Banana Cream Pie with Homemade Vanilla Cream
Banana cream pie is a classic American dessert and one of the most recognizable pies in the US. Enjoyed year-round, it can be made as an easy, beginner-friendly recipe as banana pudding pie with a vanilla wafer crumb crust, or elevated into a classy dessert featuring rich homemade vanilla pudding in a flaky pastry crust, topped with piped whipped cream and salted caramel sauce or dark chocolate shavings. Its versatility makes it just as fitting for a summer picnic as it is for a nostalgic Christmas dessert.
Table of Contents
What is Banana Cream Pie?
Banana cream pie is a simple, delicious classic. Like other cream pies, it’s delicious in a flaky pastry crust but can also be made in a crumb crust of almost any kind. The filling is a smooth vanilla pudding with sliced bananas folded in, and it’s most often topped with whipped cream. For extra flavor, sprinkle chocolate shavings or drizzle caramel or chocolate sauce over the top.
This recipe features a rich homemade vanilla pudding. You can also brush melted chocolate on the bottom of your crust for an extra chocolatey snap to each bite.
Banana Cream Pie vs Banana Pudding Pie
Banana pudding is a popular Southern dessert that’s both comforting and nostalgic. It’s similar in appearance to a trifle, made by layering vanilla wafer cookies, creamy vanilla pudding, fresh banana slices, and whipped cream. It’s one of the easiest no-bake desserts to make, and it’s especially refreshing during the summer.
Banana pudding pie is an attempt to turn this Southern dessert into pie form. In my mind, it’s ever so slightly different from banana cream pie. Or rather, all banana pudding pies are a variation of banana cream pies, but not all banana cream pies are banana pudding pies. My version of banana pudding pie uses a vanilla wafer crumb crust and layers instant vanilla pudding with sliced bananas for a more defined, stacked look. The key element, in my opinion, is always keeping the vanilla wafers.
History of Banana Cream Pie:
Banana cream pie is one of the most popular pies throughout the United States, although it is especially beloved in the Midwest and the South. March 2 is even recognized as National Banana Cream Pie Day. Cream pies most likely originated in the Midwest, where the country’s dairy industry first took shape. Many of the earliest known banana cream pie recipes appear in cookbooks published in Midwestern states.
Banana cream pie began showing up in cookbooks at the turn of the 20th century. This timing makes sense, as bananas were not commonly imported into the United States until the 1880s. The earliest recipes labeled “banana cream pie” can be found in two late 19th-century cookbooks: The Cook Book by “Oscar” of the Waldorf, published in Chicago in 1896, and The U.S.C. Cookbook, published in Junction City, Kansas in 1895.
“Banana pie” itself appears in slightly older cookbooks, and the “banana cream pie” from the 1895 cookbook resembles those earlier banana recipes. These early versions are nothing like the modern banana pies we know today. The first recipe for one of these earlier banana pies that I have found was published in Buckeye Cookery and Practical Housekeeping, printed in Ohio in 1877. That recipe describes a double-crusted fruit pie filled with sliced bananas mixed with sugar, spices, and cider, baked with a top crust.
During the 1880s, several different versions of “banana pie” began to appear. The double-crusted style continued to be published in various cookbooks, but another style emerged at the same time: a baked custard pie. This is the “banana cream pie” that appears in both the 1885 U.S.C. Cookbook and the 1896 Chicago cookbook, though they differ from each other. The 1885 recipe pours vanilla custard filling over sliced bananas before baking, while the 1886 recipe mixes mashed bananas directly into the vanilla custard before baking. The 1886 version finishes the pie with a toasted meringue on top.
The first banana cream pie resembling the modern version, made with stovetop vanilla pudding, appears in a cookbook published in 1902 in Chicago titled The Woman’s Favorite Cook Book. This recipe layers a cooked vanilla pudding over sliced bananas in a baked pie crust. Like many old-fashioned cream pies, it was originally topped with meringue. At the time, cream was expensive, and pudding recipes often used several egg yolks. In the early 1900s, before reliable refrigeration, it was practical to use the leftover egg whites to make meringue.
Since that 1902 recipe, banana cream pie has remained a popular feature in American cookbooks. Published recipes for banana cream pie nearly doubled in the late 1950s as refrigeration became more common in home kitchens. Today, banana cream pie continues to hold its place as an enduring American classic.
Using Different Types of Bananas for Banana Cream Pie:
There are many different varieties of bananas, and experimenting with them can change both the flavor and texture of your banana cream pie. Each type brings its own unique sweetness, aroma, and consistency to the filling.
- Cavendish Bananas: Cavendish bananas are likely the first variety that comes to mind when you think of bananas. These are the standard bananas sold in most grocery stores across the United States, Canada, and the United Kingdom. They’ve been the global commercial standard since the 1950s. Cavendish bananas are seedless, with a sweet, creamy, and mild flavor that works beautifully in classic banana cream pie.
- Thai Bananas: Thai bananas are shorter and plumper than Cavendish bananas. They have a sweeter, richer taste and a custard-like texture that blends perfectly with the creamy vanilla pudding in banana cream pie. Their dense, smooth consistency makes them an especially delicious option.
- Manzano Bananas: Manzano bananas are also known as apple bananas (manzano means “apple tree” in Spanish). They’re smaller than Cavendish bananas but slightly longer than Thai bananas. When fully ripe, they’re sweet and creamy with a fruitier flavor. It’s important to let them ripen completely before using them, as they can be fibrous and astringent when underripe.
- Ladyfinger Bananas: Ladyfinger bananas are also sometimes called baby bananas, fig bananas, sugar bananas, or date bananas. They’re about the same size as manzano bananas, and are smaller than Cavendish bananas, but longer than Thai bananas. They’re the sweetest of all of these banana varieties, and have notes of vanilla and honey.
What Kinds of Bananas Not to Use in Banana Cream Pie:
Some types of bananas are not well-suited for desserts like banana cream pie and generally aren’t good for eating raw. These varieties are higher in fiber and much lower in sugar, which gives them a starchy, bland taste when raw. Avoid using plantains, burro bananas, or other cooking bananas in banana cream pie, since they won’t provide the sweetness or soft texture needed for a creamy filling.
Step-by-Step Banana Cream Pie Recipe:
Crust:
For a classic banana cream pie, prepare one fully-baked pie shell. Banana cream pie is also equally delicious in a graham cracker crust, biscoff crust, Oreo crust, gingersnap crust, or any number of crumb crusts.
Banana Cream Pie Filling:
Ingredients
- 2-3 Bananas, sliced
- 1½c Milk (355mL)
- ¾c Heavy Whipping Cream (175mL)
- 2 Eggs
- ¾c Granulated Sugar (150g)
- ¼t Salt
- 2½T Cornstarch (20g)
- 1T Unsalted Butter (½oz)
- 1½t Vanilla Extract (7.5mL)
- 2oz Dark Chocolate (optional)
–
Optional Step: Before beginning, melt 2oz of dark chocolate in a double boiler. Using a pastry brush, paint the bottom of your fully baked pie crust with a thin layer of chocolate. This adds extra flavor and snap to your final pie.
1.
In a large mixing bowl, whisk together the sugar, cornstarch, and salt.
2.
Add the eggs and whisk until smooth. Set aside.
3.
In a medium pot over medium heat, bring the milk and cream to just under a boil.
4.
Once the mixture is hot and steaming, transfer the milk and cream to a heatproof measuring cup. Very slowly pour it into the bowl from step two while whisking constantly and vigorously. This gradual process tempers the eggs and ensures a smooth, creamy pudding.
Pro Tip: Tempering Eggs
Tempering eggs is one of the most important steps in custard-style desserts like curds, puddings, and pastry creams. Gentle, even heating helps the eggs thicken the mixture smoothly rather than curdling. To learn more about tempering eggs, read here.
5.
When all of the liquid has been added, pour the mixture back into the pot. Place it over low heat and whisk continuously until the pudding thickens and just begins to bubble.
6.
As soon as it reaches a boil, whisk vigorously for 30 to 60 seconds.
7.
Immediately strain the vanilla pudding through a fine-mesh sieve into a clean mixing bowl to remove any lumps or bits of cooked egg.
8.
Whisk in the butter and vanilla extract until smooth.
9.
Press a piece of plastic wrap directly against the surface to prevent a skin from forming.
10.
Chill the pudding for at least 1 hour. This is so that the pudding is cool enough it doesn’t begin cooking the banana slices.
11.
Once the vanilla pudding has chilled to at least room temperature, fold in the banana slices.
12.
Pour the vanilla cream and banana mixture into your prepared, fully-baked pie crust. Make sure all the banana slices are fully covered by the vanilla cream so that they don’t turn brown before serving.
13.
Chill the pie for at least 3 hours to allow the filling to fully cool and set.
Whipped Cream Topping:
Ingredients
- 1.5c Heavy Whipping Cream, cold
- ¼c Powdered Sugar, sifted (60g)
- ½t Vanilla Extract
1.
In a stand mixer fitted with the whisk attachment, combine the cold heavy cream, sifted powdered sugar, and vanilla extract. Whip on medium-high speed until stiff peaks form and the cream holds its shape.
2.
Spread the whipped cream evenly over the chilled banana cream pie filling using an offset spatula or the back of a spoon. For a more decorative look, transfer it to a piping bag and pipe rosettes or swirls across the top.
3.
Serve the pie as is, or add toppings for extra flavor and texture. See the section below for fun topping ideas.
Pro-Tip: Sifting your powdered sugar is an important step to prevent clumps in your whipped cream. You can shake the powdered sugar through a fine-mesh sieve to sift it.
How to Serve Banana Cream Pie:
Bananas have a mild, sweet, and distinctive flavor that pairs beautifully with many other ingredients. This makes topping a banana cream pie a creative way to personalize your dessert and add layers of flavor or texture.
- Chocolate Shavings or Chips: Sprinkle chocolate shavings or chocolate chips over the top of the pie before slicing and serving.
- Banana Slices: Decorate the top with banana slices arranged in a simple pattern for a polished, eye-catching finish. Make sure to do this right before serving so the banana slices don’t brown.
- Salted Caramel Sauce: Caramel and bananas complement each other perfectly. Drizzle homemade salted caramel sauce over the top for a sweet and salty contrast.
- Bourbon Caramel Sauce: Bourbon, caramel, and bananas make a rich, flavorful trio. Drizzle bourbon caramel sauce over the pie to add depth, or mix up to two tablespoons of bourbon directly into the vanilla pudding for a more complex flavor.
- Chocolate Fudge Sauce: Instead of chocolate shavings or chips, try drizzling warm chocolate fudge sauce across the top for a glossy, decadent look.
- Chopped Toasted Pecans or Walnuts: Bananas pair wonderfully with toasted nuts. Chop pecans, walnuts, or a mix of both, and sprinkle them over the pie for added crunch and nuttiness.
- Butterscotch Sauce: Butterscotch has a softer, more old-fashioned flavor than caramel. Drizzle a bit over the top for a vintage twist.
- Chopped Candy Bars: For a playful finish, chop candy bars such as Snickers or Twix and sprinkle the pieces over the top for an easy, sweet addition.
Mix and match your favorite toppings to create your own personalized, extra-decadent version of banana cream pie.
Other Banana Pies:
- Banoffee Pie: Banoffee pie is a classic British dessert and one of the most iconic pies from the UK. Created in the 1970s in Sussex, it’s a rich, no-bake dessert made with a Digestive biscuit crust, filled with dulce de leche, layered with sliced bananas, and topped with whipped cream. Banoffee pie is especially popular around Christmas.
- Chocolate Banana Cream Pie: This variation of banana cream pie uses chocolate cream instead of vanilla, highlighting the classic flavor pairing of chocolate and bananas. Think of it as a combination of chocolate cream pie and banana cream pie.
- Banana Pudding Pie: Banana pudding pie is very similar to banana cream pie but made in a vanilla wafer cookie crust. It’s a popular no-bake dessert that typically uses instant vanilla pudding rather than homemade stovetop pudding.
- Banana Coconut Cream Pie: A cross between coconut cream pie and banana cream pie, this variation combines the tropical sweetness of coconut with sliced bananas folded into the filling for a bright, summery flavor.
- Banana Split Pie: Banana split pie is exactly what it sounds like, a delicious ice cream pie inspired by banana split sundaes. There are many versions, but all include ice cream and bananas in a pie crust.
- Banana Custard Pie: An old-fashioned and lesser-known dessert, banana custard pie remains delicious despite its obscurity. Few modern banana pies use a baked filling, but banana custard pie bakes a banana custard, either mashed bananas mixed with a vanilla custard, or vanilla custard poured over banana slices, in a flaky pie shell.
- No-Bake Peanut Butter Banana Pie: Peanut butter and bananas are a natural match. This no-bake variation of peanut butter pie features a creamy peanut butter cheesecake-style filling mixed with banana slices for an easy, rich, no-bake dessert.
- Banana Meringue Pie: Another nostalgic classic, banana meringue pie has the same creamy banana filling as banana cream pie, but it’s finished with fluffy, toasted meringue instead of whipped cream.
How to Store Banana Cream Pie:
Because banana cream pie is made with a dairy-based pudding filling, it must be kept refrigerated. Cover the pie tightly with plastic wrap or store it in a large, airtight container to keep it fresh. It will stay at its best for up to three days, though the pudding itself can last as long as a week. After the first few days, the crust will start to soften as it absorbs moisture from the filling. Unlike baked fruit pies, banana cream pie can’t be reheated or recrisped in the oven, so it’s best enjoyed chilled straight from the refrigerator.
We’d love to see your banana cream pie creations! If you give this recipe a try, tag @doggone_baking on social media so we can share in the baking fun.
Banana Cream Pie
Ingredients
Crust
Banana Cream Pie Filling
- 2-3 Bananas, sliced
- 1½ cups Whole Milk (355mL)
- ¾ cup Heavy Whipping Cream (175mL)
- 2 Eggs
- ¾ cup Granulated Sugar (150g)
- ¼ tsp Salt
- 2½ tbsp Cornstarch (20g)
- 1 tbsp Unsalted Butter (½oz)
- 1½ tsp Vanilla Extract
- 2 oz Dark Chocolate optional
Whipped Cream
- 1½ cups Heavy Whipping Cream
- ¼ cup Powdered Sugar, sifted (30g)
- ½ tsp Vanilla Extract
Instructions
- You'll need to make a prepare one, fully-baked pie shell for this recipe. Crumb crusts like graham cracker crust also work for this recipe.
- Optional Step: Melt 2oz of dark chocolate in a double boiler. Using a pastry brush, paint the bottom of your fully baked pie crust with a thin layer of chocolate. This adds extra flavor and snap to your final pie.
Make the Banana Cream Pie Filling
- In a large mixing bowl, whisk together the sugar, cornstarch, and salt.
- Add the eggs and whisk until smooth. Set aside.
- In a medium pot over medium heat, bring the milk and cream to just under a boil.
- Once the mixture is hot and steaming, transfer the milk and cream to a heatproof measuring cup. Very slowly pour it into the bowl from step two while whisking constantly and vigorously. This gradual process tempers the eggs and ensures a smooth, creamy pudding.
- When all of the liquid has been added, pour the mixture back into the pot. Place it over low heat and whisk continuously until the pudding thickens and just begins to bubble.
- As soon as it reaches a boil, whisk vigorously for 30 to 60 seconds.
- Immediately strain the vanilla pudding through a fine-mesh sieve into a clean mixing bowl to remove any lumps or bits of cooked egg.
- Whisk in the butter and vanilla extract until smooth.
- Press a piece of plastic wrap directly against the surface to prevent a skin from forming.
- Chill the pudding for at least 1 hour. This is so that the pudding is cool enough it doesn’t begin cooking the banana slices.
- Once the vanilla pudding has chilled to at least room temperature, fold in the banana slices.
- Pour the vanilla cream and banana mixture into your prepared, fully-baked pie crust. Make sure all the banana slices are fully covered by the vanilla cream so that they don’t turn brown before serving.
- Chill the pie for at least 3 hours to allow the filling to fully cool and set.
Make the Whipped Cream
- In a stand mixer fitted with the whisk attachment, combine the cold heavy cream, sifted powdered sugar, and vanilla extract. Whip on medium-high speed until stiff peaks form and the cream holds its shape.
- Spread the whipped cream evenly over the chilled banana cream pie filling using an offset spatula or the back of a spoon. For a more decorative look, transfer it to a piping bag and pipe rosettes or swirls across the top.
- Serve the pie as is, or add toppings for extra flavor and texture.
2 Comments
Love this! Yum, yum and more yum! I love how you make this so easy. I’m going to try this. Thanks.
From the crust to the top, your banana cream pie is so enticingly delicious that I could eat a whole pie. This is an interesting dessert recipe. Thanks for sharing.