Old-Fashioned Banana Cream Pie

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Banana cream pie is one of those desserts that feels like pure nostalgia on a plate—cool, creamy, and so satisfying. And if you’re a pie family like mine, you’re definitely going to want this one in your regular rotation.

This version is the real-deal diner classic: a crunchy Nilla wafer crust, a luscious homemade custard that sets up beautifully, plenty of fresh sliced bananas, and a cloud of whipped cream on top. It slices clean, tastes even better than it looks, and you can absolutely make it the morning of and serve it that night.

My family is crazy for pie! If you want more favorites to try next, don’t miss Possum Pie, Atlantic Beach Pie, Million Dollar Pie, and my Chocolate Cream Pie.

If banana cream pie was ever meant to feel like a hug on a dessert plate, this is the one.

✨ Before You Start

A few tips to set you up for Banana Cream Pie success:

✨ Whisk constantly: This custard is cooked low and slow—no need to temper the eggs separately. Just keep whisking to prevent lumps or scrambled bits.

✨ Cook it to the right temp: Your custard needs to reach 212°F (a gentle boil) so the starch sets properly.

✨ Cool before layering: Let the custard cool until it’s warm but not hot before you layer with bananas—hot custard can make the pie feel heavier and denser.

✨ Plastic wrap trick: Press plastic wrap directly onto the surface of the custard while it cools (and again after assembling) so you don’t get that dreaded skin.

✨ Banana check: Use firm, just-ripe bananas so they hold their shape and stay prettier longer.

✨ Chill time matters: Refrigerate at least 3 hours so the pie slices neatly.

✨ Food Safety: For more information on food safety, please visit this link.

Banana Cream Pie Ingredients + Key Notes

Skip the instant vanilla pudding and make your own pudding mixture. You won’t believe how delicious the homemade version is! This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.

Crust

• Vanilla wafers: Classic flavor with bananas. (And yes—brand matters! I prefer Nabisco Nilla Wafers.)

• Sugar + melted butter: Sweetens and binds the crumbs so the crust holds together and bakes up crisp.

Custard Filling

• Sugar + cornstarch + salt: Cornstarch is the thickener here—and the salt keeps the custard from tasting flat.

• Egg yolks: Richness + that classic custard texture.

• Whole milk + heavy cream: This combo gives you a custard that’s velvety but still slices clean.

• Vanilla + butter: Vanilla brings the classic pudding flavor; butter makes it silky and glossy.

• Brandy (optional but lovely): Just a little adds warmth and depth—feel free to omit and add extra vanilla instead.

• Bananas: Use firm, just-ripe bananas. Overripe bananas can get mushy and weep liquid into the custard.

⭐ Pro Tips

⭐ Press the crust like you mean it

Use the flat bottom of a measuring cup to really pack those crumbs into the pie plate—this is the difference between a crust that slices cleanly and one that crumbles when you serve.

⭐ Want the smoothest custard possible? Strain it

If you want that ultra-luxury, diner-style texture, pour the hot custard through a fine mesh sieve before cooling. It catches any tiny bits and makes the filling unbelievably silky.

⭐ Seal the bananas in custard

Bananas brown when air hits them—so your best defense is coverage. After the top custard layer goes on, gently press with a spatula to encourage custard down into the little gaps between banana slices.

⭐ Try the “towel tap” trick for prettier layers

Set a dish towel on the counter and gently tap the pie plate a few times to help the custard settle into any small voids around the banana slices.

⭐ Chill your tools for whipped cream that behaves

Pop your metal bowl + beaters in the freezer for 10–15 minutes. Cold tools + cold cream = faster whipping and a thicker, fluffier topping.

⭐ Stop at just stiff peaks

Whip on medium speed and stop when peaks stand tall but still look smooth. Go too far and the whipped cream turns grainy… and a little further and you’re making butter.

🥣 How to Make Banana Cream Pie

Preheat the oven to 350°F and mix your crushed vanilla wafers, sugar, and melted butter, then press the crumbs firmly into a 9-inch pie plate (bottom and sides) and bake 10–12 minutes until golden; cool completely. For the custard, whisk sugar, cornstarch, and salt in a saucepan, whisk in egg yolks, then gradually whisk in the milk and cream and cook over medium heat—whisking constantly—until it thickens and reaches a gentle boil (about 8–10 minutes), then simmer 1 minute more. Off heat, whisk in vanilla, butter, and brandy, then pour into a shallow dish and press plastic wrap directly onto the surface to prevent a skin; cool about 30 minutes until warm (not hot).

Pour half the warm custard into the cooled crust, layer sliced bananas, then top with the remaining custard—making sure the bananas are fully covered—then press plastic wrap directly onto the custard and refrigerate at least 3 hours. Right before serving, whip cold heavy cream with powdered sugar and vanilla to just-stiff peaks, spread over the pie, and swirl into a big fluffy mound.

***See full instructions below.

🔬 Banana Cream Pie Science

Custard can be sneaky—especially when there are egg yolks involved. Egg yolks contain an enzyme called alpha-amylase that can interfere with starch thickening, which is why the custard needs to reach 212°F (a gentle boil) to fully set and stay thick. If you stop short, the custard can look thick on the stove and still turn loose once it chills. Hitting that gentle boil (while whisking constantly) is what gives you that sliceable, creamy-but-stable filling.

Banana Cream Pie Recipe Notes

Crust options

• Half Nilla + half graham cracker crust: Use 1 1/4 cups crushed grahams + 1 1/4 cups crushed Nilla wafers, and keep the rest the same.

• Store-bought shortcut: A store-bought graham cracker crust works if you need speed.

• Pastry crust option: Since this is essentially a no-bake filling, you’ll need to blind bake pastry dough (dock with a fork, brush with yolk, parchment + pie weights) so it stays crisp.

Custard cooling + transfer tip

Pouring the custard into a shallow dish (even a second pie plate!) helps it cool faster and more evenly than a deep bowl—so you’re not waiting forever to assemble.

Banana browning (and what I actually do)

I love the idea of brushing bananas with citrus juice, but I don’t always love the taste it adds. My favorite method is simply using firm bananas and making sure they’re fully sealed under the top custard layer. (If you do want the extra insurance, lightly brush slices with a diluted lemon juice mixture.)

Storing + Freezing + Make-Ahead Tips

Storing

• Cover loosely and refrigerate. It’s best within 2–3 days, but the bananas will naturally soften and darken over time.

Freezing

• Not recommended. Custard can separate and bananas don’t thaw well.

Make-Ahead

• You can make the crust and custard 1 day ahead. Store the crust covered at room temp, and refrigerate the custard with plastic wrap pressed directly on the surface. Assemble with bananas + whipped cream the day you serve for the prettiest slices.

What to Serve With Banana Cream Pie

Fresh + Crisp Sides

If you want something light alongside dessert (especially for holidays), a simple fruit bowl, Frescas con Crema, or a bright Creamy Fruit Salad is perfect.

Comforting Sides

For a “dessert after dinner” plan, serve this after cozy comfort food like Hamburger Casserole, Mississippi Pot Roast, Million Dollar Chicken, or Crockpot Pork Tenderloin—anything that makes the meal feel classic and homey.

Sweet Finishes

If you’re building a dessert table, pair this with Sugar Cream Pie, Mississippi Mud Pie, Lemon Icebox Pie, or Chess Pie for a fun variety of flavors and textures.

Frequently Asked Questions

✦ Can I make this overnight?

You can, but I don’t love how the bananas look after an overnight chill. For the prettiest pie, assemble and serve the same day (or at least within 6–8 hours).

✦ How do I keep the bananas from turning brown?

Use firm, just-ripe bananas and make sure they’re completely covered by the top custard layer so air can’t reach them. A gentle towel-tap helps custard settle into gaps, too.

✦ Can I skip the brandy?

Absolutely. Just leave it out and add an extra teaspoon of vanilla if you’d like.

✦ Can I add coconut?

Absolutely. If you love coconut, this pie adapts beautifully into a banana coconut cream pie—a nod to the classic Lawry’s Steak House version. The tropical flavor pairs perfectly with the silky custard and fresh bananas without overpowering them.

To make the coconut variation, simply stir ½ cup shredded coconut into the hot custard after cooking, just before it begins to cool. The result is rich, nostalgic, and downright irresistible.

Still have questions? Drop them in the comments — I love helping you bake + cook with confidence! 💗

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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen

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Banana Cream Pie

Banana Cream Pie made with a homemade custard, lots of fresh sliced bananas, a crunchy Nilla wafer cookie crust, topped off with fluffy whipped cream!

Prep Time30 minutes mins

Cook Time30 minutes mins

Refrigeration3 hours hrs

Total Time1 hour hr

Servings: 8 servings

Author: Kathleen

Ingredients

Crust:

• ▢ 2 1/2 cups coarsely crushed vanilla wafers
• ▢ 1/4 cup sugar
• ▢ 1/2 cup butter melted

Filling:

• ▢ 1/2 cup plus 2 tablespoons sugar
• ▢ 1/4 cup cornstarch
• ▢ 1/8 teaspoon salt
• ▢ 5 large egg yolks lightly beaten
• ▢ 1 1/2 cups whole milk
• ▢ 1 cup heavy cream
• ▢ 2 teaspoons vanilla
• ▢ 2 tablespoons unsalted butter
• ▢ 1 teaspoon (or more to taste) brandy
• ▢ 2 bananas firm, but ripe

Topping:

• ▢ 2 cups heavy cream
• ▢ 3 tablespoons powdered sugar
• ▢ 1/2 teaspoon vanilla

US Customary - Metric

Instructions

Make the Crust:

• Preheat oven 350ºF (177ºC).
• In a medium mixing bowl, combine the vanilla wafer crumbs (2 1/2 cups) and sugar (1/4 cup). Add the butter (1/2 cup) and mix well. Press firmly onto the bottom and up the sides of a 9-inch pie plate. Bake for 10 to 12 minutes or until golden brown. Remove from oven, and cool completely before adding filling (about 1 hour).

Make the Filling:

• In a medium, heavy-bottomed saucepan, combine sugar (1/2 cup plus 2 tablespoons), cornstarch (1/4 cup), and salt (1/8 teaspoon). Whisk in egg yolks (5), Gradually add milk (1 1/2 cups) and cream (1 cup). Cook over medium heat, bringing to a gentle boil, whisking constantly until mixture thickens 8-10 minutes. Continue to gently simmer for 1 minute, lowering heat as necessary, and stirring constantly. Remove from heat. Whisk in vanilla (2 teaspoons), butter (2 tablespoons), and brandy (1 teaspoon).
• Pour the filling into a bowl. Place plastic wrap directly on the surface of the filling to prevent a skin from forming. Cool for about 30 minutes or until the filling is warm but no longer hot.
• Pour half of the warm filling into the cooled crust. Peel and slice the bananas into 1/2-inch slices and layer on top of the filling. Pour the remainder of the filling over sliced bananas. Place a clean sheet of plastic wrap directly on the top surface of the filling. Refrigerate pie until completely chilled, at least 3 hours.

Make the Topping:

• Whip the heavy cream (2 cups) in a chilled bowl until soft peaks form. Add powdered sugar (3 tablespoons) and vanilla (1/2 teaspoon); continue to whip until peaks are just stiff. Spread whipped cream over the topping and shape decoratively into a mound. Refrigerate until ready to serve.

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Notes

1. Crust: A lot of pies use homemade flaky pastry crust — but I love how easy crumb crust is to prepare! No rolling or floured counter mess. Plus, it tastes like cookies, so it’s a double win! I use vanilla wafers but is also absolutely delicious with either a rolled pastry crust or a graham cracker crumb crust as well. I use a measuring cup to help press the cookie crumb mixture into the pie plate.
   • Another alternative for the crust, that I occasionally make, is a crumb crust made with half Nilla wafers and half graham crackers. I follow the recipe I’ve given you below and but instead of using all Nilla wafers, I use 1  1/4 cup crushed graham crackers with 1  1/4 cup crushed Nilla wafers.
   • One thing that may go without saying for most people, but I, of course, had to find out the hard way, is all Nilla Wafers are not created equal. My favorite are the ones made by Nabisco (I’m not being paid or compensated to say this).
   • If you’re short on time, or just want a quicker version of this recipe, you can simplify things by using a store-bought graham cracker crust or a boxed pastry crust.
2. Pastry Crust: Because this is essentially a no bake pie, if you decide you’d prefer a flakey pastry crust, you’ll need to blind bake the pie dough. Fit the crust in the pie plate and pierce it all over with a fork. Brush interior with an egg yolk. Be sure to line the crust with parchment paper and use pie weights of dried beans to keep the crust in the pie plate and not puffing up too much.
3. Custard: You must cook your custard to 212 degrees, which is just around the boiling stage. The egg yolks have a starch-digesting enzyme called alpha-amylase. In order for a successful gelling of starch, it has to be cooked at that temperature, or your custard will be nothing but liquid.
   • Transferring: After the custard has been prepared on the stovetop, it needs to cool down a bit. So, the first thing you do is pour the filling into a shallow bowl. Cook’s Illustrated suggests using a second pie plate instead of a bowl. I love this idea. It’s obviously the perfect size. It’s shallow depth and fairly wide diameter help the filling cool more rapidly than a smaller standard mixing bowl would allow.
   • Cover: It’s important that you press your plastic wrap directly to the surface of your custard so a skin doesn’t form while it cools. If a skin forms, you’ll either have to strain the filling or endure lumps in your finished pie. Yuck!
   • Cooling: Don’t assemble the custard and bananas while the custard is hot or the pie can have a heavier, denser overall texture. You want every element to stay separate until you eat it!
4. Bananas: This recipe is best made with firm, just-ripe bananas. They hold up in the pie better than very ripe bananas and they keep their nice bright color longer.
   • Many recipes suggest refrigerating the pie overnight after the layers of custard and banana have been assembled in the crust. I like the idea of the custard setting up in the fridge overnight, but I don’t like how the bananas look after doing so. There’s just no way I know of to keep them looking fresh and just sliced.
   • Brushing the sliced bananas with citrus juice. I think that’s a great idea for some recipes, but personally, I don’t like the taste it adds to this custard.
   • Another suggestion is to make sure the sliced bananas are completely covered with the second layer of custard. This eliminates air coming into direct contact with the bananas. If you go this route, I suggest you also gently press on the top of the second layer of custard with a spatula to make sure the custard gets down into all the little crevices between the pieces of banana.
   • Another trick to help fill any of those small voids and settle the filling into them is to place a dish towel on your countertop and gently tap the pie plate down a few times on the towel.
5. Topping: I like a nice thick layer of whipped cream on this pie, so I start with 2 cups of heavy cream.
   • To make the best whipped cream I can, I like to put my metal mixing bowl and the beaters from my mixer in the freezer 10-15 minutes before I make the whipped cream. I keep the heavy cream in the fridge until I’m ready to pour it in the mixing bowl. You can use a hand mixer or a stand mixer.
   • I like a nice thick layer of whipped cream on this pie! I prefer using powdered sugar in my whipped cream so it dissolves easily.
   • I generally make my whipped cream in my stand up mixer. I keep the speed on medium, not on high, so I don’t accidentally overbeat the cream. I shoot for peaks that are just stiff. If you go beyond that point, your whipped cream becomes stiff and grainy. If you go any further the milk solids will separate and bits of the fat in the heavy cream will solidify.

Nutrition

Serving: 1/8 of the recipe | Calories: 786kcal | Carbohydrates: 62g | Protein: 7g | Fat: 58g | Saturated Fat: 34g | Cholesterol: 281mg | Sodium: 336mg | Potassium: 273mg | Sugar: 39g | Vitamin A: 2000IU | Vitamin C: 3mg | Calcium: 128mg

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