Make the most delicious no bake banana cream pie with homemade pudding and fresh bananas.
We LOVE all things bananas around here so this is total favorite. We often use a gluten free crust too which makes it perfect for everyone in the family to devour. It is truly one of the best cold dessert pies ever in the history of forever.
This adorable pie pan is perfect for this recipe!
Ingredients for Banana Cream Pie
- 1 premade graham cracker pie crust
- 2 fresh bananas, not quite ripe
- 1 t cinnamon
- For the cream filling –
- 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
For the whipped topping –
- 2 fresh bananas, not quite ripe
- 1 c heavy whipping cream
- 2 T powdered sugar
- ½ t vanilla
Directions For Banana Cream Pie
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.
Making the Pudding for the Pie
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.
Layering the Pie Ingredients
The bananas should be sliced and spread evenly on the bottom layer of the pie. This step was shared above. 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.
How to Store Banana Cream Pie
Pie is best served immediately. You can make the pie ahead of time, but assemble and top with fresh bananas just prior to serving.
If freezing the pie, wait to add the whipped topping and top layer of bananas until serving. wrap the entire pie including the dish with storage wrap. Them, wrap it again in tinfoil. This can keep in the freezer for 4-6 weeks. When ready to eat, take out and thaw in a refrigerator.
Sharing is Caring!
Too busy to make this right away?! Pin it for later! Pin this project to your favorite craft board on Pinterest and it’ll be waiting for you when you’re ready.
I would really love to hear what you think about this yummy no bake banana cream pie recipe! If you try it out, I would sure like to see it! Share on Instagram, Facebook, or leave a comment/photo on the project pin on Pinterest! #LauraKellyDesigns
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XO,
Laura
No Bake Banana Cream Pie
