Buttery pie crust filled with freshly sliced bananas and an easy-to-make homemade custard (thanks to a secret weapon) make this the most delicious Old-Fashioned Banana Cream Pie ever.
This is going to sound oxy-moronic but this easy, old-fashioned banana cream pie is made in the microwave. At least the filling is. The crust gets blind-baked in the oven the normal way.
You can cook the filling on the stove if you want to, but the vanilla custard comes together ridiculously fast and with basically zero risk of burnt milk and scorched pudding coating the bottom of your pan when done in the microwave, so….. It feels like cheating to make a pie in the microwave but when it turns out as delicious as this homemade banana cream pie does, I’ll shove pride aside and cheat all day long.
Way back in my college days in good old Provo, Utah at BYU, I was dating this really cute boy (who I ended up marrying) who would come over for dinner almost every night.
Paul was that fixture boyfriend who was ALWAYS around in the apartment full of girls and he was strategic about befriending my roommates in order to secure his place in my life. He loved having conversations with each of my roommates about the guys they were interested in and analyzing the minute and complex social interactions that go into dating at BYU.
So when Paul mentioned that banana cream pie was his favorite, I decided that it was time to lock this boy down with my mad baking skills. Except that I made the mistake of attempting to make this pie while Paul was there with me.
Which proved to be an insurmountable distraction (it is super hard to focus on a recipe when things are getting a little too hot in the kitchen and I’m not talking about the temperature of the oven) and I completely spaced adding something to the custard while it was cooking.
Paul kept saying how much he loved “banana cream soup” and thought it was “cute” that I was frazzled. And every time I make this pie, I think back to that day in the little kitchen south of campus with my infuriating boyfriend who I wanted to impress with the perfect banana cream pie.
Despite that one failure, this banana cream pie is super easy to make! Don’t be intimidated by making the pudding filling from scratch because it isn’t hard at all and the resulting banana cream pie will be the best one you have ever had in your life. It’s just sugar and cornstarch, whisked together with milk and egg yolks, with a little butter and vanilla stirred in at the end!
For the rest of the pie you just start with a homemade pie crust which you blind-bake ahead of time. I share all my tips and tricks for how to make pie crust in my perfect pie crust recipe post, which might be helpful if you are new to pie-baking. You can also make this with a graham cracker crust instead, which is super delicious.
Although I love any dessert, pie holds a special place in my heart and I have a bunch of pie recipes that I think you might love too. Some of my favorites are Dutch Apple Pie (aka Apple Crumble Pie) , Fresh Strawberry Pie , Best Homemade Cherry Pie , and Key Lime Pie .
Why you’ll love Old Fashioned Banana Cream Pie
Old Fashioned Banana Cream Pie is a recipe that everyone should make at least once in their lifetime. And this recipe really couldn’t be easier and it is just so darn tasty. I mean for heaven’s sake I use a microwave to cook the filling! Can it get any easier than that?! The combo of the fresh cut bananas layered with a homemade custard filling and topped with fresh whip cream all in a buttery, flaky crust is something that tastes like it came from a restaurant or you slaved all day making ( but you didn’t, shhhh it’s a secret).
Best Banana Cream Pie Recipe ingredients
- Pre Baked Pie Crust – Using my perfect pie crust recipe I show you how to blind bake a pie crust.
- Egg yolks – always use egg yolks for a custard filling.
- Granulated sugar
- Cornstarch – to help thicken the custard filling
- Salted Butter – you can use unsalted, but just add about ¼ teaspoon of salt.
- Vanilla Extract
- Ripe bananas
How to make this Homemade Banana Cream Pie Recipe
- Prepare your pie crust. Roll it out into a circle a little larger than the size of your pie pan so that you will have enough overhang for a crust. Carefully roll the crust onto your rolling pin (affiliate link) and transfer to your pie pan, laying it in gently. Trim away any excess crust, leaving about a 1/2-inch extra around the edges to tuck under for a clean, finished looking crust. Crimp the edges of the crust with a fork and poke holes all over the bottom and sides of the crust with the fork prongs before blind-baking it in the oven at 400 degrees Fahrenheit for about 30 minutes, or until the crust is golden brown.
- Heat liquids. In a large microwave-safe bowl, whisk together the sugar and cornstarch. Gradually whisk in the milk. Cook in the microwave for 6 to 10 minutes, opening it every 2 minutes to give it a quick stir. Continue until the mixture is thick and bubbly. Once it starts to bubble and gets thick, cook and stir the mixture for another 2 minutes. Then remove the bowl from the microwave. This can also be done on the stovetop in a large pan over medium heat, stirring constantly to make sure the pudding doesn’t scorch on the bottom.
- Temper egg yolks. In a separate bowl, lightly beat the egg yolks. Temper the eggs by slowly adding in 1 cup of the hot milk mixture into the yolks, whisking while pouring to avoid scrambling the yolks.
- Combine and thicken custard filling. Pour the tempered egg mixture back into the hot milk mixture and whisk to combine. Return to the microwave and cook for another 2-4 minutes, until it is bubbling again. If you’re using the stove method, bring it to a gentle boil for two minutes. Remove from the microwave and stir in the butter until melted. Add the vanilla and stir again.
- Fill pie. Slice 2 bananas and arrange the slices on the baked pie crust into an even layer. Pour the hot vanilla custard filling over the bananas, then allow the pie to set for 30 minutes before serving warm. Alternatively, you can chill the banana cream pie for 4 hours if you want the custard to set up more before serving, although there is nothing better than a still warm banana cream pie. Fair warning that the slices will not be fully set up and as easily sliceable though.
- Decorate. Just before serving, top the pie with additional bananas slices and freshly whipped cream.
How to serve Homemade Banana Cream Pie
If you want your pie to set up so that it can actually be sliced and hold it’s form like in the photos above, then you are going to want to make it enough in advance that it can cool completely and set up in the refrigerator for a couple of hours.
But in all honesty, we prefer eating banana cream pie warm even though the “slices” of pie don’t hold their shape and need to be scooped out with a spoon. It’s so, so good that way. But it’s just as good the next morning when the pudding filling has set up. If there is even any left by that point.
Homemade Banana Cream Pie storage
Should banana cream pie be refrigerated?
Should banana cream pie be refrigerated? You may notice a little liquid pooling at the bottom of the pie pan as it ages, this is a natural separation of the ingredients and although it may look weird, it’s still safe to eat.
How long does banana cream pie last in the fridge?
It should be good and last up to 4 days.
After slicing your bananas, lay the coins on a large cutting board. In a very small bowl pour in some lemon juice and using a pastry brush, brush lemon juice over the banana slices, flip and repeat. This will help to keep them from turning brown and give you that pretty presentation you’re seeking. Just remember to not go too heavily with the juice as it can alter the flavor of the pie. A light brushing is all that is needed and if you had lemon juice in a spray bottle a simple spritz could be just as beneficial.
Most likely your filling is undercooked and didn’t set up properly. If it has too much liquid you can try adding more cornstarch and let it cook a little longer to thicken. Also, letting your pie chill in the fridge will help it set. I have also heard adding some whipped cream to the filling mixture can give it some more density, but you would need to add the whipped cream before filling the pie crust.
Sometimes a watery layer is usually caused by undercooking. If the pie is already baked or filled in the pie shell, letting it cool in the fridge overnight will definitely help the filling set up properly.
MoreHomemade Pie RecipesYou’ll Love
- Easy Blueberry Custard Pie
- Southern Peach Pie Perfection
- Classic Homemade Blackberry Pie
- Best Homemade Apple Pie Recipe
- Easy Homemade Pumpkin Pie
- Sour Cream Raisin Pie
- Banoffee Pie
Homemade Banana Cream Pie Recipe
Equipment
- Rolling Pin
- 9-inch Pie Plate (my favorite one!)
- Pie Weights (honestly, you need two sets because one set isn’t enough)
Ingredients123
- ▢ 1 [pre-baked pie crust]
- ▢ 4 egg yolks
- ▢ 3/4 cup granulated sugar
- ▢ 1/4 cup cornstarch
- ▢ 3 cups whole milk
- ▢ 1 Tablespoon salted butter
- ▢ 1 1/2 teaspoons vanilla extract
- ▢ 3-4 ripe bananas
- ▢ Whipped cream
Instructions
- Prepare your pie crust and roll it out into a circle a little larger than the size of your pie pan so that you will have enough overhang for a crust. Carefully roll the crust onto your rolling pin (affiliate link) and transfer to your pie pan, laying it in gently. Trim away any excess crust, leaving about a 1/2-inch extra around the edges to tuck under for a clean, finished looking crust. Crimp the edges of the crust with a fork and poke holes all over the bottom and sides of the crust (it’s a process called docking and it lets steam escape from the crust to prevent shrinkage and bubbles) before blind-baking it in the oven at 400°F for about 30 minutes, or until the crust is golden brown. 1 [pre-baked pie crust]
- In a large microwave safe bowl, whisk together the sugar and cornstarch. Gradually whisk in the milk. Cook in the microwave for 6 to 10 minutes, opening it every 2 minutes to give it a quick stir, until the mixture is thick and bubbly. Once it starts to bubble and get thick, cook and stir the mixture for another 2 minutes, then remove from the microwave. This can also be done on the stovetop in a large pan over medium heat, stirring constantly to make sure the pudding doesn’t scorch on the bottom. ¾ cup granulated sugar, ¼ cup cornstarch, 3 cups whole milk
- In a separate bowl, lightly beat the egg yolks. Temper the eggs by slowly adding 1 cup of hot milk mixture to yolks, whisking while pouring to avoid scrambling the yolks. 4 egg yolks
- Pour the tempered egg mixture back into the hot milk mixture and whisk to combine. Return to the microwave and cook for another 2-4 minutes, until it is bubbling again, or if using the stove method, bring to a gentle boil for two minutes.
- Remove from the microwave and stir in the butter until melted. Add the vanilla and stir. 1 Tablespoon salted butter, 1 ½ teaspoons vanilla extract
- Slice 2 bananas and arrange the slices on the baked pie crust into an even layer. Pour the hot vanilla custard filling over the bananas, then allow the pie to set for 30 minutes before serving warm. Alternatively, you can chill the banana cream pie for 4 hours if you want the custard to set up more before serving. 3-4 ripe bananas
- Just before serving, top the pie with additional bananas slices and freshly whipped cream.
Notes
- Here is my perfect pie crust recipe with all my tips and tricks for how to make pie crust.
- Graham Cracker Crust: This pie is also fantastic with a graham cracker crust in place of the traditional pastry crust.
- Storage: This pie is best eaten the same day it is made, but will keep in the fridge for 2-3 days, although the crust will soften and the bananas will turn brown over time. I do not recommend freezing this pie.
- This recipe is on page 275 of my cookbook, House of Nash Eats Everyday !
Nutrition
Homemade Banana Cream Pie Recipe
Equipment
- Rolling Pin
- 9-inch Pie Plate (my favorite one!)
- Pie Weights (honestly, you need two sets because one set isn’t enough)
Ingredients
- 1 [pre-baked pie crust]
- 4 egg yolks
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 3 cups whole milk
- 1 Tablespoon salted butter
- 1 1/2 teaspoons vanilla extract
- 3-4 ripe bananas
- Whipped cream
Instructions
- Prepare your pie crust and roll it out into a circle a little larger than the size of your pie pan so that you will have enough overhang for a crust. Carefully roll the crust onto your rolling pin and transfer to your pie pan, laying it in gently. Trim away any excess crust, leaving about a 1/2-inch extra around the edges to tuck under for a clean, finished looking crust. Crimp the edges of the crust with a fork and poke holes all over the bottom and sides of the crust (it’s a process called docking and it lets steam escape from the crust to prevent shrinkage and bubbles) before blind-baking it in the oven at 400°F for about 30 minutes, or until the crust is golden brown. 1 [pre-baked pie crust]
- In a large microwave safe bowl, whisk together the sugar and cornstarch. Gradually whisk in the milk. Cook in the microwave for 6 to 10 minutes, opening it every 2 minutes to give it a quick stir, until the mixture is thick and bubbly. Once it starts to bubble and get thick, cook and stir the mixture for another 2 minutes, then remove from the microwave. This can also be done on the stovetop in a large pan over medium heat, stirring constantly to make sure the pudding doesn’t scorch on the bottom. 3/4 cup granulated sugar, 1/4 cup cornstarch, 3 cups whole milk
- In a separate bowl, lightly beat the egg yolks. Temper the eggs by slowly adding 1 cup of hot milk mixture to yolks, whisking while pouring to avoid scrambling the yolks. 4 egg yolks
- Pour the tempered egg mixture back into the hot milk mixture and whisk to combine. Return to the microwave and cook for another 2-4 minutes, until it is bubbling again, or if using the stove method, bring to a gentle boil for two minutes.
- Remove from the microwave and stir in the butter until melted. Add the vanilla and stir. 1 Tablespoon salted butter, 1 1/2 teaspoons vanilla extract
- Slice 2 bananas and arrange the slices on the baked pie crust into an even layer. Pour the hot vanilla custard filling over the bananas, then allow the pie to set for 30 minutes before serving warm. Alternatively, you can chill the banana cream pie for 4 hours if you want the custard to set up more before serving. 3-4 ripe bananas
- Just before serving, top the pie with additional bananas slices and freshly whipped cream.
Notes
- Here is my perfect pie crust recipe with all my tips and tricks for how to make pie crust.
- Graham Cracker Crust: This pie is also fantastic with a graham cracker crust in place of the traditional pastry crust.
- Storage: This pie is best eaten the same day it is made, but will keep in the fridge for 2-3 days, although the crust will soften and the bananas will turn brown over time. I do not recommend freezing this pie.
- This recipe is on page 275 of my cookbook, House of Nash Eats Everyday !
Nutrition
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