13 Best Banana Cream Pie Recipes for 2026

A great banana cream pie recipe is one of those desserts that never goes out of style. Cold vanilla custard, soft slices of ripe banana, a billowy crown of whipped cream, and a tender crust that holds it all together; it is the kind of thing that shows up at birthdays, holidays, and quiet Sunday dinners and gets scraped clean every single time.

I pulled together these 13 banana cream pie recipes for home bakers who want reliable results without a guessing game. Every version here has been built around the same core idea: real banana flavor, a tested texture, and a method that works whether you have two hours or two days. Some lean classic and bakery-style, others are no-bake, vegan, or freezer-friendly. Pick the one that matches your mood and your oven.

Banana Cream Pie Recipe at a Glance

Recipe	Time	Difficulty	Best for
1. Classic Banana Cream Pie	3 hr (mostly chill)	Medium	Holiday table
2. No-Bake Banana Cream Pie	2 hr 30 min	Easy	Hot summer days
3. Chocolate Banana Cream Pie	3 hr 15 min	Medium	Chocolate fans
4. Banana Cream Pie with Pudding Mix	1 hr 45 min	Easy	Busy weeknights
5. Old-Fashioned Banana Cream Pie	3 hr 30 min	Medium	From-scratch bakers
6. Peanut Butter Banana Cream Pie	2 hr 45 min	Easy	Peanut butter lovers
7. Mini Banana Cream Pies	2 hr	Easy	Parties and picnics
8. Banana Cream Cheesecake Pie	3 hr (mostly chill)	Easy	Make-ahead dessert
9. Caramel Banana Cream Pie	3 hr 30 min	Medium	Special occasions
10. Banana Cream Pie with Chocolate Cookie Crust	2 hr 45 min	Easy	Kid-friendly dessert
11. Vegan Banana Cream Pie	2 hr 30 min	Easy	Dairy-free guests
12. Strawberry Banana Cream Pie	2 hr 45 min	Easy	Summer fruit season
13. Banana Cream Icebox Pie	4 hr (mostly freeze)	Easy	Hot weather, make-ahead

1. Classic Banana Cream Pie Recipe

This is the version most people picture when they hear banana cream pie: a tender, fully baked pastry crust, a thick layer of vanilla custard, ripe banana slices tucked into the cream, and a soft cloud of whipped cream on top. It is the gold standard and the one to make first if you have never built one before.

Yield: 8 slices · Prep: 30 min · Cook: 20 min · Chill: 2 hr · Difficulty: Medium

Ingredients

• For the crust: 1 1/4 cups (160 g) all-purpose flour, 1/2 tsp fine salt, 1 tbsp granulated sugar, 1/2 cup (115 g) cold unsalted butter cubed, 1/4 cup (60 ml) ice water
• For the custard: 1 cup (240 ml) whole milk, 1 cup (240 ml) heavy cream, 4 large egg yolks, 1/2 cup (100 g) granulated sugar, 1/4 cup (30 g) cornstarch, 1/4 tsp fine salt, 2 tsp pure vanilla extract, 2 tbsp (28 g) unsalted butter
• For the filling: 3 ripe but firm bananas
• For the topping: 1 cup (240 ml) cold heavy cream, 2 tbsp (16 g) powdered sugar, 1/2 tsp pure vanilla extract

Instructions

1. Pulse flour, salt, sugar, and cold butter in a food processor until pea-sized. Drizzle in ice water and pulse just until shaggy.
2. Pat into a disc, wrap, and chill 1 hour. Roll out on a floured surface to a 12 inch round and fit into a 9 inch pie plate. Trim and crimp.
3. Blind bake at 400°F (200°C) for 15 minutes with parchment and pie weights, remove the weights, and bake 8 to 10 more minutes until golden. Cool completely.
4. Whisk yolks, sugar, cornstarch, and salt in a bowl. Warm milk and cream in a saucepan over medium heat until steaming.
5. Temper the yolk mixture with the warm milk, then return everything to the pan. Cook, whisking, 4 to 6 minutes until thick and glossy.
6. Off heat, whisk in vanilla and butter. Press plastic wrap directly on the surface and chill 1 hour until cool and set.
7. Slice bananas 1/4 inch thick. Spread half the custard in the crust, fan bananas over, and top with remaining custard.
8. Whip cream, powdered sugar, and vanilla to soft peaks. Spread or pipe over the pie. Chill at least 1 hour before slicing.

Tip: Press plastic wrap right onto the custard the second it leaves the heat. A skin on top means lumpy filling once you stir it back in.

Swap it: Use a 9 inch graham cracker crust (about 1 1/2 cups crumbs with 6 tbsp melted butter) for a no-bake shortcut.

Storage: Cover and refrigerate up to 2 days; the bananas will start to weep after that. Add the whipped cream topping within 24 hours of serving for the cleanest look.

2. No-Bake Banana Cream Pie

No oven, no thermometer, no stress. This no-bake banana cream pie sets up in the fridge and stays sliceable, with a graham cracker crust that does not get soggy if you chill it the right way. It is my go-to when the kitchen is already full of dinner dishes.

Yield: 8 slices · Prep: 20 min · Chill: 2 hr 15 min · Difficulty: Easy

Ingredients

• For the crust: 1 1/2 cups (150 g) graham cracker crumbs, 1/3 cup (75 g) granulated sugar, 6 tbsp (85 g) melted unsalted butter
• For the filling: 1 small package (3.4 oz / 96 g) instant vanilla pudding mix, 1 1/2 cups (360 ml) cold whole milk, 1 cup (240 ml) cold heavy cream, 1/4 cup (30 g) powdered sugar, 1 tsp pure vanilla extract
• For assembly: 3 ripe but firm bananas, 1 tbsp fresh lemon juice
• For the topping: 1 cup (240 ml) cold heavy cream, 2 tbsp (16 g) powdered sugar, 1/2 tsp vanilla extract

Instructions

1. Stir graham crumbs, sugar, and melted butter until the mixture looks like wet sand. Press firmly into a 9 inch pie plate. Chill 15 minutes.
2. Whisk pudding mix, milk, heavy cream, powdered sugar, and vanilla for 2 minutes until thick. Let sit 5 minutes to set up.
3. Slice bananas 1/4 inch thick and toss with lemon juice in a small bowl.
4. Spread half the pudding in the crust, layer bananas, then top with the remaining pudding. Smooth the top.
5. Chill at least 2 hours until firm.
6. Whip cream, powdered sugar, and vanilla to soft peaks. Spread over the pie just before serving.

Tip: Press the crust in firmly with the bottom of a measuring cup. Loose crumbs are the number one reason no-bake pies fall apart on the plate.

Swap it: Swap the instant pudding for one package of cook-and-serve vanilla pudding, cooked with 2 cups of milk and cooled completely; the texture is silkier but the pie still needs to chill overnight.

Storage: Cover and refrigerate up to 3 days. Wait to add the whipped cream topping until just before serving so it does not weep.

3. Chocolate Banana Cream Pie

If you have ever wished the classic had a little more chocolate in it, this is your pie. A cocoa-spiked pastry crust holds the same vanilla custard and bananas, then a layer of dark chocolate ganache goes over the bananas before the whipped cream. It is rich without being heavy and looks like something from a bakery case.

Yield: 8 slices · Prep: 35 min · Cook: 20 min · Chill: 2 hr · Difficulty: Medium

Ingredients

• For the crust: 1 1/4 cups (160 g) all-purpose flour, 1/4 cup (25 g) unsweetened cocoa powder, 1/2 tsp fine salt, 1/2 cup (115 g) cold unsalted butter cubed, 1/4 cup (60 ml) ice water
• For the custard: 1 cup (240 ml) whole milk, 1 cup (240 ml) heavy cream, 4 large egg yolks, 1/2 cup (100 g) granulated sugar, 1/4 cup (30 g) cornstarch, 1/4 tsp salt, 2 tsp pure vanilla extract, 2 tbsp (28 g) unsalted butter
• For the ganache layer: 4 oz (115 g) dark chocolate chopped, 1/3 cup (80 ml) heavy cream
• For assembly: 3 ripe but firm bananas, 1 tbsp lemon juice
• For the topping: 1 cup (240 ml) cold heavy cream, 2 tbsp (16 g) powdered sugar, 1/2 tsp vanilla, chocolate shavings for garnish

Instructions

1. Pulse flour, cocoa, salt, and cold butter in a food processor until pea-sized. Drizzle in ice water and pulse just until shaggy. Disc, wrap, chill 1 hour.
2. Roll to a 12 inch round, fit into a 9 inch pie plate, crimp, and blind bake at 400°F (200°C) for 15 minutes with weights, then 8 minutes without, until dry and set. Cool.
3. Whisk yolks, sugar, cornstarch, and salt. Warm milk and cream; temper the yolks and cook the custard 4 to 6 minutes until thick. Off heat, whisk in vanilla and butter. Cover and chill 1 hour.
4. Heat cream just to a simmer, pour over chopped chocolate, let sit 2 minutes, then whisk smooth. Cool 10 minutes.
5. Spread half the custard in the crust, fan lemon-tossed bananas over, drizzle the ganache over the bananas, and top with the remaining custard.
6. Chill 1 hour, then top with whipped cream and chocolate shavings.

Tip: Let the ganache cool just until it is pourable but not warm. Too warm and it will sink straight through the custard.

Swap it: Use a store-bought chocolate cookie crust (about 9 inch) to skip the pastry entirely. You will still get the same layered look.

Storage: Cover and refrigerate up to 2 days. The ganache will firm up further as it chills, which makes for clean slices.

4. Banana Cream Pie with Pudding Mix

Instant pudding gets a bad rap, but in a banana cream pie it does exactly what you need: sets up fast, holds the bananas in place, and stays creamy. This is the recipe I send to anyone who has 90 minutes and a box of Jell-O in the pantry. No eggs, no tempering, no fussy custard.

Yield: 8 slices · Prep: 15 min · Chill: 1 hr 30 min · Difficulty: Easy

Ingredients

• For the crust: 1 1/2 cups (140 g) Nilla wafer crumbs, 1/3 cup (75 g) granulated sugar, 5 tbsp (70 g) melted unsalted butter
• For the filling: 2 small packages (3.4 oz / 96 g each) instant vanilla pudding mix, 3 cups (720 ml) cold whole milk, 1 tsp pure vanilla extract
• For assembly: 3 to 4 ripe but firm bananas, 1 tbsp lemon juice
• For the topping: 1 1/2 cups (360 ml) cold heavy cream, 3 tbsp (24 g) powdered sugar, 1/2 tsp vanilla

Instructions

1. Stir wafer crumbs, sugar, and melted butter; press into a 9 inch pie plate. Chill 15 minutes.
2. Whisk both pudding mixes with cold milk and vanilla for 2 minutes until thick. Let sit 5 minutes.
3. Toss sliced bananas with lemon juice.
4. Layer half the pudding in the crust, add bananas, then top with remaining pudding. Smooth the top.
5. Chill at least 1 hour 30 minutes until firm enough to slice.
6. Whip cream, powdered sugar, and vanilla to soft peaks. Spread or pipe over the pie just before serving.

Tip: Two boxes gives you a thicker, more sliceable pie than one. If you only have one, the filling will be softer and you will want to freeze it 30 minutes before slicing.

Swap it: Swap the Nilla wafer crust for a graham cracker crust using the same 1/3 cup sugar and 5 tablespoons butter ratio. Graham holds up just as well.

Storage: Cover and refrigerate up to 3 days. Add the whipped cream right before serving so it does not melt into the pudding.

5. Old-Fashioned Banana Cream Pie

This is the one your grandmother made. A buttery lard-and-flake crust, a from-scratch egg-yolk custard that gets cooked slow and patient, and real whipped cream on top. It takes a little more attention than the shortcuts but the payoff is a pie that tastes exactly like a 1950s diner case.

Yield: 8 slices · Prep: 30 min · Cook: 25 min · Chill: 2 hr 30 min · Difficulty: Medium

Ingredients

• For the crust: 1 1/4 cups (160 g) all-purpose flour, 1/2 tsp fine salt, 1 tsp sugar, 1/3 cup (75 g) cold lard, 3 tbsp (42 g) cold unsalted butter, 1/4 cup (60 ml) ice water
• For the custard: 2 cups (480 ml) whole milk, 5 large egg yolks, 1/2 cup (100 g) granulated sugar, 1/3 cup (40 g) cornstarch, 1/4 tsp fine salt, 2 tsp pure vanilla extract, 2 tbsp (28 g) unsalted butter
• For assembly: 3 ripe but firm bananas, 1 tbsp lemon juice
• For the topping: 1 1/2 cups (360 ml) cold heavy cream, 3 tbsp (24 g) powdered sugar, 1 tsp vanilla

Instructions

1. Cut lard and butter into the flour, salt, and sugar until pea-sized. Drizzle in ice water, mix just to combine, and form a disc. Chill 1 hour.
2. Roll, fit into a 9 inch pie plate, crimp, and blind bake at 400°F (200°C) for 15 minutes with weights, then 10 minutes without, until deep golden. Cool.
3. Whisk yolks, sugar, cornstarch, and salt. Heat milk to a bare simmer.
4. Temper the yolks with hot milk, return to the pan, and cook over medium-low 6 to 8 minutes, whisking constantly, until the custard is thick enough to mound on a spoon and holds a line when you draw your finger across the back of the spoon.
5. Off heat, whisk in vanilla and butter. Press plastic wrap onto the surface and chill 1 hour.
6. Layer custard, lemon-tossed bananas, and remaining custard in the cooled crust. Chill 1 hour more.
7. Whip cream, powdered sugar, and vanilla to soft peaks and pile on top.

Tip: Cook the custard on medium-low, not medium. Higher heat will scramble the yolks before the cornstarch has time to thicken things up.

Swap it: Use all butter instead of lard for a richer, slightly less flaky crust. The pie will still slice cleanly.

Storage: Cover and refrigerate up to 2 days. The custard will set firmer as it chills, so slice with a thin sharp knife dipped in hot water.

6. Peanut Butter Banana Cream Pie

For the peanut butter crowd. A crushed peanut butter cookie crust, a peanut butter whipped cream folded into the custard, and a drizzle of melted peanut butter over the bananas. It sounds over the top and then you take one bite and understand why it exists.

Yield: 8 slices · Prep: 25 min · Chill: 2 hr 15 min · Difficulty: Easy

Ingredients

• For the crust: 2 cups (220 g) peanut butter cookie crumbs (about 18 sandwich cookies), 1/4 cup (55 g) melted unsalted butter
• For the filling: 1 small package (3.4 oz / 96 g) instant vanilla pudding mix, 1 1/2 cups (360 ml) cold whole milk, 1/2 cup (130 g) creamy peanut butter, 1 tsp vanilla
• For assembly: 3 ripe but firm bananas, 1 tbsp lemon juice, 1/4 cup (65 g) creamy peanut butter, 1 tbsp honey
• For the topping: 1 cup (240 ml) cold heavy cream, 2 tbsp (16 g) powdered sugar, 2 tbsp (32 g) creamy peanut butter, 1/2 tsp vanilla

Instructions

1. Stir cookie crumbs and melted butter; press into a 9 inch pie plate. Chill 15 minutes.
2. Whisk pudding mix, milk, peanut butter, and vanilla until smooth and thick, about 2 minutes.
3. Slice bananas and toss with lemon juice. Warm peanut butter and honey together just until pourable.
4. Spread half the pudding in the crust, fan bananas over, drizzle with the warm peanut butter, then top with remaining pudding. Smooth.
5. Chill 2 hours.
6. Whip cream, powdered sugar, peanut butter, and vanilla to soft peaks. Spread or pipe over the pie.

Tip: Warm the drizzled peanut butter just until it is loose. If it is too hot it will sink to the bottom of the pie instead of staying on the bananas.

Swap it: Use almond butter and almond cookies for a nut-free-friendly version, or use a graham crust and skip the drizzle if you want a milder pie.

Storage: Cover and refrigerate up to 3 days. The peanut butter topping stays soft longer than plain whipped cream.

7. Mini Banana Cream Pies

When you need a make-ahead dessert for a group and you do not want to slice a whole pie at the table, mini banana cream pies are the move. I make these in 4 ounce mason jars for potlucks, but small ramekins or stemless wine glasses work just as well. They travel, they portion themselves, and they look like you tried harder than you did.

Yield: 8 minis · Prep: 25 min · Chill: 1 hr 30 min · Difficulty: Easy

Ingredients

• For the crusts: 1 1/2 cups (140 g) graham cracker crumbs, 1/4 cup (55 g) melted unsalted butter, 2 tbsp (25 g) granulated sugar
• For the filling: 1 small package (3.4 oz / 96 g) instant vanilla pudding mix, 1 1/2 cups (360 ml) cold whole milk, 1/2 cup (120 ml) cold heavy cream, 2 tbsp (32 g) cream cheese softened, 1 tsp vanilla
• For assembly: 3 ripe but firm bananas, 1 tbsp lemon juice
• For the topping: 1 cup (240 ml) cold heavy cream, 2 tbsp (16 g) powdered sugar, 1/2 tsp vanilla, banana chips for garnish

Instructions

1. Stir crumbs, butter, and sugar. Divide among 8 jars or ramekins (about 3 tablespoons each) and press down. Chill 15 minutes.
2. Whisk pudding mix, milk, heavy cream, cream cheese, and vanilla until thick and smooth, about 2 minutes.
3. Slice bananas thin and toss with lemon juice.
4. Layer about 1/4 cup pudding over each crust, add a layer of bananas, then top with another 1/4 cup pudding.
5. Chill at least 1 hour 30 minutes, up to 24 hours.
6. Whip cream, powdered sugar, and vanilla. Top each mini with a dollop and a banana chip just before serving.

Tip: Pipe the topping from a zip-top bag with the corner snipped off. It is faster than spooning and looks tidier in clear jars.

Swap it: Use chocolate cookie crumbs for the crust for an Elvis-style pairing, or skip the bananas and just layer strawberries for a faster mini.

Storage: Cover and refrigerate up to 24 hours. The crust will start to soften by day two, so add the topping the day of serving.

8. Banana Cream Cheesecake Pie

Half banana cream pie, half no-bake cheesecake, all good. The cream cheese gives the filling a tangy backbone and a body that holds its shape on a hot day when plain pudding would slump. This is a great choice if you want to make it the night before and not worry about anything melting.

Yield: 8 slices · Prep: 20 min · Chill: 2 hr 45 min · Difficulty: Easy

Ingredients

• For the crust: 1 1/2 cups (140 g) graham cracker crumbs, 1/3 cup (75 g) granulated sugar, 6 tbsp (85 g) melted unsalted butter
• For the filling: 8 oz (225 g) cream cheese softened, 1 small package (3.4 oz / 96 g) instant vanilla pudding mix, 1 cup (240 ml) cold whole milk, 1 cup (240 ml) cold heavy cream, 1/3 cup (65 g) granulated sugar, 1 tsp vanilla
• For assembly: 3 ripe but firm bananas, 1 tbsp lemon juice
• For the topping: 1 cup (240 ml) cold heavy cream, 2 tbsp (16 g) powdered sugar, 1/2 tsp vanilla

Instructions

1. Stir crumbs, sugar, and melted butter; press into a 9 inch pie plate. Chill 15 minutes.
2. Beat cream cheese until smooth. Add pudding mix, milk, heavy cream, sugar, and vanilla. Beat 2 to 3 minutes until thick and silky.
3. Slice bananas thin and toss with lemon juice.
4. Spread half the filling in the crust, fan bananas over, and top with remaining filling. Smooth the top.
5. Chill at least 2 hours 45 minutes, or overnight.
6. Whip cream, powdered sugar, and vanilla. Spread or pipe on top before serving.

Tip: Make sure the cream cheese is fully softened, not just at the counter. If it is even slightly cold you will end up with lumps in the filling.

Swap it: Use a chocolate cookie crust for an extra layer of flavor, or fold 1/2 cup sour cream into the filling for a tangier pie.

Storage: Cover and refrigerate up to 4 days. The cream cheese base actually tastes better on day two once everything has mellowed together.

9. Caramel Banana Cream Pie

If you like salted caramel and bananas (and honestly, who does not), this is the pie to put on the table. A brown butter custard base, a generous layer of salted caramel over the bananas, and a whisper of flaky salt on top. It is the most grown-up version of the bunch and worth the extra 10 minutes.

Yield: 8 slices · Prep: 30 min · Cook: 25 min · Chill: 2 hr 30 min · Difficulty: Medium

Ingredients

• For the crust: 1 pre-baked 9 inch pie shell (store-bought or homemade)
• For the custard: 4 tbsp (55 g) unsalted butter, 2 cups (480 ml) whole milk, 1/2 cup (100 g) granulated sugar, 1/4 cup (30 g) cornstarch, 1/4 tsp salt, 4 large egg yolks, 1 tsp vanilla
• For the caramel: 3/4 cup (150 g) granulated sugar, 3 tbsp (42 g) unsalted butter, 1/4 cup (60 ml) heavy cream, 1/2 tsp flaky sea salt
• For assembly: 3 ripe but firm bananas, 1 tbsp lemon juice
• For the topping: 1 cup (240 ml) cold heavy cream, 2 tbsp (16 g) powdered sugar, 1/2 tsp vanilla, extra flaky salt

Instructions

1. Brown the butter in a light-colored pan over medium heat until it smells nutty, about 4 minutes. Pour into a bowl, scraping the brown bits.
2. In a saucepan, whisk sugar, cornstarch, and salt. Whisk in milk and yolks. Cook over medium, whisking constantly, 6 to 8 minutes until thick.
3. Off heat, whisk in browned butter and vanilla. Press plastic wrap on top and chill 1 hour.
4. For the caramel, melt sugar in a heavy skillet over medium heat, swirling, until amber. Whisk in butter, then cream, then salt. Cool 10 minutes.
5. Layer half the custard in the crust, fan lemon-tossed bananas, drizzle with about half the caramel, then top with remaining custard.
6. Chill 1 hour 30 minutes.
7. Whip cream, powdered sugar, and vanilla. Spread over the pie, drizzle with the rest of the caramel, and finish with flaky salt.

Tip: Watch the caramel like a hawk once it starts to color. It goes from amber to burnt in about 30 seconds.

Swap it: Skip the homemade caramel and use about 1/2 cup of a thick jarred salted caramel sauce. The pie will still feel special.

Storage: Cover and refrigerate up to 2 days. The caramel will firm up in the fridge, so let slices sit at room temperature 10 minutes before serving.

10. Banana Cream Pie with Chocolate Cookie Crust

This is the banana cream pie my kids request every birthday. An Oreo crust, a thick vanilla pudding filling, and plenty of whipped cream on top with extra cookie crumbles for crunch. It is the most kid-friendly version on this list and the easiest one to share with a crowd.

Yield: 8 slices · Prep: 20 min · Chill: 2 hr 30 min · Difficulty: Easy

Ingredients

• For the crust: 2 cups (220 g) chocolate cookie crumbs (about 22 Oreo wafers, filling scraped out), 1/4 cup (55 g) melted unsalted butter
• For the filling: 2 small packages (3.4 oz / 96 g each) instant vanilla pudding mix, 3 cups (720 ml) cold whole milk, 1 tsp vanilla
• For assembly: 3 to 4 ripe but firm bananas, 1 tbsp lemon juice
• For the topping: 1 1/2 cups (360 ml) cold heavy cream, 3 tbsp (24 g) powdered sugar, 1/2 tsp vanilla, extra cookie crumbs for garnish

Instructions

1. Stir cookie crumbs and melted butter; press into a 9 inch pie plate. Chill 15 minutes.
2. Whisk pudding mixes, milk, and vanilla for 2 minutes until thick. Let sit 5 minutes.
3. Slice bananas and toss with lemon juice.
4. Layer half the pudding in the crust, add bananas, then top with remaining pudding.
5. Chill 2 hours 30 minutes.
6. Whip cream, powdered sugar, and vanilla. Spread or pipe over the pie and sprinkle with extra cookie crumbs.

Tip: Scrape the cream filling out of the cookies before crushing. The filling makes the crust too soft to hold a thick layer of filling.

Swap it: Use chocolate graham crackers for a milder crust, or swap the vanilla pudding for banana cream instant pudding if you want a bigger banana punch.

Storage: Cover and refrigerate up to 3 days. The chocolate crust holds up better than graham, so the slices stay neat even on day three.

11. Vegan Banana Cream Pie

Yes, you can have banana cream pie without dairy. A coconut milk custard sets up just as firmly as the dairy version, oat flour or almond flour makes a sturdy crust, and coconut whipped cream whips up light and pillowy. No one at the table has to know it is vegan unless you tell them.

Yield: 8 slices · Prep: 25 min · Chill: 2 hr · Difficulty: Easy

Ingredients

• For the crust: 1 1/2 cups (140 g) oat or almond flour, 1/4 cup (50 g) granulated sugar, 1/4 cup (55 g) melted coconut oil, 1/4 tsp fine salt
• For the filling: 2 cans (13.5 oz / 400 ml each) full-fat coconut milk, chilled, 1/2 cup (100 g) granulated sugar, 1/4 cup (30 g) cornstarch, 1/4 tsp salt, 1 tsp vanilla extract
• For assembly: 3 ripe but firm bananas, 1 tbsp lemon juice
• For the topping: 1 can (13.5 oz / 400 ml) full-fat coconut cream, chilled, 2 tbsp (16 g) powdered sugar, 1/2 tsp vanilla

Instructions

1. Stir oat or almond flour, sugar, coconut oil, and salt; press into a 9 inch pie plate. Bake at 350°F (175°C) for 12 minutes until lightly golden. Cool.
2. Whisk sugar, cornstarch, and salt in a saucepan. Slowly whisk in the coconut milk. Cook over medium, whisking constantly, 6 to 8 minutes until thick and glossy.
3. Off heat, whisk in vanilla. Press plastic wrap on the surface and chill 1 hour.
4. Slice bananas and toss with lemon juice.
5. Layer half the coconut custard in the crust, add bananas, then top with remaining custard. Chill 1 hour more.
6. Whip cold coconut cream, powdered sugar, and vanilla to soft peaks. Spread or pipe on top.

Tip: Chill the coconut milk cans overnight. The cream rises to the top and that is what you whip. Do not use light coconut milk; it will not set.

Swap it: Use pecan meal in place of oat flour for a richer, slightly sweet crust that tastes like a candied nut base.

Storage: Cover and refrigerate up to 2 days. The coconut whipped cream will firm up further as it chills, so add a fresh dollop if you want it pillowy on day two.

12. Strawberry Banana Cream Pie

Bananas and strawberries were always meant to be together. This version layers sliced strawberries right in with the bananas, glazes them with a thin strawberry jam, and tops the whole thing with a strawberry flecked whipped cream. It is the brightest pie on the list and the one I bring to summer potlucks.

Yield: 8 slices · Prep: 25 min · Chill: 2 hr 15 min · Difficulty: Easy

Ingredients

• For the crust: 1 1/2 cups (140 g) graham cracker crumbs, 1/3 cup (75 g) granulated sugar, 6 tbsp (85 g) melted unsalted butter
• For the filling: 1 small package (3.4 oz / 96 g) instant vanilla pudding mix, 1 1/2 cups (360 ml) cold whole milk, 1/2 cup (120 ml) cold heavy cream, 1 tsp vanilla
• For assembly: 2 ripe but firm bananas, 1 cup (150 g) sliced strawberries, 1 tbsp lemon juice, 1/4 cup (80 g) strawberry jam, 1 tsp water
• For the topping: 1 cup (240 ml) cold heavy cream, 2 tbsp (16 g) powdered sugar, 1/2 tsp vanilla, 2 tbsp finely chopped strawberries

Instructions

1. Stir crumbs, sugar, and melted butter; press into a 9 inch pie plate. Chill 15 minutes.
2. Whisk pudding mix, milk, heavy cream, and vanilla for 2 minutes until thick. Let sit 5 minutes.
3. Slice bananas and toss with lemon juice. Pat the strawberry slices dry on a paper towel.
4. Spread half the pudding in the crust, fan bananas and strawberries over, then top with remaining pudding.
5. Warm jam with water until loose, then brush over the top of the pie in a thin layer.
6. Chill 2 hours.
7. Whip cream, powdered sugar, vanilla, and chopped strawberries just until soft peaks. Spread or pipe over the pie.

Tip: Pat the strawberries dry before layering. Extra moisture is the fastest way to a soggy crust.

Swap it: Swap strawberries for raspberries for a more tart pie, or use chocolate graham crackers in the crust for an extra berry-and-chocolate note.

Storage: Cover and refrigerate up to 2 days. The strawberries will release juice by day two, so serve within 24 hours for the prettiest slices.

13. Banana Cream Icebox Pie

When the temperature is in the 90s and you still want banana cream pie, this is the one. A mousse-like filling goes into the crust, the whole thing goes into the freezer, and you slice it frozen like a semifreddo. It is the easiest make-ahead dessert on this list and it can sit in the freezer for a week.

Yield: 8 slices · Prep: 20 min · Freeze: 4 hr · Difficulty: Easy

Ingredients

• For the crust: 1 1/2 cups (150 g) graham cracker crumbs, 1/4 cup (50 g) granulated sugar, 6 tbsp (85 g) melted unsalted butter
• For the filling: 1 ripe banana mashed, 1 small package (3.4 oz / 96 g) instant vanilla pudding mix, 1 1/2 cups (360 ml) cold whole milk, 1 tsp vanilla, 1 1/2 cups (360 ml) cold heavy cream
• For the topping: 1/2 cup (120 ml) cold heavy cream, 1 tbsp (8 g) powdered sugar, 1/2 tsp vanilla, sliced bananas for garnish

Instructions

1. Stir crumbs, sugar, and melted butter; press into a 9 inch pie plate. Chill 15 minutes.
2. Mash banana in a bowl. Whisk in pudding mix, milk, and vanilla until smooth.
3. In a separate bowl, whip heavy cream to soft peaks. Fold the whipped cream into the banana pudding mixture until no streaks remain.
4. Spread into the crust, smooth the top, and freeze at least 4 hours until firm.
5. Whip cream, powdered sugar, and vanilla. Top the frozen pie with the whipped cream and banana slices just before serving.

Tip: Slice the pie with a knife dipped in hot water and dried off between cuts. You will get clean, bakery-style slices without dragging the filling.

Swap it: Use chocolate cookie crumbs for the crust, or fold 1/2 cup mini chocolate chips into the filling for an extra layer of texture.

Storage: Wrap tightly in plastic and freeze up to 1 week. Move to the fridge 20 minutes before serving for the perfect sliceable texture.

Tips for Making These Banana Cream Pies

A few habits make every banana cream pie on this list turn out better, no matter which one you pick.

• Slice bananas just before you assemble the pie. The longer they sit, the more they oxidize, even with lemon juice on them.
• Brush banana slices with a thin layer of lemon juice or pineapple juice. It slows browning without leaving a strong flavor behind.
• Chill the custard fully before pouring it into the crust. Warm custard softens the crust and can make the whole pie weep.
• Use cold heavy cream and a cold bowl for the whipped topping. Cold cream whips faster, holds longer, and does not weep in the fridge.
• Blind bake pastry crusts before filling them. A fully baked shell stays crisp under a wet filling for at least 24 hours.
• Store assembled pies covered in the fridge and add the whipped topping within 24 hours of serving for the cleanest look.

For more reliable pie foundations, my homemade pie crust recipe walks through blind baking step by step, and if you want to use up extra ripe bananas, this easy banana bread is a foolproof plan B. For another custard-style dessert that follows the same chill-and-slice rhythm, try my homemade apple pie filling in a crumble or hand pie.

Frequently Asked Questions

Conclusion

Start with the Classic if you have never made a banana cream pie before. It is the version that teaches you the rhythm of the recipe, and once you can make that one, the no-bake, chocolate, and caramel versions feel like small detours rather than new projects.

Whichever banana cream pie recipe you choose from this list, slice the bananas last, chill the custard fully, and wait to add the whipped cream until just before serving. Those three habits alone will take any pie on this page from good to bakery-good.