This Banana Cream Pie recipe is an irresistible, from-scratch masterpiece that has me obsessed! You can keep it simple with just the crust and custard, or I’ve included options for an irresistible Nutter Butter crust, layer of chocolate ganache (which also prevents a soggy crust), and peanut butter salted caramel that will have this pie being the most talked about dessert anywhere you serve it! Plus, with detailed make-ahead instructions and step-by-step photos, tips, and tricks, youโll feel supported and ready to make this crowd-pleaser like a pro.
Watch How to Make Banana Cream Pie
What makes this the Best Banana Cream Pie Recipe
Banana Pie Recipe Ingredients
This Banana Cream Pie recipe has five components: the crust, ganache, custard, whipped cream, and peanut butter caramel sauce. You can make each one (highly recommend) or skip the ganache and caramel sauce. Let’s take a closer look at what you’ll need for each (measurements in the printable recipe card at the bottom of the post):
Nutter Butter CRUST:
chocolate Ganache:
Banana Cream Custard:
What are the best bananas to use for banana cream pie?
The best bananas are yellow and just ripe, without any brown spots. They have the perfect balance of sweetness and firmness, ensuring they hold up well in the filling without becoming mushy.
Avoid using bananas that are green, too ripe, or brown. Underripe bananas can taste starchy with zero flavor, and overripe ones can become mushy, which can make the pie filling too soft or watery.
Need to stall banana ripening? Place them in the fridge until ready to use.
Peanut Butter Caramel Sauce (optional)
Whipped Cream
Note: You can omit the gelatin and water and make โtraditional,โ whipped cream. Because it is not stabilized, the pie must be served immediately once added, or it will deflate or weep. With stabilized whipped cream, however, the cream can be made a full day ahead.
How to make Homemade Banana Cream Pie
Let’s look at how to make Banana Cream Pie with step-by-step photos. Keep in mind you can pick and choose which elements of the recipe you would like to incorporate (full recipe in the printable recipe card at the bottom of the post):
Banana Pie Recipe Tips
old fashioned banana cream pie Variations
There are many delicious variations of Banana Cream Pie that you can explore to add a twist to the classic recipe. Here are a few ideas:
How to serve Banana Pie
Can you make banana cream pie ahead of time?
Make-Ahead Pie: Banana Cream Pie can be made ahead of time up to the point of adding the top layer of bananas-easy peasy! The whipped cream and peanut butter caramel sauce can also be made ahead if you use the gelatin in the whipped cream.
If you want just to prepare elements of the pie, you can do that as well:
Pie Crust: The Nutter Butter crust can be made up to two days in advance before adding the filling. Cool completely, then tightly wrap in plastic wrap and store at room temperature. You may also freeze for up to one month. If making a traditional crust, the pie dough can be prepared and refrigerated up to 5 days in advance or frozen for 3 months.
Stabilized Whipped Cream: This can be prepared up to 2 days in advance and stored in the refrigerator. The gelatin helps the whipped cream maintain its shape and texture. Traditional whipped cream cannot be made ahead of time.
Peanut Butter Caramel Sauce: This can be made up to 7 days in advance and stored in an airtight container in the refrigerator. When ready to use it, gently reheat it on the stovetop, adding a little water or cream if necessary to restore its smooth consistency.
How to store Homemade Banana Cream Pie
Banana Cream Pie is best enjoyed within 1-2 days. Any longer and the bananas brown and the cream can become weepy. To store, cover with plastic wrap and refrigerate.
Can you freeze Banana Cream Pie?
Banana Cream Pie is not ideal for freezing because the filling’s texture changes upon thawing, and the bananas become mushy.
Banana Pie Recipe FAQs
A Nutter Butter crust is an ideal choice for banana cream pie due to its rich peanut butter flavor, which enhances the sweetness of the bananas while adding a delightful crunch that contrasts with the creamy filling. You may also use a traditional buttery pie crust, a graham cracker crust for a slightly sweet and crunchy texture, or your favorite cookie like Nilla Wafers with sugar and butter.
My favorite method to prevent bananas from turning brown in a banana cream pie is to lightly coat the banana slices in pineapple, apple, or orange juice. The acid helps slow down the oxidation process that causes browning. I would avoid tart lemon or lime juice. Alternatively, you can brush the banana slices with honey, but this adds additional sweetness. Using slightly under-ripe bananas can also be beneficial, as they tend to brown more slowly than very ripe bananas.
Here are some common reasons why your banana cream pie filling may turn out runny:
1. Insufficient Cooking Time: The custard needs to reach a temperature of 170ยฐF to 180ยฐF (77ยฐC to 82ยฐC) to thicken properly; undercooking it can result in a runny filling.
2. Improper Measurement of Cornstarch: If the cornstarch is not measured accurately or is not fully dissolved before cooking, it may not thicken the filling as intended.
3. Not Allowing Enough Setting Time: The pie needs sufficient time in the refrigerator to set; if it’s cut too soon, the filling may not have thickened properly.
4. Ripe Bananas: Overripe bananas can release excess moisture, making the filling runnier.
To prevent the bottom crust of a fruit pie from becoming soggy, consider the following strategies:
1. Blind Baking: Pre-bake the crust before adding the filling. This creates a barrier and helps set the crust, preventing it from absorbing too much moisture from the filling.
2. Add a Thickener: Adding cornstarch or tapioca to the fruit filling can help absorb excess juices released during baking. This thickens the filling and keeps the crust from becoming overly wet .
3. Brushing with an egg wash (a mixture of beaten egg and water) on the crust before baking can create a moisture barrier, reducing sogginess.
5. Add a Layer of Protection: I love adding a layer of ganache or peanut butter to the bottom of the crust to block moisture absorption.
6. Cool Before Serving: Allow the pi before cutting, as this gives the filling time to set and reduces the risk of a runny bottom.
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Best Banana Cream Pie Recipe
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Ingredients
Nutter Butter Crust
- 20 Nutter Butter cookies (with filling)
- 4 tablespoons unsalted butter, melted
Chocolate Ganache Layer
- 3/4 cup heavy cream
- 1 tablespoon unsalted butter
- 1 tablespoon corn syrup
- 6 ounces quality semi-sweet baking chocolate, finely chopped
Banana Cream Filling
- 2 cups milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 eggs at room temperature
- 3 large egg yolks at room temperature
- 1/3 cup cornstarch
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 5-6 barely ripe bananas (yellow without any brown spots)
STABILIZED WHIPPED CREAM (Omit Gelatin/Water for Regular)
- 1 teaspoon unflavored gelatin
- 1 1/2 tablespoons water
- 1 cup cold heavy cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Peanut Butter Caramel Sauce (Optional)
- 1/4 cup granulated sugar
- 2 tablespoons water
- 1/2 cup heavy cream
- 3 tablespoons creamy peanut butter (commercial like Jif or Skippy, not organic)
- pinch of sea salt, or more to taste
- 1/4 teaspoon vanilla extract
Instructions
Nutter Butter Crust
- Preheat the oven to 350 degrees F. Add the cookies (and filling) to a food processor and crush them into a fine crumb (or crush by hand)โpulse in the melted butter.ย Press the mixture into the bottom and sides of an ungreased 9-inch pie dish (use medium pressure so itโs not too compact).
- Bake at 350 degrees for 10-12 minutes, until golden. Set aside to cool.
Chocolate Ganache:
- Add the heavy cream, butter, and syrup to a microwave-safe bowl and microwave for 1 ยฝ-2 minutes or until simmering.
- Add the chocolate and give it a swirl so the chocolate is covered. Let it stand for 3 minutes, then vigorously whisk until the chocolate is melted and completely smooth. Reserve about ¼ of the chocolate in a microwave-safe bowl for drizzling over the pie later.
- Pour the remaining chocolate onto the room-temperature crust and spread it into an even layer. Let it cool to room temperature before adding the bananas.
Custard Filling
- Add the milk, heavy cream, sugar, and salt to a medium saucepan. Bring to a gentle simmer for 1 minute or until the sugar has dissolved, stirring occasionally. Reduce the heat to low.
- In a medium bowl, whisk the eggs and egg yolks, then whisk in the cornstarch. Vigorously whisk until the cornstarch is completely dissolved.
- Gradually ladle one spoonful of the warm milk mixture into the egg mixture while whisking constantly. Repeat twice, then slowly pour the mixture into the saucepan, whisking constantly.
- Bring the mixture to a gentle simmer over medium-low heat, whisking constantly. After simmering for a few minutes, reduce the heat to low and continue to whisk and scrape up the sides of the pan. The custard will seem to thicken out of nowhere, but don't panicโkeep whisking. Simmer until thickened to the consistency of thick pudding, 175-185ยฐF. Remove from the heat and whisk in the butter and vanilla.
- Pour the custard through a fine mesh sieve into a bowl to remove any lumps. Let it cool for 15 minutes (don't let it cool longer; it can become too thick to spread nicely).
- Meanwhile, line a layer of banana slices over the cooled ganache. After the 15 minutes, pour half of the custard over the bananas and spread it into an even layer. Add another layer of banana slices and top with the remaining custard.
Chill
- Cover with plastic wrap pressed directly against the surface of the custard so it doesnโt develop a film on top. Refrigerate for 5-24 hours
Whipped Cream
- You can make the stabilized whipped cream at any point while the pie is chilling and refrigerate or skip the gelatin/water and make the whipped cream up to 1 hour before serving.
- Whisk together the unflavored gelatin and water in a small microwave-safe bowl. Microwave for 20 seconds, then set aside while you proceed to whip the cream:
- Add the heavy cream, powdered sugar, and vanilla extract to a large mixing bowl. Whip using an electric hand mixer just until soft peaks form (the peaks flop over when the beaters are lifted.) Turn the mixer to low and slowly pour in the gelatin mixture. Mix until combined, then increase speed to medium and continue mixing until stiff peaks form (peaks stand straight up when the beaters are lifted).
Peanut Butter Caramel Sauce (Optional)
- The sauce can be made ahead and gently reheated, whisking in a tablespoon or so of water to thin if needed.
- In a heavy saucepan, cook the sugar and water over medium heat, stirring often, until the sugar dissolves, turns clear, and starts to bubble, 1-2 minutes. Continue to cook while swirling the pan (without stirring) until it has turned a deep golden amber color. Keep a watchful eye so the mixture doesnโt burn.
- Remove the pan from the heat and slowly pour in the cream while whisking until incorporated (the caramel will bubble a lot). Stir in the peanut butter until smooth. Whisk in the vanilla and salt. Set aside to cool for at least 10 minutes before drizzling over the pie. Taste and add additional salt as desired (I like more salt).
Decorating
- You want to add the banana slices immediately before serving. Traditional whipped cream can be added up to 1 hour in advance and stabilized whipped cream can be added up to 24 hours in advance.
- When ready to serve, you can layer the top evenly with bananas, pipe the whipped cream around the edges (pictured), and serve immediately OR spread the whipped cream over the custard (and refrigerate if desired), then top with sliced bananas just before serving.ย
- Drizzle the pie with the peanut butter caramel sauce. Reheat the reserved chocolate ganache in a microwave-safe bowl at 50% power at 15-second intervals until pourable consistency, then drizzle over the pie. Top the pie with crushed Nutter Butters.
Video
Notes
- Old Fashioned Banana Cream Pie: This recipe has extra bells and whistles that make it my favorite version ever, but you can easily omit them to keep it traditional. Swap in a baked traditional pie crust or Graham cracker crust, omit the ganache, omit the gelatin in the whipped cream, and skip the peanut butter caramel and chocolate drizzles.
- Caramel Sauce: You may use store-bought caramel sauce instead of the PB Caramel Sauce.ย Try it at some point though, its amazing!
- Storage: Banana Cream Pie is best enjoyed within 1-2 days. Any longer, the bananas will brown, and the cream will become weepy. To store, cover with plastic wrap and refrigerate.
- Make Ahead: The pie can be assembled 24 hours ahead, up to the point of adding the top layer of bananas (don’t add these bananas). The whipped cream and peanut butter caramel sauce can also be made ahead of time if you use the gelatin in the whipped cream.
- Pie Crust: The Nutter Butter crust can be made up to two days in advance before adding the filling. Cool completely, then tightly wrap in plastic wrap and store at room temperature. You may also freeze for up to one month. If making a traditional crust, the pie dough can be prepared and refrigerated up to 5 days in advance or frozen for 3 months.
- Stabilized Whipped Cream: This can be prepared 2 days in advance and stored in the refrigerator. The gelatin helps the whipped cream maintain its shape and texture. Traditional whipped cream cannot be made ahead of time.
- Peanut Butter Caramel Sauce: This can be made up to 7 days in advance and stored in an airtight container in the refrigerator. When ready to use it, gently reheat it on the stovetop, adding a little water or cream if necessary to restore its smooth consistency.
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