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Old-School Banana Cream Pie

A layer of firm-ripe bananas hides under rich vanilla pudding and a mound of whipped cream. Classic. We’ve garnished it with peanuts, but you can omit them if you prefer.


1 fully baked and cooled Butter Piecrust


For the filling

  • 2 ripe bananas, peeled and cut into 1/2-inch slices
  • 2/3 cup (4-5/8 oz.) granulated sugar
  • 1/4 cup (1-1/8 oz.) cornstarch, sifted
  • 1/4 tsp. table salt
  • 2-2/3 cups whole milk
  • 4 large egg yolks (or 2 large eggs)
  • 3 Tbs. (1-1/2 oz.) unsalted butter, cut into 8 small pieces, at room temperature
  • 2 tsp. pure vanilla extract

For the topping

  • 1-1/2 cups heavy cream
  • 1/4 cup (1-3/4 oz.) granulated sugar
  • 1 tsp. pure vanilla extract
  • Pinch table salt
  • Sliced bananas, for garnish
  • Chopped peanuts, for garnish (optional)

Nutritional Information

  • Calories (kcal) : 390
  • Fat Calories (kcal): 220
  • Fat (g): 25
  • Saturated Fat (g): 15
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 130
  • Sodium (mg): 190
  • Carbohydrates (g): 37
  • Fiber (g): 1
  • Sugar (g): 22
  • Protein (g): 5


Make the filling

  • Cover the bottom of the cooled pie crust with the sliced bananas.
  • Put the sugar, cornstarch, and salt in a medium saucepan and whisk until well blended. Add 2/3 cup of the milk and whisk until the mixture is smooth. Whisk in the egg yolks (or whole eggs, if using), and then the remaining milk. Place the pan over medium-high heat and cook, stirring with a whisk, until the mixture comes to a full boil. Reduce the heat to medium and, whisking constantly, boil for 1 minute, then slide the pan off the heat. Add the butter and vanilla, and stir until the butter melts and the pudding is smooth.
  • Scrape the filling into the cooled piecrust, spread evenly, and press a piece of plastic wrap directly on the surface to prevent a skin from forming, if you like. Refrigerate until chilled and firm, about 5 hours or overnight.

Whip the topping

  • Put the heavy cream, sugar, vanilla, and salt in a medium bowl and beat with an electric hand-held mixer fitted with wire beaters on low speed until combined. Increase the speed to medium high, and beat until the cream is thick and holds medium-firm peaks. Peel off the plastic from the filling.
  • Scrape the topping onto the center of the pie and, using a small offset or silicone spatula, spread it to cover the filling, leaving the center slightly domed along with lots of swirls and peaks. Arrange a few banana slices and chopped peanuts, if you like, on top of the whipped cream. Serve immediately or cover loosely and refrigerate for up to 1 hour.


Rate or Review

Reviews (1 review)

  • Allysong | 03/01/2020

    This recipe is great! The custard is easy to make and just lovely to taste. Although this pie is fine as is, I want to make a couple of suggestions that I have tried with success. First of all, the custard does not have to chill in the shell for five hours. 2.5-3 will suffice. Also, I'd added a couple drops (1/8 tsp) of banana extract to the custard and that gives the filling a good banana-bounce. (Be really stingy with the stuff!) Also, I added about 1.5-2 tbsp powdered sugar to the whipped cream topping, a revision I really recommend. Finally—if you like a banana cream pie that hearkens to a banana pudding, make a Nilla-Wafer crust and put a few Nilla wafers on the top of the pie before serving.

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