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person holding a fork near a slice of banana cream pie

Easy Banana Cream Pie from Scratch


  • Author: Emma
  • Prep Time: 45 minutes
  • Total Time: 5 hours
  • Yield: 8 slices 1x

Description

This old fashioned recipe for banana cream pie is sure to get your mouth watering!  Make it with homemade vanilla pudding and either a graham cracker crust or a vanilla wafer crust.  This will be one of the best no bake desserts you’ll have this summer.


Scale

Ingredients

For the Crust

  • 60 vanilla wafers (224g)
  • 7 tablespoons unsalted butter, melted (98g)

For the Vanilla Pudding

  • 2 cups whole milk (473 ml)
  • 5 large egg yolks
  • 1/2 cup granulated sugar (100g)
  • 1/4 cup cornstarch (40g)
  • 3 tablespoons salted butter (43g)
  • 1 1/2 teaspoons vanilla extract

For the Pie

  • 1 cup heavy whipping cream (236 ml)
  • 2 teaspoons granulated sugar
  • 1/4 teaspoon vanilla extract
  • 2 firm medium bananas, peeled and sliced

Instructions

Making the Crust (15 min + 30 min chilling)

  1. Count out 60 vanilla wafers and blend them in a food processor until they are in fine crumbs.
  2. Toss the crumbs with the melted butter until a handful of the mixture holds together in a clump when squeezed.  You may need to add extra melted butter.
  3. Tightly pack the mixture into a 9-inch pie plate with a flat-bottomed measuring cup or a spoon.  Chill in the freezer until hard, about 30 minutes.

Making the Vanilla Pudding (15 min + 15 min chilling)

  1. Pour the milk into a heavy based, 2-quart saucepan and set over medium heat.  Heat until the milk is just barely simmering, stirring occasionally.
  2. Meanwhile, pour the egg yolks into a large mixing bowl and add the sugar.  Beat with a whisk or handheld electric mixer until the mixture is thick and pale yellow, then whisk in the cornstarch thoroughly.
  3. Once the milk has reached a simmer, slowly trickle it into the egg mixture, whisking continuously as you pour.  Mix until everything is evenly blended, then pour it back into the saucepan.
  4. Place the mixture on medium heat and bring to a boil, whisking constantly to prevent lumps or burning.  Cook until the mixture is bubbling and has thickened considerably.
  5. Pour the pudding through a sieve to remove any lumps, then stir in the vanilla extract and salted butter until smooth.
  6. Cover the surface of the pudding with a piece of plastic wrap to prevent a skin from forming and chill in the fridge for 15 minutes.

Assembling the Banana Cream Pie (15 min + 4 hrs chilling)

  1. Peel and slice 2 medium bananas.
  2. Spread half of the pudding in the prepared pie shell, then lay the sliced bananas on top.  Smooth the remaining pudding on top of the bananas.
  3. Chill the pie uncovered for 4 hours, or until the pudding has firmed up.
  4. Just before serving, pour the whipping cream, sugar, and vanilla extract into a medium bowl.  Whip to stiff peaks with a handheld electric mixer, then spread or pipe the cream on top of the pie.
  5. Slice the pie and serve it chilled.

Notes

  • For an extra-crunchy vanilla wafer crust, use a metal pie plate.  Freeze the crust until hard, then brush with an egg white and bake at 375 F for 7-10 minutes.
  • The pleasure of a 5-star review for this banana cream pie recipe would be greatly appreciated.
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  • Category: Pie
  • Method: Chilled
  • Cuisine: American

Keywords: banana cream pie with pudding, banana cream pie with vanilla wafers

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