Introduction

Oh, the humble banana cream pie! It’s one of those desserts that just screams comfort, nostalgia, and pure joy. Remember those special occasions growing up? Chances are, a slice of creamy, dreamy banana cream pie was involved. Today, we’re going to recreate that magic, but with a fun little twist that makes it even more unbelievably delicious and surprisingly simple. Get ready to fall in love with this homemade banana cream pie recipe. It’s the perfect balance of sweet, creamy, and just a little bit indulgent.

Why You’ll Love This Recipe

It’s Surprisingly Fast: You might think a homemade pie takes all day, but this one comes together quicker than you’d think, especially with the no-bake Nutter Butter crust!
Super Easy to Make: Seriously, if you can crush cookies and stir a pot, you can make this pie. We’re breaking it down step-by-step so there are no surprises.
Perfect for Gifting: Want to make a friend’s day? This pie is a thoughtful and delicious homemade gift that’s guaranteed to be appreciated.
A True Crowd-Pleaser: Banana cream pie is a classic for a reason! This recipe is sure to be a hit with family, friends, and anyone who gets a lucky slice.

Ingredients

Let’s gather our goodies! Don’t be intimidated by the list; it’s mostly pantry staples, and we’ve got some fun surprises in here.

For the Nutter Butter Crust:

20 Nutter Butter cookies (with filling): Yes, the whole cookie! The filling adds such a wonderful subtle sweetness and helps bind everything together.
4 tablespoons unsalted butter, melted: This is what holds our delicious cookie crumbs together.

For the Chocolate Ganache Layer:

This is our secret weapon for an extra layer of deliciousness!

3/4 cup heavy cream: For that rich, velvety ganache.
1 tablespoon unsalted butter: Adds a lovely sheen and smooth texture.
1 tablespoon corn syrup: Helps prevent crystallization and gives the ganache a nice gloss.
6 ounces quality semi-sweet baking chocolate, finely chopped: Using good quality chocolate makes all the difference here.

For the Banana Cream Filling:

The star of the show!

2 cups milk: Our liquid base.
1/2 cup heavy cream: For extra creaminess.
3/4 cup granulated sugar: Sweetness is key!
1/4 teaspoon salt: Just a pinch to balance the sweetness.
2 large eggs, at room temperature: They’ll help thicken our filling beautifully.
3 large egg yolks, at room temperature: More richness and a smoother texture!
1/3 cup cornstarch: Our trusty thickener.
2 tablespoons unsalted butter: Stirred in at the end for that luxurious finish.
2 teaspoons vanilla extract: The classic flavor enhancer.
5-6 barely ripe bananas (yellow without any brown spots): You want them firm enough to hold their shape but sweet enough for flavor.

For the Stabilized Whipped Cream:

This keeps our whipped cream fluffy and beautiful!

1 teaspoon unflavored gelatin: The magic ingredient for stable whipped cream.
1 1/2 tablespoons water: To bloom our gelatin.
1 cup cold heavy cream: Make sure it’s nice and cold!
3 tablespoons powdered sugar: For a touch of sweetness.
1/2 teaspoon vanilla extract: For that classic vanilla flavor.

For the Peanut Butter Caramel Sauce (Optional, but highly recommended!):

Because who doesn’t love peanut butter and caramel?

1/4 cup granulated sugar: To make our caramel.
2 tablespoons water: Helps the sugar melt evenly.
1/2 cup heavy cream: To make it smooth and luxurious.
3 tablespoons creamy peanut butter: The star of this sauce!
Pinch of sea salt, or more to taste: Balances the sweetness.
1/4 teaspoon vanilla extract: A final touch of flavor.

How to Make It

Alright, let’s get our hands a little bit messy and create some pie magic!

Nutter Butter Crust

Crush those cookies! Pop your Nutter Butter cookies into a food processor and pulse until you have fine crumbs. If you don’t have a food processor, no worries! Just pop them in a zip-top bag and crush them with a rolling pin until they’re fine crumbs.
Mix it up. In a medium bowl, combine your cookie crumbs with the melted butter. Give it a good stir until all the crumbs are nicely coated.
Press it in. Grab your 9-inch pie plate. Press this crumb mixture evenly into the bottom and all the way up the sides. I like to use the bottom of a glass to get a nice, compact layer.
Bake it golden. Pop your crust into a preheated oven at 350°F (175°C) for about 8-10 minutes. You want it to look lightly golden. Once it’s done, take it out and let it cool completely. This is important so it doesn’t get soggy later.

Chocolate Ganache Layer

This is where we add a grown-up touch!

Heat the cream. In a small saucepan, gently heat your heavy cream and butter over medium heat. You want it to just start simmering around the edges, not a rolling boil.
Pour over the chocolate. Place your finely chopped chocolate in a heatproof bowl. Pour that hot cream mixture right over the chocolate.
Let it sit, then whisk. Let it sit for about 5 minutes – this gives the heat time to melt the chocolate. Then, grab a whisk and stir until it’s super smooth and glossy. Stir in the corn syrup for that extra shine.
Spread the love. Pour this beautiful ganache evenly over your completely cooled Nutter Butter crust.
Chill out. Pop the pie into the refrigerator for at least 15 minutes, or until the ganache is set. This creates a lovely foundation for our creamy filling.

Banana Cream Filling

This is the heart of our pie!

Warm up the dairy. In a medium saucepan, whisk together your milk and 1/2 cup of heavy cream.
Whisk the dry and wet. In a separate bowl, whisk together the granulated sugar, salt, eggs, egg yolks, and cornstarch until everything is well combined and smooth.
Temper those eggs. This is a crucial step to prevent scrambled eggs! Slowly, and I mean slowly, whisk about 1 cup of the warm milk mixture into your egg mixture. Keep whisking as you pour.
Combine everything. Now, pour that tempered egg mixture back into the saucepan with the rest of the milk mixture.
Thicken it up. Cook this over medium heat, whisking constantly. You’ll feel it start to thicken. You want it to reach a pudding-like consistency where it coats the back of a spoon beautifully. This usually takes about 5-8 minutes. Be patient and keep stirring – do not let it boil!
Finish it off. Remove the saucepan from the heat. Stir in the 2 tablespoons of butter and the vanilla extract until the butter is completely melted and everything is wonderfully smooth and creamy.
Layer those bananas. Slice your bananas and arrange a single, neat layer of slices right on top of the set ganache in your pie crust.
Pour the filling. Gently pour the warm banana cream filling over the bananas, spreading it out evenly to cover them completely.
Prevent a skin. To keep a dreaded skin from forming on top of your beautiful filling, press a piece of plastic wrap directly onto the surface of the filling.
Chill until set. Cover the whole pie and refrigerate for at least 4 hours, or until it’s completely chilled and set. Patience is a virtue here!

Stabilized Whipped Cream

For that perfectly pillowy topping!

Bloom the gelatin. In a small bowl, sprinkle your gelatin over the water. Let it sit for about 5 minutes – it will look like jelly.
Melt the gelatin. Gently warm the bloomed gelatin in the microwave for just 10-15 seconds, or until it’s melted. Be careful not to boil it.
Whip the cream. In a separate, chilled bowl (I like to pop my bowl and whisk in the freezer for a bit!), whip the cold heavy cream and powdered sugar together until soft peaks start to form.
Add the magic. While the mixer is still running on low, gradually drizzle in the melted gelatin and vanilla extract. Keep whipping until you have nice, stiff peaks. This stabilized whipped cream will hold its shape like a dream!

Peanut Butter Caramel Sauce (Optional)

If you’re feeling extra, this is the way to go!

Caramelize the sugar. In a small saucepan, combine the granulated sugar and water. Cook over medium heat, swirling the pan occasionally. Watch as the sugar dissolves and starts to turn a beautiful amber color. Resist the urge to stir at this stage!
Add the cream. Very carefully, whisk in the heavy cream. Be aware that the mixture will bubble up quite a bit – that’s normal! Keep whisking until it’s smooth.
Peanut butter time! Remove the pan from the heat. Stir in the peanut butter and a pinch of sea salt until it’s all nicely combined and smooth.
Final touch. Stir in the vanilla extract. Let this delicious sauce cool slightly before you use it.

Assembly

The grand finale!

Remove the plastic. Once your banana cream filling has set, gently peel off the plastic wrap that was directly on the surface.
Top it off. Spread or pipe your beautiful stabilized whipped cream all over the chilled pie. You can make swirls, peaks, whatever your heart desires!
Drizzle with goodness. If you made the peanut butter caramel sauce, now’s the time to drizzle it generously over the whipped cream.
Chill again. Pop the finished pie back into the refrigerator until you’re ready to serve and enjoy!

Substitutions & Additions

This pie is so forgiving and open to your personal touch! Here are some ideas:

Cookie Crust Swap: No Nutter Butters? Graham crackers or vanilla wafers would also make a lovely crust! Just use about 1.5 cups of crumbs.
Chocolate Lovers Rejoice: Feel free to use milk chocolate or dark chocolate for the ganache layer, depending on your preference.
Fruity Fun: While bananas are classic, you could experiment with thin slices of strawberries or even some chopped mango in the filling for a tropical twist.
Nut-Free Option: For the ganache, simply omit the corn syrup if you want to avoid it. For the sauce, you could try a tahini caramel or a plain caramel sauce.
Extra Banana Flavor: If you’re a serious banana fan, you could gently fold some mashed ripe banana into the cream filling for an even more intense banana flavor.

Tips for Success

A few little secrets to make your pie absolutely perfect every time.

Room Temperature Eggs: Using room temperature eggs for the filling helps them incorporate better and create a smoother custard.
Constant Whisking is Key: For the filling, don’t walk away from the stove! Constant whisking prevents lumps and ensures even cooking.
Don’t Overcook the Custard: Overcooking can make the custard grainy. Stop when it coats the back of a spoon.
Chill, Chill, Chill: Allowing each layer to set properly is essential for a pie that slices beautifully.
Prep Ahead: The Nutter Butter crust can be made a day in advance. The ganache can also be made ahead and gently re-warmed if needed. The banana cream filling is best made the day you plan to assemble the pie, but can be made earlier in the day and kept covered.

How to Store It

Leftovers? Lucky you!

This delicious banana cream pie is best stored, covered, in the refrigerator. It will keep well for about 2-3 days. Keep in mind that the bananas may brown slightly over time, but it will still be delicious!

FAQs

Got a question? We’ve got an answer!

Can I make this pie ahead of time? Yes! You can make the crust and ganache layer a day in advance. The banana cream filling is best made the day of assembly or the night before. Assemble the pie fully and refrigerate.
Why is my custard lumpy? This usually happens if you don’t whisk constantly while cooking the filling, or if the eggs weren’t tempered properly. Make sure to whisk continuously and don’t let the mixture boil.
Can I use less sugar? You can try reducing the sugar slightly in the filling, but remember sugar not only adds sweetness but also helps with the texture and stability of the custard.
Do I really need the gelatin in the whipped cream? The gelatin helps stabilize the whipped cream, meaning it will hold its shape longer and won’t weep as much, especially in warmer temperatures. It’s highly recommended for the best results!

Easy Homemade Banana Cream Pie with Nutter Butter Crust

A surprisingly fast and easy homemade banana cream pie recipe featuring a no-bake Nutter Butter crust, a rich chocolate ganache layer, a creamy banana filling, and stabilized whipped cream topping. Optional peanut butter caramel sauce adds an extra layer of deliciousness.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 20

Servings 8 slices

Equipment

Food processor or zip-top bag and rolling pin
9-inch pie plate
Glass for pressing crust
Small saucepan for ganache and caramel
Heatproof bowl for ganache
Whisk
Medium saucepan for filling
bowl for egg mixture
Small bowl for gelatin
Chilled bowl for whipped cream
Mixer electric mixer

Ingredients

Nutter Butter Crust

20 cookies Nutter Butter cookies with filling
4 tablespoons unsalted butter melted

Chocolate Ganache Layer

0.75 cup heavy cream
1 tablespoon unsalted butter
1 tablespoon corn syrup
6 ounces quality semi-sweet baking chocolate finely chopped

Banana Cream Filling

2 cups milk
0.5 cup heavy cream
0.75 cup granulated sugar
0.25 teaspoon salt
2 large eggs at room temperature
3 large egg yolks at room temperature
0.333 cup cornstarch
2 tablespoons unsalted butter
2 teaspoons vanilla extract
5.5 bananas barely ripe (yellow without any brown spots)

Stabilized Whipped Cream

1 teaspoon unflavored gelatin
1.5 tablespoons water
1 cup cold heavy cream
3 tablespoons powdered sugar
0.5 teaspoon vanilla extract

Peanut Butter Caramel Sauce (Optional)

0.25 cup granulated sugar
2 tablespoons water
0.5 cup heavy cream
3 tablespoons creamy peanut butter
1 pinch sea salt or more to taste
0.25 teaspoon vanilla extract

Instructions

Crush your Nutter Butter cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
20 cookies Nutter Butter cookies
In a medium bowl, combine the cookie crumbs with the melted butter until all crumbs are coated. Press this mixture evenly into the bottom and sides of a 9-inch pie plate. Use the bottom of a glass for a compact layer.
20 cookies Nutter Butter cookies
Bake the crust in a preheated oven at 350°F (175°C) for 8-10 minutes, until lightly golden. Let it cool completely.
In a small saucepan, gently heat the heavy cream and butter over medium heat until it just starts to simmer around the edges. Do not bring to a rolling boil.
20 cookies Nutter Butter cookies
Place the finely chopped chocolate in a heatproof bowl and pour the hot cream mixture over it. Let it sit for 5 minutes to melt the chocolate.
20 cookies Nutter Butter cookies
Whisk the mixture until it's smooth and glossy. Stir in the corn syrup for extra shine. Spread the ganache evenly over the cooled crust.
20 cookies Nutter Butter cookies
Chill the pie in the refrigerator for at least 15 minutes, or until the ganache is set.
In a medium saucepan, whisk together the milk and 1/2 cup heavy cream.
20 cookies Nutter Butter cookies
In a separate bowl, whisk together the granulated sugar, salt, eggs, egg yolks, and cornstarch until well combined and smooth.
20 cookies Nutter Butter cookies
Slowly whisk about 1 cup of the warm milk mixture into the egg mixture to temper the eggs. Keep whisking as you pour.
Pour the tempered egg mixture back into the saucepan with the rest of the milk mixture.
Cook over medium heat, whisking constantly, until the mixture thickens to a pudding-like consistency that coats the back of a spoon (about 5-8 minutes). Do not let it boil.
Remove from heat and stir in the 2 tablespoons of butter and vanilla extract until smooth and creamy.
20 cookies Nutter Butter cookies
Slice the bananas and arrange a single layer on top of the set ganache in the pie crust.
20 cookies Nutter Butter cookies
Gently pour the warm banana cream filling over the bananas, spreading it evenly to cover them completely.
To prevent a skin from forming, press a piece of plastic wrap directly onto the surface of the filling.
Cover the pie and refrigerate for at least 4 hours, or until completely chilled and set.
Bloom the gelatin by sprinkling it over the water in a small bowl and letting it sit for 5 minutes. Gently warm the bloomed gelatin in the microwave for 10-15 seconds until melted, being careful not to boil.
20 cookies Nutter Butter cookies
In a chilled bowl, whip the cold heavy cream and powdered sugar until soft peaks form. While the mixer is running on low, gradually drizzle in the melted gelatin and vanilla extract. Keep whipping until stiff peaks form.
20 cookies Nutter Butter cookies
For the optional peanut butter caramel sauce, combine granulated sugar and water in a small saucepan. Cook over medium heat, swirling, until the sugar turns an amber color. Do not stir initially.
20 cookies Nutter Butter cookies
Carefully whisk in the heavy cream (it will bubble up). Whisk until smooth. Remove from heat and stir in peanut butter and sea salt until combined.
20 cookies Nutter Butter cookies
Stir in the vanilla extract. Let cool slightly.
20 cookies Nutter Butter cookies
Once the banana cream filling has set, gently peel off the plastic wrap.
Spread or pipe the stabilized whipped cream over the chilled pie.
If using, drizzle the peanut butter caramel sauce generously over the whipped cream.
Refrigerate the finished pie until ready to serve.

Notes

This pie is best stored, covered, in the refrigerator and will keep well for about 2-3 days. The bananas may brown slightly over time.