Banana Cream Pie Bliss

When I need a dessert that’s comforting, creamy, and downright irresistible, I turn to this Banana Cream Pie Bliss. It’s a dreamy combination of a buttery crust, velvety vanilla custard, fresh bananas, and fluffy whipped topping. Whether I’m making it for a family gathering or just to satisfy my own sweet tooth, this pie always brings a smile.

Why I Love This Recipe

There’s something nostalgic and indulgent about banana cream pie that I just can’t get enough of. I love how the layers come together—silky custard, sweet ripe bananas, and light-as-air whipped cream. It’s a no-fuss dessert that feels luxurious and is guaranteed to please. I can make it ahead of time, and it tastes even better after chilling, making it perfect for parties or a relaxing weekend treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pie crust (graham cracker or traditional pastry, baked and cooled)

• Ripe bananas

• Whole milk

• Heavy cream

• Granulated sugar

• Cornstarch

• Egg yolks

• Unsalted butter

• Vanilla extract

• Whipped cream or whipped topping

Directions

1. I start by preparing the pie crust—either baking a traditional one or pressing graham cracker crumbs into a pie dish and baking until golden. Once cooled, I set it aside.

2. For the custard, I whisk together sugar, cornstarch, and egg yolks in a saucepan. Slowly, I stir in milk and cook it over medium heat, whisking constantly until it thickens.

3. Once the custard has thickened, I remove it from the heat and stir in butter and vanilla extract until smooth and glossy.

4. I let the custard cool slightly before pouring a thin layer into the crust. Then I layer sliced bananas evenly across the filling.

5. I pour the remaining custard over the bananas and smooth the top. Then I chill the pie in the fridge for at least 4 hours (overnight is even better).

6. Just before serving, I top the pie with a generous layer of whipped cream and garnish with extra banana slices or crushed cookies, if I’m feeling fancy.

Servings and Timing

This recipe serves about 8 people. It takes me 20 minutes to prepare and another 10 minutes of cooking, plus at least 4 hours of chilling to set properly.

Variations

• I sometimes use a chocolate cookie crust for a twist.

• For a tropical touch, I add shredded coconut into the custard or sprinkle toasted coconut on top.

• When I want extra decadence, I drizzle melted chocolate or caramel over the whipped topping.

• A peanut butter drizzle or layer under the bananas makes it feel like a banana split pie.

• I like making mini pies using muffin tins for individual servings—great for parties!

Storage/Reheating

I store the pie in the fridge covered with plastic wrap for up to 4 days. Since it’s a chilled dessert, there’s no need to reheat. I just keep it cold and slice as needed. I avoid freezing it because the texture can change, especially the bananas and cream.

FAQs

Can I use instant pudding instead of making the custard?

Yes, when I’m short on time, I use instant vanilla pudding as a quick shortcut. It’s not quite the same as homemade, but still tasty.

How do I keep the bananas from turning brown?

I make sure they’re completely covered by custard and whipped cream to limit air exposure. I also toss them lightly in lemon juice before layering if I want extra protection.

Can I make this pie in advance?

Absolutely. I often make it the night before and add the whipped topping right before serving for the freshest look and texture.

What type of crust works best?

Both traditional pastry and graham cracker crusts work well. I choose depending on whether I want a flaky or crumbly base.

Can I use plant-based milk or cream?

Yes, I’ve used almond milk and coconut cream with success. The texture changes slightly, but the pie is still delicious and dairy-free.

Conclusion

Banana Cream Pie Bliss is a classic dessert that always feels like a hug in pie form. I love how simple it is to make, yet it delivers such rich, layered flavor with every bite. Whether I’m making it for a celebration or just because, this pie always feels like a little moment of joy.