Banana Cream Pie

Who doesn’t love a good cream pie and especially a Banana Cream Pie? This cream pie recipe features a custard filling that is larger in volume than many cream pie recipes, giving the pie extra goodness. Make this pie a deep dish plate or pan. Adding diced bananas after a proper chilling period for the custard keeps the bananas  from ripening and discoloring prior to serving. You can make this pie with a graham cracker crust or regular pie dough crust. This recipe is based on a recipe by one my favorite pie authors, Ken Haedrich.

Banana Cream Pie

Banana Cream Pie

Ken Haedrich
A scrumptious cream pie with a supersized custard filling.
Prep Time 10 minutes
Cook Time 20 minutes
Chilling Time 5 hours
Total Time 5 hours 30 minutes
Course Dessert
Servings 8



  • One baked and cooled 9 inch pie shell


  • 3/4 cup plus 2 tbsp sugar
  • 1/3 cup cornstarch
  • dash salt
  • 3 cups cold milk
  • 3 large egg yolks
  • 3 tbsp unsalted butter cubed
  • 1 1/2 tsp vanilla extract


  • Whipped cream
  • 3 medium ripe bananas


  • Combine sugar, cornstarch and salt in a medium -size heavy saucepan.
  • Wisk in milk and egg yolks.
  • Place mixture over medium heat and cook, stirring continuously to prevent scorching. Adjust cooking temp if necessary.
  • Cook mixture until it thickens and bubbles.
  • Continue to cook for about one minute.
  • Remove from heat and stir in butter one piece at a time. Add and stir in vanilla.
  • Pour filling into cooled pie shell.
  • Press a piece of plastic against the filling and refrigerate for at least five hours or overnight.
  • About one hour before serving prepare whipped cream.
  • Smear a thin layer of whipped cream on top of filling.
  • Cut bananas into quarters lengthwise and cut crosswise into small chunks.
  • Arrange banana chunks over the top of the pie, creating a single layer of bananas. Spread remaining whipped cream over bananas.
Keyword bananas, creamy, custard