Banana Cream Pie

November  1, 2019
8 Ratings
Photo by Julia Gartland
  • Prep time 4 hours
  • Cook time 25 minutes
  • Makes 1 (9-inch) pie
Author Notes

Banana cream pie is the sort of dessert that even people who “don’t like bananas” can’t help but love. Such is how we measured our success in the test kitchen—by calling in banana-skeptic (and our books and special projects editor) Brinda Ayer. By the final version, she gave this pie a double thumbs-up. A big win for the team. Here’s how we did it:

You can make a cream pie in any sort of crust, whether it’s flaky pastry or cookie crumb. But for us, cookie crumb is 100% the way to go. This style holds up better in the fridge (where a cream pie lives!) and even gets better with age, while a flaky crust would get dense and chalky. Now, you could use graham crackers or even something perky like Saltines. We went with Nilla Wafers, which remind us of Southern banana pudding (and who doesn’t want to be reminded of that?). Don’t skimp on the salt, which keep the rest of the pie from becoming cloying.

The pastry cream is classic as can be: super custardy and loaded with vanilla (pro tip, it’s hard to add too much vanilla to something like pastry cream). There’s just enough cornstarch and egg yolks to make the pastry cream slicable (instead of gooping all over the place), but not so much that it loses its creamy, silky texture. Adding a touch of brown sugar (a trick we learned from baker extraordinaire Dorie Greenspan) bumps up the malty vibes and makes the bananas taste even banana-ier. While most pastry creams add butter at the end for richness, we browned the butter first for bonus flavor (you can skip this step, yes, but we can't recommend it enough).

That brings us to the topping: whipped cream. We keep this unsweetened because the crust, pastry cream, and bananas are already plenty sweet. (You could add a spoonful of granulated or powdered sugar if you really want.) We also added a generous amount of sour cream for some tangy intrigue—a game-changing trick we learned from Nancy Silverton (who uses crème fraiche) and *Saveur* (which uses yogurt); you could swap in either here.

If you want to break this recipe up, feel free to make the pastry cream a few days in advance. You could also keep the unbaked crumb crust in the freezer for several days. You can assemble the pie itself a day in advance, as well—just wait to top it with whipped cream until right before serving. —Emma Laperruque

What You'll Need
  • 2 1/4 cups (511 grams) whole milk
  • 1/4 cup (53 grams) light brown sugar
  • 1/4 cup (50 grams) granulated sugar
  • 5 1/2 tablespoons (45 grams) cornstarch
  • 3 large egg yolks
  • 1/2 teaspoon kosher salt
  • 1 tablespoon unsalted butter
  • 2 teaspoons pure vanilla extract
  • 2 cups (about 244 grams) Nilla wafer crumbs (see headnote)
  • 1/3 cup (50 grams) granulated sugar
  • 5/8 teaspoon kosher salt
  • 9 tablespoons (127 grams) unsalted butter, melted
  • 2 large bananas, thickly sliced
  • 3/4 cup (170 grams) heavy cream
  • 1/4 cup (57 grams) sour cream (or crème fraîche or Greek yogurt)
  1. Make the pastry cream: Pour the milk into a medium saucepan and set on the stove over medium-low heat. While that heats up, combine the sugars, cornstarch, egg yolks, and salt in a medium bowl; stir with a fork until as smooth as possible. When the milk is very hot to the touch (or just below a simmer), add a small splash to the sugar-cornstarch mixture. Stir until smooth. Add another small splash and stir. Keep doing this (increasing the size of the splash each time) until you’ve added all the milk. Pour back into the saucepan and cook over medium to medium-low heat, whisking slowly but constantly, until the mixture thickens (it should resemble a thick pudding and the whisk should leave a trail) and begins to lazily simmer; figure 5 to 7 minutes. Cut the heat. Add the butter to a super small skillet and set on the stove over medium heat. Cook until the butter browns, then add to this to pastry cream (use a rubber spatula to make sure you get all those caramelized milk solids!) along with the vanilla extract. Whisk until smooth. Press through a fine-mesh sieve into a bowl, then press plastic wrap against the top of the pastry cream to prevent a skin from forming. Refrigerate until cold.
  2. Make the Nilla wafer crust: Combine the crumbs, sugar, and salt in a medium bowl, and stir. Add the melted butter and stir until all the crumbs are saturated. The mixture should hold together easily when squeezed. Press into a 9-inch pie pan, pressing evenly all over to make sure it’s not too thick in any one place. Stick in the freezer to firm up while you heat the oven to 350°F. When the crust is firm and the oven is up to temperature, set the pie plate on a sheet pan and bake the crust for about 15 minutes, or until it’s golden brown and starting to crisp around the edges. As soon as you take the crust out of the oven, use a small measuring cup (¼ cup works well) to re-press the crust, taking care to push up the sides so they become taller and thinner (when a crumb crust bakes, it slouches and shrinks, so this helps it set up just how we want it). Let cool completely before assembling the pie.
  3. Assemble the pie: Use a fork or whisk to stir the pastry cream until smooth. Use an offset spatula to spread about half of the pastry cream in the base of the crust. Arrange the banana slices in concentric circles, gently pressing them down, so the pastry cream is completely covered in banana slices. Spread the remaining pastry cream on top. Cover with plastic wrap and refrigerate for at least 45 minutes or up to a day before topping with whipped cream and serving.
  4. Just before you serve the pie, whip the cream and spread it on top: Combine the heavy cream and sour cream in a small-to-medium bowl. Whip just until soft peaks form; it should be able to hold shape, but still slouchy. Spread and swirl on top of the pastry cream. Cut into big wedges (figure 6 to 8 slices per pie) and serve cold.

See what other Food52ers are saying.

  • Stephanie Campbell
    Stephanie Campbell
  • Randy Smith
    Randy Smith
  • Mandy Kelly
    Mandy Kelly
  • Emma Laperruque
    Emma Laperruque
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.

11 Reviews

arsmay November 20, 2022
I've made this pie several times and my family loves it, with a few alterations. I'm not sure how so many have said it doesn't set up without making the cornstarch into a slurry first? I make the pastry cream as directed and it turns out great each time.
I do not run the pastry cream through a sieve though, if whisked right it turns out very smooth, I make the crust beforehand so I can pour the filling directly into the crust once it's finished cooking, as refrigerating it then pressing it into the pie crust later seems like unnecessary steps. I also add some powdered sugar to the whipped cream. Super yummy!
alisonia July 19, 2020
Made this spectacular taste sensation over three days, and it was worth the effort. The only change I made was to make the crust without adding sugar. Next time I’ll lay parchment down before putting crust together, as it stuck to the pan. Adding salt to the crust was brilliant. Next time I’ll try halving the sugar in the pastry cream and make it in a square dish. This dessert is pastry-chef quality!
Stephanie C. May 20, 2020
I’m not sure that this recipe was tested by anyone, first of all, 9 tbs to 2 cups of crumbs is insane, I did 4 and had the perfect crust. Second, the cornstarch needs to be made into a slurry or it will not set up the custard (learned that the hard way). Otherwise a great base recipe, I added half of a mashed overly ripe banana, 3 Tbs of bourbon, and fresh vanilla bean (also steeped the pod in the milk/custard) and got an amazing depth of flavor. I finished mine with a drizzle of homemade bourbon caramel sauce as well
Warsh74? April 29, 2020
I find that if I stir a cornstarch base pastry cream, it loosens up. Is this normal?
Emma L. April 30, 2020
Yep! Pastry cream stiffens in the fridge, so once you take it out, whisking helps smooth out any lumps and makes it more spreadable.
The C. April 12, 2020
Delicious pie and very simple to make. Next time, I’d only use 1.5 cups of graham cracker crumbs (cutting back sugar and butter accordingly) because this made a very thick crust - slightly thinner crust would be easier to cut through when serving.
Aturri March 26, 2020
The filling was great- held its shape, although had to add some milk prior to placing onto the crust (too congealed). The crust was firm like a chewy, firm cookie though. Not a fan of the crust and did not make clean plate club because of jt.
mblewis February 11, 2020
This was SO GOOD. I made a few tiny adjustments: Used graham crackers instead of Nilla wafers. Also used two tablespoons more butter for the crust and browned it. Added a dash of powdered sugar and bourbon to the whipped cream topping. Decorated it with halved santolina bananas and cinnamon.
Randy S. January 17, 2020
Delicious pie! Custard was a little loose so I would maybe add more cornstarch or another egg yolk. Flavors were great! Made it for my in-laws and they could not stop raving about it. Will absolutely make again!
Mandy K. December 22, 2019
The recipe calls for 2 1/4 cups of whole milk which is stated to be 284 grams, if you are weighing out your ingredients this is not accurate. I made the pastry cream with this amount initially and it was quite congealed. I then weighed out 2 1/4 cups and it was way more than 284 grams which fixed the consistency of the pastry cream.
Emma L. December 22, 2019
Hi Mandy! So sorry about that typo—we've just corrected it and appreciate the flag.