Classic banana cream pie from scratch is so easy to make.
My husband really enjoys banana cream pie and I realized earlier today that I haven't made one in quite some time.
When I first started making them for him, I would just use a box of instant pudding mix, but after we got chickens and I started making homemade pudding, I just automatically started using my own pudding in his banana cream pies.
Of course you can take the easy way out and use boxed pudding mix, but next time why not try making your own pudding using my classic recipe.
You can use whatever type of crust you wish for this pie. Sometimes I roll out a crust and pre-bake it, other times I just make a graham cracker crust, or my personal favorite, a Pecan Sandie crust, substituting Sandies for the graham crackers.
In a heavy saucepan, heat the milk and heavy cream over medium heat, whisking just until tiny bubbles begin to form around edges of the pan.
Meanwhile in a medium-sized bowl, combine the sugar, flour and salt, then gradually whisk into the hot milk.
Cook for a minute or two over medium heat until slightly thickened, whisking constantly.
Stir a few ladlefuls of the hot mixture into your bowl of whisked egg yolks and then stir the yolk mixture into your pan of hot mixture, whisking to combine.
Cook for another couple of minutes, whisking until the mixture is smooth and has thickened so it covers the back of a spoon.
Remove from heat, add the butter, and whisk until incorporated.
Set the pudding aside to cool while you slice the bananas and arrange them in the pie shell.
Once the pudding has cooled to room temperature, whisk it one more time to smooth it out, then pour the pudding over the bananas, smooth the top with a spatula and refrigerate for at least an hour.
When ready to serve, whip the cream, vanilla bean paste and confectioners sugar until soft peaks form.
Spread whipped cream over the top of the pie or add a dollop to each plate as each is being served.
©2013 by Fresh Eggs Daily, Inc. and updated in 2024 for Coop to Kitchen. All rights reserved.
The Pudding
It's really easy, uses fresh eggs, and of course tastes so much better than boxed powder pudding mixes.
Trust me, you will be glad you took the extra time to make your own homemade pudding to use in the pie.
The Crust
You can use whatever type of crust you wish for this pie. Sometimes I roll out a crust and pre-bake it, other times I just make a graham cracker crust, or my personal favorite, a Pecan Sandie crust, substituting Sandies for the graham crackers.
Or, you can definitely use a pre-made pie crust. As long as you're making the pudding and the whipped cream from scratch, it all counts as homemade!
The Bananas
And of course, you need bananas. I prefer them to be firm, not mushy, and definitely not brown. Save those for your next banana bread!
The Whipped Cream
After you've gone to all that work to make your pie from scratch, it just makes sense to whip up your own whipped cream. It's also super easy. And will really make your pie your own.
Scroll down for the printable recipe card.
Classic Banana Cream Pie from Scratch
Nine-inch pie shell, pre-baked and cooled, or graham cracker crust
2-1/2 cups milk
1/2 cup heavy cream
3/4 cup sugar
1/3 cup flour
1/4 teaspoon salt
3 egg yolks, lightly whisked with 1 teaspoon vanilla bean paste (or extract)
2 tablespoons butter
2 bananas
Topping Ingredients
1/2 cup heavy whipping cream
1 teaspoon vanilla bean paste (can substitute extract)
2 Tablespoons confectioners sugar
Cocoa powder, optional
In a heavy saucepan, heat the milk and heavy cream over medium heat, whisking just until tiny bubbles begin to form around edges of the pan.
Meanwhile in a medium-sized bowl, combine the sugar, flour and salt, then gradually whisk into the hot milk.
Cook for a minute or two over medium heat until slightly thickened, whisking constantly.
Stir a few ladlefuls of the hot mixture into your bowl of whisked egg yolks and then stir the yolk mixture into your pan of hot mixture, whisking to combine.
Cook for another couple of minutes, whisking until the mixture is smooth and has thickened so it covers the back of a spoon.
Remove from heat, add the butter, and whisk until incorporated.
Set the pudding aside to cool while you slice the bananas and arrange them in the pie shell.
Once the pudding has cooled to room temperature, whisk it one more time to smooth it out, then pour the pudding over the bananas, smooth the top with a spatula and refrigerate for at least an hour.
When ready to serve, whip the cream, vanilla bean paste and confectioners sugar until soft peaks form.
Spread whipped cream over the top of the pie or add a dollop to each plate as each is being served.
