Table of Contents

Spread the love

I love a dessert that tastes like a hug, and this Banana Pudding Custard Pie does exactly that — creamy custard, ripe bananas, and a buttery crust combine into something comfortingly nostalgic. I’ve made this several times for potlucks and weeknight treats, and the balance of smooth pastry cream and fresh banana is what makes it stand out. If you want a cheesecake-style spin, I sometimes compare it to a banana pudding cheesecake southern-style dessert I enjoy for holiday swaps.

Why Make This Recipe

It tastes like classic banana pudding but in a sliceable, elegant pie form — creamy, not soggy.
It’s versatile: you can bake the custard or cook a thick pastry cream and chill it, depending on time.
The recipe uses everyday ingredients (milk, eggs, bananas, sugar) and comes together in about an hour of active work.
Great for gatherings — you can make it a day ahead and finish with whipped cream before serving.
Personal insight: I love this recipe because the pastry-cream texture holds up better than layered pudding cups, so every forkful feels deliberate and satisfying.

Recipe Overview

Prep time: 25 minutes active (plus chilling time if you chill the custard)
Cook time: 30–40 minutes (stovetop to thicken plus optional 20–30 minutes baked set)
Total time: 1 hour active (plus 2–4 hours chilling)
Servings: 8 (9-inch pie)
Difficulty: Medium — basic custard technique and tempering eggs required
Method: Make a thick vanilla pastry cream (or baked egg custard), layer with sliced bananas in a prebaked 9-inch pie shell, finish with whipped cream or meringue, chill before serving

My Experience Making This Recipe

On my first test I curdled the custard by adding hot milk too fast, so I learned to temper the eggs carefully. A quick strain through a fine-mesh sieve fixed texture issues, and chilling overnight developed a cleaner banana flavor and firmer slices.

How to Make Banana Pudding Custard Pie

Start by making a thick vanilla pastry cream: whisk 3 large egg yolks with 3/4 cup granulated sugar and 1/4 cup cornstarch, then temper with 2 cups hot whole milk heated to 180°F. Return the mixture to low heat, cook until it thickens to a pudding-like consistency (about 180–185°F), then remove from heat and stir in 2 tablespoons butter and 1 teaspoon vanilla. Pour a thin layer of custard into a prebaked 9-inch pie crust, arrange one layer of 2–3 sliced ripe bananas, repeat with custard, and chill 2–4 hours until firm; top with lightly sweetened whipped cream or a torchable meringue before serving.

Expert Tips for Success

Temper eggs slowly: Pour 1/3 of the hot milk into the egg-sugar mix while whisking constantly, then add the rest — this prevents scramble.
Use an instant-read thermometer and aim for 180–185°F for thick custard; it will firm as it chills.
Strain the cooked custard through a fine-mesh sieve into a clean bowl to remove any tiny cooked bits for silkier texture.
Prebake the crust (blind bake at 375°F for 12–15 minutes) and cool so the banana juices don’t make the bottom soggy.
If you want a quicker handheld version, try layering custard with Nilla wafers for a texture nod to the cheesecake banana pudding bites I test when trimming prep time.

How to Serve Banana Pudding Custard Pie

Chill the pie at least 2 hours, then top with freshly whipped cream and a few banana slices just before serving to avoid browning.
Garnish with toasted vanilla wafers crumbs or chopped toasted pecans for crunch.
Serve with a small scoop of vanilla ice cream for a double-creamy experience at summer gatherings.
This pie works well for potlucks, brunches, or a relaxed weekend dessert when you want something homey yet composed.

Storage and Reheating Guide

Refrigerate covered in an airtight container for up to 3 days; the bananas will darken slightly but still taste fine.
For best texture, add the whipped cream topping right before serving rather than storing with it.
Freezing is not recommended for the assembled pie — custard gets grainy after thawing; instead, freeze the prebaked crust or make the custard ahead and freeze it in a sealed container for up to 1 month (thaw overnight in fridge).
If you like a slightly warm slice, warm at 300°F for 8–10 minutes (just to take the chill off) and do not microwave whole slices, which can make custard weep.

Recipe Variations

Gluten-free: Use a gluten-free shortcrust or a nut-based crust (almond meal + butter) and blind bake the same way.
Dairy-free: Make the custard with full-fat canned coconut milk and use 3 tablespoons tapioca starch instead of cornstarch for thickening; adjust sweetness.
Boozy banana: Macerate banana slices briefly in 1–2 tablespoons dark rum for deep flavor before layering.
Meringue-topped: Instead of whipped cream, pipe a Swiss meringue on top and torch until golden for a show-stopping finish; chill afterward to set.

Nutritional Highlights

Bananas provide potassium and natural sweetness, helping reduce added sugar needs.
The pie contains eggs and dairy — good sources of protein and calcium but not suitable for those avoiding those allergens.
Allergen note: contains dairy, eggs, and gluten (unless adapted); serves about 8 slices — consider smaller slices for higher-calorie desserts.

Troubleshooting Common Issues

Custard curdled or grainy: You likely added hot milk too fast or overheated; temper eggs next time and strain the cooked custard to remove bits.
Runny filling after chilling: The custard didn’t reach thick enough temperature; cook to 180–185°F or add 1–2 teaspoons more cornstarch dissolved in cold milk.
Soggy crust: Blind bake the crust fully and cool; consider brushing the cooled crust with a thin layer of melted chocolate or egg white wash to seal it.

Frequently Asked Questions

Q: Can I make this pie a day ahead?
A: Yes — in fact, chilling overnight improves flavor and texture. Keep the whipped cream off until right before serving to prevent weeping, and store the pie covered in the fridge for up to 3 days.

Q: Do I have to bake the custard, or can I use cooked pastry cream only?
A: Both work. Stovetop pastry cream (cooked to 180–185°F) sets firmly when chilled and is faster; baked custard (eggs mixed and baked in the pie shell at 325°F for ~30–35 minutes) gives a slightly firmer, flan-like texture. Choose based on your texture preference.

Q: How do I stop bananas from turning brown in the pie?
A: Cut bananas just before assembling and toss lightly with a teaspoon of lemon juice if you need extra protection. Add banana slices immediately before serving for the freshest look.

Q: Can I substitute cornstarch with flour or tapioca?
A: Yes — use 2 tablespoons all-purpose flour or 2–3 tablespoons tapioca starch to thicken a similar volume of custard, but adjust cooking time and be sure to make a slurry with cold liquid first to avoid lumps.

Conclusion

For more inspiration and a related take on banana pudding in pie form, check out this delicious Banana Pudding Pie recipe.