This flavorful banana cream pie recipe has brown butter in the crust and in the creamy vanilla filling. The filling is layered between fresh ripe bananas and topped with homemade whipped cream.
If you’ve been around for any length of time you’ll know I’m a sucker for bananas! I eat one every single day. And I enjoy them in banoffee pie, banana pudding cupcakes, banana zucchini muffins, banana oatmeal cookies, and banana bread.
I’m especially a sucker for an old-fashioned banana cream pie! I get so excited over this dessert. It’s very similar to southern banana pudding which I absolutely love.
There’s just something about a banana cream pie made with homemade vanilla pudding and fresh ripe bananas layered into a buttery, flaky pie crust. It’s so deliciously cool and creamy.
I’ve put my own spin on this classic dessert by adding brown butter. I use brown butter all the time! It’s got a sweet nutty aroma that just complements almost any dessert.
How to make banana cream pie from scratch?
Everything about today’s recipe is made completely from scratch.
The filling is a basic vanilla custard that is cooked on the stove and infused with brown butter. You can use regular butter but I highly suggest you take the extra step to brown it. It’s worth it!
Be sure to use high-quality pure vanilla because this is the main flavor of the custard. You want it to stand out and taste pure. You could even use a vanilla paste.
The custard needs to be chilled for at least 2 hours before you assemble the pie. Just cook, cover, and refrigerate it for up to 1 day before you plan to make the pie.
The printable recipe card with full ingredient amounts and instructions can be found at the bottom of this post.
Blind bake the crust in a deep dish 9-inch pan. You could probably use a regular 9-inch pan but the filling will be very tall, rising up out of the crust. I like the look of the deep dish best but use what you have.
Once the crust has cooled, layer fresh ripened bananas in the bottom. Spread half of the pudding over the bananas then repeat the layers with the remaining bananas and pudding.
Top the banana cream pie with homemade whipped cream and more fresh bananas. Feel free to get as creative as you wish with decorating.
I like things to be simple so I just spread the whipped cream over the center of the pie and piled a handful of banana slices on top.
How to keep bananas from turning brown?
This is a problem you will face especially if you plan to serve the pie a while after it’s made. You can try tossing the slices with a tablespoon of fresh citrus juice. This will slow down the browning but it can also change the flavor. I have found that just one tablespoon of fresh lemon or orange juice isn’t too overpowering.
How to thicken banana cream pie filling?
Getting the custard to thicken can be tricky. It must be cooked long enough to thicken but if you overcook it, it can turn runny again in the fridge.
Cook it just long enough to thicken in the pot. It’s ready as soon as it tightens up and looks like warm pudding. The custard will continue to thicken as it cools but remember if it’s not thick while it’s warm, it won’t be thick when it cools.
Does banana cream pie need to be refrigerated?
Yes, you must store banana cream pie in the refrigerator. It’s best to cover it loosely and wait to top it with whipped cream and banana slices just before serving.
How long does banana cream pie last?
You can keep the pie covered and stored in the refrigerator for up to 4 days. Do keep in mind that the bananas will brown during refrigeration. As mentioned above, it’s best to wait to top the pie with banana slices until you serve it.
Tips for making homemade banana cream pie
- Cover the custard with plastic wrap touching the surface so it doesn’t develop a skin over the top during refrigeration.
- Save yourself some time and make each part ahead of time. Instructions are in the recipe below!
More banana recipes you’ll love
- No-Bake Banana Split Cake
- Banana Bran Muffins
- Easy Banana Cake with Brown Sugar Frosting
- Banana Nutella Cupcakes