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A slice of Banana Cream Pie

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!
Course Dessert
Cuisine American
Keyword Banana Cream Pie, Banana Cream Pie Recipe, How Do I Make Banana Cream Pie, How To Make Banana Cream Pie
Prep Time 30 minutes
Cook Time 30 minutes
Refrigeration 3 hours
Total Time 1 hour
Servings 8 servings
Calories 786kcal
Author Kathleen



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


  • 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 cups heavy cream
  • 2 teaspoons vanilla
  • 2 tablespoons unsalted butter
  • 1 teaspoon (or more to taste) brandy
  • 2 bananas firm, but ripe


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


Make the Crust:

  • Preheat oven 350 degrees.
  • In a medium mixing bowl, combine the vanilla wafer crumbs and sugar. Add the butter and mix well. Press firmly onto the bottom and up the sides of a 9 inch pie plate. Bake 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, cornstarch, and salt. Whisk in egg yolks, Gradually add milk and cream. 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, butter, and brandy.
  • Pour 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 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 in a chilled bowl until soft peaks form. Add powdered sugar and vanilla; continue to whip until peaks are just stiff. Spread whipped cream over topping and shape decoratively into a mound. Refrigerate until ready to serve.


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