Classic Banana Cream Pie Recipe (From Scratch!)
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Rich and creamy Banana Cream Pie is not only a classic dessert, but it’s also simple to make. If you’ve never made a pie from scratch, this is the one to try first. This cool pie is simply scrumptious and perfect for your summer togethers!
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Banana Cream Pie
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions; to ensure that you have all the ingredients and equipment required, and to understand the steps and timings involved.
Banana cream pie is an American classic; if you love bananas, this pie has to be on your dessert list!
For more tropical goodness, you could make Coconut Cream Pie next.
It is a simple pie to make – even the pie crust dough is foolproof. But if making pastry scares you, you can always buy ready-made pie crust instead and make the yummy, creamy filling.
The pastry is baked “blind,” which means it is cooked before adding the filling. To prevent the pastry from puffing up, ceramic baking beans are placed on top and keep the pie crust weighted down. You can also use dried beans to do the same job.
The filling is a creamy banana custard/pudding mixture cooked on the stovetop with cream, eggs, vanilla, and cornstarch (cornflour). The addition of gelatine ensures that your pie filling will set nicely.
It is then poured over not one but TWO layers of sliced bananas in the cooked pie crust and left to set in the refrigerator. Top with whipped cream, banana slices, or cherries (or all three!).
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients (and equipment) needed for this recipe have been listed below and linked to Amazon or other stores if available online. The complete list of ingredients with measurements is found in the recipe card.
You can also use a pastry wheel decorator tool to crimp the crust edges together: https://amzn.to/33lJ7W1
- All-Purpose Flour – also known as Plain Flour.
- Vegetable Shortening
- Dairy – Whole Milk, Heavy Cream, Eggs, Unsalted Butter, Whipped Cream.
- Granulated Sugar
- Cornstarch – also known as Cornflour.
- Unflavored Gelatin
- Pure Vanilla Extract – always buy good vanilla as it really does make a flavor difference.
- Ripe Bananas – to use in the pie filling, and extra for decoration.
- Maraschino Cherries – optional topping.
- 9-inch Deep Pie Dish/Plate
- Ceramic Baking Beans/Pie Weights
- Pastry Wheel Decorator Tool – optional (as you can just use your fingers!). You can use this tool to crimp the crust edges.
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. You can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Bananas
One of the hero ingredients in this dish is bananas, so here are some more recipes using the same:
- Strawberry Banana Granola Parfaits
- Gluten-Free Banana Chocolate Chunk Muffins
- Delicious Gluten-Free Banana Bread Recipe
More Pie Recipes
Looking for more pies to make? Check these recipes out next:
- Ready To Make the Easiest No-Bake Mini Cannoli Pies Ever?
- Homemade Apple Pie a la Mode (with No-Churn Vanilla Ice Cream!)
- Delicious & Easy Lemon Hand Pies
How Do I Make Banana Cream Pie?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
Banana Cream Pie
Rich and creamy Banana Cream Pie is not only a classic dessert, but it’s also simple to make!
Ingredients
For the Pie Crust
- 1½ c. all-purpose flour, plus extra for rolling
- ½ t. salt
- 2/3 c. vegetable shortening
- 3-6 T. ice-cold water
For the Pie Filling
- 2 c. whole milk
- 1 c. heavy cream
- 2 large eggs
- ¾ c. granulated sugar
- ¼ t. salt
- ¼ c. cornstarch
- 1 oz. package unflavored gelatin
- 2 T. unsalted butter
- 2 t. real vanilla extract
- 4-6 ripe bananas, sliced
To Serve, Optional
- Whipped Cream
- Sliced Bananas
- Marashino Cherries
Instructions
- Preheat oven to 200C/400F/Gas 6.
- Use a stand or hand-held mixer to prepare the pie crust. Add the flour, salt, and shortening in a medium-size bowl and mix to combine.
- Add the ice-cold water a little at a time, until the dough clumps together and can form a ball.
- On a lightly floured surface, roll out the dough into a 12-inch diameter. Fold the dough in half and then in half again and transfer to a 9-inch diameter deep-dish pie plate. Press the dough down into the pie pan. Trim if there is more than ½ inch of excess dough hanging over the edges. Fold the edges of the dough under, and then crimp together with your thumb or a fork.
- Line the pie crust with parchment paper and fill it with pie weights or dry beans. Blind bake (aka “pre-bake”) the crust in the center of the preheated oven for 15 minutes.
- Remove the crust from the oven and remove the dry beans or pie weights. Set aside.
- To make the filling, combine the milk, cream, eggs, sugar, salt, corn starch, and gelatin in a large saucepan. Stir until well blended and heat over medium-low heat while whisking often. When the custard has thickened and becomes difficult to stir, turn the heat off and stir in the butter and vanilla. Set aside.
- Slice the bananas and line the bottom of the pie crust with two layers of sliced bananas.
- Pour the custard over the bananas and smooth the custard out throughout the pie.
- Reduce the oven temperature to 180C/350F/Gas 4 and bake for 20-25 minutes.
- When the baking time finishes, remove the pie from the oven and cool completely before transferring it to the refrigerator. Chill for a few hours or overnight before serving.
- 11.To serve, top with whipped cream, banana slices, and/or maraschino cherry if desired. Enjoy!
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 619Total Fat: 35gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 104mgSodium: 281mgCarbohydrates: 68gFiber: 3gSugar: 36gProtein: 11g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Full Meal!
You’ve made the dessert, but what about the rest of the courses?
Here are additional recipes to make a full meal for a dinner party or special occasion:
- Appetizer: Iceberg Lettuce Wedge Salad with Bacon & Blue Cheese Dressing
- Main Dish: Cast Iron Ribeye Steak with Green Herb Sauce
- Side Dish: Rustic Roasted Potatoes with Garlic, Rosemary & Lemon
- Side Vegetable: Simple Oven Roasted Asparagus
- Beverage: Fresh & Delicious Grapefruit Margaritas
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!