18 Delectable Banana Cream Pie Recipes to Savor

Banana cream pie is the ultimate comfort dessert that never fails to delight. Whether you’re craving a classic version or eager to try creative twists with unique crusts and toppings, we’ve gathered 18 irresistible recipes that will satisfy every sweet tooth. Get ready to discover your new favorite and impress family and friends with these delectable creations!

Classic Banana Cream Pie

Ready to upgrade your dessert game? This creamy, dreamy banana cream pie brings serious nostalgia with a modern twist. Ripe bananas and silky custard unite in a buttery crust that’ll have everyone begging for seconds.

Ingredients

– 1 ½ cups graham cracker crumbs
– ⅓ cup granulated sugar
– 6 tablespoons unsalted butter, melted
– 3 large egg yolks
– ⅔ cup granulated sugar
– ¼ cup cornstarch
– ¼ teaspoon salt
– 2 cups whole milk
– 2 tablespoons unsalted butter
– 1 teaspoon vanilla extract
– 4 ripe bananas
– 1 cup heavy cream
– 2 tablespoons powdered sugar

Instructions

1. Preheat your oven to 350°F.
2. Combine graham cracker crumbs, ⅓ cup sugar, and 6 tablespoons melted butter in a medium bowl.
3. Press the mixture firmly into a 9-inch pie plate using the bottom of a measuring cup.
4. Bake the crust for 8 minutes until lightly golden.
5. Cool the crust completely on a wire rack for 30 minutes.
6. Whisk egg yolks in a small bowl until smooth.
7. Combine ⅔ cup sugar, cornstarch, and salt in a saucepan.
8. Gradually whisk in milk until no lumps remain.
9. Cook the mixture over medium heat, stirring constantly with a wooden spoon.
10. Continue cooking until the mixture thickens and bubbles, about 6-8 minutes.
11. Remove from heat and slowly whisk ½ cup of the hot mixture into the egg yolks.
12. Pour the tempered egg mixture back into the saucepan.
13. Return to medium heat and cook for 2 more minutes, stirring constantly.
14. Remove from heat and stir in 2 tablespoons butter and vanilla extract until fully incorporated.
15. Transfer the custard to a clean bowl and press plastic wrap directly onto the surface.
16. Refrigerate the custard until completely chilled, about 2 hours.
17. Slice 3 bananas into ¼-inch rounds.
18. Arrange banana slices in a single layer over the cooled crust.
19. Spread the chilled custard evenly over the banana layer.
20. Whip heavy cream and powdered sugar in a chilled bowl until stiff peaks form.
21. Spread the whipped cream over the custard layer, creating decorative swirls.
22. Slice the remaining banana and arrange on top for garnish.
23. Refrigerate the pie for at least 4 hours before serving. Perfectly creamy custard meets fresh banana sweetness in every forkful. The crisp graham cracker crust provides the ideal textural contrast to the smooth filling. Try serving individual slices with a drizzle of caramel sauce for an extra decadent twist.

Chocolate Banana Cream Pie

Haven’t you been craving that perfect dessert mashup? Chocolate Banana Cream Pie delivers silky, cool creaminess with rich cocoa notes. This no-bake beauty comes together in under 30 minutes for instant satisfaction.

Ingredients

– 1 ½ cups graham cracker crumbs
– ⅓ cup granulated sugar
– 6 tablespoons unsalted butter, melted
– 3 ripe bananas
– 2 cups heavy whipping cream
– 1 (3.4 ounce) package instant chocolate pudding mix
– 2 cups whole milk
– ½ cup semi-sweet chocolate chips
– 1 teaspoon vanilla extract

Instructions

1. Combine graham cracker crumbs, sugar, and melted butter in a medium bowl.
2. Press mixture firmly into a 9-inch pie plate using the bottom of a measuring cup.
3. Chill crust in refrigerator for 15 minutes to set.
4. Slice bananas into ¼-inch rounds and arrange in a single layer over chilled crust.
5. Whisk chocolate pudding mix and milk in a large bowl for 2 minutes until thickened.
6. Spread pudding evenly over banana layer using a spatula.
7. Chill assembled pie in refrigerator for 10 minutes while preparing topping.
8. Beat heavy cream and vanilla extract in a chilled bowl on high speed for 3-4 minutes until stiff peaks form.
9. Spread whipped cream over pudding layer, creating decorative swirls with the back of a spoon.
10. Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
11. Drizzle melted chocolate over whipped cream topping in a zigzag pattern.
12. Refrigerate completed pie for at least 4 hours or until fully set.
The creamy pudding layer contrasts beautifully with the crisp crust, while the banana slices add natural sweetness that cuts through the rich chocolate. Serve chilled slices with extra chocolate shavings or alongside coffee for the ultimate dessert experience.

Gluten-Free Banana Cream Pie

Ditch the gluten, keep the flavor! This banana cream pie delivers all the creamy, dreamy goodness without the wheat. Get ready to impress with layers of vanilla pudding, fresh bananas, and a nutty crust.

Ingredients

– 2 cups gluten-free graham cracker crumbs
– 1/2 cup unsalted butter, melted
– 1/4 cup granulated sugar
– 3 cups whole milk
– 3/4 cup granulated sugar
– 1/4 cup cornstarch
– 1/4 teaspoon salt
– 4 large egg yolks
– 2 teaspoons vanilla extract
– 3 medium ripe bananas
– 1 cup heavy cream
– 2 tablespoons powdered sugar

Instructions

1. Preheat your oven to 350°F.
2. Combine 2 cups gluten-free graham cracker crumbs, 1/2 cup melted unsalted butter, and 1/4 cup granulated sugar in a medium bowl.
3. Press the crumb mixture firmly into a 9-inch pie plate, creating an even layer on the bottom and sides.
4. Bake the crust for 8 minutes at 350°F until lightly golden.
5. Cool the crust completely on a wire rack, about 30 minutes.
6. Whisk 3/4 cup granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt in a medium saucepan.
7. Gradually whisk in 3 cups whole milk until the mixture is smooth.
8. Cook the milk mixture over medium heat, whisking constantly, until it thickens and bubbles, about 8-10 minutes.
9. Whisk 4 large egg yolks in a small bowl.
10. Slowly pour 1 cup of the hot milk mixture into the egg yolks while whisking vigorously to temper them.
11. Pour the tempered egg mixture back into the saucepan.
12. Cook the pudding over medium heat, whisking constantly, for 2 more minutes until very thick.
13. Remove the pudding from heat and stir in 2 teaspoons vanilla extract.
14. Slice 3 medium ripe bananas into 1/4-inch rounds.
15. Arrange the banana slices in a single layer over the cooled crust.
16. Pour the warm pudding over the banana layer, spreading it evenly.
17. Press plastic wrap directly onto the pudding surface to prevent a skin from forming.
18. Refrigerate the pie for at least 4 hours until completely set.
19. Beat 1 cup heavy cream and 2 tablespoons powdered sugar with an electric mixer on high speed until stiff peaks form, about 3-4 minutes.
20. Spread the whipped cream over the chilled pudding layer.
21. Refrigerate the assembled pie for 30 minutes before serving.

Rich vanilla pudding meets sweet banana slices in a crunchy gluten-free crust. The creamy texture holds perfectly when sliced, making it ideal for elegant plating. Try serving with caramel drizzle and toasted coconut for extra flair.

No-Bake Banana Cream Pie

Forget turning on your oven! This no-bake banana cream pie delivers dreamy dessert vibes in minutes. Fresh bananas and creamy filling create pure magic without any heat.

Ingredients

• 1 9-inch graham cracker pie crust
• 3 medium ripe bananas
• 3.4 oz package instant vanilla pudding mix
• 2 cups cold whole milk
• 8 oz container frozen whipped topping, thawed
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions

1. Slice 2 bananas into 1/4-inch thick rounds.
2. Arrange banana slices in a single layer across the bottom of the graham cracker crust.
3. Pour pudding mix into a large mixing bowl.
4. Add 2 cups cold milk to the pudding mix.
5. Whisk vigorously for 2 minutes until pudding thickens.
6. Let pudding stand for 5 minutes to set completely.
7. Fold 1 cup whipped topping into the pudding mixture until fully incorporated.
8. Spread pudding mixture evenly over the banana layer in the crust.
9. Refrigerate pie for at least 4 hours or until firm.
10. Pour 1 cup heavy whipping cream into a chilled mixing bowl.
11. Add 2 tbsp powdered sugar and 1 tsp vanilla extract to the cream.
12. Beat cream on medium-high speed for 3-4 minutes until stiff peaks form.
13. Spread whipped cream over the chilled pudding layer.
14. Slice the remaining banana and arrange decoratively on top.

Mouthwatering layers of creamy pudding and fresh bananas make every bite irresistible. The velvety texture contrasts beautifully with the crunchy crust. Try drizzling with caramel sauce or topping with toasted coconut for extra flair.

Banana Cream Pie with Caramel Swirl

Haven’t you been craving that perfect creamy dessert that actually delivers? This banana cream pie with caramel swirl will blow your mind—creamy filling, buttery crust, and that gorgeous caramel ribbon running through every slice.

Ingredients

– 1 ½ cups graham cracker crumbs
– 6 tbsp unsalted butter, melted
– ¼ cup granulated sugar
– 3 ripe bananas
– 1 cup heavy cream
– ½ cup whole milk
– ¾ cup granulated sugar
– 3 large egg yolks
– ¼ cup cornstarch
– 1 tsp vanilla extract
– ½ cup caramel sauce
– 1 cup heavy cream, chilled
– 2 tbsp powdered sugar

Instructions

1. Preheat your oven to 350°F.
2. Combine 1 ½ cups graham cracker crumbs, 6 tbsp melted butter, and ¼ cup granulated sugar in a medium bowl.
3. Press the mixture firmly into a 9-inch pie plate, covering the bottom and sides evenly.
4. Bake the crust for 10 minutes at 350°F until lightly golden.
5. Cool the crust completely on a wire rack for 30 minutes.
6. Slice 3 ripe bananas into ¼-inch rounds.
7. Arrange the banana slices in a single layer over the cooled crust.
8. Whisk together ¾ cup granulated sugar, 3 egg yolks, and ¼ cup cornstarch in a saucepan until smooth.
9. Gradually whisk in 1 cup heavy cream and ½ cup whole milk.
10. Cook the mixture over medium heat, whisking constantly, for 6-8 minutes until thickened and bubbling.
11. Remove the saucepan from heat and stir in 1 tsp vanilla extract.
12. Pour the hot custard over the banana-lined crust.
13. Drizzle ½ cup caramel sauce over the custard in a spiral pattern.
14. Use a knife to gently swirl the caramel through the custard.
15. Press plastic wrap directly onto the surface of the filling to prevent a skin from forming.
16. Refrigerate the pie for at least 4 hours until completely set.
17. Whip 1 cup chilled heavy cream with 2 tbsp powdered sugar using an electric mixer on high speed for 2-3 minutes until stiff peaks form.
18. Spread the whipped cream over the chilled pie.
19. Drizzle additional caramel sauce over the top for decoration.

Zesty banana flavor cuts through the rich custard, while the caramel swirl adds chewy sweetness that contrasts beautifully with the creamy texture. Serve chilled with extra caramel drizzle or crumbled graham crackers for crunch—this pie disappears fast at gatherings.

Vegan Banana Cream Pie

Just when you thought banana cream pie couldn’t get better—this vegan version will blow your mind. Jump into this creamy, dreamy dessert that’s surprisingly simple to whip up. Your non-vegan friends won’t believe it’s dairy-free!

Ingredients

– 2 cups graham cracker crumbs
– 1/2 cup vegan butter, melted
– 3 ripe bananas
– 1 (13.5 oz) can full-fat coconut milk
– 1/2 cup granulated sugar
– 1/4 cup cornstarch
– 1 tsp vanilla extract
– 1/4 tsp salt
– 1 cup coconut whipped cream

Instructions

1. Preheat your oven to 350°F.
2. Combine 2 cups graham cracker crumbs with 1/2 cup melted vegan butter in a medium bowl.
3. Press the mixture firmly into a 9-inch pie dish, creating an even layer on the bottom and sides.
4. Bake the crust for 8 minutes at 350°F until lightly golden and fragrant.
5. Remove the crust from the oven and let it cool completely on a wire rack.
6. Slice 2 bananas into 1/4-inch rounds and arrange them in a single layer over the cooled crust.
7. Whisk together 1 can coconut milk, 1/2 cup sugar, 1/4 cup cornstarch, 1 tsp vanilla extract, and 1/4 tsp salt in a saucepan until smooth.
8. Cook the mixture over medium heat, whisking constantly, until it thickens and bubbles—about 5-7 minutes.
9. Immediately pour the hot filling over the banana slices in the crust.
10. Press plastic wrap directly onto the surface of the filling to prevent a skin from forming.
11. Refrigerate the pie for at least 4 hours until completely set and chilled.
12. Spread 1 cup coconut whipped cream evenly over the chilled filling.
13. Slice the remaining banana and arrange the slices decoratively on top.
14. Chill the assembled pie for 30 more minutes before serving.

Amazingly creamy and rich, this pie delivers that classic banana cream texture without any dairy. The coconut filling pairs perfectly with the sweet banana layers, creating a dessert that’s both familiar and excitingly different. Try serving it with a drizzle of caramel sauce or crushed toasted coconut for extra texture and flavor.

Banana Cream Cheese Pie

Forget everything you thought you knew about banana desserts. This creamy, dreamy pie combines ripe bananas with tangy cream cheese in a buttery graham cracker crust that will have everyone begging for seconds. Follow these simple steps for the ultimate crowd-pleasing treat that comes together in under an hour.

Ingredients

– 1 ½ cups graham cracker crumbs
– 6 tbsp unsalted butter
– ¼ cup granulated sugar
– 8 oz cream cheese
– 1 cup powdered sugar
– 2 cups heavy whipping cream
– 3 medium bananas
– 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F.
2. Combine 1 ½ cups graham cracker crumbs, 6 tbsp melted unsalted butter, and ¼ cup granulated sugar in a medium bowl.
3. Press the crumb mixture firmly into a 9-inch pie plate, making sure to create an even layer across the bottom and up the sides.
4. Bake the crust for 8 minutes at 350°F until lightly golden and fragrant.
5. Cool the crust completely on a wire rack for 20 minutes.
6. Beat 8 oz softened cream cheese and 1 cup powdered sugar in a large bowl until smooth and creamy.
7. Whip 2 cups heavy whipping cream and 1 tsp vanilla extract in a separate bowl until stiff peaks form.
8. Gently fold the whipped cream into the cream cheese mixture until fully combined.
9. Slice 3 medium bananas into ¼-inch rounds.
10. Arrange a single layer of banana slices over the cooled crust.
11. Spread half of the cream cheese mixture over the banana layer.
12. Add another layer of banana slices.
13. Top with the remaining cream cheese mixture, smoothing the surface with an offset spatula.
14. Chill the pie in the refrigerator for at least 4 hours until completely set.
15. Slice and serve chilled.

This pie delivers an incredible contrast between the crunchy graham cracker crust and the velvety smooth filling that melts in your mouth. The tangy cream cheese perfectly balances the natural sweetness of ripe bananas, creating layers of flavor in every bite. Try topping slices with caramel drizzle and toasted pecans for an extra indulgent twist that takes this dessert to the next level.

Banana Cream Pie with Graham Cracker Crust

Viral dessert alert! This banana cream pie delivers that nostalgic flavor with a modern twist. Get ready for layers of creamy filling, fresh bananas, and that irresistible graham cracker crunch.

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 3/4 cup granulated sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 3 cups whole milk
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• 3 medium bananas
• 1 cup heavy cream
• 2 tablespoons powdered sugar

Instructions

1. Preheat your oven to 350°F.
2. Combine 2 cups graham cracker crumbs, 1/2 cup melted butter, and 1/4 cup granulated sugar in a medium bowl.
3. Press the mixture firmly into a 9-inch pie plate using the bottom of a measuring cup to create an even layer.
4. Bake the crust for 8 minutes until lightly golden and fragrant.
5. Cool the crust completely on a wire rack for 30 minutes.
6. Whisk 3/4 cup granulated sugar, 1/3 cup cornstarch, and 1/4 teaspoon salt in a medium saucepan.
7. Gradually whisk in 3 cups whole milk until smooth with no lumps.
8. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens and bubbles, about 8-10 minutes.
9. Whisk 4 egg yolks in a small bowl, then slowly temper by adding 1/2 cup of the hot milk mixture while whisking constantly.
10. Pour the tempered egg mixture back into the saucepan and cook for 2 more minutes, stirring constantly.
11. Remove from heat and stir in 2 tablespoons butter and 2 teaspoons vanilla extract until fully incorporated.
12. Slice 3 bananas into 1/4-inch rounds and arrange in a single layer over the cooled crust.
13. Pour the warm custard over the bananas, spreading evenly with a spatula.
14. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming.
15. Refrigerate the pie for at least 4 hours until completely set and chilled.
16. Beat 1 cup heavy cream and 2 tablespoons powdered sugar with an electric mixer on high speed until stiff peaks form, about 3-4 minutes.
17. Spread the whipped cream over the chilled pie filling, creating decorative peaks with the back of a spoon.

Unbelievably creamy meets satisfyingly crunchy in every bite. The vanilla custard pairs perfectly with the fresh banana slices, while that graham cracker base adds just the right amount of sweetness. Try topping with caramel drizzle and toasted coconut for an extra flavor boost!

Toasted Coconut Banana Cream Pie

Let’s transform basic banana cream pie into a tropical masterpiece. Layer toasted coconut, silky custard, and fresh bananas for a dessert that’s pure sunshine. This upgraded classic brings beach vacation vibes to your kitchen in under an hour.

Ingredients

– 1 9-inch pre-baked pie crust
– 3 ripe bananas
– 1 cup sweetened shredded coconut
– 3/4 cup granulated sugar
– 1/3 cup cornstarch
– 1/4 teaspoon salt
– 3 cups whole milk
– 3 large egg yolks
– 2 tablespoons unsalted butter
– 1 teaspoon vanilla extract
– 1 cup heavy whipping cream
– 2 tablespoons powdered sugar

Instructions

1. Preheat your oven to 350°F.
2. Spread 1 cup sweetened shredded coconut evenly on a baking sheet.
3. Toast the coconut for 5-7 minutes until golden brown, stirring halfway through.
4. Let the toasted coconut cool completely on the baking sheet.
5. Slice 3 ripe bananas into 1/4-inch rounds.
6. Arrange banana slices in a single layer over the bottom of your pre-baked pie crust.
7. Combine 3/4 cup granulated sugar, 1/3 cup cornstarch, and 1/4 teaspoon salt in a medium saucepan.
8. Gradually whisk in 3 cups whole milk until the mixture is smooth.
9. Cook over medium heat, whisking constantly, until the mixture thickens and bubbles, about 8-10 minutes.
10. Remove from heat and quickly whisk in 3 large egg yolks until fully incorporated.
11. Return the saucepan to medium heat and cook for 2 more minutes, whisking constantly.
12. Remove from heat and stir in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract until melted.
13. Immediately pour the hot custard over the banana layer in the pie crust.
14. Press plastic wrap directly onto the custard surface to prevent a skin from forming.
15. Refrigerate the pie for at least 4 hours until completely chilled and set.
16. Using an electric mixer, beat 1 cup heavy whipping cream with 2 tablespoons powdered sugar until stiff peaks form.
17. Spread the whipped cream over the chilled custard layer.
18. Sprinkle the cooled toasted coconut evenly over the whipped cream.

Refrigerate for another 30 minutes before slicing. The contrast between crunchy coconut, airy cream, and creamy custard creates pure texture heaven. Serve chilled slices with extra banana coins or drizzle with caramel for next-level indulgence.

Banana Cream Pie with Peanut Butter Drizzle

Every dessert lover needs this banana cream pie in their life. Elevate your basic pie game with a silky peanut butter drizzle that takes this classic to new heights. Get ready for the creamiest, dreamiest pie you’ll ever make.

Ingredients

• 1 9-inch pie crust
• 3 cups whole milk
• 3/4 cup granulated sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• 3 ripe bananas
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 cup creamy peanut butter
• 1/4 cup warm water

Instructions

1. Pre-bake your 9-inch pie crust at 375°F for 15 minutes until lightly golden.
2. Whisk together 3/4 cup granulated sugar, 1/3 cup cornstarch, and 1/4 teaspoon salt in a medium saucepan.
3. Gradually whisk in 3 cups whole milk until the mixture is completely smooth.
4. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens and bubbles, about 8-10 minutes.
5. Beat 4 large egg yolks in a small bowl, then slowly whisk in 1/2 cup of the hot milk mixture to temper them.
6. Pour the tempered egg mixture back into the saucepan and cook for 2 more minutes, stirring constantly.
7. Remove from heat and stir in 2 tablespoons unsalted butter and 2 teaspoons vanilla extract until fully incorporated.
8. Slice 3 ripe bananas into 1/4-inch rounds and arrange them in a single layer over the cooled pie crust.
9. Pour the warm custard over the bananas, spreading it evenly with a spatula.
10. Press plastic wrap directly onto the custard surface to prevent a skin from forming and refrigerate for 4 hours.
11. Whip 1 cup heavy cream with 2 tablespoons powdered sugar using an electric mixer on high speed until stiff peaks form, about 3-4 minutes.
12. Spread the whipped cream over the chilled custard, creating decorative swirls with the back of a spoon.
13. Whisk together 1/2 cup creamy peanut butter and 1/4 cup warm water until you achieve a smooth, drizzle-consistency sauce.
14. Drizzle the peanut butter sauce over the whipped cream in a zigzag pattern using a spoon or squeeze bottle.
15. Chill the completed pie for 30 minutes before slicing to allow the layers to set completely.

Buttery crust gives way to silky custard and fresh banana slices in every bite. The peanut butter drizzle adds a salty-sweet contrast that makes this pie dangerously addictive. Serve chilled slices with extra banana coins and a sprinkle of sea salt for maximum flavor impact.

Banana Cream Pie with Rum Infusion

Ditch the boring desserts and level up your pie game. This rum-infused banana cream pie delivers tropical vibes with every creamy, dreamy bite. Your taste buds won’t know what hit them.

Ingredients

– 1 ½ cups graham cracker crumbs
– 6 tbsp unsalted butter, melted
– ¼ cup granulated sugar
– 3 ripe bananas
– 2 cups whole milk
– ¾ cup granulated sugar
– ¼ cup cornstarch
– ¼ tsp salt
– 4 large egg yolks
– 2 tbsp unsalted butter
– 2 tsp vanilla extract
– 3 tbsp dark rum
– 1 cup heavy cream
– 2 tbsp powdered sugar

Instructions

1. Preheat your oven to 350°F.
2. Combine 1 ½ cups graham cracker crumbs, 6 tbsp melted butter, and ¼ cup granulated sugar in a medium bowl.
3. Press the mixture firmly into a 9-inch pie plate, covering the bottom and sides evenly.
4. Bake the crust for 8 minutes at 350°F until lightly golden.
5. Cool the crust completely on a wire rack for 30 minutes.
6. Slice 3 ripe bananas into ¼-inch rounds.
7. Arrange the banana slices in a single layer over the cooled crust.
8. Whisk together ¾ cup granulated sugar, ¼ cup cornstarch, and ¼ tsp salt in a medium saucepan.
9. Gradually whisk in 2 cups whole milk until the mixture is smooth.
10. Cook over medium heat, stirring constantly with a wooden spoon, for 6-8 minutes until thickened and bubbling.
11. Whisk 4 large egg yolks in a small bowl.
12. Temper the eggs by slowly pouring ½ cup of the hot milk mixture into the yolks while whisking vigorously.
13. Pour the tempered egg mixture back into the saucepan.
14. Cook for 2 more minutes over medium heat, stirring constantly, until the custard coats the back of a spoon.
15. Remove from heat and stir in 2 tbsp butter, 2 tsp vanilla extract, and 3 tbsp dark rum until fully incorporated.
16. Pour the custard immediately over the banana-lined crust.
17. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming.
18. Refrigerate the pie for at least 4 hours until completely set.
19. Whip 1 cup heavy cream and 2 tbsp powdered sugar with an electric mixer on high speed for 3-4 minutes until stiff peaks form.
20. Spread the whipped cream over the chilled pie filling.

Fresh from the fridge, this pie delivers cool, creamy custard with tender banana slices and a buttery crust. The rum adds subtle warmth that complements the sweet vanilla notes perfectly. Serve it chilled with extra banana slices or a drizzle of caramel for an extra decadent treat.

Mini Banana Cream Tartlets

These mini banana cream tartlets transform basic ingredients into elegant desserts. They deliver creamy satisfaction in every single bite. Perfect for parties or when you need that sweet fix fast.

Ingredients

– 1 package refrigerated pie crust
– 2 ripe bananas
– 1 cup whole milk
– 1/2 cup granulated sugar
– 3 large egg yolks
– 3 tablespoons cornstarch
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter
– 1 teaspoon vanilla extract
– 1 cup heavy whipping cream
– 2 tablespoons powdered sugar

Instructions

1. Preheat your oven to 425°F.
2. Unroll the refrigerated pie crust onto a lightly floured surface.
3. Cut the pie crust into 12 circles using a 3-inch round cutter.
4. Press each circle into a standard muffin tin, forming tart shells.
5. Prick the bottom of each tart shell 3-4 times with a fork to prevent puffing.
6. Bake the tart shells for 8-10 minutes until golden brown.
7. Remove the tart shells from the oven and let them cool completely.
8. Slice the bananas into 1/4-inch thick rounds.
9. Arrange 3-4 banana slices in the bottom of each cooled tart shell.
10. Whisk together the milk, granulated sugar, egg yolks, cornstarch, and salt in a medium saucepan.
11. Cook the mixture over medium heat, whisking constantly, until it thickens and bubbles, about 5-7 minutes.
12. Remove the saucepan from the heat and stir in the butter and vanilla extract until fully incorporated.
13. Immediately pour the hot custard over the bananas in the tart shells, filling each 3/4 full.
14. Press plastic wrap directly onto the surface of each tartlet to prevent skin formation.
15. Refrigerate the tartlets for at least 2 hours until completely chilled and set.
16. Beat the heavy whipping cream and powdered sugar with an electric mixer on high speed until stiff peaks form, about 3-4 minutes.
17. Pipe or spoon the whipped cream onto each chilled tartlet.
18. Garnish with additional banana slices if desired.
A silky custard contrasts beautifully with the flaky crust and fresh banana slices. The whipped cream topping adds cloud-like lightness that balances the rich filling. Serve these chilled for maximum refreshment or add a drizzle of caramel for extra indulgence.

Banana Cream Pie with Nutella

Kick your dessert game up a notch with this insane Banana Cream Pie featuring Nutella. This creamy, dreamy creation layers ripe bananas with rich chocolate hazelnut spread for maximum flavor impact. Get ready to impress everyone with this showstopper.

Ingredients

– 1 9-inch graham cracker pie crust
– 1 cup Nutella
– 3 ripe bananas
– 2 cups whole milk
– 3/4 cup granulated sugar
– 1/4 cup cornstarch
– 1/4 teaspoon salt
– 4 large egg yolks
– 2 tablespoons unsalted butter
– 1 teaspoon vanilla extract
– 1 cup heavy whipping cream
– 2 tablespoons powdered sugar

Instructions

1. Spread 1 cup Nutella evenly across the bottom of the 9-inch graham cracker pie crust.
2. Slice 3 ripe bananas into 1/4-inch thick rounds and arrange them in a single layer over the Nutella.
3. Whisk together 3/4 cup granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt in a medium saucepan.
4. Gradually whisk in 2 cups whole milk until the mixture is completely smooth.
5. Cook the milk mixture over medium heat, stirring constantly with a wooden spoon, until it thickens and bubbles, about 8-10 minutes.
6. Beat 4 large egg yolks in a separate bowl, then slowly whisk in 1/2 cup of the hot milk mixture to temper the eggs.
7. Pour the tempered egg mixture back into the saucepan and cook for 2 more minutes, stirring constantly.
8. Remove the saucepan from heat and stir in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract until fully incorporated.
9. Immediately pour the hot custard over the banana layer in the pie crust.
10. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming.
11. Refrigerate the pie for at least 4 hours or until completely chilled and set.
12. Whip 1 cup heavy whipping cream with 2 tablespoons powdered sugar using an electric mixer on high speed until stiff peaks form, about 3-4 minutes.
13. Spread the whipped cream over the chilled custard layer.
14. Refrigerate the completed pie for 30 minutes before serving.

Velvety custard meets creamy Nutella and fresh banana in every bite. The contrasting textures—crunchy crust, smooth filling, and fluffy whipped cream—create pure dessert harmony. For an extra wow factor, drizzle additional warmed Nutella over individual slices just before serving.

Bourbon Banana Cream Pie

Get ready to level up your dessert game with this bourbon-kissed banana cream pie. Grab those ripe bananas and let’s create a showstopper that’ll have everyone begging for the recipe. This isn’t your grandma’s banana cream pie—it’s better.

Ingredients

– 1 ½ cups graham cracker crumbs
– 6 tablespoons unsalted butter
– ¼ cup granulated sugar
– 3 ripe bananas
– 2 cups whole milk
– ¾ cup granulated sugar
– ¼ cup cornstarch
– 4 large egg yolks
– 2 tablespoons bourbon
– 1 teaspoon vanilla extract
– 1 cup heavy cream
– 2 tablespoons powdered sugar

Instructions

1. Preheat your oven to 350°F.
2. Combine 1 ½ cups graham cracker crumbs, 6 tablespoons melted unsalted butter, and ¼ cup granulated sugar in a medium bowl.
3. Press the mixture firmly into a 9-inch pie dish using the bottom of a measuring cup.
4. Bake the crust for 10 minutes at 350°F until lightly golden.
5. Cool the crust completely on a wire rack for 30 minutes.
6. Slice 3 ripe bananas into ¼-inch rounds.
7. Arrange the banana slices in a single layer over the cooled crust.
8. Whisk ¾ cup granulated sugar and ¼ cup cornstarch in a saucepan.
9. Gradually whisk in 2 cups whole milk until smooth.
10. Cook the mixture over medium heat, stirring constantly with a wooden spoon.
11. Continue cooking until the mixture thickens and bubbles, about 8-10 minutes.
12. Whisk 4 large egg yolks in a separate bowl.
13. Temper the eggs by slowly pouring 1 cup of the hot milk mixture into the yolks while whisking vigorously.
14. Pour the tempered egg mixture back into the saucepan.
15. Cook for 2 more minutes, stirring constantly, until very thick.
16. Remove from heat and stir in 2 tablespoons bourbon and 1 teaspoon vanilla extract.
17. Immediately pour the custard over the banana-lined crust.
18. Press plastic wrap directly onto the custard surface to prevent a skin from forming.
19. Refrigerate the pie for at least 4 hours until completely set.
20. Beat 1 cup heavy cream and 2 tablespoons powdered sugar with an electric mixer until stiff peaks form.
21. Spread the whipped cream over the chilled pie.
22. Garnish with additional banana slices if desired.

Buttery graham cracker crust gives way to silky bourbon-infused custard and fresh banana slices. The bourbon adds a warm, sophisticated note that balances the sweet creaminess perfectly. Serve chilled with an extra bourbon drizzle for the adults, or caramel sauce for a family-friendly twist.

Banana Cream Pie with Almond Crust

A dessert revolution is here—banana cream pie gets a nutty upgrade with an almond crust that’ll make you forget the graham cracker version ever existed. This creamy, dreamy creation combines silky custard with fresh bananas in a crunchy shell that’s pure texture heaven.

Ingredients

– 1 ½ cups almond flour
– ¼ cup melted butter
– 2 tbsp granulated sugar
– ¼ tsp salt
– 3 ripe bananas
– 2 cups whole milk
– ¾ cup granulated sugar
– ¼ cup cornstarch
– 3 large egg yolks
– 2 tsp vanilla extract
– 1 cup heavy cream
– 2 tbsp powdered sugar

Instructions

1. Preheat your oven to 350°F.
2. Combine 1 ½ cups almond flour, ¼ cup melted butter, 2 tbsp granulated sugar, and ¼ tsp salt in a medium bowl.
3. Press the almond mixture firmly into a 9-inch pie plate using the bottom of a measuring cup.
4. Bake the crust for 12-15 minutes until golden brown.
5. Cool the crust completely on a wire rack.
6. Slice 3 ripe bananas into ¼-inch rounds.
7. Arrange banana slices in a single layer over the cooled crust.
8. Whisk ¾ cup granulated sugar and ¼ cup cornstarch in a saucepan.
9. Gradually whisk in 2 cups whole milk until smooth.
10. Cook the mixture over medium heat, stirring constantly with a wooden spoon.
11. Continue cooking until the mixture thickens and bubbles, about 8-10 minutes.
12. Whisk 3 large egg yolks in a small bowl.
13. Temper the eggs by slowly adding ½ cup of the hot milk mixture while whisking vigorously.
14. Pour the tempered egg mixture back into the saucepan.
15. Cook for 2 more minutes, stirring constantly.
16. Remove from heat and stir in 2 tsp vanilla extract.
17. Immediately pour the custard over the banana-lined crust.
18. Press plastic wrap directly onto the custard surface to prevent a skin from forming.
19. Refrigerate the pie for at least 4 hours until completely set.
20. Whip 1 cup heavy cream and 2 tbsp powdered sugar until stiff peaks form.
21. Spread the whipped cream over the chilled pie.
22. Garnish with additional banana slices if desired.

Every bite delivers that perfect contrast between the crunchy almond crust and the silky custard filling. The vanilla-forward cream lets the ripe bananas shine through without overwhelming sweetness. Try serving chilled slices with a drizzle of caramel sauce or crushed toasted almonds for extra texture.

Conclusion

A wonderful collection of banana cream pie recipes awaits your kitchen adventures! Whether you prefer classic versions or creative twists, there’s something here for every sweet tooth. We’d love to hear which recipes become your favorites—please share your thoughts in the comments below and pin your top picks to Pinterest for fellow bakers to discover. Happy baking!