The world's best banana cream pie with a peanut butter cookie crust and a homemade whipped cream topping. This easy banana cream pie recipe is made without boxed pudding and is delicious topped with chocolate curls, toasted coconut, and anything else your heart desires. The perfect dessert for the holidays!
To make the filling: In a large saucepan, mix the yolks, sugar, cornstarch and salt until well combined and thick. It may take some time to get it all combined but the mixture should be silky smooth once you’re done.
*See the full post for ways to customize your crust and delicious ideas for toppings!
To store: store any leftover banana cream pie loosely covered with plastic wrap or foil in the refrigerator for up to 3-4 days.
To make pie crust ahead of time: after baking the pie crust, simply store it covered in the refrigerator until you're ready to assemble and chill the rest of the pie.
To make filling ahead of time: once you've mixed the whole filling together, cover the filling with plastic wrap so that the plastic is touching the top of the filling (to prevent air from getting in) and chill the filling in the refrigerator until you're ready to assemble the pie. You can also make the whipped cream topping ahead of time and store it in an airtight container until you're ready to add it to the pie!