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Homemade Banana Cream Pie Recipe

Author Rebecca Lindamood


  • 3/4 cup granulated sugar
  • 5 level tablespoons cornstarch
  • 1/4 teaspoon kosher salt
  • 1 1/4 cups whole milk
  • 1 cup half and half or heavy cream
  • 1 vanilla bean split lengthwise and scraped to release seeds
  • 1 whole egg well beaten in a heat-proof bowl or liquid measuring cup
  • 1 graham cracker crust see notes if you need a recipe for a homemade graham cracker crust
  • 3 perfectly ripe large bananas

For Serving:

  • 1 pint of heavy whipping cream whipped to medium peaks


  • Whisk the granulated sugar together with the cornstarch and salt in a 2 1/2 quart, heavy-bottomed saucepan. Add the vanilla beans and scrapings into the sugar.
  • In a liquid measuring cup, stir together the milk and half and half or cream. Very slowly pour the liquids into the sugar mixture while whisking constantly. When the mixture is homogenous, turn the burner onto medium heat. When steam is rising from the top, drop the heat to medium low, then ladle some of the hot milk mixture into the beaten egg, whisking vigorously and constantly. When that ladle-ful is incorporated, whisk another in, whisking constantly again. do this once more, then pour the warm egg mixture into the hot milk/custard in the pan, whisking constantly and vigorously. Whisk constantly or stir vigorously with a wooden spoon until the mixture has thickened. Pour through a fine mesh sieve positioned over a batter bowl or large heat-proof measuring cup or bowl.
  • Peel the bananas and slice them and distribute them over the base of your crumb crust. Pour the hot, strained custard over the top of the bananas and smooth the surface. Place a piece of plastic wrap directly on the surface of the custard and place in the refrigerator. Let chill for at least 4 hours or overnight. Serve topped with or with whipped cream on the side.