I love desserts that are both elegant and easy to make, but sometimes in pies, the filling can be tricky to get right, and overcooking can make it lumpy or stiff. If you are looking for a dessert that’s creamy, dreamy, and perfect for any occasion, the Pioneer Woman Banana Cream Pie is an absolute must-try. This classic American dessert combines a buttery graham cracker crust with a smooth banana custard filling, topped with fluffy whipped cream. It’s sweet but not too heavy, with the perfect balance of banana flavor and creamy texture. Every bite feels indulgent and comforting, making it a family favorite for holidays, birthdays, or just because you deserve a special treat.

I have tried many banana cream pies over the years, but the one from Pioneer Woman always stands out. I use fresh ripe bananas, whole milk for richness, and a mix of brown sugar and vanilla in the custard. Always, I make sure to chill the pie well so the filling sets beautifully and slices cleanly.

You can serve this pie on a simple white plate for a classic look, some fresh berries on the side, also with a drizzle of chocolate or caramel for extra indulgence. It’s a dessert that looks as good as it tastes, and everyone will love it when you serve it with a smile.

It’s Perfect For:

• Family gatherings and Sunday dinners
• Holiday celebrations like Thanksgiving or Christmas
• Birthdays or special occasions
• Afternoon tea or coffee breaks
• Any day when you need a sweet treat to lift your mood

Ingredients

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the filling:

• 3/4 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 2 1/2 cups whole milk
• 4 large egg yolks, lightly beaten
• 2 tablespoons unsalted butter
• 2 teaspoons pure vanilla extract
• 3–4 ripe bananas, sliced

For the topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Optional: chocolate shavings or caramel drizzle for garnish

Kitchen Equipment You’ll Need

• 9-inch pie pan
• Medium saucepan
• Whisk and mixing bowls
• Hand or stand mixer
• Spatula
• Knife for slicing bananas
• Measuring cups and spoons

How to Make Pioneer Woman Banana Cream Pie

Step 1

Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and sugar. Pour in melted butter and stir until the crumbs are evenly moistened and hold together when pressed. Press the mixture firmly into a 9-inch pie pan, covering the bottom and sides evenly. Bake the crust for 8–10 minutes until slightly golden and fragrant. Remove from the oven and allow it to cool completely before adding the filling.

Step 2

Make the filling: In a medium saucepan, whisk together sugar, flour, and salt. Gradually pour in the milk while whisking constantly to avoid lumps. Cook over medium heat, stirring continuously, until the mixture starts to thicken and bubble lightly. Slowly whisk in the beaten egg yolks and continue to cook for another 2–3 minutes until the custard is smooth and creamy. Remove from heat and stir in butter and vanilla extract. Let the custard cool for a few minutes, stirring occasionally to prevent a skin from forming.

Step 3

Assemble the pie: Slice the bananas and arrange them in a single layer over the cooled crust. Pour the warm custard over the bananas, spreading it gently with a spatula to cover all slices evenly. Allow the pie to cool at room temperature for 15–20 minutes before refrigerating. Chill the pie for at least 4 hours, or overnight, so the custard sets perfectly.

Step 4

Make the whipped topping: In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract using a hand mixer or stand mixer until soft peaks form. Spread the whipped cream over the chilled pie, smoothing it with a spatula. For a festive touch, garnish with chocolate shavings, a drizzle of caramel, or extra banana slices on top.

Step 5

Serve: Slice the pie carefully with a sharp knife, wiping it clean between cuts for neat slices. Serve chilled for a refreshing and creamy dessert experience. This pie pairs beautifully with a cup of coffee or a scoop of vanilla ice cream for extra indulgence.

Tips for the Best Banana Cream Pie

• Use ripe bananas but not overripe; they should be firm and sweet. Overripe bananas can make the custard watery. Always slice them just before layering to avoid browning.
• Chill the pie crust before adding the filling. This helps the crust stay firm and prevents it from becoming soggy. A little time in the freezer works wonders.
• Stir the custard constantly over medium heat. This ensures smooth texture and prevents lumps from forming. Patience is key here.
• Let the custard cool slightly before pouring over bananas. Hot custard can soften bananas too much. It also helps the pie set properly.
• Beat whipped cream until soft peaks form. Don’t overbeat, or it will turn into butter. Soft peaks hold shape beautifully on top of the pie.
• Cover the pie with plastic wrap touching the whipped cream. This prevents a skin from forming. Keep it refrigerated until serving.
• Slice the pie with a sharp knife wiped clean between cuts. It helps maintain clean edges. Serve chilled for the best texture.

Optional Ingredients

• Chocolate shavings for topping
• Caramel drizzle for extra sweetness
• Toasted coconut flakes for a tropical twist
• Cinnamon for a subtle warmth in the custard
• Sliced strawberries layered with bananas
• Crushed nuts like pecans or walnuts for crunch

How to Serve Pioneer Woman Banana Cream Pie

I like to serve this pie straight from the fridge because the custard sets perfectly and each slice holds its shape. Placing it on a white plate enhances the creamy yellow filling and the fluffy whipped cream. Sometimes I add a few fresh berries or a mint leaf for color, making it look extra special and inviting for guests.

I also enjoy serving it with a cup of coffee or hot tea. The warm drink contrasts the cool, creamy pie and balances the sweetness beautifully. It makes a perfect pairing for a relaxed afternoon treat or after a family dinner. I often pour myself a small glass of milk, too, because it’s a classic match with banana cream pie.

Finally, I love adding a little extra garnish, like a drizzle of chocolate or caramel, or even some grated chocolate on top. For gatherings, I like to slice the pie neatly and arrange it on a serving platter so everyone can take a beautiful slice. Presentation matters almost as much as taste, and a few small touches can make it feel fancy without any extra effort.

Is Pioneer Woman Banana Cream Pie Healthy?

In moderation, this pie can fit into a balanced diet. It contains fresh bananas and milk, which provide potassium, calcium, and protein.

However, it is still a dessert, so it has sugar, butter, and cream, which makes it high in calories and fat. Enjoy it occasionally as a treat rather than a daily indulgence.

Variations and Substitutions

• Chocolate Banana Cream Pie: Add a layer of chocolate ganache on the crust before the bananas. It gives a rich chocolate-banana combo that everyone loves.
• Coconut Banana Cream Pie: Mix toasted coconut into the whipped cream topping. This adds texture and a tropical flavor twist to the classic pie.
• Gluten-Free Pie: Use gluten-free graham crackers or almond flour crust. Perfect for friends and family with gluten sensitivities.
• Mini Pies: Make individual servings using tart pans. Great for parties and portion control, plus they look adorable.
• Caramel Banana Pie: Drizzle caramel over custard before adding whipped cream. Adds sweetness and a sticky, decadent texture.
• Vegan Banana Cream Pie: Substitute plant-based milk and coconut cream for dairy. Use cornstarch to thicken the custard for a creamy vegan option.
• Nutty Banana Cream Pie: Add crushed pecans or walnuts on top. Gives a crunch and nutty flavor that complements creamy filling.
• Strawberry-Banana Cream Pie: Layer sliced strawberries with bananas. Adds freshness, color, and a fruity balance to sweetness.

How to Store, How to Reheat

Store your banana cream pie in the refrigerator, covered with plastic wrap or in a pie container. It will stay fresh for up to 3–4 days. Avoid freezing the pie, as the custard may separate and the whipped cream can lose texture.

If you want to slightly soften the pie before serving, let it sit at room temperature for 10–15 minutes. Never heat it in the microwave, as it will ruin the custard and whipped cream. Always serve chilled for the best texture and flavor.

Frequently Asked Questions About Pioneer Woman Banana Cream Pie

Can I make this pie ahead of time?
Yes, you can assemble the pie a day in advance. Cover it tightly with plastic wrap and keep it in the fridge. This allows the flavors to meld, the custard to set fully, and makes serving on the day of your gathering much easier.

Can I use instant pudding instead of custard?
Yes, but the texture and flavor won’t be as rich or creamy as the homemade custard. Instant pudding sets faster, but it may be slightly sweeter and less luxurious. If you want a truly classic taste, homemade custard is worth the small extra effort.

How long does the pie last in the fridge?
Up to 3–4 days when covered properly. Beyond that, the bananas may start to brown and the custard can lose its smooth texture. Always check the whipped cream topping—it should still be fluffy before serving.

Can I freeze banana cream pie?
Freezing is not recommended. The custard may separate during thawing, and whipped cream can become watery or lose its texture. If you must freeze, remove whipped cream first, freeze the pie for up to a month, and add fresh topping after thawing.

Pioneer Woman Banana Cream Pie Recipe

Recipe by Maria MeyerCourse: DessertCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

25

minutes

Cooking time

10

minutes

Learn how to make the Pioneer Woman Banana Cream Pie with a buttery graham cracker crust, creamy custard filling, and fluffy whipped topping. Perfect for family gatherings, holidays, or a sweet treat any day!

Ingredients

• For the crust:

• 1 1/2 cups graham cracker crumbs

• 1/3 cup granulated sugar

• 6 tablespoons unsalted butter, melted

• For the filling:

• 3/4 cup granulated sugar

• 1/3 cup all-purpose flour

• 1/4 teaspoon salt

• 2 1/2 cups whole milk

• 4 large egg yolks, lightly beaten

• 2 tablespoons unsalted butter

• 2 teaspoons pure vanilla extract

• 3–4 ripe bananas, sliced

• For the topping:

• 1 cup heavy whipping cream

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

• Optional: chocolate shavings or caramel drizzle for garnish

Directions

• Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and sugar. Pour in melted butter and stir until the crumbs are evenly moistened and hold together when pressed. Press the mixture firmly into a 9-inch pie pan, covering the bottom and sides evenly. Bake the crust for 8–10 minutes until slightly golden and fragrant. Remove from the oven and allow it to cool completely before adding the filling.
• Make the filling: In a medium saucepan, whisk together sugar, flour, and salt. Gradually pour in the milk while whisking constantly to avoid lumps. Cook over medium heat, stirring continuously, until the mixture starts to thicken and bubble lightly. Slowly whisk in the beaten egg yolks and continue to cook for another 2–3 minutes until the custard is smooth and creamy. Remove from heat and stir in butter and vanilla extract. Let the custard cool for a few minutes, stirring occasionally to prevent a skin from forming.
• Assemble the pie: Slice the bananas and arrange them in a single layer over the cooled crust. Pour the warm custard over the bananas, spreading it gently with a spatula to cover all slices evenly. Allow the pie to cool at room temperature for 15–20 minutes before refrigerating. Chill the pie for at least 4 hours, or overnight, so the custard sets perfectly.
• Make the whipped topping: In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract using a hand mixer or stand mixer until soft peaks form. Spread the whipped cream over the chilled pie, smoothing it with a spatula. For a festive touch, garnish with chocolate shavings, a drizzle of caramel, or extra banana slices on top.
• Serve: Slice the pie carefully with a sharp knife, wiping it clean between cuts for neat slices. Serve chilled for a refreshing and creamy dessert experience. This pie pairs beautifully with a cup of coffee or a scoop of vanilla ice cream for extra indulgence.