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Top Easy Banana Pies Recipes for Any Occasion

Nabiilah is an author who loves writing fantasy/teen fiction novels like "The Other Side of Paradise" and "The Infinity Coven Trilogy."


Simple Banana Cream Pie Recipe


∙ Makes 8 slices (For Maximum 4 Persons)

  • 3 Bananas


  • 1 Egg
  • 3 Egg yolks

Baking & spices

  • 3 1/3 cups Flour
  • 1 1/4 tsp Salt
  • 1 1/4 cups Shortening
  • 2/3 cup Sugar
  • 1 tsp Vanilla
  • 1/2 tsp Vanilla extract or other flavoring
  • 3 tbsp White sugar

Oils & vinegars

  • 1 tbsp Vinegar


  • 2 tbsp Butter, unsalted
  • 1 cup Heavy cream
  • 2 cups Milk


  • 5 tbsp Water


  1. Preheat oven to 450 degrees.
  2. In a food processor add the flour, shortening, and salt. Pulse until shortening is combined. If you don't have a food processor you can cut in the shortening by hand with a knife.
  3. Add the egg, cold water, and vinegar and pulse until incorporated. If doing by hand, cut it in with a fork.
  4. Divide the mixture into two balls. The recipe makes enough for two crusts so reserve the other ball for later or freeze if using later.
  5. Press dough into a 9" pie pan and pinch the edges of the crust like shown above.
  6. Bake for 10-12 minutes or until golden brown.
  7. For the filling: Add the sugar, flour, and salt to a medium saucepan. Gradually stir in the milk and cook over medium heat until mixture is boiling and thickens. Cook for 2 minutes.
  8. Remove from heat. Stir a small amount of the milk mixture into a separate bowl with egg yolks to temper them (about 2 tablespoons). This brings the temperature of the eggs up so that when they are added into the pan they don't scramble. Add the tempered eggs back into the milk mixture and cook for 2 minutes stirring constantly.
  9. Remove mixture from heat and add the butter and vanilla.
  10. Transfer to a separate bowl. Allow mixture to cool to room temperature.
  11. Slice bananas and place them in the pie crust and add the filling on top.
  12. For the whipped cream: Place cream and sugar in a chilled mixing bowl and mix on high for 1-2 minutes. Add the vanilla and beat for an additional 1-2 minutes or until soft peaks have formed. Don't whip too much or you will end up will cottage cheese looking whipped cream.
  13. Spread the whipped cream over the top of the filling and chill unto ready to serve.


Banana Pie with Heavy Cream Recipe



1 Lots of: Bananas

Baking & spices
1/3 cup: Powdered sugar

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Bread & baked goods
2: 8-serving graham cracker or cookie crusts

1 14-ounce can: Condensed milk, sweetened
1 pint: Heavy whipping cream

1 3.4-ounce package: Vanilla pudding, Instant

1 cup: Water


  • In a medium bowl, combine pudding mix, cold water, and sweetened condensed milk. Mix well and place in the refrigerator to chill for a few minutes. In another bowl, whip 1 cup of whipping cream with an electric mixer until soft peaks form.Slice the bananas (probably 4-5 small bananas or 2-3 large bananas) and layer them on the bottom of the crusts. Be sure and save the plastic domes that come with the pie crusts–you’ll need them later!Set aside.
  • Remove pudding from the fridge and gently dollop the whipped cream on top of the pudding. Gently fold the whipped cream into the pudding mixture until well-combined.Now divide the mixture between the two pies. Rinse the pudding bowl and beaters and set aside for later.Place the clear plastic shells back on the pies and allow to chill for several hours.

Easy Banana Pie Recipe



4: Bananas, ripe

1: Egg, large
6: Egg yolks, large

Baking & spices
1 1/2 cups: All-purpose flour
1 1/2 cups: Cake flour
4 tbsp: Cornstarch
11 tbsp: Granulated sugar
1: Recipe homemade whipped cream
1 tsp: Salt
1 tsp: Vanilla extract

3 tbsp: Ice water

1 3/16 cup: Butter, unsalted
1 cup: Heavy cream
1 1/2 cups: Whole milk


  1. Heat the butter in a small saucepan over medium heat, whisk frequently. Continue to cook until melted. The butter will foam and then subside. Cook until brown bits develop in the bottom of the pan and the butter turns a light golden color, about 8 minutes. Remove from heat.
  2. Line a small bowl with foil, letting some excess to hang over the sides. Pour the brown butter into the bowl, leaving behind the dark bits in the bottom of the pot. Freeze for 1 hour.
  3. Remove the solidified brown butter from the bowl and cut into small chunks.
  4. Combine both flours, salt, and sugar (if using) in a large bowl.
  5. Add the eggs and carefully cut them into the flour with a silicone spatula. Using a pastry blender, cut the butter into the flour mixture until the butter pieces are smaller than hazelnuts but larger than peas, about 2 minutes.
  6. Fold in the water, one tablespoon at a time until no dry crumbs remain in the bottom of the bowl. Pick up a chunk of dough and squeeze it together. If it doesn't come together, add 1-2 tablespoons more water and cut it in.
  7. Turn the dough out onto a lightly floured surface. Knead the dough by smearing it with the heel of your hand just long enough to get it to come together.
  8. Divide the dough in half and flatten each half into a disk. Wrap the disks tightly in plastic wrap and refrigerate for at least 1 hour.
  9. Making the filling : Heat the butter in a small saucepan over medium heat, whisk frequently. Continue to cook until melted. The butter will foam and then subside. Cook until brown bits develop in the bottom of the pan and the butter turns a light golden color, about 8 minutes. Remove from heat and set aside.
  10. Whisk the granulated sugar, egg yolks, salt, and cornstarch together in large bowl until smooth.
  11. Heat the milk and heavy cream in a medium saucepan over medium-low heat until steaming and bubble begin to form around the edges. While whisking continuously, gradually add the hot milk mixture to the egg mixture. After all the milk has been added, return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened to the consistency of warm pudding, 4 to 6 minutes.
  12. Remove from heat and whisk in the brown butter and vanilla. Press the custard through a fine-mesh sieve into a bowl. Place plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 2 hours.

Banana Pie Recipe



2: Bananas

6: Egg yolks

Baking & spices
1/4 cup: Cornstarch
1/4 cup: Powdered sugar
3/4 cup: Sugar
2 tsp: Vanilla
1: Vanilla bean

Bread & baked goods
1: 9-inch pastry crust, homemade or store-bought baked and cooled

6 tbsp: Butter
2 cup: Heavy cream
1 1/4 cups: Whole milk


  1. Split the vanilla bean lengthwise and scrape out seeds. Add vanilla pod, milk and cream to a saucepan. Set aside vanilla bean seeds.
  2. Whisk sugar and cornstarch together in a large bowl. Add egg yolks and vanilla bean seeds. Whisk until mixture is smooth and lightens in color.
  3. Heat the milk and cream mixture till it almost boils (you will see small bubbles around the pan's edge). Remove from heat and discard the vanilla pods. While whisking, slowly drizzle a scant cup of the hot liquid into the egg yolk mixture to temper the eggs. Then slowly add the rest of the hot liquid continuing to whisk until smooth.
  4. Scrape mixture into a food processor, then add the butter and vanilla. Pulse until butter is melted and custard is smooth and glossy. Remove to a bowl and set over ice water, stirring occasionally till cool (I fill my sink partway with ice cubes and water). Cover surface with plastic and refrigerate at least 3 hours.
  5. Scrape about half the custard into prepared pie crust. Arrange banana slices over custard, then top with remaining custard. Add whipped cream as topping.

Banana Pie Recipe With Lots of Cream


2: Bananas, medium
1/2 tsp: Mccormick banana extract

Baking & spices
2 cups: Topping, frozen whipped

Bread & baked goods
1: Graham cracker crust (6 ounces), prepared

1 3/4 cups: Milk

1 package: (4-serving size) vanilla instant pudding mix


  • Mix milk and banana flavor in medium bowl. Add pudding mix; beat with wire whisk 2 minutes or until well blended.
  • 2Arrange banana slices in bottom of crust. Pour pudding mixture over bananas.
  • 3Refrigerate 3 hours or until set. Garnish with whipped topping just before serving.

Banana Pie With Crushed Crackers Recipe


  • 2 cups whole milk for dairy free option, use canned coconut milk
  • 1/2 cup granulated sugar
  • 4 large egg yolks
  • 4 tablespoons cornstarch
  • 1 teaspoon vanilla
  • 2 tablespoons unsalted butter softened (use vegan butter for dairy free)


  • 1 1/2 cups graham cracker crumbs substitute with ground gluten free graham crackers for a gluten free crust
  • 1 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter melted


  • 3 large bananas ripe but firm, sliced into 1/4" rounds
  • Whipped cream

Instructions :

  • Fill a large bowl with ice, and add enough water to fill the bowl halfway. Place a medium bowl in it with a fine mesh strainer nearby along with a piece of buttered wax paper. Set aside.
  • Place the sugar and egg yolks in a medium bowl and whisk until well incorporated. Add the cornstarch and and whisk vigorously until smooth.
  • Place the milk in a medium saucepan and heat over medium low heat until just before it begins to boil (it will be smoking). When the milk is hot enough, add 1/3 of it to the egg mixture in a slow steady stream while whisking constantly to temper the eggs. Once 1/3 has been added, add the rest while whisking constantly until combined. Place the mixture back in the saucepan and cook over medium heat, whisking constantly to prevent lumps, until the mixture begins to boil.
  • Continue to cook for another minute until very thick, whisking constantly. Remove from heat and whisk in the vanilla and softened butter. Strain the pastry cream through the sieve into the bowl over the ice bath using a rubber scraper to gently press it through as needed.
  • Add the graham cracker crumbs, sugar and pinch of salt, and stir well until the crumbs are coated with the butter. Gently toss sliced bananas into the chilled pastry cream until completely coated, reserving some for the top if desired. Pour into the pie crust and spread evenly. From here, chill for about 30 minutes. Pipe the whipped cream decoratively around the edges and in the center

Traditional Banana Pie Recipe



3: Banana

4: Egg yolks

Baking & spices
1/4 cup: Cornstarch
1 1/2 tbsp: Powdered sugar
1/8 tsp: Salt
1 cup: Sugar
1 1/2 tsp: Vanilla

1 1/2 cups: Graham cracker crumbs

1 1/4 cups: 2% milk
8 tbsp: Butter
2 cup: Double creme


  1. Preheat oven to 350 degrees.
  2. Mix the graham crackers, melted butter, and sugar. Press into a 9 inch pie plate and bake in the oven for 7 minutes. Once cooled layer bottom and sides with banana slices.
  3. In a medium saucepan over medium heat whisk together milk, cream, sugar, salt, and cornstarch. Whisk until the sugar is dissolved and the mixture is bubbling. Cook for 2 minutes stirring constantly.
  4. In a medium bowl whisk the egg yolks together. Remove 1/2 cup of the hot mixture and in a slow stream whisk it into the egg yolk mixture. In a very slow stream whisk the egg mixture into the saucepan cooking until bubbling. Cook for 2 minutes whisking constantly. It should be fairly thick and leave a whisk trail as you drag the whisk through it. It would also pile slightly when poured as in the picture of the pudding being added to the piecrust.
  5. Remove from the heat and whisk in the vanilla and butter. Cool for 15 minutes whisking several times so a skin does not form. Pour the pudding into the crust over the bananas. Cover with plastic wrap and refrigerate for at least 4 hours.
  6. Chill bowl and beaters in freezer for 20 minutes. Add whipping cream, powdered sugar, and vanilla to the bowl. Beat on low until mixture starts to increase in volume. Turn to medium high and beat until stiff peaks form Spread or pipe over chilled pie. Garnish with banana slices and reserved graham cracker crumbs.

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