Classic Banana Cream Pie From Scratch

March 8, 2013

My husband really enjoys banana cream pie and I realized earlier today that I haven't made one in quite some time. Of course you can take the easy way out and use boxed pudding mix, but next time why not try making your own pudding using my classic recipe. It's really easy, uses fresh eggs, and of course tastes so much better than boxed powder.

I use three duck eggs in my pudding, but you can use three chicken eggs if that's what you have available. Either way, you will be glad you took the extra time to make your own homemade pudding to use in the pie.

You can use whatever type of crust you wish. Sometimes I roll out a crust and pre-bake it, other times I just make a graham cracker crust, or my personal favorite, a Pecan Sandie crust, substituting Sandies for the graham crackers.   


Nine-inch pie shell, pre-baked and cooled, or graham cracker crust
2-1/2 cups milk
1/2 cup heavy cream
3/4 cup sugar
1/3 cup flour
1/4 teaspoon salt
3 egg yolks, lightly whisked with 1 teaspoon vanilla bean paste (or extract)
2 tablespoons butter
2 bananas

~Topping Ingredients~

1/2 cup heavy whipping cream
1 teaspoon vanilla bean paste (can substitute extract)
2 Tablespoons confectioners sugar


In a heavy saucepan, heat the milk and heavy cream over medium heat, whisking just until tiny bubbles begin to form around edges of the pan. Meanwhile in a small bowl, combine the sugar, flour and salt, then gradually whisk into the hot milk. Cook for a minute or two over medium heat until slightly thickened, whisking constantly.  Stir a bit of the hot mixture into your bowl of whisked egg yolks and then stir the yolks into your pan of hot mixture.  Cook for a minute or two, whisking until thickened. Remove from heat, add the butter and whisk until incorporated.

Set the pudding aside to cool while you slice the bananas and arrange them in the pie shell. Pour the pudding over the bananas, smooth the top with a spatula and refrigerate until serving, at least an hour. When ready to serve, whip the cream, vanilla bean paste and confectioners sugar until soft peaks form. Spread whipped cream over the top of the pie or add a dollop to each plate as each is being served.
-whisk milk and cream, then add flour mixture-
-slice the bananas and arrange them over your crust-
-spread the custard over the bananas-
-refrigerate to let the custard cool and set-
-slice, garnish with a dollop of whipped cream and enjoy!-


  1. I am making this tonight! I just happen to have all of the ingredients! Thanks for sharing.

    1. Oh good! That's what I love about it - all ingredients you already have. You can even skip the bananas and just make pudding pie, or add some cocoa powder and make it chocolate, or add coconut for a coconut cream pie.

  2. WOW... sounds amazing, can't wait to try it. My Husband loves cooking new dishes especially desserts and especially bananas. This is going to be FUN.. Thanks for sharing. ~Big Hugs~

  3. Just reading this in the AM. I might need to whip this up for breakfast! Sounds Yumalicious

    1. Well, milk, eggs, practically IS a breakfast food!

  4. Oh my gosh, that looks FABULOUS!

  5. Yum! I've never made it --- but always loved it. Thank you for making it sound so easy! I think I'll give it a try.

    1. Lauren, if I tell you it's ALMOST as easy as ripping the envelope of powder open and whisking it into the milk to make the instant, I wouldn't be lying. With your fresh eggs, you've got to try it.

  6. Hi Lisa, dropping on by from Kristi's "Mop it up Mondays". That pie does sound absolutely delish.

  7. I have made this several times and the pies always come out wonderful. The filling is light and creamy with a burst of fresh banana sweetness. I used my own pie crust recipe which yields a buttery, flaky crust.
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