In today’s post, learn how to make my homemade banana cream pie recipe. It’s a family favorite and so easy to make.
It’s almost Thanksgiving and time to share one of my favorite pie recipes! This homemade banana cream pie recipe is a family favorite and it’s so easy to make. There is nothing better than a homemade pie during the holidays or any time of year.
The pie filling is your basic homemade vanilla pudding that is so much better than the store-bought instant pudding mix.
You can also use store-bought pie crust like I did here or you can make homemade pie crust too. I prefer homemade but if you don’t have a lot of time, frozen or refrigerator pie crusts work great too.
The pie filling is easy to make and all you have to do is add in some bananas and top with homemade whipped cream and you have a yummy pie
Here’s my homemade pie crust recipe if you want to try making your own pie crust.
Use Quality Ingredients
It’s important to use real dairy products that are high quality. One of my favorite brands is Darigold. I also use pasture-raised, organic eggs. The yolks are so much darker and add a little extra color to your pudding than regular eggs and, they are better for you!
You’re going to temper the eggs when you make the filling. If you add the eggs directly to the hot liquid when making the pudding, you will have scrambled eggs! This step is very important.
To temper the eggs, whisk a little of the hot pudding mixture into the egg yolks in a separate bowl. It’s important to whisk constantly and vigorously as the hot ingredient is added. By keeping the eggs moving constantly, you raise the temperature of the eggs gradually, keeping them from cooking.
You can see more of how to make this pie on my Instagram reel post here
Homemade Banana Cream Pie Recipe
Ingredients
- 3 ripe bananas
- 1/3 cup white flour
- 3 egg yolks
- ¼ tsp salt
- ¾ cup white sugar
- 2 tbps butter
- 1 tsp vanilla
- 3 cups whole milk
- 9" pie crust (baked)
Instructions
- Bake a 9" pie crust (baked) and have it cooled and ready.
- In a medium saucepan, scald the 3 cups whole milk .
- In another large saucepan, combine the ¾ cup white sugar, 1/3 cup white flour, and ¼ tsp salt and stir with a whisk with no heat. Then add the scalded milk and whisk until well combined.
- Cook the filling mixture over medium heat, stirring constantly until thickened. I use a whisk and a spatula to make sure nothing is sticking to the bottom of the pan. You do not want to scald the filling as it's thickening up.
- Once it's thickened, turn the heat down to medium-low and cook for two more minutes, stirring continuously.
- In a small bowl separate the 3 egg yolks and slightly beat them. Whisk in a small amount of the hot pudding mixture into the bowl (about one cup) with the egg yolks. (This is called tempering, see Holly's Helpful Hints below for more details).
- When the tempered egg mixture is well combined, pour it back into the saucepan with the hot pudding mixture and stir. Cook for one minute longer.
- Remove from heat and add in the 2 tbps butter and 1 tsp vanilla.
- Let sit until lukewarm.
- When the pudding mixture has cooled off to lukewarm, slice the 3 ripe bananas into the bottom of the pie shell. Pour the pie filling mixture into the pie and cover the bananas. Put the pie into the refrigerator.
- I like to top mine with whipped cream. You can do this step when the pie is done and put in the refrigerator or you can whip the cream and add it to the top of the pie later or before serving. I piped my whipped cream onto the pie with a piping bag but you can also dollop the whipped cream onto the pie and spread it out.
- Just before serving, I will add some bananas to the top and if desired, you can add some graham cracker crumbs to the top of the whipped cream.
When the cream comes together and has stiff peaks, it’s done. If you want to make your whipped cream extra white, add one tiny drop of blue food coloring. That will make the cream whiter (the vanilla tends to make it a little less white).
I used a piping bag and added little dollops onto the pie but you can spread it onto the pie as well or just have the whipped cream in a bowl and let everyone add their own!
You can make it a day ahead and keep it in the refrigerator or make the day of as it sets up quickly.
I hope you give my homemade banana cream pie recipe a try! It’s a crowd-pleaser and so yummy. You can make it a day ahead and keep it in the refrigerator or make the day of as it sets up quickly.
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Yum! This sounds delicious! Do you mind if I share this on my Saturday newsletter?
Hi Renae, Thanks so much. Yes of course, just link it back to my blog post if you would! It’s a yummy pie!