There’s nothing quite as Southern as a Banana Cream Pie. This one is made with a homemade toasted walnut pie crust, a layer of sliced bananas topped with a from-scratch custard filling, and piles of fluffy whipped cream. The only thing you need to turn the oven on for is the crust! If you’re craving a down-home, true Southern Banana Cream Pie, this recipe is for you.
Banana Cream Pie Like Grandma Used to Make
This easy Banana Cream Pie recipe is truly a taste of the South with a buttery walnut pie crust, freshly sliced bananas, a custard filling, and a whipped cream topping. It’s one of those desserts that looks super fancy to make but is ridiculously simple and foolproof.
If you thought your Grandma was the only one who could make a delicious Banana Cream Pie from scratch, you’re mistaken because it’s just as easy to do it yourself!
The crust is a fun twist on a traditional pie crust as it’s made with toasted walnuts for a toasty flavor. I’ve also made this pie in a pecan pie crust, a butter crust and a pretzel crust and all are delicious. I think walnuts and bananas go together so I go with the walnut crust most of the time.
This crust is baked in the oven, so it’s completely set up before you make the filling. You don’t want to add a custard filling to an unbaked crust, or you’ll end up with a soggy crust.
The filling is a basic vanilla custard. Don’t worry. It’s much less intimidating than it sounds and is so much better than boxed pudding mix. It’s also the same type of filling I use in my banana pudding recipe.
The issue some have with a cream pie is making sure it sets and is not pudding like. This means you’ll need flour or cornstarch. I prefer flour to thicken it. Make sure the custard is pretty thick before you remove it from the heat. It will continue to firm up as it cools but it should still be thick. But really, if it’s runny, just eat it with a spoon, it still tastes fabulous!
You’ll pour this rich custard over the top of a layer of sliced fresh bananas. This is where the banana flavor comes from! The pie will set in the fridge for several hours and then you can add a layer of whipped cream on top. Serve chilled and revel in the fact that you just made a pie that your Grandma would be proud of.
Just Like Grandma’s Banana Cream Pie
- All homemade: Everything in this recipe is made from scratch, just like Grandma used to make.
- Creamy: The homemade custard and whipped cream produce a creamy, melt-in-your-mouth texture.
- Southern: Banana Cream Pie is a Southern classic, so you know it’s been passed down through the generations.
2 Special Ingredients
This is just a brief list of the key ingredients. For the full list of ingredients, make sure to check the recipe card below.
- Walnuts: These add a rich, nutty flavor to the crust. If you’re not a fan of walnuts, try a pecan crust instead.
- Bananas: Bananas are the heart of the pie. Use ripe bananas that still hold their shape when sliced. You only want a few brown spots on the bananas, but nothing more. Overripe bananas can get mushy and darken quickly.
Steps to Making Banana Cream Pie From Scratch
Step One: Make the Crust
Toast the walnuts and pulse them with flour, salt, and cold butter until crumbly. Add ice water and blend until the dough comes together. Press it into a 9-inch pie dish, prick it with a fork, and refrigerate.
Pro Tip: If you don’t have a food processor, you can chop the nuts by hand and mix the crust ingredients by hand with a pastry cutter or fork.
Step Two: Prebake the Crust
Cover the crust with parchment and use pie weights or beans. Bake it for about 20 minutes, then remove the weights and bake for another 10 minutes until slightly browned. Let it cool.
Step Three: Make the Custard
Tip: To check if the pudding is set, gently run a spoon through the mixture. It should leave a clear trail behind and have a thick, custard-like texture. If it’s still runny, continue cooking for a minute or two until it thickens up.
Step Four: Assemble the Pie
Keep Banana Cream Pie Fresh
Once the pie is set, cover it tightly and store it in the refrigerator. It’ll stay fresh for about 2-3 days. The bananas may start to brown after that, so it’s best enjoyed sooner rather than later. You can also freeze any leftover pie, even with whipped cream on top.
This Pie Is Great for Making Ahead of Time
You can make the pie a day ahead of time and refrigerate it overnight. Just wait to add the whipped cream topping until you’re ready to serve to keep it fresh and fluffy. You can also bake the crust and store it in the freezer for up to 3 months.
Fun Swaps
- Crust: You can use a regular flaky butter pie crust or graham cracker crust for this recipe if you don’t want to use the walnut pie crust. You can even use a store-bought crust as a shortcut.
- Caramel sauce: Drizzle some homemade caramel sauce on top for a sweet finish.
- Meringue: My mother-in-law always put meringue on the top of her banana cream pie.
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Ingredients
Crust:
- 1 ¼ cup walnuts toasted
- 1 cup flour
- ⅛ teaspoon salt
- 6 tablespoons butter cold and cut into 1 inch pieces
- 2 tablespoons ice water
Filling:
- 1 cup sugar
- ⅓ cup flour
- ¼ teaspoon salt
- 2 cups whole milk
- 3 egg yolks room temp
- 1 tablespoon butter
- 2 teaspoons vanilla
- 2-3 bananas sliced into ¼ inch slices
Instructions
Crust
- Place toasted walnuts in a food processor and process for about 30 seconds until they are ground into small pieces but not powder. Remove 2 tablespoons for garnish.
- Add flour and salt and pulse to combine. Add cold butter and pulse until crumbly. Add ice water and process until it comes together in large clumps. Spray a 9 inch pie dish with cooking spray. Add the crust and press it onto the bottom and up the sides of the pie dish. Prick the bottom and sides with a fork and refrigerate for 15 minutes.
- Preheat the oven to 350º. Place parchment paper over the crust and add pie weights or dried beans. Bake for 20 minutes. Carefully remove the pie weights and parchment paper and bake an additional 10 minutes until it is slightly browned. Cool completely.
Filling
- In a medium saucepan, whisk the sugar, flour, and salt together. Slowly whisk in milk. Place over medium heat and cook, whisking constantly until thick and bubbly, about 3-5 minutes. Reduce to low and continue to cook for 2 minutes. Remove the pan from the heat.
- Separate the eggs. Place the yolks in a measuring cup or glass bowl and beat with a fork. Add about a half of a cup of the hot milk mixture a tablespoon at a time to the egg yolks until the mixture is warm. Then slowly add the egg mixture to the milk mixture in the saucepan, whisking until incorporated, Return to low heat and cook for another 2 minutes until it is creamy and smooth. Remove from the heat and add butter and 2 teaspoons of vanilla. Place in a glass bowl and cover the top with plastic wrap pressing it to the surface. Let it cool for about 30 minutes, it should still be a little warm.
- Slice bananas and place evenly over the bottom of the cooled crust. Pour the filling over the top and refrigerate for 3-4 hours until set. Top with whipped cream and serve.
Notes
- Save the egg whites and top it with meringue instead of whipped cream.
- If topping with whipped cream, beat a cup of heavy cream with 1/4 cup of powdered sugar and 1/2 teaspoon of vanilla until soft peaks form.
