Delicious Homemade Baked Banana Cream Pie with a Flaky Cream Cheese Crust
Indulge in the ultimate comfort dessert with this incredible Baked Banana Cream Pie. This isn’t just any banana pie; it features a rich, creamy baked banana custard filling nestled within a perfectly flaky, homemade cream cheese crust. Every bite offers a delightful blend of smooth texture and authentic banana flavor, making it a truly delicious and satisfying treat for any occasion.
When most people think of using ripe bananas for baking, their minds often drift to familiar favorites like classic banana bread with a strawberry twist or a comforting banana breakfast cake. While those are undeniably wonderful, this unique pie offers a truly exceptional way to transform soft, ripe bananas into a show-stopping dessert. The bananas are blended directly into the custard and baked, ensuring a deep, consistent flavor throughout the entire pie.
This recipe provides a straightforward method for creating a homemade banana custard pie without relying on any pudding mixes. Forget artificial flavors; the authentic, delightful banana taste in this pie comes exclusively from fresh or frozen (and properly thawed) bananas, which are blended into a smooth purée and then incorporated into the creamy custard filling. This luscious filling is then baked to perfection in a delectable cream cheese pie crust, ideally presented in a gorgeous, show-stopping fluted ceramic pie dish. It’s a pie that truly celebrates natural ingredients and homemade goodness.
If you’re searching for a distinctive pie recipe that offers a refreshing change from traditional options like Pumpkin Pie, your search ends here. This recipe is a delightful take on my creamy baked pistachio pie, reimagined with the sweet, tropical essence of banana. It’s a truly delightful and unforgettable baked banana cream pie variation that will impress your family and friends.
⭐️ Why You’ll LOVE This Baked Banana Pie
- Perfect for Using Ripe Bananas! If your counter is overflowing with overly ripe bananas and you’ve baked one too many loaves of banana bread or batches of banana muffins, this pie offers a fantastic and unique alternative. The deep, concentrated sweetness of ripe bananas is essential for the rich flavor of this custard.
- Excellent for Make-Ahead Preparation: Unlike traditional banana cream pies that feature raw banana slices (which can brown quickly), the bananas in this recipe are blended and baked into the custard. This means there’s no need to worry about the fruit oxidizing or spoiling before serving, making it an ideal dessert to prepare in advance for parties or gatherings.
- No Artificial Flavors – 100% Homemade Goodness: This pie filling is crafted entirely from scratch! You won’t find any artificial pudding mixes or cornstarch here. Instead, you’ll enjoy the pure, unadulterated, and incredibly delicious flavor of real bananas in every creamy bite.
- Features a Flaky Cream Cheese Pie Crust: Prepare to meet your new favorite pie crust! If you’ve never experienced the tender, rich, and incredibly flaky texture of pie crust made with cream cheese, you’re in for a treat. The cream cheese adds an extra layer of richness and tenderness that elevates the entire pie.
- Easily Made Quicker with Store-Bought Options: While our homemade cream cheese crust is highly recommended, you can significantly cut down on preparation time by opting for a good quality store-bought pie crust or a ready-made graham cracker crust. This makes the recipe adaptable for busy schedules without sacrificing much flavor.
- A Truly Unique Dessert: This isn’t your everyday pie! Its distinct flavor profile and creamy baked custard make it a memorable dessert, perfect for special occasions like Pie Day, Christmas, Thanksgiving, or simply as a delightful treat to share (or keep all to yourself!). It’s a guaranteed conversation starter and crowd-pleaser.
🛒 Key Ingredients for Your Banana Pie
Thankfully, many of the essential ingredients for this delicious baked banana pie are likely already stocked in your pantry. Here’s a closer look at the core components that bring this pie to life:
- Ripe Bananas: The star of the show! Overripe bananas, characterized by abundant brown spots on their peels, are absolutely ideal for baking. They are naturally sweeter and mash more easily, contributing to a richer banana flavor in the custard. If you only have yellow or greenish-yellow bananas on hand, don’t worry – refer to our Frequently Asked Questions section for a quick guide on how to ripen bananas in the oven.
- Eggs: These are crucial for the custard. Eggs act as the primary binder and thickener for the banana custard filling, giving it a beautifully smooth, firm texture that is wonderfully richer than a typical pudding. They ensure the pie sets perfectly during baking.
- Cream Cheese: A key ingredient that adds an irresistible tang, richness, and velvety smoothness to the pie filling. For the best flavor and texture, always opt for full-fat cream cheese. It makes a noticeable difference in the final product.
- Heavy Cream: This is essential for achieving the luxurious, creamy base of the custard. Its high fat content provides the decadent mouthfeel and richness that makes this pie so irresistible.
- White Granulated Sugar: While bananas contribute a good amount of natural sweetness, a modest amount of white granulated sugar is added to balance the flavors and enhance the overall sweetness without overpowering the natural fruit.
- Salt: A common question is, “Do you really need salt in banana custard pie?” The answer is a resounding Yes! A small amount of salt is vital for balancing the sweetness and enhancing all the other flavors, making the pie taste significantly better and more complex. It truly brings out the best in the banana and cream.
For a complete list of ingredients and precise quantities, please refer to the detailed recipe card below.
✏️ Smart Substitutions for Your Pie
Life happens, and sometimes you don’t have every ingredient on hand. Here are some helpful substitutions that can be made without compromising the delicious outcome of your baked banana pie:
- Heavy Whipping Cream: If heavy cream isn’t available, an equal amount of evaporated milk can be used as a substitute. While the texture might be slightly less rich, it will still provide a wonderfully creamy base for your custard.
- White Granulated Sugar: For a slightly different flavor profile, white granulated sugar can be successfully swapped for light brown sugar, which adds a hint of caramel, or coconut sugar for a more earthy, less refined sweetness. Adjust to your taste preferences.
- Cream Cheese: In a pinch, full-fat sour cream can be used as an alternative to cream cheese, providing a similar tang and richness. Alternatively, a ⅓ fat cream cheese can also work, though it might result in a slightly less rich consistency than its full-fat counterpart.
🆒 Creative Variations to Try
Feel free to get creative with this recipe and customize it to your liking! Here are a few exciting variations to consider:
- Tropical Banana Coconut: For a fun, tropical twist, replace the vanilla extract with an equal amount of coconut extract. This will infuse your pie with a delightful banana-coconut flavor profile that evokes sunny beaches.
- Spiced Comfort: Instead of, or in addition to, cinnamon, experiment with a touch of pumpkin pie spice or apple pie spice. These blends offer a more complex and warm flavor without being overly dominant, perfectly complementing the banana.
- Crust Alternatives: While our cream cheese pie dough is fantastic, using a graham cracker crust instead of traditional pie dough would be absolutely delicious, adding a different textural dimension and a hint of honeyed sweetness.
- Crunchy Topping: For an extra layer of texture and flavor, I personally loved using these delicious cinnamon crackers crumbled on top of the finished pie. They add a wonderful crunch and a spiced note that perfectly complements the creamy banana.
🧑🍳 Step-by-Step Instructions to Bake Your Perfect Banana Pie
Get ready to create a masterpiece! I’ll guide you through each step of preparing both the flaky pie crust and the luscious baked banana custard pie filling. Following these detailed instructions will ensure a successful and delicious homemade pie.
Step 1. Prepare the Crust Base: In a large mixing bowl, combine your all-purpose flour, a pinch of salt, and two teaspoons of white granulated sugar. Add the very cold butter, sliced into small cubes, and the equally cold cream cheese, also cubed. Using a fork or a pastry blender, work the butter and cream cheese into the flour mixture until the pieces are roughly the size of small peas. This step is crucial for achieving that wonderfully flaky texture.
Step 2. Form and Chill the Dough: Gradually pour ice-cold water into the flour mixture, mixing gently until the dough just comes together. Be cautious not to overwork the dough; excessive kneading can lead to a tough crust. You may need to add 1-2 extra tablespoons of water if your butter was exceptionally cold or your flour is particularly dry. Once the dough holds together and is no longer crumbly, flatten it into a disc, wrap it tightly in plastic wrap, and chill it in the refrigerator for 20-30 minutes. This chilling period allows the gluten to relax and the fats to firm up, contributing to a flakier crust while you prepare the filling.
Step 3. Cream the Base: In a separate mixing bowl, combine the softened cream cheese and white granulated sugar. Using an electric mixer, beat the mixture on medium-high speed for 1-2 minutes until it becomes light, smooth, and creamy. Remember to scrape down the sides of the bowl periodically with a spatula to ensure everything is thoroughly incorporated.
Step 4. Incorporate the Eggs: Add the eggs to the cream cheese mixture one at a time. Start mixing at a low speed to prevent splashing, then increase the speed to medium until each egg is fully incorporated into the batter. Continue to scrape down the sides of the bowl to ensure a homogeneous mixture.
Step 5. Add Flavorings: Now, mix in the cinnamon, salt, and vanilla extract. These ingredients are vital for enhancing the overall flavor profile of the custard, providing warmth and depth that perfectly complements the sweet banana. Mix until just combined.
Step 6. Prepare Banana Purée: Peel your ripe bananas and transfer them to a bowl or a large measuring cup. Using an immersion blender, a regular blender, or even a potato masher, blend or mash the bananas until you achieve a completely smooth purée. Ensure there are no large chunks remaining, as this will contribute to the silky texture of the custard.
Step 7. Measure the Banana Purée: Your beautifully smooth banana purée should measure approximately 1 and ⅓ to 1 and ½ cups, or about 315-350 mL. Don’t stress too much about exact measurements here; this recipe is quite forgiving, and a slight variation in the amount of banana won’t drastically affect the final outcome.
Step 8. Combine Wet Ingredients: Pour the banana purée into the mixing bowl containing the cream cheese and egg mixture. Mix thoroughly until all ingredients are well combined and the filling is uniform in color and consistency. This creates the rich, flavorful custard that forms the heart of your pie.
Step 9. Prepare the Pie Crust: On a lightly floured surface, roll out your chilled pie dough into a large circle, aiming for a thickness of about ¼ inch (0.6 cm). Carefully transfer the rolled dough into your pie dish. Trim any excess dough around the edges as needed, and then crimp the dough decoratively using your fingers or the tines of a fork. This not only makes the pie look beautiful but also helps to hold the crust shape during baking. Preheat your oven to 400℉ (200℃).
Step 10. Bake the Pie: Carefully pour the prepared banana pie filling into the raw pie crust. Place the pie on a lower shelf in your preheated oven at 400℉ (200℃) and bake for 15 minutes. After this initial bake, reduce the oven temperature to 350℉ (175℃) and continue baking for an additional 25-30 minutes. Keep an eye on the crust edges; if they start to brown too quickly, gently cover them with strips of aluminum foil to prevent over-browning. The pie is done when the edges of the custard are set, and the center still has a slight jiggle.
Step 11. Cool Completely: Once baked, carefully remove the pie from the oven. Let it cool completely on a wire rack at room temperature. Don’t worry if the center is still a bit jiggly; the custard will continue to set as it cools. Patience is key here; rushing this step can affect the final texture of your pie.
Step 12. Chill and Serve: After the pie has cooled completely to room temperature, transfer it to the refrigerator and chill for at least 2-3 hours. This chilling period is essential for the custard to fully set, allowing for clean, beautiful slices. Once thoroughly chilled, adorn your pie with a generous dollop of freshly whipped cream. For an extra touch of elegance, I often use a Wilton 2D tip to pipe the whipped cream decoratively. Slice, serve, and savor every delightful bite!
❓Frequently Asked Questions About Baked Banana Pie
If you’re eager to make this pie but your bananas aren’t quite ripe enough, here’s a quick trick to speed up the process:
Step 1. Preheat your oven to a moderate 300℉ (150℃). Remember, do NOT peel the bananas before this step.
Step 2. Place the unpeeled bananas directly onto a baking sheet.
Step 3. Bake for approximately 15-30 minutes, or until the banana peels turn completely brown and look shiny. The fruit inside will be soft and sweet, perfect for puréeing.
Our homemade banana custard is a symphony of natural flavors. It consists of ripe bananas blended into a smooth purée, rich heavy cream, eggs (which act as the sole thickener), a touch of granulated sugar for balanced sweetness, and a few key spices like cinnamon and salt to enhance the overall profile. We also incorporate cream cheese to add an extra layer of flavor and luxurious richness.
Both custard and pudding begin with a sweetened milk or cream base, but their primary distinction lies in their thickening agents.
Custard primarily uses eggs (whole eggs or egg yolks) as the main thickener, which gives it a more delicate, wobbly, and rich texture.
Pudding typically relies on starches like cornstarch or flour for thickening, although some pudding recipes may also include eggs for added richness. Pudding generally has a denser, often gel-like consistency.
Absolutely, yes! This baked banana pie is an ideal make-ahead dessert, perfect for reducing stress on the day of an event. You can prepare the entire pie and refrigerate it for 1-2 days before serving for the best quality. Furthermore, the cream cheese pie dough can also be made in advance and stored in the refrigerator until you are ready to use it, making your baking process even smoother.
Yes, you certainly can! Frozen bananas are a great option, especially if you tend to freeze overripe bananas for future use. Just ensure they are completely thawed before you proceed. Once thawed, mash or blend them into a smooth purée as directed in the recipe; they will work perfectly well in the custard filling.
❄️ Storage Tips for Your Baked Banana Pie
Proper storage is essential to keep your delicious banana cream pie fresh and enjoyable:
Refrigerate: Once your baked banana pie has completely cooled to room temperature, it must be refrigerated. For optimal flavor and texture, it’s best consumed within 1-2 days after baking. Leftovers, properly covered, can be safely stored in the refrigerator for up to 5 days. Make sure to cover the pie tightly with plastic wrap or aluminum foil to prevent it from drying out or absorbing other odors from the fridge.
One of the many reasons I adore this banana custard pie is how beautifully it slices once thoroughly chilled. This is a significant advantage over some other banana cream pies that can be a bit messier when cut, ensuring elegant presentation every time.
PRO TIP: For the absolute maximum delicious effect and visual appeal, always serve your baked banana pie with a generous dollop of freshly whipped cream on top! It truly makes a world of difference in both taste and presentation, making the pie look even more inviting and appetizing. A sprinkle of cinnamon or chocolate shavings can also add an extra touch of flair.
🍌 Discover More Unique Banana Recipes
If you’re a fan of the versatile banana and love experimenting with new dessert ideas, explore some of these other fantastic and unique banana-based recipes from our collection:
- Banana Bread Cinnamon Rolls
- Strawberry Banana Bread
- Banana Coffee Cake
- Banana Cream Pie Bars
Did you try this irresistible recipe? Your feedback is invaluable! Please make sure to leave a ⭐️ star rating and a thoughtful comment below the recipe card. I genuinely love hearing from you and it’s incredibly helpful to other readers looking for their next favorite dessert.
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📝 Printable Recipe
Baked Banana Pie
Pin Recipe
Equipment
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1 9″ pie dish
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1 Rolling Pin
Ingredients
For the crust:
- 1½ cups all purpose flour
- ¼ teaspoon salt
- 2 teaspoons white granulated sugar
- 6 Tablespoons salted butter cold, cut into small cubes
- 3 oz cream cheese cold, cut into small cubes
- ⅓ cup ice cold water more as needed,
For the pie filling:
- 4 oz. cream cheese softened
- ½ cup white granulated sugar
- 3 eggs
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ½ cup heavy cream or evaporated milk
- 3 ⅓ cups banana puree (3 large bananas)
- Optional: Whipped cream for topping
Instructions
For the Crust:
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In a bowl, combine the flour, salt, sugar, cold butter, and cold cream cheese. Cut the butter and cream cheese into the flour mixture using a fork or pastry blender (or pulse a few times in a food processor) until the butter and cream cheese are about pea sized chunks.
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Add in cold water, working the dough together until it forms a ball and is no longer crumbly. If the mixture is too dry, add cold water 1 Tablespoon at a time until a dough forms. Flatten into a disc, wrap in plastic film and refrigerate for 20-30 minutes.
For the Pie Pilling:
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In a mixing bowl, combine softened cream cheese and sugar and mix with an electric mixer on medium speed until smooth and creamy, about 1-2 minutes. Add in the eggs, one at a time and mix well in between, scraping sides of bowl as necessary.
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Add in salt, cinnamon, vanilla, and heavy cream and mix well.
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Blend or mash banana into a pureé with no chunks left. Pour into the mixing bowl and mix well.
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Preheat the oven to 400℉.
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Roll out pie crust to about ¼ inch thick (.6cm), and transfer to a pie dish, and crimp the edges using fingers or a fork. Pour the pie filling into the raw pie shell.
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Bake the pie on a middle/lower shelf at 400℉ for 15 minutes, then lower the oven temperature to 350℉ and bake for another 25-30 minutes, or until edges are set and middle is only slightly jiggly.
Remove and let cool completely, then refrigerate for 2-3 hours before serving.
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Serve with whipped cream on top!
Notes
Can be made ahead and refrigerated before serving. For best results use within 1-2 days, crust can get a little soft after that.
BAKING NOTE: Keep in mind that metal pans will take less time to bake than thick ceramic dishes. Decrease the time baking by 5 minutes and check for doneness.