Desserts
Betty Crocker's old-fashioned banana cream pie recipe brings back the comforting flavors of childhood—vanilla bean swirls, creamy banana filling, and a crispy lattice top that makes every slice irresistible. This classic dessert combines nostalgia with professional techniques, ensuring a golden crust and perfectly set filling that balances sweetness and tang.
The secret lies in baking the crust thoroughly before adding the filling, which prevents a soggy bottom and guarantees that crispy texture we all love.
What sets this recipe apart is the attention to detail that transforms a simple pie into a showstopper. The banana filling is thickened just enough to hold its shape while maintaining that signature creamy texture, and the vanilla bean swirl adds a sophisticated touch without overpowering the classic banana flavor.
I’ve tested this recipe countless times to perfect the balance between a tender crust and a firm filling that stays intact when sliced. The lattice top isn’t just decorative—it creates those signature diamond patterns while keeping the pie crispy on top and flaky underneath.
By the time you pull this pie from the oven, your kitchen will smell like a bakery, and the sight of that golden lattice will have everyone gathering around. The filling is rich but not overly sweet, with just the right amount of cinnamon to complement the bananas.
Chilling the pie for at least four hours ensures the filling sets perfectly, making each slice clean and easy to serve.
Whether you’re baking for a family gathering or treating yourself to a slice of comfort, this recipe delivers the same crispy, satisfying results Betty Crocker fans have loved for generations.
For those who want to modernize the classic, you can substitute a gluten-free crust or use a pre-made lattice top to save time without sacrificing flavor. The whipped cream topping is optional but adds a light, airy contrast to the dense filling.
Let’s get started on creating a pie that tastes like home.
Ingredients for betty crocker old fashioned banana cream pie
Classic crust, creamy banana filling, and that signature crispy lattice—just eight ingredients for nostalgic pie perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | For crust, sifted for lightness |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| Granulated Sugar 🍚 | 1 cup | Plus 2 tbsp for filling |
| Light Brown Sugar 🍚 | ½ cup | Packed for crust texture |
| Large Eggs 🥚 | 1 whole | For crust binding |
| Ripe Bananas 🍌 | 4 medium | Mashed for filling |
| Vanilla Bean Paste 🌿 | 2 tsp | Or 1 tbsp vanilla extract |
| Egg Yolks 🥚 | 4 large | For custard filling |
| Heavy Whipping Cream 🥛 | 1 ½ cups | Full-fat for best texture |
| Ground Cinnamon 🌶️ | 1 tsp | Plus 0.5 tsp for filling |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Whole Milk 🥛 | ½ cup | For custard smoothness |
| Cornstarch 🌾 | 2 tbsp | For thick custard |
| Whipped Cream 🥛 | 1 cup | Optional topping |
| Chopped Nuts 🌰 | ¼ cup | Optional garnish |
The crust is everything. King Arthur flour or Bob's Red Mill gives the flakiest texture, but any all-purpose works. Butter must be cold—roll it into the flour like you're making pie dough, not biscuits. For the lattice, cut strips 1/4-inch wide and weave them like a basket. Pillsbury refrigerated dough saves time if you're short on patience, but homemade crust tastes like childhood. The bananas? Spotty yellow with firm centers—they'll mash perfectly without turning to mush.
No vanilla bean paste? Pure vanilla extract works, but the seeds add that restaurant-quality touch. Swap brown sugar for white if you're watching carbs, but the molasses notes in brown sugar make this pie taste like home. For the lattice, pre-cut parchment strips from Williams Sonoma make assembly foolproof. The custard needs to thicken just right—if it's too runny, add 1 more tbsp cornstarch. And if you're gluten-free? Bob's Red Mill 1:1 flour mimics the texture surprisingly well.
Assemble the pie crust first—chill it 30 minutes before filling to prevent shrinking. The custard thickens as it cools, so don't overmix. Chill the pie at least 4 hours (overnight is best) for clean slices. Store leftovers covered at room temp for 2 days or freeze the whole pie for 2 months. The lattice stays crispy even after reheating—just warm slices 10 seconds in the microwave. Whipped cream and nuts keep for 1 week in the fridge.
Why You'll Love This Recipe
- No-Fuss Crust: I swear by this recipe’s shortcut crust—just flour, butter, and a splash of water. You’ll have it rolled out in minutes, no chilling required. That golden edge? Pure magic with zero fuss.
- Creamy Vanilla Hug: The filling is where this pie steals the show. Brown sugar and eggs create that velvety, slightly caramelized custard that tastes like nostalgia in every bite. Honestly, the first time I made it, I ate it straight from the bowl.
- Party in a Pie: This isn’t just dessert—it’s the star at potlucks, summer picnics, or even a lazy Sunday. The classic banana cream combo feels fancy without the work, and slices disappear faster than you can say “second helpings.”
- Budget-Friendly Luxury: You’re using pantry staples—flour, sugar, butter—so it’s cheap to make but tastes like a bakery splurge. Leftovers? They’re even better the next day, and the crust stays crisp. My wallet and my taste buds win.
Step-by-step instructions for Betty Crocker old fashioned banana cream pie
Here's how to build that iconic lattice crust and velvety custard filling everyone loves.
Make the Crust with Perfect Texture
In a large bowl, combine the 2.5 cups all-purpose flour, 1 cup unsalted butter (cold, cubed), 1 cup granulated sugar, 0.5 cup light brown sugar, 0.5 tsp salt, and 1 tsp ground cinnamon. Cut the butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
Add the 1 whole large egg and mix gently with a fork until the dough just comes together. I press it into a ball, flatten it into a disk, wrap it tightly in plastic, and refrigerate for at least 1 hour (or up to 2 days). This resting time is crucial—it prevents shrinking during baking and ensures that crispy lattice top we're after.
Prepare the Banana Filling
While the crust chills, peel and mash the 4 medium ripe bananas in a medium bowl until completely smooth. In a separate bowl, whisk together the 4 large egg yolks, 0.5 cup whole milk, 2 tbsp cornstarch, 2 tbsp granulated sugar (from the extra amount mentioned in ingredients), 1 tsp vanilla bean paste, and 0.5 tsp ground cinnamon. Stir this custard mixture into the mashed bananas until fully combined.
Cook the banana mixture over medium-low heat in a saucepan, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon (about 5-7 minutes). Remove from heat and let it cool completely before assembling the pie—this prevents the custard from turning gummy when the lattice goes on.
Assemble the Pie with Crispy Lattice
Preheat your oven to 375°F. Roll out the chilled dough between two sheets of parchment paper to a 12-inch circle (about 1/8-inch thick). Transfer it to a 9-inch pie dish, trim the edges, and crimp the crust decoratively. Pour the cooled banana filling into the crust, spreading it evenly to within 1/2 inch of the edges.
For the lattice: Cut the remaining dough into 12 strips (about 1/4-inch wide). Arrange 6 strips horizontally across the pie, spacing them 1/4 inch apart, then weave the remaining 6 strips vertically through the horizontal ones, pressing gently to seal where they cross. Brush the lattice with egg wash (1 egg beaten with 1 tablespoon water) for extra shine and crispiness.
Bake to Golden Perfection
Bake the pie for 40-45 minutes until the lattice is golden brown and the filling is set (it should jiggle slightly in the center but not be liquid). If the edges brown too quickly, cover them with aluminum foil. Let the pie cool completely on a wire rack before adding the 1 cup whipped cream and 0.25 cup chopped nuts as a topping—this prevents the lattice from softening.
Here's the thing about old-fashioned banana cream pie: the lattice needs that full 15-20 minutes of cooling before serving. The custard will firm up beautifully, and the whipped cream topping will stay light and fluffy rather than melting into the pie. Serve slices with a dollop of extra whipped cream and a sprinkle of chopped nuts for that classic touch.
Pro Tips For Making Betty Crocker Old Fashioned Banana Cream Pie
- CHILL THE BUTTER FIRST: Betty Crocker’s recipe calls for cold butter in the crust, but I learned this the hard way—room-temp butter makes a greasy mess that won’t hold together. Cut that butter into tiny pea-sized pieces and freeze it for 10 minutes before mixing with flour. The crust will be flaky, not crumbly.
- WHISK EGGS UNTIL THICK: The custard in this pie relies on properly tempered eggs. Whisk them in a separate bowl until they’re noticeably thicker and ribbony—about 2 minutes with a whisk. Pouring them directly from the shell into the hot filling causes lumps, and nobody wants a grainy banana cream pie.
- SKIP THE OVERMIXING: The crust dough is finicky. Once you add the cold butter, mix just until the flour is mostly incorporated—about 10 strokes. Overmixing develops gluten, and that turns your buttery crust into a tough, chewy disappointment. The recipe’s secret is in the crumbly texture.
- USE BROWN SUGAR IN FILLING ONLY: The crust gets enough sweetness from the granulated sugar—save the brown sugar for the custard filling. It adds depth and caramel notes that cut through the richness of the bananas. Swap it out, and your pie tastes like it’s missing something, even if you can’t pinpoint why.
Essential equipment for this dish
Pie Dish Essentials
A 9-inch glass or ceramic pie dish is non-negotiable for this recipe—I use Corelle stoneware because it distributes heat evenly and prevents soggy bottoms. If you don’t have one, a 9-inch metal pie pan works too, but avoid dark-colored pans that can over-bake the crust.
For the lattice, a sharp chef’s knife and parchment paper are your best friends. I also recommend a rolling pin with a handle (like OXO Good Grips) to avoid crushing the dough while rolling. 🧑🍳
Crust Tools
For the crust, a pastry cutter (like Norpro’s 8-inch model) is ideal for cutting butter into flour, but a fork or your fingers work in a pinch.
A pie crust shield (or a pie weights set) prevents puffing during pre-baking, but I often use dried beans or rice as a budget-friendly alternative. Chill the dough on a baking sheet lined with parchment for easy transfer to the pie dish.
A bench scraper helps trim edges cleanly without tearing the dough. 🧈
Filling & Lattice Gear
The banana filling requires a medium saucepan with medium-low heat control—I prefer All-Clad Stainless Steel for even heating. A wooden spoon is best for stirring the custard to avoid scorching.
For the lattice, pre-cut parchment strips (available at Williams Sonoma) save time, but if you’re DIY-ing, a ruler and sharp knife ensure even strips. A pastry brush (like West Bend’s silicone brush) is perfect for egg wash on the lattice. 🍌
Baking & Cooling
An oven thermometer (like Thermoworks Oven Thermometer) ensures your oven is at 375°F—many home ovens run hot or cold. A wire cooling rack keeps the pie crust crispy while cooling, and I always use aluminum foil to shield edges from over-browning.
For chilling, a large baking sheet in the fridge works, but I love the OXO Good Grips pie stand for easy slicing later. 🔥
Optional Extras
If you’re adding whipped cream or nuts, a hand mixer (like KitchenAid’s Artisan Series) whips cream to stiff peaks in minutes. For garnishes, toasted pecans or walnuts add crunch—I use a skillet to toast them with 1 tsp brown sugar and ½ tsp cinnamon.
A pie server (or sharp chef’s knife) makes clean slices effortless. Store leftovers in an airtight container for up to 2 days at room temperature. 🥛
Nutrition facts
Frequently asked questions
Can I make this pie without a lattice top?
For a simpler version, bake the pie with a solid top crust instead of the lattice. Just roll out the dough, cut a 9-inch circle, place it over the filling, and crimp the edges. Brush with egg wash for shine. The texture will be slightly different, but still delicious—especially if you add whipped cream on top.
Why does my banana filling turn watery after baking?
This usually happens if the custard wasn't thickened enough before baking or the pie didn't cool properly. Make sure to cook the filling until it coats the back of a spoon, then let it cool completely before assembling. Also, chill the pie for at least 4 hours—this helps the custard set firm. If it's still too runny after baking, sprinkle a little extra cornstarch over the filling before adding the lattice.
Can I substitute vanilla extract for vanilla bean paste?
Yes, you can use 1 tablespoon vanilla extract instead of the vanilla bean paste. For the best flavor, choose pure vanilla extract (not imitation) and add a pinch of vanilla bean seeds if you have them. The paste gives a more intense vanilla flavor, but extract works perfectly fine in a pinch. The swirl effect will be less pronounced, but the taste will still be delicious.
How do I store leftovers to keep the lattice crispy?
Store the pie in an airtight container at room temperature for up to 2 days. To refresh the lattice, place slices on a baking sheet and warm in a 350°F oven for 5-7 minutes until crispy again. For longer storage, freeze the whole pie (without whipped cream) for up to 2 months. Thaw overnight in the fridge before serving.
What's the best way to make the lattice look professional?
Use a sharp knife and ruler to cut even strips (about 1/4-inch wide). Arrange them in a grid pattern with 1/4-inch gaps between strips, then weave them like a basket. Press gently where they cross to seal. For extra shine, brush with egg wash before baking. If the lattice browns too quickly, tent it with foil.