The BEST Banana Cream Pie. This banana cream pie will leave you dreaming for days of its’ goodness! It’s silk smooth and light while reaming dense and custardy. There is a secret step with the eggs that creates this dreamy consistency. This is a tried and true recipe passed down from Jordan’s grandmother Rhea. Trust me, this pie is called dreamy for a reason!

Prepare ONE pie crust


  • 3 Tbs sugar
  • 6 Tbs flour
  • 1/4 tsp salt
  • 2 C whole milk
  • 2 egg yolks beaten (save egg whites in a clean bowl (also 3 Tbs sugar))
  • 1 1/2 tsp pure vanilla extract
  • 1 Tbs butter
  • 3 ripe bananas (sliced)
  • 1 pint heavy whipped cream (whipped and sweetened as desired) for topping


  • Mix first three ingredients (sugar, flour, and salt) in a bowl with a whisk.
  • Add milk to a medium sauce pan and turn on medium heat.
  • Immediately add the sugar flour mixture and stir until thick- about, 5-8 minutes.
  • Add the egg yolks and keep stirring another few minutes.
  • Last, add the butter and vanilla and mix until incorporated. Remove from heat and set aside.
  • Beat the egg whites and 4 Tbs sugar until stiff peaks (but not meringue).
  • Fold egg whites into hot custard mixture
  • Place sliced bananas on the bottom of prepared pie crust. Add custard on top (completely covering the bananas and put in the fridge for at least 2 hours and covered 2 days (crust won’t be as fresh after 2 days)
  • Before serving add mounds of freshly whipped cream to pie and serve!