This Eggless Homemade Banana Cream Pie is incredibly creamy, rich, and full of natural banana flavor! No artificial ingredients are needed, and it’s perfect for anyone with an egg allergy, so everyone can enjoy a slice. Plus, it’s the kind of dessert that looks fancy but is actually super easy to make ahead. If you’re looking for a crowd-pleaser that feels indulgent but not too heavy, this pie is the way to go!
Oriana’s Thoughts On The Recipe
If you love bananas as much as I do, this Eggless Easy Banana Cream Pie is going to be your new favorite! It’s a 100% homemade, from scratch recipe that feels like a warm hug in every bite. There’s just something magical about the creamy, dreamy custard filling paired with the flaky, buttery pie crust. And the best part? It’s completely egg-free, making it perfect for anyone who needs to avoid eggs but still wants to enjoy something deliciously indulgent.
One of the things I love most about this pie is how rich and silky the egg-free custard is while still feeling light and airy. It’s full of natural banana flavor, no artificial anything here! The homemade whipped cream on top just adds to the overall bliss. This is one of those pies that impresses everyone around the table, but it’s secretly super simple to make ahead, so it’s a win for busy bakers like me!
Whether you’re serving this for a special occasion or just because you have a few ripe bananas hanging around, this banana cream pie will be a hit every time. It’s got that perfect balance of rich yet light, indulgent yet simple, and, best of all, it’s totally egg-free!
What I Love About This Recipe
Egg-Free and Allergy-Friendly: Whether you or someone in your family has an egg allergy, this recipe is a keeper. You don’t need eggs to create a custard that’s silky, rich, and utterly indulgent.
Made From Scratch, With Love: This pie is 100% homemade, from the buttery pie crust to the creamy banana custard and fluffy whipped topping. There’s nothing like making something from scratch—it just feels special, and the flavors are unbeatable.
A Blissful Banana Experience: Every bite is packed with natural banana flavor. It’s not just a banana pie; it’s a banana dream.
Perfect Make-Ahead Dessert: Banana cream pie is one of those desserts that’s best when chilled and made ahead. So, you can prepare it in advance, which means less stress and more time to relax and enjoy!
Potential Challenges & Pro Tips:
1 – Requires Chill Time: You’ll need to plan ahead since the custard needs to cool and set for a few hours.
- Pro-Tip: I like to make the pie the night before. That way, it’s set and ready when I need it, and I’m not rushing at the last minute.
2 – Homemade Pie Crust: Some people find making pie crust from scratch intimidating, but don’t worry—it’s easier than you think!
- Pro-Tip: If making pie crust from scratch feels daunting, you can always use a store-bought crust in a pinch, though homemade really is worth the effort!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Pie Crust:
For your Eggless Easy Banana Cream Pie, you have a few crust options to choose from:
- Traditional baked pie crust that gives a flaky, homemade touch. You can use homemade or store-bought.
- Classic graham cracker crust that’s buttery and easy to make.
- Vanilla wafer crust that adds a hint of vanilla.
- Oreo cookie crust for a chocolatey twist.
Each option pairs well with the creamy banana filling, and you can customize the flavors by adding a pinch of cinnamon to the graham crackers or a layer of melted chocolate to the traditional crust to keep it from getting soggy. This time, I decided to make it with a traditional baked pie crust. See the recipe card for details for each option.
For the Custard:
- Granulated sugar: Sweetens the custard without overpowering the banana flavor.
- Cornstarch: Thickens the custard, giving it that silky texture.
- Salt: You can use regular salt or black salt. When making custards, I like to use black salt, which tastes and smells like hard-boiled egg yolks. This salt mimics the flavor of eggs in many vegan/eggless recipes. It can be found in gourmet grocery stores or online on Amazon.
- Evaporated milk: Creamy and rich, this helps create the custard’s texture. Note: I like to use evaporated milk in this recipe because it adds a hint of caramelized flavor. Evaporated milk is simply regular milk that has been heated to remove about 60% of its water content, resulting in a thicker and creamier consistency. While you can substitute regular whole milk in this recipe, keep in mind that its higher water content can lead to a slightly thinner texture and less richness compared to using evaporated milk.
- Butter: Adds richness and smoothness.
- Vanilla: Brings warmth and depth to the custard.
- Bananas: The star of the show! Fresh and ripe for maximum flavor. Note: For the best banana cream pie, use ripe but firm bananas. You want bananas that have a bright yellow peel with a few brown spots, indicating they’re sweet and flavorful but still firm enough to hold their shape in the pie. Overly ripe bananas can become mushy and make the filling too soft, while under-ripe bananas might lack the sweetness and aroma that bring out the delicious banana flavor.
- Cinnamon (optional): Adds a cozy, warm note if you’re feeling adventurous.
For the Whipped Cream Topping:
- Heavy whipping cream: Whips up into light, fluffy clouds.
- Confectioners sugar: Sweetens the whipped cream just enough.
- Vanilla: Adds that extra layer of flavor to the cream.
Food Allergy Swaps
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Butter: Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. For the evaporated milk, use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. To make the custard, you can also use non-dairy milk. For the whipped cream frosting, you can use Silk Heavy Whipping Cream Alternative.
Gluten-Free: For a gluten-free option, use a gluten-free crust, homemade or store-bought.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Pie Crust
Decide what crust you want. Your options are Traditional baked pie crust, Classic graham cracker crust, Vanilla wafer crust, or Oreo cookie crust. I used a traditional pie crust, and you can use homemade or store-bought. If you decide to make your own, follow the instructions in my How to Make Pie Crust from Scratch recipe.
Place the pie dough on a floured surface, roll it into a circle 12 inches in diameter, and place it into a pie dish. Crimp the edges with a fork or use your fingers to flute the edges. Refrigerate for at least 30 minutes and up to 5 days.
Step 2 – Blind Bake Pie Crust
Line the chilled pie shell with a double layer of parchment paper. Fill the pie with pie weights (about 1 quart / 950 g).
Bake for 15 – 18 minutes, or until the edges are set and begin to turn golden. Carefully remove the pie crust from the oven. Remove weights and paper, prick the bottom with a fork, and return the crust to the oven to continue baking until golden and crisp, 5 – 10 minutes. Remove from the oven, and cool on a wire rack completely before filling. You can blind-bake the crust up to 3 days ahead of time. Cover the cooled crust tightly and refrigerate until ready to fill.
Step 3 – Make the Custard
Whisk together sugar, cornstarch, and salt in a medium saucepan. Add evaporated milk; whisk to combine. Bring to a boil over medium-low heat, whisking vigorously until it starts to thicken—this should take about 2 – 3 minutes. Reduce heat to low and let it boil for 1 minute, still whisking constantly; then remove from heat and stir in butter and vanilla.
Cover with plastic wrap, pressing it directly onto the surface of the cream to prevent skin from forming. Allow to cool for 15 minutes. I do not recommend any longer than this, as it will be too thick to spread neatly into the crust.
Step 4 – Assemble the Pie
Slice 2–3 bananas and arrange slices into the cooled pie shell. Sprinkle with cinnamon, if desired. Spread custard on top (it’s okay if it is still slightly warm). An offset spatula is helpful for spreading. Place a piece of plastic wrap directly on top of the custard, again to prevent a skin from forming. Refrigerate for at least 4 hours and up to 1 day.
Step 5 – Make Whipped Cream Topping
Add heavy cream, sugar, and vanilla to a stand mixer. Whip on medium-high speed until medium peaks form, about 3–4 minutes. I recommend making the whipped cream 1 hour before serving.
Step 6 – Decorate & Serve
Pipe or spread the whipped cream on top. Slice the remaining banana and garnish with banana slices. Serve the pie immediately, or refrigerate for up to 1 hour, garnish with banana slices, and serve.
Pro-Tip: It is best to garnish with banana slices immediately before serving, but whipped cream can be added to the pie up to one hour in advance.
Recipe Tips
- For the best custard texture, whisk constantly while cooking to avoid lumps.
- Use ripe but not overripe bananas to get the perfect balance of sweetness.
- Cover with Plastic Wrap. To prevent a skin from forming on the surface of the pastry cream as it chills, place a piece of plastic wrap directly on the surface before refrigerating.
- Be sure to chill the pie for at least 4 hours for the custard to fully set; however, overnight is best.
- Decoration. You can prepare the whipped cream topping in advance, but wait to add the whipped cream and banana slices until just before serving or up to one hour ahead for the freshest results.
Variations & Additions
- Add a drizzle of caramel or chocolate sauce over the whipped cream for an extra decadent touch.
- Sprinkle some crushed graham crackers or cookies on top for added crunch.
Storing and Freezing Instructions
Storing: Keep your pie covered and refrigerated for up to 5 days. The bananas may start to brown after that, but the pie will still taste delicious!
Freezing: I do not recommend freezing this pie; the filling’s texture is never quite the same.
Frequently Asked Questions
Yes, if you’re in a time crunch or don’t feel like making your own, a store-bought crust will work just fine.
Toss your banana slices in a little lemon juice before layering them into the pie; however, this might affect the taste.
Absolutely! Just swap the dairy ingredients for non-dairy options. Read the details and suggestions above.
Yes, it’s best to pre-bake the cookie crust before adding the custard when making banana cream pie. Pre-baking helps the crust set and become firm, ensuring it holds up well under the creamy custard filling. This step also adds a bit of toasty flavor and prevents the crust from getting soggy, giving you a deliciously crisp base for your pie. Let the crust cool completely before adding the custard to keep everything in perfect texture. To bake the cookie crust, follow the recipe instructions; however, for most cookie crusts, baking it at 350º F (180º C) for 8-10 minutes is enough.
More Egg-Free Pie Recipes You’ll Love!
- Easy Eggless Pumpkin Pie
- Easy Caramel Peach Cobbler (Egg-Free)
- Easy Eggless Pecan Pie
- Easy Eggless Sweet Potato Pie
- Easy Eggless Key Lime Pie
- Easy Eggless Coconut Cream Pie (from scratch)
- No-Bake Eggless Chocolate Cream Pie
- Easy Eggless Ice Cream Pie
- Browse more recipes…
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Recipe Card 📖
Eggless Easy Banana Cream Pie
Ingredients
For the Pie Crust:
- 1 pie crust (homemade or store-bought – see notes for other crust options)
For the Custard:
- 1/3 cup (80 g) granulated sugar
- 1/3 cup + 1 tablespoon (60 g) cornstarch
- ¼ teaspoon salt (see notes)
- 2 cups (480 ml) whole milk or evaporated milk (dairy or nondairy – see notes)
- 4 tablespoons (56 g) unsalted butter
- 2 teaspoons (10 ml) pure vanilla extract
- 3 – 4 yellow bananas (not super ripe yet)
- ground cinnamon (optinal)
For the Whipped Cream Topping:
- 1 1/2 cups (360 ml) heavy whipping cream
- 1/4 cup (50 g) confectioners sugar
- 2 teaspoons (10 ml) pure vanilla extract
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Make the Pie Crust:
- Place the pie dough on a floured surface, roll to a circle 12 inches in diameter, and place into a pie dish. Crimp the edges with a fork or use your fingers to flute the edges. Refrigerate for at least 30 minutes and up to 5 days.
- While the crust is chilling, preheat oven to 400º F (200º C).
Blind Bake Pie Crust:
- Line the chilled pie shell with a double layer of parchment paper.
- Fill the pie with pie weights (about 1 quart / 950 g).
- Bake for 15 – 18 minutes, or until the edges are set and just beginning to turn golden. Carefully remove the pie crust from the oven. Remove weights and paper, prick the bottom with a fork, and return the crust to the oven to continue baking until golden and crisp, 5 – 10 minutes. Remove from the oven, and cool on a wire rack completely before filling. You can blind-bake the crust up to 3 days ahead of time. Cover the cooled crust tightly and refrigerate until ready to fill.
Make the Custard:
- Whisk together sugar, cornstarch, and salt in a medium saucepan.
- Add evaporated milk; whisk to combine. Bring to a boil over medium-low heat, while whisking vigorously until it starts to thicken – this should take about 2 – 3 minutes. Reduce heat to low and let it boil for 1 minute, still whisking constantly; then remove from heat and stir in butter and vanilla.
- Cover with plastic wrap, pressing it directly onto the surface of the cream to prevent skin from forming. Allow to cool for 15 – 20 minutes. I do not recommend any longer than this, as it will be too thick to spread neatly into the crust.
Asemble the Pie:
- Slice 2–3 bananas and arrange slices into the cooled pie shell. Sprinkle with cinnamon, if desired. Spread custard on top (it’s ok if it is still slightly warm). Place a piece of plastic wrap directly on top of the custard; again, to prevent a skin from forming. Refrigerate for at least 4 hours and up to 1 day.
Make Whipped Cream Topping:
- Add heavy cream, sugar, and vanilla to a stand mixer. Whip on medium-high speed until medium peaks form, about 3–4 minutes. I recommend making the whipped cream 1 hour before serving.
Decorate:
- Pipe or spread the whipped cream on top. Slice the remaining banana and garnish with banana slices. Serve the pie immediately, or refrigerate for up to 1 hour, garnish with banana slices, and serve.Pro-Tip: It is best to garnish with banana slices immediately before serving, but whipped cream can be added to the pie up to one hour in advance.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Butter: Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. For the evaporated milk, use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. To make the custard, you can also use non-dairy milk. For the whipped cream frosting, you can use Silk Heavy Whipping Cream Alternative.
- Gluten-Free: For a gluten-free option, use a gluten-free crust, homemade or store-bought.
- Pro-Tip: I like to make the pie the night before. That way, it’s set and ready when I need it, and I’m not rushing at the last minute.
- Pro-Tip: If making pie crust from scratch feels daunting, you can always use a store-bought crust in a pinch, though homemade really is worth the effort!
- For the best custard texture, whisk constantly while cooking to avoid lumps.
- Use ripe but not overripe bananas to get the perfect balance of sweetness.
- Cover with Plastic Wrap. To prevent a skin from forming on the surface of the pastry cream as it chills, place a piece of plastic wrap directly on the surface before refrigerating.
- Be sure to chill the pie for at least 4 hours for the custard to fully set; however, overnight is best.
- Decoration. You can prepare the whipped cream topping in advance, but wait to add the whipped cream and banana slices until just before serving or up to one hour ahead for the freshest results.
- Add a drizzle of caramel or chocolate sauce over the whipped cream for an extra decadent touch.
- Sprinkle some crushed graham crackers or cookies on top for added crunch.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
