A homemade banana pudding cream pie, made from scratch, can’t get better than this! Clear, step by step instructions and tips will help you make the best banana cream pie ever. I’ve also provided all the recipe substitutions to make the recipe even easier for beginner bakers as well.
Why I love this recipe
This banana cream pie is made completely from scratch and you’ll have perfect results, every time, as this is one of my favorite pies! It’s not heavy like other banana cream pies, because the filling is a banana pudding (or diplomat cream), which is simply custard plus whipped cream. Unlike other banana cream pie recipes, the custard is infused with banana flavor (similar to my homemade banana pudding), so it’s not just a regular vanilla custard or pudding. The pie is filled with banana flavor infused custard AND has Nilla wafers and sliced fresh bananas as well. The added caramel layer makes this banana pudding pie extra special, almost adding a banoffee flavor! But you can EASILY leave it out for a more classic banana cream pie. The pie crust is actually made with graham crackers, so the pie crust is buttery and flaky, PLUS it also tastes like graham crackers! So, as you can see this banana cream pie is unlike any other, and all the flavors together make for a truly memorable banana cream pie!
Components for this banana cream pie
Banana cream pie is such a classic. Most banana pies involve a baked pie crust filled with vanilla custard or homemade vanilla pudding, layered with fresh banana slices. And usually the vanilla pudding is made with instant pudding mix as well. This is an easy way to make this classic pie. However, here I show you how to make banana cream pie that is simply unrivaled in terms of flavor! This recipe truly elevates this humble classic pie to a whole other tier. A banana cream pie made with banana pudding, wafers, sliced bananas, and a dark caramel layer, all in a flaky pie crust.
Pie crust
I make a graham cracker flour pie crust for this banana pie from scratch using flour AND graham crackers. So it tastes even better than regular pie crust. However, you can ABSOLUTELY make this with store-bought pie crust or graham cracker crust too.
Caramel layer
To prevent the bottom of the pie crust from getting soggy from the bananas or cream filling, I add a layer of caramel instead! The caramelized sweetness pairs so deliciously with the banana flavor. This caramel layer is absolutely optional though. But it does make this banana cream pie taste like caramelized banana cream pie or even like banoffee pie! So if you ask me, it’s most definitely worth your while. 🙂
Banana cream pudding
The banana cream pie is filled with a banana pudding made from scratch for best results! The milk used to make the pastry cream is infused with overripe bananas and a touch of cloves, and then cooked to make a thick, luscious custard. Next, you fold in stabilized whipped cream to make the banana cream lighter and creamier. The result is a banana flavored mousse that just melts in your mouth! Not heavy like custard at all, AND it tastes so much like banana (because it is mostly banana!).
Fresh bananas and Nilla vanilla wafers
The banana cream pie filling is layered with fresh bananas and crushed vanilla Nilla wafers. Adding even more flavor and texture to the banana cream pie.
Stabilized whipped cream
Stabilized whipped cream is made twice for this recipe. The first batch is mixed in with the custard to make the banana pudding cream pie filling. The second batch will be the topping for this caramel banana cream pie.
Ingredients for this recipe
Pie crust ingredients
Butter Salt Sugar AP flour Graham cracker crumbs Ice water Ice vodka (optional)
Salted caramel layer ingredients
Sugar Heavy cream Salt Butter Corn syrup
Banana cream pie filling ingredients (banana pudding)
Whole milk Overripe bananas White sugar Cloves (optional) Egg yolks Cornstarch Butter Vanilla extract Gelatin Whipping cream
Other filling ingredients
Firm bananas Nilla wafers
Whipped cream topping
Whipping cream Sugar Gelatin
How to make banana cream pie
Pie crust
Since this is a cream pie, the pie crust must be fully baked before adding the filling. I make a graham flour pie crust, but you can also make this with a classic butter pie crust as well. You can also make this pie with store-bought pie crust. Follow my recipe for graham flour pie crust for a uniquely delicious, buttery, flaky pie crust that pairs perfectly with this banana cream pie. My method for blind baking pie crust is fuss-free and foolproof, so you can follow my pie crust guide to blind bake your pie crust to perfection. Blind bake your pie crust until you have a golden brown crust. When blind baking your pie crust, brush a thin layer of egg wash (or egg white wash), on the bottom of the pie crust during the last 5 minutes of baking. This will help “seal” the crust and prevent it from getting soggy.
Caramel sauce
The sugar for the caramel is cooked in a clean, dry pan (ideally stainless steel, so you can monitor the color of the caramel). The sugar is cooked with no liquid. This is called the dry caramel method. First, the sugar will melt and then start to turn golden. As it cooks further, it will turn a wonderful dark amber color. It’s important to cook the sugar in a large pan, so that the sugar layer is thin and easier to melt. Keep moving the sugar around, so that it will heat, melt, and caramelize evenly. As soon as the caramel turns an amber color, add warm cream and corn syrup until the sugar has completely dissolved in the cream. Add the butter and sugar, and cook the caramel for a few minutes until it reaches 115 C / 240 F. Let the caramel cool down slightly, and then pour it into the baked pie shell. Let it cool down for a few hours until it’s almost set, but not completely.
Banana pudding filling for the banana pie
Banana milk
The first step of making the banana custard for this banana cream pie is to infuse the milk with the bananas. Slice the bananas and add them to the milk, along with a generous pinch of cloves. A pinch of cloves will bring out the flavor of bananas. You can leave it out, but it does make the custard taste that much better. Heat the milk until it starts to simmer, and then turn off the heat and let the bananas infuse in the milk for a few hours (up to overnight). Strain the mixture. Measure out 1.5 cups of banana flavored milk to make the custard.
Banana custard / banana pastry cream
Bloom the gelatin in cold tap water for at least 10 minutes. If you’re using powdered gelatin, add 3 – 4 times as much water as the gelatin for blooming. If using gelatin leaves, then you can soak the leaves in a big bowl of cold water, as long as the gelatin is completely submerged. Heat the milk in a saucepan until it starts to steam. In a bowl, place the egg yolks, sugar, cornstarch, and vanilla, and whisk until it’s pale in color and completely smooth. Stream the hot milk into the egg mixture in a thin stream while constantly whisking the eggs. This is to temper the eggs to prevent curdling. Once the egg mixture is warmed up to almost the same temperature as the banana milk, add the milk and egg mixture into the saucepan with the remaining banana milk mixture. Heat over medium heat while constantly whisking. The custard will start to thicken, but keep cooking the custard while continuously whisking. Only stop whisking for a few seconds at a time to check if the custard is boiling. When the custard starts to boil, you will see big bubbles breaking the surface of the custard in big “gloops”. When the custard starts to boil, cook the custard for a further minute while continuously whisking. This will ensure that the entire custard thickens evenly. Then remove from the heat, and add the butter and bloomed gelatin. Whisk until completely dissolved. The gelatin will help stabilize the filling in the caramel banana cream pie. Place a plastic wrap over the surface of the custard and let it cool down to room temperature. To speed up the cooling – scrape the custard into a shallow, wide dish (like a baking sheet or baking dish). Spread it out in the container, and cover the surface with plastic wrap. The shallow layer of custard will cool down much faster. You can also let the custard chill in the fridge overnight, but you will need to whisk the custard layer very well to make it smooth again.
Banana diplomat cream pudding / banana mousse
When the custard is at room temperature, it’s time to fold in whipped cream. Whisk whipping cream with a little additional sugar until you have mid peaks. Whisk the custard until it’s smooth and has no lumps. Add about 1/3 of the cream and fold it in. Then, add all of the whipped cream and fold it in until there are no white streaks. Crush the vanilla wafers into larger pieces and fold it through the banana cream pudding filling.
Whipped cream topping
The whipped cream topping should be made once the pie has been assembled and set. I.e. just before serving. Whipped cream can be stabilized so that it stays fluffy for longer. This can be done with gelatin OR ClearJel. You can also choose not to stabilize the whipped cream if you’re serving the pie right away, but the whipped cream will break down and weep if it’s stored overnight this way. Another (easier) option is to top the pie with store-bought whipped topping like cool whip. Whisk the cold heavy cream in a mixer bowl. To stabilize the whipped cream, whisk sugar with ClearJel in a bowl. Add the sugar mixture in a stream into the whipping cream, while whisking on medium high speed. Once all the sugar and the vanilla have been mixed in, lower the speed of your mixer to medium. Whisk the heavy cream until you have mid peaks.
Assembling the banana cream pie
Pour the warm salted caramel into the base of the cooled pie crust. You only want about 1/2 an inch of caramel layer in your pie plate. Let the caramel layer set, and come to room temperature. While the caramel layer is setting, slice the almost ripe banana in 1/4 inch / 0.5 cm slices. The bananas should be just underripe. The bananas should be yellow but firm. These bananas will not brown as much as ripened or overripened bananas. When the caramel is at room temperature, place a layer of bananas on top of the caramel layer. Add half of the banana pudding cream filling and spread it out over the bananas. Next, add another layer of banana slices. Top with the remaining banana pudding cream filling. The banana pudding cream filling may pile up slightly above the top of the pie crust, so spread the filling in a mound if needed. If you skipped the caramel layer, then this won’t be an issue. Loosely cover the pie with plastic wrap and store in the fridge for a few hours to set (up to 12 hours). Before serving, top with whipped cream, and decorate with more bananas and vanilla wafers.
Serving the pie
You already know this pie is going to be the best banana cream pie you’ve ever tasted! 🙂 With the caramel, banana flavored custard, banana slices, and vanilla wafers, this pie tastes like a fusion of banana pudding, banana pie, cream pie, caramelized banana, and banoffee pie! All in one decadent slice! To serve this pie, you honestly don’t need anything else. Just a slice of pie is a statement on its own. The caramel layer will soften with the pudding layer on top, and that’s OK. The gelatin in the banana cream filling will hold the filling together. This homemade banana cream pie is best eaten within the first two days of making it.
Timeline to make this recipe
Day 1
Make the pie crust dough. Infuse the banana milk and let it chill overnight. Blind bake the crust, wrap it well, and store overnight.
Day 2
Make the caramel. Make the banana custard and let it cool. When the caramel has cooled a little, pour it into the baked pie crust. Let it set. Make the whipped cream and fold it into the banana custard. Assemble the banana cream pie. Cover and refrigerate.
Before serving
Whip more heavy cream and add as a topping to your banana pie.
Storage instructions
The pie is best eaten within 2 days of making it. However, it can be refrigerated for up to 4 days. Since it’s a dairy and egg based pie, it doesn’t have a very long shelf life. I like to assemble the pie the day before I plan to serve it, so that it still tastes fresh. Leftovers can be stored in an air-tight container, but the crust will become soggy faster once the pie has been cut.
Frequently asked questions
