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Mom’s Best Banana Cream Pie

When dessert calls for something truly special, break out this recipe for Mom’s Best Banana Cream Pie, and you won’t be sorry!

A slice of Mom's Best Banana Cream Pie on a plate with a fork with a cup of coffee and the rest of the pie in the background.

This easy-to-make banana cream pie can be made using homemade pie crust or store-bought. Either one is fine, and you need to know that this is a totally judge-free zone!

**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making homemade Banana Cream Pie is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe.

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A vertical photo of Mom's Best Banana Cream Pie loaded with whipped cream with fresh bananas in the background.

The ingredient list:

**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned

  • 1 – 9″ pie crust (homemade or store-bought)
  • granulated sugar
  • coarse salt
  • cornstarch
  • milk
  • eggs
  • pure vanilla extract
  • bananas, overripe
  • heavy whipping cream

Kitchen tools and equipment needed:

How long will this recipe take from start to finish?

Including the blind-baking (pre-bake) time for the crust, the making of the filling, and the chilling of the pie before serving (overnight is best), this banana cream pie will take roughly 12 hours so please plan accordingly.

Why this recipe works:

It’s relatively easy to make and most of the time spent is hands-off time while the pie and the filling chill in the fridge.

It’s got a great banana flavor and the whipped cream on top is sweet and creamy, but not overly sweet. And it’s a delicious compliment to the banana cream filling.

It’s a great way to use spent bananas that are past their prime.

Everybody loves a good homemade cream pie!!

An overhead photo of an entire banana cream pie topped with whipped cream with fresh bananas in the background.
Mom’s Banana Cream Pie is comfort food at its very best.

This recipe calls for tempering. What is it, and why is it important?

Tempering is a way to slowly and gradually bring ingredients to the same temperature (from cold to hot as in this recipe that uses raw eggs) to avoid the eggs from curdling (aka scrambling).

How ripe should the bananas be for this recipe?

I like when they’ve got plenty of brown spots but they’re not overly mushy.

This recipe also uses sliced bananas for which you can use bananas that don’t have as many brown spots, and maybe aren’t as over-ripe as for the mashed banana step.

I used both banana ripenesses for this recipe; overly ripe with plenty of brown spots and perfectly ripe, yellow bananas for the sliced section in the middle.

Can over-ripe bananas be kept in the freezer?

Yes!

Peel them first, and store them in a zip-top bag in the freezer for up to two months.

How to store banana cream pie?

You can store the completed banana cream pie, covered, in the refrigerator for up to 5 days.

Here are some fun and interesting ways to crimp a pie crust:

Can banana cream pie be frozen?

Yes!

Wrap it well or store it in an air-tight pie keeper and freeze it for up to two months.

The slices can also be frozen individually, if desired.

To thaw, allow the pie to sit at room temperature for at least 45 minutes before serving.

Get my very favorite homemade pie crust recipe.

The step-by-step for how to make Mom’s Best Banana Cream Pie:

  • Preheat oven to 350-degrees.
  • Place and crimp a 9″ pie dough (homemade or store-bought) into a pie pan and blind bake the crust for 20 minutes. Remove, cool, and set aside.
  • In a large saucepan, combine milk, granulated sugar, cornstarch, and salt over medium heat, stirring frequently until thickened.
  • Meanwhile, mash one over-ripe banana in a small bowl, and set aside.
  • In a small bowl lightly beat two eggs.
  • When the milk and sugar mixture has thickened, it’s time to temper the eggs by adding about 3 tablespoons of the hot milk mixture into the eggs, stirring to combine. Set aside.
  • Add the mashed bananas into the saucepan, stirring to combine, and then add the tempered eggs into the saucepan, stirring well to combine.
  • Bring the mixture to a gentle boil and cook, stirring occasionally, for an additional 2 minutes. Remove from heat.
  • Add the vanilla extract to the banana mixture, and stir to combine. Cool for 15 minutes.
  • Pour the cooled mixture into a bowl, cover the banana cream with a layer of plastic wrap, and store it in the refrigerator, if needed, until ready to assemble the pie.
  • Slice 2 bananas and place half of the slices on the bottom of a pre-baked pie crust.
  • Spoon half of the cooled banana cream mixture over the sliced bananas.
  • Top with another layer of sliced bananas, and top with the remaining banana cream mixture.
  • Cover the pie with a plastic wrap layer and chill in the refrigerator while making the whipped cream topping.
  • In the bowl of a stand mixer, or in a large bowl with a hand mixer, beat the heavy cream, and 3 tablespoons granulated sugar until stiff peaks form.
  • Add 1 teaspoon pure vanilla extract to the whipped cream, and fold to combine.
  • Spoon the whipped cream topping over the banana cream pie (*Note – you’ll notice in the photo that I had frozen my banana cream pie due to time constraints in making this recipe), and use an offset spatula to gently cover the pie with the whipped cream.
  • Refrigerate until ready to serve.
When dessert calls for something truly special, break out this recipe for Mom's Best Banana Cream Pie, and you won't be sorry! #pie #bananapie #bananacreampie #creampie #homemadepiecrust #bananadessert #bananas #homemadewhippedcream #kudoskitchenrecipes

Additional dessert recipes with bananas:

*No-Churn Banana Walnut Ice Cream (shown below)

No-Churn Banana Walnut Ice Cream is a favorite for people who love bananas, toasted walnuts, caramel, and vanilla wafers. It’s utterly delicious!!

No Churn Banana Walnut Ice Cream in a ice cream dish with bananas and caramel sauce.

*Banana Poppy Seed Cake (not shown)

The flavor in this banana poppy seed cake is simply scrumptious. The cake is tender and has a wonderful crumb, and the banana buttercream frosting has the perfect sweetness to compliment this delicious cake.

*Banana Coconut Pudding (shown below, and in the featured video)

Comforting and extra delicious! This super easy and creamy  Banana Coconut Pudding for the slow cooker will be your new favorite dessert! 

Slow Cooker Banana Coconut Pudding with Whipped Cream and Vanilla Cookies

*White Chocolate Banana Walnut Cookies (not shown)

Soft, plump, and tender, these White Chocolate Banana Walnut Cookies taste like a slice of fresh banana bread, only better!

*Mom’s Best Banana Cream Pie (shown below) THIS IS THE PLACE!!

A vertical closeup of a slice of Mom's Best Banana Cream Pie on a plate with a title text overlay graphic on the top of the image in black and yellow.

The printable recipe card:

Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s delicious and comforting banana dessert.

If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂

A whole Mom's Best Banana Cream Pie but with a slice taken out.

MOM’S BEST BANANA CREAM PIE

Renee – Kudos Kitchen
When dessert calls for something truly special, break out this recipe for Mom’s Best Banana Cream Pie, and you won’t be sorry!
5 from 1 vote
Prep Time 30 mins
Cook Time 30 mins
chill time 12 hrs
Total Time 13 hrs
Course cream pie, Dessert – Pie
Servings 8 slices
Calories 444 kcal

Ingredients
  

For the pie:

  • 1 cup granulated sugar
  • ¼ cup cornstarch
  • ½ teaspoon coarse salt
  • 3 cups whole milk
  • 2 large eggs
  • teaspoons pure vanilla extract
  • 1 baked pie crust 9 inches
  • 3 bananas; one mashed two sliced

For the whipped cream topping:

  • 1 cup heavy cream
  • 3 tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract

Instructions
 

  • Preheat oven to 350-degrees.
  • Place and crimp a 9″ pie dough (homemade or store-bought) into a pie pan and blind bake the crust for 20 minutes. Remove, cool, and set aside.

To make the banana cream pie:

  • In a large saucepan, combine milk, granulated sugar, cornstarch, and salt over medium heat, stirring frequently until thickened.
  • Meanwhile, mash one over-ripe banana in a small bowl, and set aside.
  • In a small bowl, lightly beat two eggs.
  • When the milk and sugar mixture has thickened, it’s time to temper the eggs by adding about 3 tablespoons of the hot milk mixture into the eggs, stirring to combine. Set aside.
  • Add the mashed bananas into the saucepan, stirring to combine, and then add the tempered eggs into the saucepan, stirring well to combine.
  • Bring the mixture to a gentle boil and cook, stirring occasionally, for an additional 2 minutes. Remove from heat.
  • Add the vanilla extract to the banana mixture, and stir to combine. Cool for 15 minutes.
  • Pour the cooled mixture into a bowl, cover the banana cream with a layer of plastic wrap, and store it in the refrigerator, if needed, until ready to assemble the pie.
  • Slice 2 bananas and place half of the slices on the bottom of a pre-baked pie crust.
  • Spoon half of the cooled banana cream mixture over the sliced bananas.
  • Top with another layer of sliced bananas, and top with the remaining banana cream mixture.
  • Cover the pie with a plastic wrap layer and chill in the refrigerator while making the whipped cream topping.

To make the whipped cream:

  • In the bowl of a stand mixer or a large bowl with a hand mixer, beat the heavy cream and 3 tablespoons granulated sugar until stiff peaks form.
  • Add 1 teaspoon pure vanilla extract to the whipped cream, and fold to combine.
  • Spoon the whipped cream topping over the banana cream pie and use an offset spatula to cover the pie with the whipped cream.
  • Refrigerate until ready to serve.

Nutrition

Serving: 1sliceCalories: 444kcalCarbohydrates: 59gProtein: 7gFat: 21gSaturated Fat: 11gTrans Fat: 1gCholesterol: 91mgSodium: 300mgPotassium: 340mgFiber: 2gSugar: 40gVitamin A: 673IUVitamin C: 4mgCalcium: 136mgIron: 1mg
Keyword Banana Cream Pie, Banana Cream pie recipe, banana dessert, cream pie recipe, easy banana cream pie, Mom’s Best Banana Cream Pie
Tried this recipe?Let us know how it was!

Thank you so much for visiting me here today in my Kudos Kitchen!

I sincerely hope you’ve enjoyed today’s recipe for homemade banana cream pie as much as I’ve enjoyed bringing it to you!

A slice of Mom's Best Banana Cream Pie on a plate with a fork along with a cup of coffee and the rest of the pie in the background.

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Recipe Rating




Tim Kolzow

Friday 19th of March 2021

Very easy to make. Used a graham cracker crust and Truvia in place of sugar. Worked out fine.

Renée

Saturday 20th of March 2021

Hey, Tim! Nice to see you here. I love your idea to make this with Truvia and the graham cracker crust. So smart and a lot less sugar. Glad you had success with the recipe. Take good care, Renee

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