananas for topping on individual pie slices while serving, rather than inside the pie.
How to make Banana Cream Pie:
Prepare Crust: Add Nilla wafers to a food processor and pulse until fine crumbs (or crush them in a resealable bag, using a rolling pin). Add cookie crumbs to a bowl and stir in melted butter. Press mixture firmly into the bottom and up the sides of a 9” pie plate. Bake crust for 10 minutes, and then allow to cool completely.
Make Filling: Mix egg yolks and cornstarch in a bowl until smooth. Set aside. Whisk in sugar, salt, and milk in a large, heavy saucepan. Cook over medium heat, stirring often, until it comes to a simmer.
Temper Eggs: Spoon a big ladleful of simmering milk out of the pot, then 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).
Cook Pudding: 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).
Strain: 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 then cool for 30 minutes.
Layer Pie: Slice bananas into the bottom of the Nilla wafer crust, into an even layer then pour pudding over the top. Cover with plastic wrap again, so a skin doesn’t form, and refrigerate for at least 4-6 hours.
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 old fashioned banana cream pie, or pipe around the edge. Refrigerate, uncovered, for at least 4-6 hours before serving.
Make Ahead and Freezing Instructions:
To Make Ahead: Nilla wafer crust can be made several days in advance, stored at room temperature or in the freezer. Banana Cream Pie can be made 2-3 days ahead, but I recommend adding the bananas while serving the pie, and not placing them inside, so they don't get brown.
To Freeze: Don't add bananas, but otherwise make as instructed. Allow the pie to cool completely then wrap in plastic wrap and a layer of aluminum foil and freeze for up to 2 months. Thaw in the refrigerator overnight.
More Homemade Pies:
- Cherry Pie
- Lemon Sour Cream Pie
- Pumpkin Pie
- Oreo Cheesecake Pie
- Lemon Chiffon Pie
- Coconut Cream Pie
- Triple Berry Pie
- Peanut Butter Pie
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 custard filling.
- 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.
- 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.
- 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.
- 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.
- 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 and November 2023.
I attempted this recipe this past weekend and after two tries I’m ready for a third. The fails were my fault, but I really thought the mixture was way too sweet.
Try #1: I failed at tempering the eggs and ended up with a yucky, eggy mess (though the filling set up nicely). I did notice that 1 1/4 cups of sugar made the filling WAY too sweet (I recommend cutting it down to a cup or even a little less)
Try #2: I was so concerned with tempering the eggs, I didn’t let the mixture set up long enough and ended up with delicious pudding, but not a good pie filling
I think if I cut the sugar back, let the mixture thicken up more and use even better vanilla (I used McCormick pure vanilla extract) then I’ll have it down.
The third time should be the charm! Thanks for sharing 🙂
What size pie plate do you use and how do you measure the size of the plate?
Outside bottom, inside bottom, inside top???
Thanks.
Measure pie plates from inside rim to inside rim.
This is the best recipe I’ve found for banana cream pie. My whole family loved it! This will be the only recipe for banana cream pie I will use from now on. Thanks so much, Lauren. Beautifully worded instructions made it very clear what to do.
Thank you so much Lacey–what an amazing compliment! I’m so happy you loved it and thank you for taking the time to comment 🙂
I love this pie recipe! I am not even a big banana fan but my husband requested this pie for Easter. I made it and we all loved it! Followed the directions to a T and it turned out great. I have tried your lemon sour cream pie and your triple berry pie and they are family favorites as well. Thanks so much!
Can I make the custard the day before and then put it together?
Hi Cindy,
The custard is best if it sets and cools inside the pie shell!
I’ve always struggled with banana cream pie (when you cut it and remove a piece and the center collapses). I tried this recipe and it was exactly what I’ve always hoped for. Held together. Great flavor. My new go to recipe. THANKS!
Even reducing the sugar down 1/4 cup, it was still too sweet for me Also I’m thinking maybe the cooking time should have been increased because it tasted a little “powdery.”
An absolutely great Banana pie recipe. I’ve made this several times in the last couple months for my elderly father whom I take care of. He says it’s quickly becoming his favorite over Lemon Meringue. However, I haven’t made him your version of Lemon Meringue. Do you have one? I’ll sure give it a go. Thanks so much,
Charles L. McClain, Jr.
Thanks so much for sharing! I love hearing that your father loved it. I am a huge lemon pie lover and have several lemon pie recipes, including lemon meringue! Yum. Here’s the link for the lemon meringue https://tastesbetterfromscratch.com/lemon-meringue-pie/ (and you can use the search bar near the top of my website to search “lemon pie” if you’re interested in any of the other recipes. Lemon sour cream is my favorite! https://tastesbetterfromscratch.com/lemon-sour-cream-pie/
So there is no bananas in the filling other than the sliced ones placed in the middle of the filling?
Yes, that’s right.
Could I make this in a spring form pan? So I can place on a cake/ pie platter?
That should work. Depending on the size of your spring form pan, you may need to make an extra 1/2 of the recipe (or at least of the crust). Sounds like fun! Happy Thanksgiving.