Homemade Banana Cream Pie Recipes – a must-try creamy custard at home for all levels!
Today’s post will give you all tips and notes to make your own recipes banana cream pie to enjoy with your beloved family in the upcoming holiday. These glorious banana cream pie recipes require little effort to make, a short time to prepare yet nicely satisfy your heart, soul, and sweet cravings.
With fresh ripe bananas piled on top of a creamy base, our fluffy favorite banana cream pie recipes today are definitely what you shouldn’t miss. Poor Girl Eat Wells has summarized all tips and cooking ways to make it much easier for all of you. Sit back and scroll down!
About Homemade Banana Cream Pie and Essential Tools
For those who have never tried any recipes banana cream pie before, banana cream pie is a buttery pie crust layered with fresh bananas and a rich-vanilla pudding or custard with whipped cream on top. From that, you will create your own favorite banana cream pie adding any ingredients you like.
Baking cake at home is not an easy task and requires some kinds of special tools. So, for those wanting to join the homemade baking world, these are some recommended tools to make your baking experience more effortless:
- Good whisk
- Large saucepan
- Small pot
- Pie pan / Springform pan
- High-quality Food processor
- Stand mixer / Hand mixer
- Spatula
- Pie server
Tips for making the best homemade banana cream pie
- Feel free to use other cookies like Oreos, vanilla wafers for a different cookie crust flavor, or even graham crackers to make crispy banana cream pie recipes with graham cracker crust.
- Do not dump and mix all the ingredients at the same time if you don’t want to struggle with runny filling. Each step must be done separately before being combined.
- Make sure to whisk the whipped cream before mixing it into the pie filling, and allow plenty of time for it to chill and solidify.
- Each part of your favorite banana cream pie recipes can be prepared before 1-2 days.
– After baking the crust, simply cover and put it in the refrigerator until you’re ready to assemble the rest of the pie.
– Cover the filling with plastic wrap to prevent air from getting in after blending the whole filling together. Chill it in the fridge until constructed the pie.
– Keep whipped cream topping in an airtight container. Because the whipped cream will separate, whisk it briefly before serving the pie! - If you aren’t going to enjoy the pie right away, wait to put the bananas on top because they get brown quickly.
Further Reading: Visit Dessert to check out more similar recipes.
3 Best banana cream pie recipes at home
It’s time to make a fancy cool, creamy, perfectly sweet homemade banana cream pie for summertime!
Vegan Banana Cream Pie Recipes
Vegan Banana Cream Pie Recipes – Crispy gluten-free crust with a fluffy and velvety cream middle and three entire bananas stacked on top! Incredibly easy-to-make recipes you should have on hand right now!
Details Recipe Information
- Prepare: 7 hrs 20 mins (included cooling/setting time)
- Cook: 40 mins
- Difficult: Easy
- Serving: 8 (slices)
- Nutrition: for each serving
- Calories per serving: 369 kcal
Ingredients
Crust:
- 3/4 cup rolled oats (gluten-free)
- 3/4 cup almonds (raw)
- 1/4 teaspoon of salt (optional)
- 2 teaspoons coconut sugar / organic cane sugar
- 1/4 cup coconut oil (melted)
Filling:
- 2 teaspoons cornstarch
- 1/3 cup organic cane sugar or sub coconut sugar
- 1 pinch sea salt (optional)
- 1 1/2 cups unsweetened plain almond milk
- 1 teaspoon pure vanilla extract
- 1 medium just-ripe banana (sliced)
Coconut Whip:
- 1 14-ounce can of coconut cream (or 2 full-fat coconut milk cans), refrigerated overnight
- 1/2 teaspoon vanilla extract
- 3-5 teaspoon powdered organic sugar
Topping:
- Coconut Whipped Cream
- 1-2 slices of just-ripe bananas
Instructions
Step 1: (For crust) Preheat the oven to 350 °F; line a baking dish with parchment paper, and grease it.
Step 2: In a high-speed blender, pulse a combination of oats, almonds, salt, and sugar until achieving a fine meal. Add melted coconut oil. Pulse the mixture on low until forming a loose dough. Add a bit more melted coconut oil if it’s crumbling.
Step 3: Spread the mixture evenly in a pie pan. Put parchment paper, press down firmly with a flat-bottomed object until it’s well packed on the bottom and up the sides.
Step 4: Bake for 15 minutes, then increase heat to 375 °F and bake until the edges are golden brown. Take it out and set aside.
Step 5: (For the filling) Mix the cornstarch, sugar, and salt in a small saucepan. Add the almond milk, whisking constantly to avoid clumps. Cook over medium heat, whisking regularly until the mixture bubbles.
Step 6: Once a visible ribbon form appears when drizzling some over the top, remove from heat, whisk in vanilla, and set aside to cool down (10 minutes). Then, transfer to a glass bowl, cover with plastic wrap, and refrigerate for 2-3 hours until cooled and set.
Step 7: (For coconut whipped cream) Place a large glass bowl in the freezer. Remove the top of the coconut cream can without shaking it. Scoop the hardened “cream” gently from the top into the chilled bowl, leaving any liquid watery portion behind. Toss it out or add it to smoothies if desired.
Step 8: Whip the coconut cream with a handheld mixer until it resembles whipped cream. Add in the vanilla extract and powdered sugar. Repeat the process until the mixture is light and airy (2-3 minutes). Chill it uncovered in the refrigerator (at least 30 minutes or up to overnight).
Step 9: Add the cool and set pudding before to the coconut whipped cream, whisk softly until blended. Place in the refrigerator again (no need to chill longer, but it can chill for up to 2 days before adding to the crust).
Step 10: Cover the baked crust with sliced bananas. Top with the whipped mixture and smooth it with a spoon. After covering with plastic wrap, refrigerate for at least 4 hours, ideally overnight.
Step 11: To serve, top with extra sliced bananas and additional coconut whipped cream (optional). Slice and enjoy!
Related Recipe: Banana Cream Pie (Vegan + GF) | Minimalist Baker Recipes
Coconut Banana Cream Pie Recipes
The incredible Coconut Banana Cream Pie Recipes include three layers of coconut and delicious handmade custard. A crunchy buttery coconut crust with the perfectly sweetened creamy filling will satisfy all fans of sweet dessert!
Details Recipe Information
- Prepare: 4 hrs (included chilling time)
- Cook: 30 mins
- Difficult: Easy
- Serving: 8 (slices)
- Nutrition: for each serving
- Calories per serving: 833 kcal
Ingredients
Crust:
- 1/2 cup butter
- 3 cups sweetened flaked coconut
Filling:
- 4 egg yolks
- 3/4 cup granulated sugar (divided)
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/4 cup all-purpose flour
- 3 cups half and half (half cream) (divided)
- yellow food coloring (optional)
- 1 1/2 cup sweetened flaked coconut
- 2 ripe, firm bananas (peeled and cut slices)
Topping:
- 2 cups heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup sweetened flaked coconut (toasted and cooled)
Instructions
Step 1: (For crust) Spray a 9-inch pie plate with nonstick cooking spray & set aside.
Step 2: Melt butter in a large skillet. Add coconut, cook over medium heat until the coconut is golden brown. Place the coconut in the pie plate that has been prepared. Allow 30 minutes to chill.
Step 3: (For the filling) Whisk together the egg yolks, ¼ cup granulated sugar, cornstarch, salt, and flour in a small bowl. Add in 1 cup of half & half, whisking slowly.
Step 4: Combine the remaining half & half and sugar in a medium saucepan, boil over medium heat. Slowly whisk in the egg mixture and cook, stirring frequently, until the sauce is thick and bubbling.
Step 5: Remove from heat and add food coloring, vanilla, and coconut, stirring until evenly combined. Pour into a bowl and cover with plastic wrap (directly on the surface of the warm custard). Refrigerate for 4-6 hours.
Step 6: (For topping) In a cold dish, whip the heavy cream until soft peaks form. Add powdered sugar and vanilla, whipping until peaks are just stiff.
Step 7: In a chilled crust, layer sliced bananas. Over the bananas, pour the cold filling. Spread whipped cream on top and make a pretty mound with it. Sprinkle toasted coconut on top. Enjoy!
Related Recipe: Coconut Banana Cream Pie
Banana cream pie recipes with graham cracker crust
A super simple banana cream pie recipes with graham cracker crust are the best way to your family’s heart. A buttery graham cracker crust and delectable vanilla pastry cream topped with homemade whipped cream is an impressive dessert you must try!
Details Recipe Information
- Prepare: 3 hrs (included chilling time)
- Cook: 30 mins
- Difficult: Easy
- Serving: 8 (slices)
- Nutrition: for each serving
- Calories per serving: 347 kcal
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs (or ground gluten-free graham crackers)
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter (melted)
Filling:
- 2 cups whole milk (or canned coconut milk for dairy-free)
- 1/2 cup granulated sugar
- 4 large egg yolks
- 4 tablespoons cornstarch
- 1 teaspoon vanilla
- 2 tablespoons unsalted butter, softened (or vegan butter for dairy-free)
Topping:
- 3 large bananas, ripe but firm, cut into slices
- Whipped cream
- Melted chocolate (optional)
Instructions
Step 1: (For the filling) In a medium bowl, add sugar, egg yolks, and cornstarch, whisking until it is completely combined and smooth.
Step 2: Heat the milk over medium-low heat in a saucepan until it just begins to boil slowly. Pour 1/3 of it into the egg mixture, stirring continually to temper the eggs. Mix in the remaining ingredients until thoroughly incorporated.
Step 3: Cook the mixture again over medium heat, whisking constantly to avoid lumps, until the sauce is very thick. Remove from the heat and mix in the vanilla extract and softened butter.
Step 4: Using a rubber scraper, gently press the pastry cream through the sieve into a cold bowl.
Step 5: Cover the pastry cream with the buttered wax paper to prevent skin from forming and cool it at room temperature. Then, place in the refrigerator for at least 2 hours and up to 2 days.
Step 6: (For crust) Preheat the oven to 350 degrees. Set aside a pie pan that has been greased with butter/cooking spray.
Step 7: In a medium bowl, heat the butter until completely melted. Stir in the graham cracker crumbs, sugar, and a bit of salt until the crumbs are evenly covered with butter.
Step 8: Fill the prepared pie pan with the mixture and use the bottom of a measuring cup to press an even layer from the center out to the corners and up the sides.
Step 9: Bake until lightly golden (10 minutes). Cool slightly on a wire rack.
Step 10: Toss the sliced bananas gently into the chilled pastry cream, saving some for the top if preferred. Pour into the pie crust and evenly distribute. Chill for around 30 minutes.
Step 11: Pipe the whipped cream around the sides and in the middle, or simply spread it over the top. Garnish with sliced banana. Enjoy!
Related Recipe: Banana cream pie with graham cracker crust
Q&A
How do you keep bananas from turning brown in a banana cream pie?
Turning brown happens when the banana’s flesh comes into contact with oxygen. To prevent bananas from browning, treat your bananas with citrus juice. However, use it as little as possible to avoid affecting the flavor of the recipes banana cream pie. You can easily brush it lightly on the slices or sprinkle the juice from a spray bottle.
Make sure the cream layer thoroughly covers the banana and slice your bananas just before using since it immediately turns brown when exposed to the air.
How do you keep the banana cream pie from getting watery?
Make sure to cook the custard over medium heat, not high or even medium-high.
To avoid getting watery, runny pudding, use whole milk (or at least 2%) and cook it long enough until it’s smooth and thick.
To fix a watery banana cream pie, return the custard to the fire, add 1/2 cup of milk to loosen it up over medium heat. Set it aside to cool slightly, then add 6 large tablespoons of chilled whipped cream and whip it with a hand mixer until it has reached a lovely, fluffy consistency.
Should banana cream pie be refrigerated?
Absolutely, you must refrigerate fresh recipes banana cream pie because it contains dairy, which should not be left out for more than one hour. Make sure to gently cover your pie with a large cloche, tin foil, or plastic wrap. It can keep your favorite banana cream pie for up to 3 days.
How long is banana cream pie good for?
Baked recipes banana cream pie tastes best when immediately served, and shouldn’t be left out of the fridge for longer than two hours. They can be kept in the refrigerator for up to 3-4 days for later use with thoroughly covered, but the flavor won’t be as good as when fresh.
Further Reading: Recipe: Strawberry-Peach Ice Cream (no machine required!)
Final Verdict
That’s all about my favorite banana cream pie recipes for homemade baking. I’m so glad if today’s post can be useful for all of you and inspire your cooking passion. Grasp all the tips and make your own fantastic banana cream pie recipes right now!
If you enjoy Poor Girl Eats Well recipes banana cream pie, don’t forget to share these healthy delectable recipes and tag #PGEW on your Instagram. Happy cooking!
