Eggless Easy Banana Cream Pie

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!

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). 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!

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!

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: 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.

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.

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!

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.

Freezing: I do not recommend freezing this pie; the filling’s texture is never quite the same.

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