Banana Cream Pie
Homemade banana cream pie made with a creamy sweet vanilla filling with fresh bananas, handcrafted whipped cream, all in a buttery pie crust.
This is my husband’s #1 requested pie.
About 15 years ago we lived on a street with a ton of friends. We basically all bought lots at the same time and moved from one neighborhood to the other. I actually lived across the street from my brother! It was full of some really great people who became my kids’ best friends. We made the best memories on Andre Avenue.
One of my friends was known for her banana cream pie. She knew how it was Dean’s favorite pie and so she would surprise him and bring it on over. Sometimes he would eat the entire pie by himself! I asked her the secrets to making the best banana cream pie and I was shocked how simple it was!
This is such an easy pie to whip up for Thanksgiving or a Sunday dinner. It takes less than 10 minutes to make the filling and the homemade pie crust is super easy!
This Banana Cream Pie starts off with vanilla pudding, cold water, sweetened condensed milk, and freshly whipped whipping cream. That’s how simple the filling is! Then you layer it with fresh bananas in a buttery pie crust and top it with a layer of sweetened whipped cream. It couldn’t be easier! Now you are going to have to keep yourself from eating the entire bowl of filling — it is that good!
The homemade all-butter pie crust is made with butter, flour, salt, and buttermilk or a milk/vinegar mixture. You can even throw it into a food processor and it takes less than 2 minutes to make a homemade pie crust. CLICK HERE FOR THE RECIPE. If you don’t want to make a homemade pie crust, feel free to use a pre-made crust.
If you love pie, here are some more popular pie recipes:
Lemon Sour Cream Pie
Caramel Apple Pie
White Chocolate Macadamia Chocolate Ganache Pie
Double Chocolate Marble Pie
The BEST PUMPKIN Pie
Mini Pumpkin Pie Bites
Old-Fashioned Pecan Pie
Sweet Cherry Pie
Traditional Perfect Pumpkin Pie
Caramel Banana Cream Pie
Here are a few of my favorite baking tools for making pies:
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Banana Cream Pie Homemade banana cream pie made with a creamy sweet vanilla filling with fresh bananas, handcrafted whipped cream, all in a buttery pie crust.
- (1) 3.4 ounce pkg. Instant Vanilla Pudding Mix
- 1 cup Cold Water
- (1) 14-ounce can Sweetened Condensed Milk
- 16 ounces Heavy Cream (divided)
- 2 to 3 large Bananas (may toss with lemon juice or Fruit Fresh)
- 1/2 cup Powdered Sugar
- 1/2 cup COLD Butter (cut into cubes)
- 1 1/4 cups Flour
- 1/2 teaspoon Salt
- 2 Tablespoons to 1/4 cup Cold Water (or Buttermilk or Milk/Vinegar Mixture
- 1/2 teaspoon White Vinegar (if using water)
In a medium bowl, stir together pudding mix, cold water, and sweetened condensed milk. To get it extra smooth, I suggest using a whisk. Place in the refrigerator to chill for several minutes.
In another mixing bowl, whip 1 cup of heavy cream until soft peaks form. Carefully fold into the pudding mixture and then cover and return to the refrigerator to chill.
Pre-baked crust and let cool. Once cooled, layer with sliced bananas. To prevent browning, toss bananas with fresh lemon juice or sprinkle with Fruit fresh. Top bananas with pudding mixture.
In a mixing bowl, whip the remaining 1 cup of heavy cream until soft peaks form. Fold in powdered sugar to sweeten. Spread on top of the pie. Return to the refrigerator and let set up for 3-4 hours before serving.
Stir together flour and salt. Slice cold butter into tiny shreds (I store my butter in the freezer) and add to bowl or food processor. Pulse until coarse meal or small peas form. .If you are blind baking the crust and not filling the crust with a baked filling, poke holes using fork along sides and bottom of crust. This will help keep the crust from puffing up while it bakes.Use Pie Weights, Rice, or Beans to keep crust in place. If you are blind baking your crust to be filled later with a cream filling, it is important to keep it in place. Line the crust with foil or parchment paper. Fill it with pie weights, rice, or beans and press against the sides of the crust.
Slowly add ice cold water, 1-2 tablespoons at a time to butter-flour mixture. Add vinegar and pulse until it starts to form together.
Press dough into a ball. Pat each ball into a disk, tightly wrap in Saran Wrap and let it chill in the refrigerator for at least 30 minutes. 2 hours is preferred. Unwrap the dough, turn the dough onto a lightly floured work surface and roll it out, using a rolling pin. Don't overwork the dough. The key is to work quickly to keep the dough as cold as possible.
Preheat oven to 400 degrees. Roll it to at least a 13-inch diameter circle. Fold the dough in half and gently lift and position it over the pie pan. Unfold. Press the dough against the sides and bottom of a pan. Flute the edges by pressing the dough between the index finger and thumb of one hand and using the index finger of the other hand to make the scallop.
To blind bake the crust, poke holes using fork along sides and bottom of crust. This will help keep the crust from puffing up while it bakes. Use Pie Weights, Rice, or Beans to keep crust in place. If you are blind baking your crust to be filled later with a cream filling, it is important to keep it in place. Line the crust with foil or parchment paper. Fill it with pie weights, rice, or beans and press against the sides of the crust.
Bake at 400 degrees for 10-12 minutes. Remove parchment paper and pie weights and return to oven and cook for an additional 6-8 minutes (for a total of 16-20 minutes cooking time).