Banana Cream Pie

With our go-to homemade pie crust, fresh bananas, rich vanilla custard, and fluffy whipped cream, this recipe hits all the high notes and can be made a day ahead of serving!

  • Yield: 9" pie
  • Prep Time: 4 hr 30 min
  • Cook Time: 20 min


2 and 1/2 cups milk
1/2 cup sugar (separated by 1/4 cup)
4 egg yolks
1/2 teaspoon salt
1 tablespoon cornstarch
1 tablespoon vanilla extract (or 1 fresh vanilla bean)
1 tablespoon butter
3 ripe bananas


Prepare the pie crust:

  1. Roll out unbaked pie crust to fit 9” pie shell
  2. Poke holes in the crust with a fork, then place a piece of parchment paper over top and fill with pie weights. If you do not have pie weights, uncooked rice or dry beans can be used as a substitute.
  3. Blind bake at 350F for 20 minutes or until golden brown and cool fully before filling.

Make the filling:

  1. In a medium-size pot, combine milk and ¼ cup of sugar.   
  2. Gently stir and warm milk over medium heat.   
  3. In a separate bowl, combine egg yolks and remaining sugar, whisking until light and slightly fluffy.  
  4. Combine the Caputo "00" Pastry Flour, salt, and cornstarch, then add to egg yolk mixture one tablespoon at a time until fully incorporated.   
  5. Remove warm milk from the heat and slowly pour ¼ cup of warm milk into the egg mixture, whisking vigorously.    
  6. Repeat with another ½ cup of warm milk into the egg mixture.   
  7. Finally, pour all of the remaining milk into the egg mixture, whisking vigorously.  
  8. Once fully combined, return egg/milk mixture back to the pot.   
  9. Heat over medium heat, stirring with a heat-safe rubber spatula continuously.   
  10. Once it reaches a boil, continue stirring and cook for two minutes.   
  11. Remove pudding from the heat and continue stirring.   
  12. Add in vanilla extract and butter.   
  13. As the pudding cools slightly, slice bananas, then arrange a single layer of banana slices in the bottom of the pie shell.  
  14. Gently fold the remaining bananas into the pudding.   
  15. Pour banana pudding into your pie shell and chill for at least 3-4 hours before serving.  
  16. Serve with freshly made whipped cream and chocolate shavings if desired.   

    Products Used In The Recipe

    Recommended Recipes

    About the Chef

    Meet Chef Meghan Oricchio

    Chef Meghan Oricchio

    Meghan Oricchio resides in Northwestern NJ with her husband and three children, Meghan grew up in the hospitality industry. As a graduate of the Culinary Institute of America with a bachelor’s in culinary arts management, she has always had a passion for quality ingredients. Having more than fifteen years of experience in the restaurant industry and over ten years in food sales, Meghan is dedicated to exposing our products to chefs and educating them on the qualities and benefits of using our ingredients. You will find her only using Caputo flour in everything from pancakes to breads and Ciao tomatoes in a quick pasta sauce or beef stew because the quality of the ingredients matters. She loves baking and cooking with her children, gardening, hiking, and dining out.