Is banana cream pie made with pudding?

Yes—this banana cream pie is made with layers of sliced bananas, pudding, and whipped cream, all within a vanilla wafer crust.

How do you keep banana cream pie from getting watery?

Make sure to bring the custard filling to a boil and cook until thickened to avoid a watery filling.

How do you keep bananas from turning brown in banana cream pie?

If desired, you can toss the sliced bananas in lemon juice before placing into the pie (although this will affect the taste), or caramelize them on the stovetop for a cooked banana filling. But we wouldn't worry too much—spreading the filling over the sliced bananas in a timely fashion should keep them from browning.

How to keep banana cream pie crust from getting soggy?

Blind-baking the crust will ensure a crisp texture, helping you avoid that dreaded soggy bottom.

Banana Cream Pie Recipe

Active Time:

22 mins

Total Time:

5 hrs 34 mins

Servings:

8 to 10

This sinfully sweet banana cream pie combines two of our favorite Southern desserts: classic cream pie and banana pudding. Does it get any better? We think not. Of course, that is until you add the homemade vanilla wafer piecrust. Now we're talking.

Don't let the recipe time scare you away. Only 22 minutes of it is hands-on time, which gives you extra time to relax before serving. And, some recipes are worth a bit of additional effort. Complete with fresh bananas and crisp vanilla wafers, this pie will leave you wanting more.

Banana cream pie is a decadent dessert fit for a celebratory occasion like a birthday party, holiday gathering, or church potluck. Creamy, light, and delicious, you won't be able to resist a second serving.

Banana Pudding vs. Banana Cream Pie

If you love banana pudding, you'll love this banana cream pie. The lofty height and assembly of a classic cream pie is enhanced with the flavors of traditional banana pudding. The key components—vanilla wafers, custard, sliced bananas, and whipped cream, are all accounted for in this easy to slice-and-serve dessert. This pie is also easy to transport, with an eye-catching presentation that no one will be able to resist.

Ingredients for Banana Cream Pie

Vanilla wafers, sliced bananas, custard, and whipped cream—need we say more? This pie is everything you want it to be, with a rich, creamy texture, and sweet banana flavor. To make banana cream pie, you'll need:

For the crust:

Vanilla wafers: For a nod to classic banana pudding, adding a nostalgic touch to the pie.
Granulated sugar: Sweetens and helps crisp up the crust.
Table salt: Enhances the flavor of the piecrust.
Unsalted butter: Binds the crust and helps with even browning.

For the pie:

Granulated sugar: Sweetens the custard filling.
Cornstarch: Helps thicken and set the custard.
Half-and-half: The liquid base of the custard, adding richness.
Large eggs: Binds the custard and gives it structure.
Unsalted butter: Adds flavor and helps set the custard to a sliceable texture after chilling.
Vanilla extract: Adds depth.
Table salt: Enhances the overall flavor of the filling.
Ripe bananas: Sliced and layered into the pie for a fresh banana flavor.
Whipped cream: To top the pie.

How To Make Banana Cream Pie

A simple press-in crumb crust creates a crisp base for a decadent filling of sliced bananas and vanilla custard. Airy whipped cream takes it over the top for a dreamy pie you'll get requests for again and again. Full instructions are below, but here's a brief recap before you get started:

Step 1. Make vanilla wafer piecrust: Preheat oven to 350°F. Process cookies in a food processor to fine crumbs. Add sugar and salt; pulse to combine. Pour in butter with processor running until uniform. Press into a 9 1/2-inch deep-dish pie plate.
Step 2. Bake piecrust: Bake at 350°F until golden brown. Transfer to a wire rack to cool completely.
Step 3. Make banana cream pie filling: Whisk together sugar and cornstarch in a heavy saucepan. In a bowl, whisk together half-and-half and eggs. Gradually whisk egg mixture into sugar mixture. Bring to a boil, whisking constantly, for 1 minute. Remove from heat. Stir in butter, vanilla, and salt until smooth. Place pan over ice water and whisk until custard is cool.
Step 4. Layer bananas and custard: Slice bananas and lay evenly into piecrust. Top with custard. Cover with plastic wrap directly on the surface; chill at least 4 hours. Top with whipped cream before serving.

Banana Cream Pie Variations

To change up this banana cream pie, consider these variations:

Crumb crust: While vanilla wafers are traditional, you can use any crisp cookie crumbs you prefer, including graham crackers, shortbread cookies, gingersnaps, or chocolate sandwich cookies.
Nuts: Add chopped pecans, almonds, or walnuts into the crust, or sprinkle over the top of the pie for a nutty crunch.
Flavorings: Add shredded or desiccated coconut into the crust, or spice things up with a hint of cinnamon, ginger, or allspice for additional warmth. Swap the vanilla extract with banana extract for deeper banana flavor, or add lemon or orange zest to the filling for a bright, citrusy addition.
Pudding: Homemade custard gives this pie a rich, decadent flavor and texture, but instant vanilla or banana pudding can also be used in a pinch.
Caramelized bananas: Caramelize the bananas with a blowtorch or on the stovetop with a hint of sugar (and butter) before layering into the pie for even deeper banana flavor.
Liqueur: Add a splash of rum, bourbon, or banana liqueur to the filling for a boozy kick.

Garnishes: Top the pie with a drizzle of caramel sauce, melted chocolate, toasted nuts, caramelized bananas, banana chips, toffee bits, or chocolate shavings.

Our Tips for the Best Banana Cream Pie

For the best banana cream pie, keep these tips in mind:

Use a measuring cup: For the most even crust, press the crumbs into your pie plate using the back of a small measuring cup.
Bake until browned: To avoid a soggy bottom, bake the crust until golden brown and fragrant, and cool completely before filling.
Whisk constantly: When making the pudding, whisk constantly to prevent the mixture from scorching and the eggs from curdling. If your pudding isn't completely smooth after cooking, strain before chilling.
Use perfectly ripe bananas: Ripe, yellow bananas will hold their shape but still add sweetness and flavor to the pie. Avoid using overripe bananas for this pie, as they'll brown too quickly.
Chill completely: Chill at least four hours or until set before topping with whipped cream to make sure that your pie is set and sliceable before serving.

Can I Make Banana Cream Pie Ahead?

While this pie is best assembled the day of or day before serving, certain components can be made farther in advance. Bake the vanilla wafer crust up to four days ahead and store, well-wrapped, in the refrigerator, or freeze for up to two months.

Up to two days ahead, prepare the pudding as directed, and pour over the sliced bananas in the pie shell after cooling. Wrap tightly and chill. On the day of serving, top with whipped cream.

How To Store Leftover Banana Cream Pie

Refrigerate leftover banana cream pie well-wrapped or in an airtight container for up to three days. With fresh bananas and whipped cream in the mix, this pie should be finished off sooner rather than later. Freezing is not recommended, as the texture of the pie may change after thawing.

More Banana Pudding-Inspired Recipes You'll Love

The nostalgic flavor of this Southern dessert staple shines through in these banana pudding-inspired recipes:

Editorial contributions by Katie Rosenhouse.

Ingredients

Vanilla Wafer Piecrust:

54 vanilla wafers
2 Tbsp. granulated sugar
1/8 tsp. table salt
1/4 cup unsalted butter, melted

Banana Cream Pie:

1 cup granulated sugar
1/3 cup cornstarch
3 cups half-and-half
3 large eggs
5 Tbsp. butter, cut into pieces
1 tsp. vanilla extract
1/4 tsp. table salt
3 large ripe bananas
Whipped cream

Directions

Make Vanilla Wafer Piecrust:

Preheat oven to 350°F. Process cookies in a food processor 30 seconds to measure 1 1/2 cups fine crumbs. Add sugar and salt; pulse 3 times. With processor running, pour butter through food chute; process until blended. Press crumb mixture into a 9 1/2-inch deep-dish pie plate.
Bake Piecrust:

Bake at 350°F for 10 to 12 minutes or until golden brown. Remove from oven to a wire rack, and cool completely (about 30 minutes).
Make Banana Cream Pie Filling:

Whisk together sugar and cornstarch in a heavy saucepan. Whisk together half-and-half eggs. Gradually whisk egg mixture into sugar mixture. Bring to a boil over medium heat, whisking constantly. Boil 1 minute; remove from heat. Add butter, vanilla, and salt, stirring until butter melts. Place pan in ice water; whisk custard occasionally until cool.
Layer bananas and custard:

Cut bananas into ¼-inch slices; arrange slices over bottom of cooled curst. Spoon custard over bananas. Place heavy-duty plastic wrap directly on warm custard (to prevent a film from forming); chill 4 hours or until set. (Filling with thicken as it chills.) Top with Whipped Cream.

Whip Tip

Be sure to whip the cream until just stiff before topping the pie so that it will slice beautifully.

Frequently Asked Questions

Is banana cream pie made with pudding?

Yes—this banana cream pie is made with layers of sliced bananas, pudding, and whipped cream, all within a vanilla wafer crust.
How do you keep banana cream pie from getting watery?

Make sure to bring the custard filling to a boil and cook until thickened to avoid a watery filling.
How do you keep bananas from turning brown in banana cream pie?

If desired, you can toss the sliced bananas in lemon juice before placing into the pie (although this will affect the taste), or caramelize them on the stovetop for a cooked banana filling. But we wouldn't worry too much—spreading the filling over the sliced bananas in a timely fashion should keep them from browning.
How to keep banana cream pie crust from getting soggy?

Blind-baking the crust will ensure a crisp texture, helping you avoid that dreaded soggy bottom.