Recipe

Luxurious Banana Cream Pie

Silky banana custard, a bright citrus tang, and a cloud of whipped cream on a crisp cookie crust. Classic comfort, but make it zesty.

By Matt Campbell

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4.8

A slice of banana cream pie topped with whipped cream and thin banana slices on a white plate, with the rest of the pie in the background

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This is banana cream pie for people who love the cozy vibe but want a little snap in the flavor. You still get the dreamy, pudding-like custard and those soft banana layers, but we pull it back from one-note sweet with lemon and a little extra salt and vanilla. The result is the kind of pie that tastes expensive, even though it is built from grocery-store basics.

Think: crisp cookie crust, plush banana custard, fresh banana slices, and a whipped cream cap that is not shy about vanilla. If you have ever taken a bite of banana cream pie and wished it felt brighter, this is your pie.

A whole banana cream pie in a glass pie dish topped with whipped cream swirls and lemon zest on a kitchen counter

Why It Works

Zesty and tangy balance: Fresh lemon zest and juice wake up the custard so the banana tastes louder and cleaner.
Luxuriously smooth filling: Cornstarch plus egg yolks gives you a custard that slices neatly without turning rubbery.
Banana flavor that stays fresh: We cover the banana slices with custard (plus an optional tiny toss of lemon) to slow browning and keep the fruit tasting bright.
Crisp crust, no soggy sadness: A quick bake sets the crust and keeps it snappy under the custard.
Whipped cream that holds: A touch of powdered sugar and optional cream cheese stabilizes it for clean slices.

Pairs Well With

Storage Tips

Refrigerate: Cover the pie loosely with plastic wrap or store in a pie container. Keep refrigerated for up to 3 days. The crust is best on days 1 and 2, but it is still very good on day 3.

Whipped cream and food safety: This pie should stay chilled. If you are serving it at a gathering, try not to let it sit out for more than about 2 hours total.

Prevent banana browning: Exposed bananas darken faster, so either cover them fully with whipped cream, or add fresh banana slices right before serving. If you know you will be eating it over a couple of days, you can reserve a little whipped cream and re-top individual slices.

Freezing: Not my favorite for texture. The custard can weep after thawing and whipped cream can get grainy. If you must, freeze slices on a sheet pan until firm, then wrap tightly and freeze up to 1 month. Thaw overnight in the fridge.

Common Questions

Can I make this pie ahead of time?

Yes, and it actually works best this way. Fully assemble the pie (crust, bananas, and warm custard) the day before, then chill overnight. Add the whipped cream the day you serve for the fluffiest topping.

If you really want to make the custard separately, you can, but once it is cold it sets up firm. You will need to whisk it vigorously (a hand whisk or mixer helps) to loosen it before layering, and the texture may be a little less silky.

Why did my custard turn lumpy?

Usually the eggs got too hot too fast. Temper slowly, whisk constantly, and once it is back on the heat, do not stop whisking until it thickens. If lumps happen anyway, pour the hot custard through a fine-mesh sieve.

How do I know when the custard is thick enough?

Look for the first big, slow bubbles (the “blorp” bubbles) and keep whisking while it gently bubbles for about 30 to 60 seconds. It should coat the back of a spoon, and when you drag a finger through, the line should hold. If you like numbers, aim for about 170 to 175°F.

Can I use boxed pudding?

You can, but you will lose the luxurious texture and the citrus pop. If you want a shortcut, use instant pudding plus lemon zest and a pinch of salt, then fold in a little whipped cream for a mousse vibe.

What bananas are best?

Use ripe bananas that are yellow with a few brown freckles. Avoid very green bananas (starchy) and very brown bananas (overly strong, sometimes a little boozy-tasting, and they can take over the custard).

How do I keep bananas from turning brown?

Best trick: assemble the pie so the bananas are fully covered by custard with minimal air contact. If you want extra insurance, toss the slices with a very light hand of lemon juice, or slice bananas right before assembling.

Can this sit out at room temp?

This is a custard pie, so keep it chilled. For food safety, try not to leave it out for more than about 2 hours total (less if the room is warm).

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9-inch pie dish
Medium saucepan
Whisk
Mixing bowls
Fine-mesh sieve (optional but great for ultra-smooth custard)
Microplane or fine grater (for citrus zest)
Electric mixer or whisk for whipped cream
Measuring cups and spoons
Kitchen scale (optional, for the most consistent crust)
Instant-read thermometer (optional, for custard doneness)

I love banana cream pie, but I also get bored fast. The first time I made one at home, it was comforting and sweet, then halfway through my slice I caught myself wishing it had a little spark, like the dessert equivalent of turning on a lamp in a cozy room. So I started messing around with lemon zest and a small squeeze of juice in the custard. It was one of those “wait, why is this so much better?” moments. The banana tasted more like banana, the sweetness felt calmer, and suddenly it was the pie I wanted to make again.