Old-Fashioned Banana Cream Pie with Cooked Pudding

This old-fashioned banana cream pie is made with a silky, homemade cooked vanilla pudding poured over fresh banana slices in a flaky pie shell—an authentic, from-scratch dessert just like Grandma used to make.

This classic banana cream pie relies on a cooked vanilla pudding made on the stovetop, poured over freshly sliced bananas in a baked pie crust. You can use a prepared pie shell or a homemade crust; for a different texture and flavor try a graham cracker crust or a layer of vanilla wafers.

Yield and time

• Yield: 8 servings
• Prep time: 5 minutes
• Cook time: 15 minutes
• Chill time (additional): 4 hours
• Total time: about 4 hours 20 minutes

Ingredients

Refer to the measurements below when preparing the pie.

• 9-inch baked pie shell
• 3 large bananas, sliced
• 2/3 cup sugar
• 3 tablespoons cornstarch
• 1/2 teaspoon salt
• 3 cups whole milk
• 3 egg yolks, slightly beaten
• 1 tablespoon salted butter
• 1 1/2 teaspoons vanilla
• For the whipped cream topping:
• 1 cup heavy cream
• 2 tablespoons sugar
• 1/2 teaspoon vanilla

Nutrition information (per serving)

Calories: 216 • Total fat: 7g • Saturated fat: 3g • Cholesterol: 80mg • Sodium: 240mg • Carbohydrates: 34g • Fiber: 1g • Sugar: 19g • Protein: 5g

Step-by-Step Instructions

1. Make the cooked vanilla pudding: In a medium saucepan, combine the sugar, cornstarch, and salt. Gradually whisk in the milk until the mixture is smooth and free of lumps.
2. Place the pan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil. Once it reaches a boil, continue to cook for 2 minutes, stirring continuously so it does not stick or scorch.
3. Remove the pan from the heat. Slowly whisk about half of the hot pudding into the slightly beaten egg yolks to temper them, then return the yolk mixture to the saucepan and stir to combine.
4. Return the saucepan to medium heat and bring it back to a boil, stirring constantly for about 1 1/2 minutes to ensure the filling is fully cooked and thickened.
5. Take the pan off the heat and stir in the butter and vanilla. As the pudding cools, stir it occasionally to help prevent a skin from forming and to keep the texture smooth.
6. Assemble the pie: Slice the bananas and arrange them in an even layer inside the baked pie shell.
7. Pour the cooled pudding over the bananas, smoothing the top with a spatula.
8. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Chill the pie in the refrigerator for at least 4 hours, or until fully set.
9. Make the whipped cream: Chill the mixing bowl and whisk if possible. Beat 1 cup of heavy cream on high speed until stiff peaks begin to form. Add 2 tablespoons sugar and 1/2 teaspoon vanilla, and beat just until combined and fluffy.
10. Top the chilled pie with the whipped cream and garnish with a few extra banana slices if desired. Store leftovers covered in the refrigerator.

Quick visual guide

Serving suggestions

Serve slices topped with freshly whipped cream and a few banana slices. For extra flair, sprinkle toasted coconut, chocolate shavings, or a dusting of cinnamon over the whipped cream.

Homemade whipped cream tips

Whipping cream at home is quick and yields a superior flavor and texture. Chill your bowl and whisk for about 10 minutes before beating the heavy cream—cold tools help the cream reach firm peaks faster and produce a lighter, more stable whipped topping.

Variations

• Substitute a graham cracker crust or a crust made from crushed vanilla wafers for a different texture and flavor.
• Layer extra bananas and pudding for a thicker, more banana-forward pie: banana, pudding, banana, pudding.
• For a faster version, use instant vanilla pudding mix for the filling (note this changes texture and flavor compared to cooked pudding).
• Add toppings like toasted coconut, chopped nuts, or grated chocolate for contrast.

Frequently asked questions

How can I keep the bananas from turning brown?

If you won’t serve the pie right away, toss sliced bananas briefly in about 1 tablespoon of citrus juice (lemon or lime) to slow browning without noticeably changing the flavor.

How do I ensure the filling is thick enough?

This recipe uses cornstarch and requires bringing the mixture to a boil for the specified time. Stir constantly while cooking to activate the starch and prevent the filling from being runny.

How should leftovers be stored?

Cover the pie with plastic wrap or store slices in an airtight container and refrigerate. The pie will keep for a few days, though banana slices may darken over time.

Other banana recipes to try

• Banana bread with cream cheese icing
• Baked oats with bananas and blueberries
• Banana bread chocolate chip cookies
• Pumpkin banana muffins

More old-fashioned favorites

• Church Window Cookies
• Old Fashioned Sugar Cookies
• Blackberry Jam
• Strawberry Pie with Jello
• Hamburger Steak (simple oven recipe)
• Grasshopper Pie
• Lemon Bars
• No Bake Cookies
• Homemade microwave pudding

If you enjoyed this classic banana cream pie, save the recipe and try the variations listed above. Making the cooked pudding from scratch and topping with fresh whipped cream creates a nostalgic dessert that’s always a crowd-pleaser.