Banana cream pie is the ultimate comfort dessert that never fails to delight. Whether you’re craving a classic version or something with a modern twist, these irresistibly creamy recipes will satisfy every sweet tooth. From no-bake options to show-stopping creations, get ready to discover your new favorite treat that’s sure to become a family favorite!
Classic Banana Cream Pie with Vanilla Wafer Crust
Every holiday gathering needs this nostalgic dessert that never fails to please. Everyone loves the creamy banana filling and crunchy vanilla wafer crust. It’s the perfect make-ahead pie for busy hosts.
Ingredients
– 2 cups vanilla wafer crumbs (I prefer Nabisco Nilla Wafers for that classic flavor)
– 6 tablespoons melted unsalted butter (use the real stuff for best results)
– 3/4 cup granulated sugar
– 1/3 cup cornstarch
– 1/4 teaspoon salt
– 3 cups whole milk (don’t skimp – the fat content matters here)
– 4 large egg yolks (room temperature helps them incorporate smoothly)
– 2 tablespoons unsalted butter
– 2 teaspoons vanilla extract
– 3 ripe bananas (slightly spotted ones have the best sweetness)
– 1 cup heavy whipping cream
– 2 tablespoons powdered sugar
Instructions
1. Preheat your oven to 350°F.
2. Combine 2 cups vanilla wafer crumbs with 6 tablespoons melted butter in a medium bowl.
3. Press the crumb mixture firmly into a 9-inch pie plate, going up the sides.
4. Bake the crust for 10 minutes until lightly golden and fragrant.
5. Cool the crust completely on a wire rack while you make the filling.
6. Whisk together 3/4 cup 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. Boil for 1 full minute while continuing to stir.
10. Place 4 egg yolks in a small bowl and whisk lightly.
11. Slowly pour about 1 cup of the hot milk mixture into the egg yolks while whisking constantly to temper them.
12. Pour the tempered egg mixture back into the saucepan.
13. Cook for 2 more minutes over medium heat, stirring constantly.
14. Remove from heat and stir in 2 tablespoons butter and 2 teaspoons vanilla extract until fully incorporated.
15. Slice 3 bananas into 1/4-inch rounds.
16. Arrange the banana slices in a single layer over the cooled crust.
17. Pour the warm pudding filling over the bananas, spreading evenly.
18. Press plastic wrap directly onto the surface of the filling to prevent a skin from forming.
19. Refrigerate for at least 4 hours until completely chilled and set.
20. Whip 1 cup heavy cream with 2 tablespoons powdered sugar until stiff peaks form.
21. Spread or pipe the whipped cream over the chilled pie.
22. Slice one additional banana and arrange on top for garnish if desired.
What makes this pie special is the contrast between the crisp vanilla wafer crust and the silky smooth banana cream filling. The vanilla flavor shines through in both the crust and pudding, complementing the fresh banana slices perfectly. Serve chilled with extra banana slices on the side for those who want more fruit in each bite.
Chocolate Drizzled Banana Cream Pie
You know those desserts that feel like a warm hug? Chocolate Drizzled Banana Cream Pie is exactly that. Yearning for something creamy and comforting? This pie delivers with minimal effort.
Ingredients
- 1 9-inch graham cracker crust (store-bought saves time, but homemade adds crunch)
- 3 ripe bananas (spotty ones are sweeter and mash better)
- 2 cups whole milk (I find it makes the custard richer than 2%)
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 3 large egg yolks (room temp helps them blend smoothly)
- 2 tbsp unsalted butter (cold, cubed—it chills the custard faster)
- 1 tsp vanilla extract (pure vanilla gives the best flavor)
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 cup semi-sweet chocolate chips
- 1 tsp coconut oil (this helps the chocolate drizzle set nicely)
Instructions
- Slice 2 bananas into 1/4-inch rounds and arrange them in a single layer over the bottom of the graham cracker crust.
- Whisk 3/4 cup granulated sugar, 1/4 cup cornstarch, and 1/4 tsp salt in a medium saucepan until no lumps remain.
- Pour in 2 cups whole milk and 3 egg yolks, whisking constantly to combine.
- Cook the mixture over medium heat, stirring continuously with a spatula, for 5–7 minutes until it thickens and bubbles slowly. Tip: Scrape the bottom and corners to prevent scorching.
- Remove the pan from heat and immediately stir in 2 tbsp cold cubed butter and 1 tsp vanilla extract until fully melted.
- Pour the hot custard over the banana slices in the crust, spreading it evenly with a spatula.
- Press plastic wrap directly onto the custard surface to prevent a skin from forming. Chill the pie in the refrigerator for 4 hours or until firm.
- Beat 1 cup heavy whipping cream and 1/4 cup powdered sugar with a hand mixer on high speed for 2–3 minutes until stiff peaks form. Tip: Chill the bowl and beaters first for faster whipping.
- Spread the whipped cream over the chilled custard layer, creating swirls with the back of a spoon.
- Slice the remaining banana and arrange the pieces on top of the whipped cream.
- Melt 1/2 cup semi-sweet chocolate chips with 1 tsp coconut oil in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth. Tip: Use a piping bag or zip-top bag with a corner snipped for neat drizzling.
- Drizzle the melted chocolate over the banana and whipped cream in a zigzag pattern.
- Return the pie to the refrigerator for 30 minutes to set the chocolate before serving.
Zesty banana slices peek through velvety custard, while the chocolate hardens into delicate shards. Serve it chilled with a sprinkle of sea salt for a sweet-salty kick, or layer extra banana rounds between the custard and crust for added texture.
Coconut Banana Cream Pie with Toasted Meringue
Baking this pie feels like a tropical escape in dessert form. Coconut and banana create a creamy, dreamy filling that’s perfectly balanced by the toasted meringue topping. It’s the kind of dessert that disappears fast at gatherings.
Ingredients
- 1 9-inch pie crust, pre-baked (I prefer the buttery, flaky kind)
- 3 ripe bananas (spotty ones work best for natural sweetness)
- 1 cup granulated sugar (divided use for filling and meringue)
- 1/4 cup cornstarch (this prevents a runny filling)
- 1/4 teaspoon salt (just a pinch to enhance flavors)
- 2 cups whole milk (don’t skimp – the fat content matters)
- 3 large egg yolks (save the whites for the meringue)
- 1 tablespoon unsalted butter (room temp blends smoother)
- 1 teaspoon vanilla extract (pure vanilla makes a difference)
- 1/2 cup sweetened shredded coconut (toasted adds great texture)
- 3 large egg whites (room temperature whips up better)
- 1/4 teaspoon cream of tartar (this stabilizes the meringue)
Instructions
- Slice bananas into 1/4-inch rounds and arrange evenly over the bottom of your pre-baked pie crust.
- Whisk together 3/4 cup sugar, cornstarch, and salt in a medium saucepan until no lumps remain.
- Gradually whisk in milk until the mixture is completely smooth.
- Cook over medium heat, stirring constantly with a wooden spoon, until mixture thickens and bubbles, about 8-10 minutes.
- Continue cooking for exactly 2 more minutes while stirring to cook out the cornstarch taste.
- Whisk egg yolks in a small bowl, then slowly pour 1/2 cup of the hot milk mixture into the yolks while whisking constantly.
- Pour the tempered egg mixture back into the saucepan and cook for 1 more minute, stirring constantly.
- Remove from heat and stir in butter, vanilla, and toasted coconut until fully incorporated.
- Immediately pour the hot filling over the bananas in the pie crust, spreading evenly with a spatula.
- Press plastic wrap directly onto the surface of the filling to prevent a skin from forming.
- Refrigerate the pie for at least 4 hours until completely chilled and set.
- Preheat your oven to 350°F and position a rack in the upper third.
- Beat room temperature egg whites with cream of tartar on medium speed until foamy, about 1 minute.
- Gradually add remaining 1/4 cup sugar while increasing speed to high, beating until stiff peaks form, about 3-4 minutes.
- Spread meringue over the chilled pie filling, making sure to seal it completely to the edges of the crust.
- Use the back of a spoon to create decorative peaks all over the meringue surface.
- Bake for 10-12 minutes until meringue peaks are golden brown and toasted.
- Let the pie cool on a wire rack for 30 minutes before serving.
What makes this pie exceptional is the contrast between the cool, creamy coconut-banana filling and the lightly toasted, marshmallow-like meringue. The toasted coconut adds subtle crunch against the smooth custard texture. Serve it slightly chilled with strong coffee to cut through the sweetness, or try topping slices with caramelized banana slices for extra flair.
Salted Caramel Banana Cream Pie
Perfectly balancing sweet and salty, this pie transforms humble bananas into an elegant dessert. Prepare the components in advance for stress-free assembly. The salted caramel cuts through the richness beautifully.
Ingredients
- 1 ½ cups graham cracker crumbs (I always use honey grahams for extra flavor)
- 6 tbsp unsalted butter, melted (salted works too if that’s what you have)
- 1 cup granulated sugar (divided between crust and caramel)
- 3 ripe bananas (spotty ones are perfect here – they’re sweeter)
- 1 cup heavy cream (chilled is essential for proper whipping)
- ½ cup whole milk (I find 2% makes the pudding too thin)
- 3 large egg yolks (room temperature helps prevent curdling)
- ¼ cup cornstarch (spoon and level for accuracy)
- 1 tsp vanilla extract (pure vanilla makes a noticeable difference)
- ½ tsp sea salt flakes (Maldon is my favorite for finishing)
Instructions
- Preheat your oven to 350°F.
- Combine graham cracker crumbs with 2 tablespoons sugar and melted butter in a medium bowl.
- Press the mixture firmly into a 9-inch pie plate using the bottom of a measuring cup.
- Bake the crust for 8 minutes until lightly golden and fragrant.
- Cool the crust completely on a wire rack while you prepare the filling.
- Slice 2 bananas into ¼-inch rounds and arrange them over the cooled crust.
- Whisk egg yolks, remaining sugar, cornstarch, and salt in a medium saucepan until pale yellow.
- Gradually whisk in milk and heavy cream until no lumps remain.
- Cook the mixture over medium heat, stirring constantly with a wooden spoon.
- Bring to a gentle boil and cook for exactly 1 minute until thickened.
- Remove from heat and stir in vanilla extract immediately.
- Pour the hot custard directly over the bananas in the crust.
- Press plastic wrap directly onto the surface of the filling to prevent a skin from forming.
- Refrigerate the pie for at least 4 hours until completely set and chilled.
- Whip remaining ½ cup heavy cream with 1 tablespoon sugar until stiff peaks form.
- Spread or pipe the whipped cream over the chilled pie filling.
- Slice the remaining banana and arrange the pieces over the whipped cream.
- Sprinkle sea salt flakes generously over the entire surface.
- Drizzle with prepared salted caramel sauce just before serving.
Delightfully creamy with contrasting textures from the crisp crust and silky filling. The caramel hardens slightly against the cold cream, creating satisfying cracks with each slice. Serve chilled with extra caramel for dipping, or torch the meringue for a dramatic presentation.
Peanut Butter Banana Cream Pie
Another dessert that never fails to impress, this peanut butter banana cream pie combines creamy, nutty richness with fresh fruit sweetness. Assembling it is straightforward, and the payoff is a crowd-pleasing treat perfect for any gathering.
Ingredients
- 1 9-inch graham cracker crust (store-bought works fine, but I always press mine extra firmly for a sturdier base)
- 1 cup creamy peanut butter (I use the no-stir kind to avoid oil separation)
- 2 ripe bananas, sliced (pick ones with some brown spots for maximum sweetness)
- 1 3.4 oz package instant vanilla pudding mix
- 2 cups whole milk (whole milk gives the creamiest texture, in my opinion)
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Slice the 2 ripe bananas into 1/4-inch thick rounds.
- Arrange the banana slices in a single layer over the bottom of the graham cracker crust.
- In a medium bowl, whisk together the instant vanilla pudding mix and 2 cups whole milk for exactly 2 minutes until thickened. Tip: Whisk vigorously to avoid lumps.
- Immediately spread the pudding evenly over the banana layer.
- Place the pie in the refrigerator and chill for 30 minutes to set the pudding.
- In a separate bowl, combine 1 cup heavy whipping cream, 2 tbsp powdered sugar, and 1 tsp vanilla extract.
- Beat the cream mixture on high speed with an electric mixer until stiff peaks form, about 3-4 minutes. Tip: Chill your bowl and beaters first for faster whipping.
- Spread the whipped cream over the chilled pudding layer.
- Warm 1 cup creamy peanut butter in the microwave for 20 seconds to make it pourable.
- Drizzle the warmed peanut butter in zigzags over the whipped cream. Tip: Use a spoon or squeeze bottle for better control.
- Refrigerate the pie for at least 4 hours, or until fully set.
Notably, the finished pie boasts a silky, layered texture with a bold peanut butter finish. For a fun twist, sprinkle crushed peanuts on top or serve with a drizzle of chocolate sauce. Each slice delivers a perfect balance of sweet banana and rich, nutty creaminess.
Vegan Banana Cream Pie with Cashew Cream
Remember that overripe banana bunch sitting on your counter? Rescue those spotty beauties for this creamy vegan pie. Rich cashew cream creates a luscious filling that rivals traditional dairy versions, while a simple graham cracker crust provides the perfect crunchy contrast.
Ingredients
- 2 cups graham cracker crumbs – I prefer the honey-free kind for true vegan status
- 1/2 cup melted coconut oil – extra virgin gives the best flavor
- 4 medium overripe bananas – those brown-spotted ones work perfectly here
- 1 1/2 cups raw cashews, soaked overnight – this softens them for ultra-creamy blending
- 1/2 cup maple syrup – grade A dark amber adds depth
- 1/4 cup coconut milk – full-fat from the can creates richest texture
- 2 tbsp cornstarch – this prevents weeping in the filling
- 1 tsp vanilla extract – pure vanilla makes all the difference
- 1/4 tsp sea salt – just a pinch balances the sweetness
Instructions
- Preheat your oven to 350°F and grab a 9-inch pie dish.
- Combine graham cracker crumbs with melted coconut oil in a medium bowl until mixture resembles wet sand.
- Press crumb mixture firmly into the pie dish, working it up the sides to form an even crust.
- Bake crust for 8 minutes exactly – watch carefully as graham crackers burn easily.
- Remove crust from oven and let cool completely on a wire rack, about 30 minutes.
- Drain soaked cashews and add them to your blender with bananas, maple syrup, coconut milk, cornstarch, vanilla, and salt.
- Blend on high speed for 2 full minutes until completely smooth and creamy – no graininess should remain.
- Pour filling into cooled crust and smooth the top with a spatula.
- Chill pie in refrigerator for at least 6 hours, though overnight yields the firmest slice.
- Slice with a warm knife for clean cuts and serve chilled.
Just sliced, this pie reveals layers of creamy banana filling that holds its shape beautifully against the crisp crust. Juicy banana flavor shines through the rich cashew base, creating a dessert that satisfies both texture and taste cravings. Try topping slices with toasted coconut flakes or dark chocolate shavings for extra decadence.
Mini Banana Cream Pie Tarts
Frozen bananas and creamy pudding come together in these irresistible handheld treats. These mini tarts deliver all the comforting flavors of banana cream pie without the fuss. Perfect for parties or when you need a quick dessert fix.
Ingredients
– 1 package (14.3 oz) refrigerated pie crusts (I always keep these in the fridge for emergencies)
– 2 cups whole milk (don’t skimp – the fat content makes the pudding extra creamy)
– 1 package (3.4 oz) instant vanilla pudding mix
– 3 medium ripe bananas (spotted ones work best for natural sweetness)
– 1 cup heavy whipping cream
– 2 tbsp powdered sugar
– 1 tsp vanilla extract (pure vanilla makes all the difference here)
Instructions
1. Preheat your oven to 425°F and lightly grease a 12-cup muffin tin.
2. Unroll the pie crusts and use a 4-inch round cutter to cut 12 circles, rerolling scraps as needed.
3. Press each dough circle into the muffin cups, making sure they reach the bottom and sides evenly.
4. Prick the bottom of each crust 5-6 times with a fork to prevent puffing.
5. Bake for 8-10 minutes until golden brown and crisp.
6. Let the crusts cool completely in the pan for 15 minutes.
7. Whisk the milk and pudding mix in a medium bowl for 2 minutes until thickened.
8. Cover the pudding with plastic wrap pressed directly against the surface to prevent skin formation.
9. Refrigerate the pudding for 30 minutes to set completely.
10. Slice the bananas into ¼-inch thick rounds.
11. Beat the heavy cream, powdered sugar, and vanilla extract on high speed for 3-4 minutes until stiff peaks form.
12. Remove the cooled crusts from the muffin tin and arrange on a serving platter.
13. Spoon 1 tablespoon of pudding into each tart shell.
14. Layer 3-4 banana slices over the pudding in each tart.
15. Top each tart with a generous dollop of whipped cream.
Keep these chilled until serving – the contrast between the crisp crust and cool filling is what makes them special. The banana slices stay fresh and firm against the velvety pudding, while the lightly sweetened cream balances everything beautifully. Try drizzling with caramel sauce or sprinkling with toasted coconut for an extra treat.
Banana Cream Pie Cheesecake
Every Thanksgiving, my family debates dessert—pie people versus cheesecake lovers. This hybrid masterpiece settles the argument permanently. Creamy cheesecake meets nostalgic banana cream pie in one stunning slice.
Ingredients
– 2 cups graham cracker crumbs (I always crush mine fresh for better texture)
– 1/2 cup melted unsalted butter (salted works too if that’s your preference)
– 3 ripe bananas (spotted ones mash perfectly)
– 24 oz cream cheese, room temperature (this is non-negotiable for smooth blending)
– 1 cup granulated sugar
– 3 large eggs, room temperature (cold eggs can cause cracking)
– 1 cup heavy whipping cream
– 1 tsp vanilla extract (real vanilla makes all the difference)
– 1/4 cup cornstarch
– 1/4 tsp salt
Instructions
1. Preheat your oven to 325°F.
2. Combine graham cracker crumbs with melted butter until mixture resembles wet sand.
3. Press crumb mixture firmly into a 9-inch springform pan, going slightly up the sides.
4. Bake crust for 10 minutes until lightly golden, then cool completely.
5. Mash bananas thoroughly with a fork until no large chunks remain.
6. Beat room temperature cream cheese with sugar until completely smooth and no lumps remain.
7. Add eggs one at a time, mixing just until incorporated after each addition.
8. Stir in mashed bananas, heavy cream, vanilla, cornstarch, and salt until fully combined.
9. Pour filling over cooled crust and smooth the top with a spatula.
10. Place springform pan in a larger baking dish and create a water bath by pouring hot water into the outer dish until it reaches halfway up the springform pan.
11. Bake at 325°F for 60-70 minutes until edges are set but center still jiggles slightly.
12. Turn off oven and crack the door open, letting cheesecake cool gradually for 1 hour.
13. Remove from oven and cool completely at room temperature.
14. Refrigerate for at least 6 hours, preferably overnight, before serving.
Heavenly creamy texture meets that familiar banana pudding flavor we all crave. The graham cracker crust provides the perfect crunchy contrast to the silky filling. Serve chilled slices with freshly sliced bananas and a dollop of whipped cream for maximum banana cream pie authenticity.
Banana Cream Pie Parfaits
Only have ripe bananas sitting on your counter? Transform them into these elegant banana cream pie parfaits in minutes. Our version layers vanilla pudding, fresh bananas, and whipped cream for a no-bake dessert that feels fancy but requires zero effort.
Ingredients
– 2 cups whole milk (I find whole milk makes the pudding extra creamy)
– 1 (3.4 oz) box instant vanilla pudding mix
– 3 medium ripe bananas (slightly spotted ones are perfect here)
– 1 cup heavy whipping cream, chilled
– 2 tbsp granulated sugar
– 1 tsp vanilla extract
– 12 vanilla wafer cookies (I prefer Nilla Wafers for that classic flavor)
Instructions
1. Pour 2 cups whole milk into a large mixing bowl.
2. Add the entire box of instant vanilla pudding mix to the milk.
3. Whisk vigorously for 2 minutes until the pudding thickens and no dry spots remain.
4. Cover the bowl with plastic wrap, pressing it directly onto the pudding surface to prevent a skin from forming.
5. Refrigerate the pudding for 15 minutes to set completely.
6. While pudding chills, slice 3 bananas into ¼-inch thick rounds.
7. Place 1 cup chilled heavy whipping cream in a separate bowl.
8. Add 2 tbsp granulated sugar and 1 tsp vanilla extract to the cream.
9. Whip the cream on medium-high speed for 3-4 minutes until stiff peaks form.
10. Crush 12 vanilla wafer cookies into coarse crumbs using your hands or a rolling pin.
11. Remove the chilled pudding from the refrigerator.
12. Layer 2 tbsp pudding into the bottom of each of 4 parfait glasses.
13. Top pudding with a single layer of banana slices.
14. Add 2 tbsp whipped cream over the bananas.
15. Sprinkle 1 tbsp cookie crumbs over the whipped cream.
16. Repeat all layers once more, ending with cookie crumbs.
Perfectly creamy pudding contrasts with crisp cookie crumbs in every spoonful. The banana slices stay firm enough to provide texture without turning mushy. For a fun twist, try serving these in mason jars for easy outdoor entertaining.
Banana Cream Pie Icebox Cake
Dessert emergencies call for simple solutions. This no-bake banana cream pie icebox cake delivers classic flavor with minimal effort. It’s the perfect make-ahead treat for busy weeks or last-minute gatherings.
Ingredients
– 2 cups heavy whipping cream (chilled cream whips up fluffier)
– 1/4 cup powdered sugar (I prefer this over granulated for smoother texture)
– 1 teaspoon vanilla extract (real vanilla makes all the difference)
– 1 (3.4 ounce) package instant banana pudding mix
– 2 cups whole milk (whole milk creates the creamiest pudding)
– 4-5 ripe bananas (slightly spotted ones have the best sweetness)
– 1 (14.4 ounce) box graham crackers (I always keep an extra box for snacking)
– Whipped cream and banana slices for garnish (optional but highly recommended)
Instructions
1. Chill a large mixing bowl and beaters in the freezer for 15 minutes.
2. Pour 2 cups heavy whipping cream into the chilled bowl.
3. Beat the cream on medium-high speed until soft peaks form, about 3 minutes.
4. Add 1/4 cup powdered sugar and 1 teaspoon vanilla extract to the whipped cream.
5. Beat on medium speed until stiff peaks form, about 2 more minutes.
6. Transfer 1 cup of the whipped cream to a separate bowl and set aside for topping.
7. In another bowl, whisk together 1 package instant banana pudding mix and 2 cups whole milk until smooth.
8. Let the pudding mixture stand for 2 minutes to thicken slightly.
9. Fold the remaining whipped cream into the pudding mixture until fully combined.
10. Slice 4-5 ripe bananas into 1/4-inch thick rounds.
11. Arrange a single layer of graham crackers in the bottom of a 9×13 inch baking dish.
12. Spread half of the pudding mixture evenly over the graham cracker layer.
13. Arrange half of the banana slices in a single layer over the pudding.
14. Place another layer of graham crackers over the bananas.
15. Spread the remaining pudding mixture over the graham crackers.
16. Arrange the remaining banana slices over the pudding.
17. Top with the reserved 1 cup of whipped cream, spreading evenly.
18. Cover the dish tightly with plastic wrap.
19. Refrigerate for at least 6 hours, or preferably overnight.
20. Garnish with additional whipped cream and banana slices before serving if desired.
But the magic happens during that chilling time when the graham crackers soften into cake-like layers. You’ll love how the banana flavor intensifies overnight, creating a dessert that’s both creamy and satisfyingly substantial. Try serving it in individual mason jars for a portable treat that looks as good as it tastes.
Banana Cream Pie with Oreo Crust
Oozing with creamy goodness, this banana cream pie with Oreo crust transforms simple ingredients into pure comfort. Only a handful of pantry staples create this nostalgic dessert that’s perfect for any gathering. Make it ahead for stress-free entertaining.
Ingredients
– 1 package Oreo cookies (I use the classic ones for that familiar chocolate crunch)
– 6 tablespoons unsalted butter, melted (salted works too if that’s your preference)
– 3 ripe bananas (pick ones with brown spots for maximum sweetness)
– 1 cup granulated sugar (I sometimes swap half with brown sugar for deeper flavor)
– 1/3 cup cornstarch (don’t skip this—it’s key for the perfect thick filling)
– 1/4 teaspoon salt (a pinch enhances all the other flavors)
– 3 cups whole milk (2% works but whole milk gives that rich, creamy texture I love)
– 3 large egg yolks (room temperature helps them blend smoothly)
– 2 teaspoons vanilla extract (pure vanilla makes all the difference here)
– 1 cup heavy whipping cream (chill the bowl first for best results)
– 2 tablespoons powdered sugar (for just the right sweetness in the topping)
Instructions
1. Crush Oreo cookies (including filling) into fine crumbs using a food processor or rolling pin.
2. Mix cookie crumbs with melted butter until evenly moistened.
3. Press mixture firmly into a 9-inch pie dish, covering bottom and sides evenly.
4. Bake crust at 350°F for 8 minutes, then cool completely on a wire rack.
5. Slice bananas into 1/4-inch rounds and arrange in a single layer over cooled crust.
6. Whisk sugar, cornstarch, and salt together in a medium saucepan.
7. Gradually whisk in milk until smooth with no lumps remaining.
8. Cook over medium heat, stirring constantly with a wooden spoon, until mixture thickens and bubbles—about 8-10 minutes.
9. Boil for 1 full minute while continuing to stir (this ensures the cornstarch is fully activated).
10. Remove from heat and quickly whisk a small amount of hot mixture into the egg yolks to temper them.
11. Pour tempered yolk mixture back into saucepan, whisking constantly.
12. Return to heat and cook for 2 more minutes, stirring continuously.
13. Remove from heat and stir in vanilla extract until fully incorporated.
14. Immediately pour hot filling over banana slices in the crust.
15. Press plastic wrap directly onto the surface of the filling to prevent a skin from forming.
16. Refrigerate for at least 4 hours or until completely set and chilled through.
17. Beat heavy cream and powdered sugar with an electric mixer on high speed until stiff peaks form—about 3-4 minutes.
18. Spread whipped cream over chilled pie filling, creating decorative swirls with the back of a spoon.
19. Garnish with additional banana slices or cookie crumbs if desired.
20. Chill for 30 more minutes before serving to set the topping.
Expect a velvety smooth custard that contrasts beautifully with the crunchy chocolate crust. Each slice delivers creamy banana flavor that’s neither too sweet nor heavy. Serve chilled with extra Oreo crumbs sprinkled on top for added texture.
Banana Cream Pie Cupcakes
My favorite way to transform classic banana cream pie into a portable treat. These cupcakes deliver all the creamy, banana-forward flavor in individual portions. Perfect for potlucks when you need something impressive but easy.
Ingredients
- 1 ½ cups all-purpose flour – I always spoon and level mine for accuracy
- 1 cup granulated sugar – using superfine sugar creates a lighter crumb
- ½ cup unsalted butter, softened – room temperature creaminess is key here
- 2 large eggs – I prefer room temp eggs for better emulsion
- ¾ cup whole milk – the higher fat content makes these extra tender
- 2 ripe bananas, mashed – spotted bananas give the best banana flavor
- 1 tsp vanilla extract – pure vanilla makes a noticeable difference
- 1 tsp baking powder
- ½ tsp salt
- 2 cups heavy whipping cream – chilled thoroughly for maximum volume
- ¼ cup powdered sugar – sifted to avoid lumps in the whipped cream
- Vanilla wafer cookies for garnish – the crunch contrasts nicely with the creamy topping
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
- Whisk together flour, baking powder, and salt in a medium bowl until fully combined.
- Cream softened butter and granulated sugar in a large bowl with an electric mixer on medium speed for 3 minutes until light and fluffy.
- Beat in eggs one at a time, scraping down the bowl between additions to ensure even mixing.
- Mash bananas thoroughly with a fork until no large chunks remain.
- Alternate adding flour mixture and whole milk to the butter mixture, beginning and ending with flour, mixing just until combined after each addition.
- Fold in mashed bananas and vanilla extract gently with a spatula until evenly distributed.
- Divide batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes until a toothpick inserted in the center comes out clean and tops spring back when lightly pressed.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Chill a large metal bowl and beaters in the freezer for 10 minutes before whipping cream.
- Whip heavy cream and sifted powdered sugar in the chilled bowl on high speed until stiff peaks form, about 3-4 minutes.
- Pipe or spread whipped cream onto completely cooled cupcakes using a piping bag or offset spatula.
- Top each cupcake with a vanilla wafer cookie pressed gently into the whipped cream.
Heavenly texture combines moist banana cake with cloud-like whipped cream. The vanilla wafer adds satisfying crunch against the smooth filling. Serve chilled for the best experience, or garnish with banana slices just before serving for extra freshness.
Banana Cream Pie Pudding Shots
Mixing the creamy comfort of banana cream pie with the fun of individual servings, these pudding shots deliver nostalgic flavor in playful form. They come together quickly with minimal fuss, perfect for parties or casual gatherings. The combination of vanilla pudding, fresh bananas, and graham cracker crunch creates a dessert everyone will love.
Ingredients
– 1 package (3.4 oz) instant vanilla pudding mix – I always keep extra boxes in the pantry for last-minute desserts
– 2 cups cold whole milk – Using really cold milk helps the pudding set faster and creamier
– 1 cup whipped topping, thawed – I prefer the extra creamy version for better texture
– 2 ripe bananas, sliced – Look for bananas with just a few brown spots for optimal sweetness
– 1 cup graham cracker crumbs – I crush mine coarse for better crunch
– ¼ cup banana liqueur – Optional but adds authentic banana cream pie flavor
– 12 small shot glasses or disposable cups
Instructions
1. Combine instant vanilla pudding mix and 2 cups cold whole milk in a medium bowl.
2. Whisk vigorously for 2 minutes until the pudding thickens and becomes smooth.
3. Fold in 1 cup whipped topping gently until fully incorporated, being careful not to deflate the mixture.
4. Stir in ¼ cup banana liqueur if using, mixing until evenly distributed throughout the pudding.
5. Slice 2 ripe bananas into ¼-inch thick rounds, reserving 12 nice slices for garnish.
6. Place remaining banana slices in the bottom of 12 small shot glasses, dividing evenly.
7. Spoon pudding mixture over the bananas, filling each glass about ¾ full.
8. Sprinkle 1 cup graham cracker crumbs evenly over the top of each pudding shot.
9. Top each shot with one reserved banana slice for decoration.
10. Refrigerate shots for at least 30 minutes to allow flavors to meld and texture to firm up. The chilled shots develop a wonderful creamy texture that holds its shape perfectly. The graham cracker topping provides satisfying crunch against the smooth banana-infused pudding. For a fun twist, try layering the ingredients in clear glasses to show off the beautiful stripes.
Banana Cream Pie French Toast
Tired of basic French toast? This banana cream pie version transforms your weekend brunch into something extraordinary. Think custardy bread meets creamy banana filling with a crispy exterior. You’ll never go back to plain French toast again.
Ingredients
– 8 thick slices brioche bread (day-old works best for absorption)
– 4 ripe bananas (spotty ones add the best sweetness)
– 3 large eggs, room temperature for better emulsification
– 1 cup whole milk (2% works but whole milk creates richer custard)
– 1/2 cup heavy cream (don’t skimp—this creates the pie-like richness)
– 1/4 cup granulated sugar
– 2 tsp vanilla extract (I always use pure vanilla for maximum flavor)
– 1/2 tsp ground cinnamon
– 1/4 tsp salt (balances the sweetness perfectly)
– 4 tbsp unsalted butter (divided for cooking)
– 1/2 cup vanilla wafer crumbs (for that authentic banana cream pie crunch)
Instructions
1. Mash 3 bananas thoroughly in a medium bowl until smooth.
2. Whisk eggs vigorously in a separate large bowl until fully combined.
3. Add milk, heavy cream, sugar, vanilla extract, cinnamon, and salt to the eggs.
4. Whisk the custard mixture for 1 full minute until completely smooth.
5. Spread mashed banana evenly over 4 slices of brioche bread.
6. Top with remaining bread slices to create 4 banana sandwiches.
7. Heat 2 tablespoons butter in a large skillet over medium heat until foaming subsides.
8. Dip each sandwich in custard mixture for 30 seconds per side—don’t oversoak.
9. Cook 2 sandwiches at a time for 3-4 minutes per side until golden brown.
10. Remove cooked French toast and repeat with remaining butter and sandwiches.
11. Slice remaining banana into 1/4-inch rounds for garnish.
12. Sprinkle vanilla wafer crumbs over each serving immediately before serving.
What makes this French toast special is the contrast between the crispy, buttery exterior and the soft, banana-filled center. The vanilla wafer crumbs add that essential pie crust texture without the work of making pastry. Serve it warm with extra banana slices and a drizzle of maple syrup for the ultimate brunch experience.
Banana Cream Pie Smoothie Bowl
Mornings just got better with this creamy, dreamy banana cream pie smoothie bowl. My family fights over who gets the last spoonful every time I make it. It’s like dessert for breakfast but actually good for you.
Ingredients
– 2 frozen bananas (I keep peeled ones in freezer bags for quick smoothies)
– 1 cup plain Greek yogurt (full-fat gives the creamiest texture)
– 1/4 cup rolled oats (old-fashioned work best for thickness)
– 2 tbsp honey (local raw honey is my preference for flavor)
– 1 tsp vanilla extract (pure vanilla makes all the difference)
– 1/4 tsp cinnamon (I always add an extra pinch)
– Pinch of salt (just a tiny bit enhances all flavors)
– 2 tbsp graham cracker crumbs (for that authentic pie crust crunch)
Instructions
1. Combine 2 frozen bananas, 1 cup Greek yogurt, 1/4 cup rolled oats, 2 tbsp honey, 1 tsp vanilla extract, 1/4 tsp cinnamon, and a pinch of salt in a high-speed blender.
2. Blend on high speed for 45-60 seconds until completely smooth and thick, scraping down the sides once halfway through.
3. Pour the smoothie mixture into a shallow bowl, using a spatula to get every last bit.
4. Sprinkle 2 tbsp graham cracker crumbs evenly over the top in a circular pattern.
5. Serve immediately while cold and thick.
This bowl delivers that classic banana cream pie texture—ultra-creamy with satisfying crunch from the graham crumbs. The cinnamon and vanilla notes really shine through, making it taste indulgent without the guilt. Try topping with extra banana slices or a drizzle of melted peanut butter for variation.
Banana Cream Pie Overnight Oats
Hectic mornings demand smart breakfast solutions. Banana cream pie overnight oats deliver that creamy dessert satisfaction without the morning rush. They’re my go-to when I want something indulgent but practical.
Ingredients
– 1/2 cup old-fashioned rolled oats (I prefer these for better texture)
– 1/2 cup whole milk (creamy results every time)
– 1/4 cup plain Greek yogurt (adds protein and tang)
– 1 ripe banana, mashed (the spottier, the sweeter)
– 1 tablespoon maple syrup (pure grade A for best flavor)
– 1/2 teaspoon vanilla extract (my secret for that pie-like aroma)
– Pinch of salt (balances the sweetness perfectly)
– 2 tablespoons crushed graham crackers (for that authentic pie crust crunch)
Instructions
1. Mash one ripe banana thoroughly in a medium mixing bowl until no large chunks remain.
2. Add 1/2 cup old-fashioned rolled oats to the mashed banana.
3. Pour in 1/2 cup whole milk and stir to combine completely.
4. Mix in 1/4 cup plain Greek yogurt until smooth and creamy.
5. Add 1 tablespoon maple syrup and 1/2 teaspoon vanilla extract, stirring well.
6. Sprinkle in a pinch of salt and mix until fully incorporated.
7. Divide the mixture evenly between two 8-ounce jars or containers.
8. Seal the containers tightly with lids.
9. Refrigerate for at least 8 hours or overnight until oats are soft and creamy.
10. Just before serving, top each container with 1 tablespoon crushed graham crackers.
Zero morning prep required for this creamy delight. The texture becomes pudding-like while the banana flavor deepens overnight. Try layering with fresh banana slices or a drizzle of caramel for extra decadence.
Banana Cream Pie Stuffed French Toast
Just when you thought French toast couldn’t get better, we’re stuffing it with banana cream pie filling. This breakfast mashup transforms ordinary mornings into something truly decadent. You’ll never look at stale bread the same way again.
Ingredients
– 8 thick slices brioche bread (day-old works best for structure)
– 4 large eggs, I prefer room temp for better emulsion
– 1 cup whole milk, the richness makes all the difference
– 1 tsp vanilla extract, pure Mexican vanilla is my favorite
– 1/4 cup granulated sugar
– 1/2 tsp cinnamon
– 4 oz cream cheese, softened to room temperature
– 1/4 cup powdered sugar
– 2 ripe bananas, spotted ones add natural sweetness
– 1/2 cup vanilla pudding, homemade or store-bought both work
– 3 tbsp butter, for frying
– Whipped cream for serving, I always make fresh
Instructions
1. Whisk eggs, milk, vanilla extract, granulated sugar, and cinnamon in a shallow bowl until fully combined.
2. Beat cream cheese and powdered sugar in a separate bowl until smooth and creamy.
3. Mash bananas with a fork until mostly smooth with some small chunks remaining.
4. Fold banana mash and vanilla pudding into the cream cheese mixture until fully incorporated.
5. Spread banana cream filling evenly over 4 slices of brioche bread, leaving 1/2-inch border around edges.
6. Top with remaining bread slices to create sandwiches, pressing edges to seal.
7. Heat a large skillet or griddle over medium heat (350°F surface temperature).
8. Melt 1 tablespoon butter in the hot skillet, swirling to coat the surface evenly.
9. Dip one stuffed French toast sandwich into the egg mixture, coating both sides for 15 seconds per side.
10. Place the soaked sandwich in the hot skillet and cook for 3-4 minutes until golden brown.
11. Flip carefully using a wide spatula and cook second side for 3-4 minutes until golden.
12. Transfer cooked French toast to a wire rack to prevent sogginess while repeating with remaining sandwiches.
13. Cut each French toast diagonally to reveal the banana cream filling.
14. Top with generous dollops of whipped cream before serving immediately.
Golden brown exterior gives way to the creamy banana filling that stays surprisingly contained. The warm custard-soaked bread contrasts beautifully with the cool cream center. Serve with extra sliced bananas and a drizzle of caramel sauce for maximum indulgence.
Summary
Magnificent! These 18 banana cream pie recipes offer something for every taste and skill level, from classic to creative twists. We hope you found inspiration for your next baking adventure. Try one (or more!) of these irresistible pies, then leave a comment sharing your favorite. Don’t forget to pin this article to your dessert board on Pinterest to save these decadent recipes for later!
