Banana Pudding Pie — sometimes called banana cream pie when made with a cooked vanilla pudding — is a comforting, old-fashioned dessert that uses simple ingredients. A smooth, cooked vanilla filling poured over fresh banana slices creates a timeless favorite that’s perfect for family gatherings and potlucks.
This homemade banana pudding pie is made from scratch and follows a classic approach. Like chocolate cream pie, it’s one of those reliably delicious pudding-based pies that almost everyone loves.
You can use a ready-made 9-inch baked pie shell or a homemade crust. For a slightly different texture and flavor, substitute a graham cracker crust or a crust made from vanilla wafers instead of a traditional pastry crust.
Once the crust is prepared and baked, arrange a layer of fresh banana slices in the bottom. Pour the warm, cooked vanilla pudding over the bananas, smooth the surface, and chill until fully set. Finish the pie with freshly whipped cream or a light layer of commercial whipped topping if you prefer a quicker option.
How to Make the Best Banana Cream Pie with Cooked Pudding
Ingredients you’ll need:
- 1 — 9-inch baked pie shell (store-bought or homemade)
- 2/3 cup granulated sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 3 cups whole milk (2% or 3% milk also works)
- 3 egg yolks, lightly beaten
- 1 tablespoon salted butter
- 1 1/2 teaspoons vanilla extract
- 3 medium ripe bananas
- 1 cup heavy cream (for whipped cream)
- 1 tablespoon granulated sugar (for whipped cream)
- 1/2 teaspoon vanilla (for whipped cream)
Step 1: Make the vanilla cream pie filling
- In a medium saucepan, whisk together the sugar, cornstarch, and salt until evenly combined.
- Gradually whisk in the milk to dissolve the dry ingredients and prevent lumps.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.
- Continue boiling for 2 minutes while stirring constantly to fully activate the cornstarch and prevent sticking.
- Remove the pan from the heat. Slowly whisk about half of the hot pudding into the beaten egg yolks to temper them, then return that mixture to the saucepan and stir to combine.
- Place the pan back on medium heat and cook another 1½ minutes, stirring continuously, until the filling is glossy and thick.
- Take the pan off the heat and stir in the butter and vanilla. Allow the pudding to cool slightly but stir occasionally to keep a smooth surface.
Step 2: Assemble the pie
- Slice the bananas into even rounds and arrange them in a single layer across the bottom of the baked pie shell.
- Pour the slightly cooled vanilla pudding over the banana layer, spreading gently to cover the fruit evenly. The pudding will begin to form a thin “skin” as it cools—stirring it every few minutes while it cools helps maintain a smooth texture.
Step 3: Chill and finish
Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming, then refrigerate the pie for at least 4 hours or until the filling is fully set.
Step 4: Whip the cream and serve
Just before serving, whip the heavy cream to soft or stiff peaks depending on your preference. To make whipped cream by hand or with a mixer:
- Chill the mixing bowl and whisk for best results.
- Pour 1 cup heavy cream into the bowl and beat on medium-high speed until soft peaks form.
- Add 2 tablespoons sugar and 1/2 teaspoon vanilla, and continue beating until the cream reaches the desired stiffness.
- Spread or pipe the whipped cream over the chilled pie and garnish with a few extra banana slices or a sprinkle of chocolate shavings or toasted coconut if desired.
This recipe yields 8 slices from a 9-inch pie. Letting the pie chill thoroughly ensures clean slices and the best texture.
Variations and tips
- Use toasted coconut, grated chocolate, or chocolate shavings as a topping for added flavor and texture.
- Create more banana layers by adding a banana layer on the bottom, half the pudding, another banana layer, and a final layer of pudding for a thicker banana-to-pudding ratio.
- For a faster version, use instant vanilla pudding prepared according to package directions, but note the texture differs from a cooked pudding.
- Swap the pastry shell for a graham cracker crust or a base made from crushed vanilla wafers for a nuttier, sweeter foundation.
- To prevent sliced bananas from browning if you won’t serve right away, toss them in about 1 tablespoon of citrus juice (lemon or orange) before layering. This helps preserve color without noticeably changing flavor.
FAQs about homemade banana cream pie
How can I keep bananas from turning brown?
Toss banana slices in a tablespoon of lemon or citrus juice if the pie will sit for a while before serving. The mild acidity slows oxidation and preserves the bright appearance.
How do I ensure a thick, stable filling?
This recipe uses cornstarch as the thickener. Cooking the pudding until it boils and maintaining the recommended cooking times helps the cornstarch fully thicken the filling and avoid a runny result.
How should I store leftovers?
Cover the pie tightly with plastic wrap or keep slices in an airtight container and refrigerate. Properly stored, the pie will keep well for 2–3 days; bananas will slowly soften and may darken with time.
Other banana recipe ideas
- Banana bread with cream cheese icing is a beloved way to use very ripe bananas.
- Baked oats with bananas and blueberries make a hearty breakfast that can be prepared ahead and frozen.
- Banana bread chocolate chip cookies are great for lunches and snacks.
- Pumpkin banana muffins combine warm spices and banana for a seasonal treat.
Classic comfort-food recipes
- Church Window Cookies
- Old-Fashioned Sugar Cookies
- Blackberry Jam
- Strawberry Pie with gelatin
- Easy oven-baked hamburger steak
- Grasshopper Pie
- Lemon Bars
- No-Bake Cookies
- Microwave homemade pudding
Old-Fashioned Banana Cream Pie from Scratch
Yield: 8 servings • Prep time: 5 minutes • Cook time: 15 minutes • Chill time: 4 hours • Total time: about 4 hours 20 minutes.
Ingredients
- 9-inch baked pie shell
- 2/3 cup sugar
- 3 Tbsp cornstarch
- 1/2 tsp salt
- 3 cups milk
- 3 egg yolks, slightly beaten
- 1 Tbsp salted butter
- 1 1/2 tsp vanilla
- 3 medium bananas
Instructions
- Prepare the cooked vanilla pudding as described above and cool slightly.
- Layer sliced bananas in the baked pie shell and pour the cooled pudding over the top.
- Press plastic wrap onto the pudding surface to prevent a skin from forming, then refrigerate at least 4 hours.
- Top with freshly whipped cream and garnish with additional banana slices before serving.
Nutrition (approximate per slice)
Calories: 216 • Total Fat: 7g • Saturated Fat: 3g • Cholesterol: 80mg • Sodium: 240mg • Carbohydrates: 34g • Fiber: 1g • Sugar: 19g • Protein: 5g
If you enjoy nostalgic, homemade desserts, this banana pudding pie is an easy, reliable recipe to add to your baking rotation. It brings a comforting, familiar flavor and a silky texture that keeps people coming back for seconds.