Silky Banana Custard, No Slices, All Flavor
Some banana pies depend on layering sliced fruit. This one doesn’t. Instead, the bananas blend straight into the custard. That small choice changes everything.
You get flavor that carries through every bite creamy, mellow, full-bodied. It isn’t hidden between layers. It is the filling. The texture comes out smooth and cohesive, more like a banana pudding pie made from scratch, with the structural support of a classic butter crust.
Why You Can Trust This Recipe
This pie has lived in my recipe book for years. I make it for birthdays, summer gatherings, and sometimes just because the bananas on my counter say it’s time. I’ve adjusted the method again and again until it struck the right balance: strong banana flavor, subtle sweetness, and a set that holds firm without gelatin.
You’ll learn how to make a banana cream custard that doesn’t weep. You’ll also see how to blend flavor straight into the base rather than layering slices under whipped cream. That helps with clean slices and better texture.
What You Need for the Crust and Why It Matters
Start with a butter crust. Cold butter, all-purpose flour, and a splash of ice water come together with a touch of sugar and salt. I use the same ratio for most fruit pies, including my apple pie recipe. The key here is in the bake—blind baking the crust gives structure and avoids soggy bottoms once you pour in the custard.
You can use a store-bought crust, but I find the flavor and texture of homemade hold up better, especially when chilled overnight.
Blending the Bananas into the Custard Base
This recipe calls for ripe bananas, yellow with freckles. Not black, not mushy. I purée them directly into the cooked custard, which gives a uniform texture and full flavor. No chunks. No browning. Just smooth, banana-infused filling.
That step sets it apart from other banana pudding homemade styles, where you might alternate banana slices with pudding and wafers.
Mixing the Custard Without Scrambling the Yolks
Use a double-bowl method to temper the eggs. Heat the milk with sugar, cornstarch, and salt. Then whisk some of that warm mix slowly into the yolks before combining everything back in the pan. This helps prevent curdling and keeps your custard smooth.
Cook until it thickens, about six to eight minutes, then remove from the heat and stir in butter and vanilla. Add your banana purée last to preserve its color and flavor.
Real Comparison: Whole Milk vs. Cream in Custards
I’ve tested versions with part cream for richness. They turned too thick, almost cloying. Whole milk keeps it silky without feeling heavy. If you want something richer, save the cream for the topping. In my notes, the version with cream didn’t set quite as cleanly, either.
You’ll find a better balance sticking with milk in the custard and heavy cream in the topping.
Cooling and Assembling the Banana Cream Pie
Let the custard cool with plastic pressed right on top. This stops a skin from forming. After about an hour in the fridge, it should feel spreadable but thick. Pour it into your cooled pie shell and smooth the top.
Cover and chill at least four hours. Overnight gives cleaner slices.
This step reminds me of my sweet potato pie routine—custard pies always benefit from a full rest in the fridge. It firms the texture and lets the flavor settle.
Whipping Cream for the Topping
Cold bowl, cold cream, a little powdered sugar, and a splash of vanilla. I whip mine to soft peaks so it spreads smoothly but still holds shape. You can pipe it if you prefer structure. I usually spoon and swirl it on casually—it suits the ease of this pie.
If you like pies with a tropical touch, this whipped topping works beautifully over coconut cream pie, too.
Serving Tips and Storage Advice
Cut with a sharp knife cleaned between slices. The pie holds up well for two days in the fridge. After that, the banana flavor begins to fade.
Keep the whipped cream off until just before serving. It helps the top look fresh and avoids weeping.
I sometimes serve this as a chilled summer pie alternative to banoffee pie. It’s simpler, more mellow, and relies on flavor over sweetness.
Related Recipes You May Like
Pin and Share Your Results
If you plan to bake this banana cream pie, save it to your pie board now. You’ll want it again.
And when you do make it, I’d love to hear how it turned out. Leave a comment below with your tweaks, questions, or serving notes—we learn from each other.
Banana Cream Pie Recipe
This banana cream pie uses ripe bananas blended directly into the custard, creating a smooth, cohesive texture and full banana flavor throughout. The result is a creamy, naturally sweet dessert with no banana slices hiding beneath the surface—just a silky, banana-infused filling inside a flaky homemade crust, topped with fresh whipped cream.
Ingredients
- For the pie crust:
- 1 ¼ cups all-purpose flour
- ½ cup (1 stick) unsalted butter, cold and cubed
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- 3 to 4 tablespoons ice water
- For the banana custard:
- 2 medium ripe bananas (yellow with brown freckles, no black spots)
- 2 ½ cups whole milk
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 5 large egg yolks
- 2 tablespoons unsalted butter
- 1 ½ teaspoons pure vanilla extract
- For the whipped cream topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- MAKE THE CRUST: In a large bowl, combine the flour, sugar, and salt. Use a pastry cutter or fork to cut in the butter until the mixture forms coarse crumbs. Add the ice water one tablespoon at a time, mixing just until the dough comes together. Shape into a flat disk, wrap in plastic wrap, and chill for at least 30 minutes.
- ROLL AND BLIND-BAKE: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer to a 9-inch pie dish, trim and crimp the edges. Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 20 to 25 minutes until golden brown. Remove the weights and parchment, then cool the crust completely.
- BLEND THE BANANAS: In a blender or food processor, purée the ripe bananas until completely smooth. Set aside.
- MAKE THE CUSTARD: In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt until fully dissolved. In a separate bowl, whisk the egg yolks. Slowly ladle a small amount of the warm milk mixture into the yolks while whisking to temper. Gradually add the tempered yolks back into the saucepan. Cook over medium heat, whisking constantly, until thickened and bubbling, about 6 to 8 minutes.
- FINISH THE CUSTARD: Remove the pan from the heat. Stir in the butter, vanilla extract, and banana purée until fully combined and smooth. Transfer the custard to a clean bowl, press plastic wrap directly onto the surface, and refrigerate for at least 1 hour to cool and firm slightly.
- ASSEMBLE THE PIE: Once the crust is cooled and the custard is chilled but still spreadable, pour the custard into the crust and smooth the top with a spatula. Cover the pie with plastic wrap and chill for at least 4 hours or overnight to fully set.
- MAKE THE WHIPPED CREAM: In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Do not overbeat. Spread or pipe the whipped cream over the chilled pie just before serving.
Notes
You may use a high-quality pre-made pie crust to save time. Be sure to blind-bake and cool it fully before adding the custard.
The bananas should be ripe but not overripe—aim for yellow with a few brown spots. Too much browning can affect flavor and color.
For cleaner slices, chill the pie overnight and use a sharp knife wiped clean between cuts.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 485Total Fat 23gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 8gCholesterol 191mgSodium 258mgCarbohydrates 61gFiber 2gSugar 35gProtein 10g
