🍌 No Bake Banana Cream Pie (Old Fashioned and Easy to Make)
Banana Cream Pie is often the darling of potlucks, picnics and Grandma’s kitchen. If you love vintage recipes, you won’t be able to resist this delicious old-fashioned banana cream pie with that silky custard, layers of ripe bananas, and just enough whipped cream. An easy to make no bake pie with a homemade custard you will make over and over again.
Why You’ll Love This Banana Cream Pie:
- It’s a Diner Pie Classic. Homemade vanilla custard filling, fresh bananas, and whipped cream beat anything store-bought.
- You can make it ahead. Prep it the night before and let it chill—then dress it up just before serving.
- A crowd-pleaser every time. This pie disappears fast—you might want to think about making two?
Ingredients You’ll Need:
Everything is available at your favorite grocery store.
- premade graham cracker pie crust
- fresh bananas, not quite ripe
- cinnamon
- egg yolks
- cornstarch
- milk
- heavy cream
- sugar
- salt
- vanilla
- unsalted butter
- heavy whipping cream
- powdered sugar
How to Make the Best No Bake Banana Cream Pie:
- Make the pie filling: Over medium heat, whisk milk, cream, sugar, egg yolks, and cornstarch in your saucepan and cook until thickened, then add butter and vanilla.
- Cool and layer: Let the custard cool slightly. Layer sliced bananas into the graham cracker crust, then pour the custard overtop.
- Chill: Tightly wrap a piece of plastic wrap over the pie and let it touch the top of the warm pie filling. Refrigerate for at least 4-8 hours or overnight for best results.
- Top and serve: Just before serving, pipe on whipped cream flowers using a large star tip, and top each one with a banana slice for the prettiest presentation
Pro Tips for a Perfect Pie:
- Slice bananas just before layering and decorating to avoid browning.
- Chill the custard slightly before pouring it into the crust—no soggy bottoms here!
- Use a glass or ceramic pie dish for the prettiest presentation.
FAQS:
Can I use whipped topping (cool whip) instead of real whipped cream?
Yes you can when you’re short on time—I would just spread the whipped topping and not worry about piping it on.
Can I use a homemade graham cracker crust?
Absolutely, just be sure to include extra time if you are going to bake it.
How do I keep the bananas from turning brown?
A light brush of lemon juice helps, but layering them under the custard also protects them from air exposure.
Storage Ideas:
- Best enjoyed within 24-48 hours for peak banana freshness.
- Not freezer-friendly due to the custard and bananas.
What Inspired Me to Make This Recipe:
I’ve been wanting to make a Banana Cream Pie for the longest time.I love the classic “diner style” pie recipes and this one is at the top of the list! It really says summer, and is the best recipe for outdoor gatherings, church socials, or an easy BBQ dinner at home.
This is the best homemade Banana Cream Pie Recipe…
Simple ingredients in this recipe can help you create the sweetest memories. You’ll find the custard recipe is easy to make and is just the most comforting dessert.
Let me know in the comments if you make it—or if it reminds you of a favorite family dessert!”
THANKS SO MUCH for following and being part of the Pie Lady Bakes community! We’re all about sharing easy-to-make vintage recipes that remind us of the ones our moms and grandmas used to make.
If you haven’t already, you can sign up for my weekly email newsletter using this link. It’s absolutely free, and you’ll never miss out on any of my new recipes.
Happy Baking!
Judy
★★★★★
If you’ve made this delicious Banana Cream Pie, I’d love to hear about it in the comments below. Be sure to give us a 5-star rating!
★★★★★
No-Bake Banana Cream Pie
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Equipment
Ingredients
- 1 graham cracker pie crust
- 2 bananas - not quite ripe
- 1 t cinnamon
- 4 egg yolks
- 3 T cornstarch
- 2 c milk
- ½ c heavy cream
- ½ c sugar
- ½ t salt
- 2 t vanilla
- 2 T unsalted butter
- 2 bananas - not quite ripe
- 1 c heavy whipping cream
- 2 T powdered sugar
- ½ t vanilla
Instructions
- Slice two of the bananas into ¼ or so thick coins. Place the banana slices into the bottom of the prepared pie crust.
- Sprinkle with the cinnamon and set aside.
- For the custard filling – in a small bowl, whisk together the egg yolks and cornstarch. Set aside.
- In a large saucepan, combine the milk, heavy cream, sugar, and salt. Heat over medium low for about 5 minutes or just until you can begin to see steam and very gentle bubbles around the edges. Do not let it come to a full boil.
- Pour a splash of hot milk mixture into the egg yolk mix. Whisk quickly to combine.
- Add another larger splash of the milk mix to the yolk mixture, continuing to whisk quickly.
- Pour the entire egg mixture into the saucepan and continue to whisk.
- Heat over medium low for an additional 2-3 minutes or until thickened. Continue to mix constantly to prevent scorching.
- Add in the butter and vanilla and continue to mix until melted and thoroughly combined.
- Pour the custard over the banana slices in the pie crust. Spread evenly and to the edges.
- Cover tightly with plastic wrap, allowing the plastic wrap to touch the top of the custard to prevent a film from forming.
- Refrigerate for at least 4-8 hours until set.
- When ready to assemble and serve, make the whipped topping.
- In the bowl of a stand mixer, combine the heavy cream, sugar and vanilla. Mix on medium high speed for about 3-5 minutes or until stiff peaks.
- Transfer the whipped topping to a piping bag fitted with a large star tip.
- Pipe small mounds across the top of the pie.
- Slice the remaining bananas into slices and place on top of the whipped cream.
- Slice and serve immediately.
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Judy Kahansky
Judy Kahansky is an experienced writer and baker, creating delicious desserts (including pie!) for over 40 years. She loves to take classic and vintage recipes and update them to fit the busy lives of her readers. When not baking, Judy and her husband Mark are passionate golfers, enjoy the simple life, and are travelers and dog lovers, spending as much time as they can with their sweet pup Ruby.
