Buttery pie crust filled with freshly sliced bananas and an easy-to-make homemade custard (thanks to a secret weapon) make this the most delicious Old-Fashioned Banana Cream Pie ever.
Although I love any dessert, pie holds a special place in my heart and I have a bunch of pie recipes that I think you might love too. Some of my favorites are Dutch Apple Pie (aka Apple Crumble Pie), Fresh Strawberry Pie, Best Homemade Cherry Pie, and Key Lime Pie.
Table of Contents
This is going to sound oxy-moronic but this easy, old-fashioned banana cream pie is made in the microwave. At least the filling is. The crust gets blind-baked in the oven the normal way.
You can cook the filling on the stove if you want to, but the vanilla custard comes together ridiculously fast and with basically zero risk of burnt milk and scorched pudding coating the bottom of your pan when done in the microwave, so..... It feels like cheating to make a pie in the microwave but when it turns out as delicious as this homemade banana cream pie does, I'll shove pride aside and cheat all day long.
Way back in my college days in good old Provo, Utah at BYU, I was dating this really cute boy (who I ended up marrying) who would come over for dinner almost every night, whether I was the one cooking or whether it was one of my roommates turn to cook. (Anyone else do the roommate dinner rotation during college? I loved it and miss those days!)
Paul was that fixture boyfriend who was ALWAYS around in the apartment full of girls and he was strategic about befriending my roommates in order to secure his place in my life. He loved having conversations with each of my roommates about the guys they were interested in and analyzing the minute and complex social interactions that go into dating at BYU.
It's probably why he's still such a fan of "The Bachelor" and "The Bachelorette" (for reals, it's one of his favorite shows) - it takes him back to his days of playing some version of Chris Harrison with each of my roommates.
So when Paul mentioned that banana cream pie was his favorite, I decided that it was time to lock this boy down with my mad baking skills. Except that I made the mistake of attempting to make this pie while Paul was there with me.
Which proved to be an insurmountable distraction (it is super hard to focus on a recipe when things are getting a little too hot in the kitchen and I'm not talking about the temperature of the oven) and I completely spaced adding something to the custard while it was cooking.
I don't know whether it was the eggs or the cornstarch that was missing but the vanilla cream pudding just would not thicken properly. I think I cooked the filling more than double the regular amount of time before getting exasperated and giving up.
Paul kept saying how much he loved "banana cream soup" and thought it was "cute" that I was frazzled. And every time I make this pie, I think back to that day in the little kitchen south of campus with my infuriating boyfriend who I wanted to impress with the perfect banana cream pie.
Despite that one failure, this banana cream pie is super easy to make! Don't be intimidated by making the pudding filling from scratch because it isn't hard at all and the resulting banana cream pie will be the best one you have ever had in your life. It's just sugar and cornstarch, whisked together with milk and egg yolks, with a little butter and vanilla stirred in at the end!
For the rest of the pie you just start with a homemade pie crust which you blind-bake ahead of time. I share all my tips and tricks for how to make pie crust in my perfect pie crust recipe post, which might be helpful if you are new to pie-baking! I even have a video tutorial on how I make pie crust that I shared on my YouTube channel, too!
For banana cream pie, I like crimping the edges of my crust with the tines of a fork for decoration just because it is so easy and looks even more old-fashioned to me. And then it's just about slicing bananas and whipping the cream.
If you want your pie to set up so that it can actually be sliced and hold it's form like in the photos above, then you are going to want to make it enough in advance that it can cool completely and set up in the refrigerator for a couple of hours.
But in all honesty, we prefer eating banana cream pie warm even though the "slices" of pie don't hold their shape and need to be scooped out with a spoon. It's so, so good that way. But it's just as good the next morning when the pudding filling has set up. If there is even any left by that point.
How to Make Banana Cream Pie
- Prepare your pie crust. Roll it out into a circle a little larger than the size of your pie pan so that you will have enough overhang for a crust. Carefully roll the crust onto your rolling pin (affiliate link) and transfer to your pie pan, laying it in gently. Trim away any excess crust, leaving about a ½-inch extra around the edges to tuck under for a clean, finished looking crust. Crimp the edges of the crust with a fork and poke holes all over the bottom and sides of the crust with the fork prongs before blind-baking it in the oven at 400 degrees Fahrenheit for about 30 minutes, or until the crust is golden brown.
- Heat liquids. In a large microwave-safe bowl, whisk together the sugar and cornstarch. Gradually whisk in the milk. Cook in the microwave for 6 to 10 minutes, opening it every 2 minutes to give it a quick stir. Continue until the mixture is thick and bubbly. Once it starts to bubble and gets thick, cook and stir the mixture for another 2 minutes. Then remove the bowl from the microwave. This can also be done on the stovetop in a large pan over medium heat, stirring constantly to make sure the pudding doesn't scorch on the bottom.
- Temper egg yolks. In a separate bowl, lightly beat the egg yolks. Temper the eggs by slowly adding in 1 cup of the hot milk mixture into the yolks, whisking while pouring to avoid scrambling the yolks.
- Combine and thicken custard filling. Pour the tempered egg mixture back into the hot milk mixture and whisk to combine. Return to the microwave and cook for another 2-4 minutes, until it is bubbling again. If you’re using the stove method, bring it to a gentle boil for two minutes. Remove from the microwave and stir in the butter until melted. Add the vanilla and stir again.
- Fill pie. Slice 2 bananas and arrange the slices on the baked pie crust into an even layer. Pour the hot vanilla custard filling over the bananas, then allow the pie to set for 30 minutes before serving warm. Alternatively, you can chill the banana cream pie for 4 hours if you want the custard to set up more before serving, although there is nothing better than a still warm banana cream pie. Fair warning that the slices will not be fully set up and as easily sliceable though.
- Decorate. Just before serving, top the pie with additional bananas slices and freshly whipped cream.
After slicing your bananas, lay the coins on a large cutting board. In a very small bowl pour in some lemon juice and using a pastry brush, brush lemon juice over the banana slices, flip and repeat.
This will help to keep them from turning brown and give you that pretty presentation you’re seeking. Just remember to not go too heavily with the juice as it can alter the flavor of the pie. A light brushing is all that is needed and if you had lemon juice in a spray bottle a simple spritz could be just as beneficial.
After making your banana cream pie, keep it stored in the fridge for safekeeping. Wrap it with plastic wrap, aluminum foil or a pie plate cover (whichever you have on hand) and it should be good and last up to 4 days.
You may notice a little liquid pooling at the bottom of the pie pan as it ages, this is a natural separation of the ingredients and although it may look weird, it’s still safe to eat.
More Homemade Pie Recipes You'll Love
- Red, White, and Blueberry Cream Pie
- Easy Blueberry Custard Pie
- Southern Peach Pie Perfection
- Classic Homemade Blackberry Pie
- Best Homemade Apple Pie Recipe
- Easy Homemade Pumpkin Pie
- Sour Cream Raisin Pie
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Old-Fashioned Banana Cream Pie
- 1 [pre-baked pie crust]
- 4 egg yolks
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 3 cups whole milk
- 1 Tablespoon salted butter
- 1 ½ teaspoons vanilla extract
- 3-4 ripe bananas
- Prepare your pie crust and roll it out into a circle a little larger than the size of your pie pan so that you will have enough overhang for a crust. Carefully roll the crust onto your rolling pin and transfer to your pie pan, laying it in gently. Trim away any excess crust, leaving about a ½-inch extra around the edges to tuck under for a clean, finished looking crust. Crimp the edges of the crust with a fork and poke holes all over the bottom and sides of the crust (it's a process called docking and it lets steam escape from the crust to prevent shrinkage and bubbles) before blind-baking it in the oven at 400°F for about 30 minutes, or until the crust is golden brown.
- In a large microwave safe bowl, whisk together the sugar and cornstarch. Gradually whisk in the milk. Cook in the microwave for 6 to 10 minutes, opening it every 2 minutes to give it a quick stir, until the mixture is thick and bubbly. Once it starts to bubble and get thick, cook and stir the mixture for another 2 minutes, then remove from the microwave. This can also be done on the stovetop in a large pan over medium heat, stirring constantly to make sure the pudding doesn't scorch on the bottom.
- In a separate bowl, lightly beat the egg yolks. Temper the eggs by slowly adding 1 cup of hot milk mixture to yolks, whisking while pouring to avoid scrambling the yolks.
- Pour the tempered egg mixture back into the hot milk mixture and whisk to combine. Return to the microwave and cook for another 2-4 minutes, until it is bubbling again, or if using the stove method, bring to a gentle boil for two minutes.
- Remove from the microwave and stir in the butter until melted. Add the vanilla and stir.
- Slice 2 bananas and arrange the slices on the baked pie crust into an even layer. Pour the hot vanilla custard filling over the bananas, then allow the pie to set for 30 minutes before serving warm. Alternatively, you can chill the banana cream pie for 4 hours if you want the custard to set up more before serving.
- Just before serving, top the pie with additional bananas slices and freshly whipped cream.
- Here is my perfect pie crust recipe with all my tips and tricks for how to make pie crust.
- Storage: This pie is best eaten the same day it is made, but will keep in the fridge for 2-3 days, although the crust will soften and the bananas will turn brown over time. I do not recommend freezing this pie.
Reader questions and reviews
The microwave! You just changed my life! We make a very similar custard-based banana cream pie recipe, and I've been doing it on the stovetop and it takes forever. Thank you!!
🙂 Your comment made my day! I felt the same way when I realized I could use the microwave to make my custard!
That's wonderful to take a lot of the standing over the stove top forever stirring away!!!
Would you know how to tweak this recipe to make chocolate pie in stead? That's my DH's favorite.
You know, B, it's something I need to work on! I'm sure it's possible but I just haven't tried it yet! It's on my list though because my husband loves chocolate pie too!
I have definitely been frazzled cooking for my partner when he was watching.
But this looks amazing! 😀
Lol - glad to know I'm not the only one, Krysten! Thanks for the compliment! 🙂
Banana Cream Pie is my husbands favorite too. His mom makes it in the microwave! Its delicious! I didn't even like banana cream pie before the microwave version. Yours is very pretty too.
Thanks, Kate! I got the microwave trick from my mom too!
Before Cool Whip and instant pudding, this was how a cream pie was made. If you leave out the bananas, you have vanilla cream pie. If you add 1 cup shredded coconut to milk as it's being heated, you have coconut cream pie. In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.
OH wow! This pie looks so amazing!
Aw, thanks Jenni!
I love that you can make the filling for this in the microwave! Looks delicious!!!
It is hard to cook and flirt at the same time! What a cute story. This pie looks scrumptious but I'm sure he like the soup version just as much!
This pie is absolutely fabulous! I don't want to be one of those people that's all like "this recipe is perfect except I used x instead of y and z instead of this that and the other thing" to the point where they made a different recipe, but I do make one or two slight changes to this recipe for the sake of my friend who can't eat regular sugar. I use 1/2 cup of coconut sugar instead of the white sugar, and I have a particular recipe for tart crust that I use. (occasionally I will make some honey caramel and add a layer at the bottom under the bananas). The microwave method is fabulous. This is my third time making this pie; it's a big hit. 😀
Thank you so much for your review! I'm glad you like the recipe and that's good to know about the sugar substitutions! And I would love to try the honey caramel layer! Yum!
Hi, is this banana pie? I saw same pie with the recipe for pineapple pie, I am confused. but it looks yummy! https://www.instagram.com/p/BRUES8Fg2xD/?taken-by=churnitup
Thanks for bringing that post to my attention! Looks like they took my picture for Banana Cream Pie and used it to go with their pineapple pie recipe without asking me about it, lol. My version is definitely for a banana pie, not a pineapple pie! 🙂
yum it looks good i made a double bach and they are setting in the frige.yummy
This pie is the stuff of DREAMS, people! Super easy to make, and oh my goodness, hide the leftovers (so you can eat them for breakfast with coffee before anyone wakes up).
This is my go-to banana cream pie - I've made it more times than I can count (and I'm embarrassed to try - it's likely more than 10).
Making it again today - and realized I had never reviewed or commented - sorry, Amy!! WE LOVE IT!
My husband and I made this, what a time lots of fun, turned out fantabulous. We had fun. Married 58 years.
Wow! Congratulations! I love that you two baked this together!