Remy's Banana Pie Recipe: Velvety Filling and Buttery Crust in One Dish

Remy's banana pie recipe delivers that perfect balance of velvety banana filling and buttery crust—no fuss, just pure comfort in every slice. 💛 The secret lies in blending ripe bananas with a simple custard base, then baking it all in one pie dish for a foolproof result that’s always golden and tender.

I’ve perfected this recipe over years of baking, ensuring the crust stays crisp while the filling remains silky smooth.

The beauty of this recipe is its simplicity: just a handful of ingredients, a single crust, and 30 minutes of active time before it goes into the oven.

The banana filling cooks through beautifully, creating a texture that’s rich yet light, with just the right amount of spice from cinnamon and nutmeg. It’s the kind of pie that disappears fast—whether you’re serving it at a family gathering or enjoying a slice on a lazy afternoon.

What makes this recipe stand out is how it combines tradition with ease. The crust is sturdy yet flaky, holding up to the creamy filling without getting soggy, while the banana mixture transforms into a luscious, caramelized center.

The best part? It’s easy to customize—add a layer of chopped walnuts or a dollop of cream cheese for extra richness, if you like.

Once baked, the aroma alone will have everyone heading to the kitchen. Let it cool for at least 2 hours before slicing to give the filling time to set properly, and you’ll have a pie that’s worth every bite. Ready to bake a crowd-pleaser? Let’s get started.

Ingredients for remy's banana pie

Just twelve simple ingredients transform into Remy's legendary velvety banana pie.

The bananas are everything here—overripe (those with brown spots) pack the most sugar and creaminess. Trader Joe's usually has perfect ones, but check your fruit bowl first. For the crust, store-brand butter works just as well as fancy—just make sure it's cold when you cut it into the flour. The sugar combo (granulated plus brown) gives that perfect caramelized crust while keeping the filling tender. If you're in a rush, King Arthur flour bakes up flakier than store brands, but any all-purpose will do in a pinch.

No evaporated milk? Whole milk + 1 tbsp cornstarch simmered for 5 minutes gets you close. Short on vanilla? Vanilla bean paste adds those little specks that make it feel special. The nutmeg is non-negotiable—it's what gives that classic banana pie warmth. If you don't have fresh, pre-ground works fine. For the crust, don't overwork the dough—just mix until it comes together. The ice water keeps it from getting too greasy. And if you're worried about soggy bottoms, bake the crust 5 minutes before adding filling—trust me on this.

Assemble the pie at least 1 hour before baking—this gives the filling time to meld with the crust. Store leftovers in an airtight container for 3-4 days in the fridge, or freeze slices for up to 3 months. The best part? This pie actually tastes better the next day as the flavors develop. I always make a double batch—one for dinner, one for breakfast the next morning. The crust stays crisp if you reheat slices in the oven for 3-4 minutes at 350°F

Step-by-step instructions for Remy's banana pie recipe

Master this classic dessert with a foolproof technique for perfect layers every time.

In a large mixing bowl, combine the 1.5 cups all-purpose flour, 0.5 cup brown sugar, 0.5 tsp salt, 2 tsp ground cinnamon, and 0.5 tsp ground nutmeg. Cut in the 1 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial for creating a flaky crust.

In a separate bowl, whisk together the 1.25 cups granulated sugar, 2 whole large eggs, 1 tsp vanilla extract, and 1.5 cups evaporated milk until smooth. Add the 3 medium ripe bananas (peeled and mashed) and mix until fully incorporated. The filling should be thick but pourable—if it's too thick, add 1-2 tablespoons of ice water to reach the right consistency.

Press two-thirds of the crust mixture firmly into a 9-inch pie dish, creating an even layer about ¼-inch thick. Use your fingers to create a slight rim around the edges. Pour the banana filling into the crust, spreading it evenly with a spatula. Sprinkle the remaining crust mixture evenly over the filling, pressing lightly with your fingertips to create a lattice-like pattern.

Preheat your oven to 375°F. Place a pie weight or dried beans on top of the crust to prevent it from puffing up. Bake for 30 minutes until the crust begins to turn light golden brown. Remove the weights and continue baking for another 15-20 minutes until the crust is deep golden brown and the filling is bubbling gently at the edges.

In a small bowl, mix together 2 tablespoons granulated sugar (from the extra for sprinkling) with ½ teaspoon ground cinnamon. Sprinkle this mixture evenly over the top of the pie. The sugar will caramelize slightly, adding a beautiful contrast to the golden crust.

Return the pie to the oven and bake for an additional 10-15 minutes until the topping is deeply caramelized and the filling is set but still slightly jiggly in the center. This ensures a creamy texture when sliced. Remove from the oven and let the pie cool on a wire rack for at least 2 hours before slicing—this resting time allows the filling to fully set and the flavors to meld.

Slice the pie into 8 equal wedges using a sharp knife. The filling should be silky smooth with a rich, caramelized top layer. Serve at room temperature for the best texture and flavor. Store any leftovers in the refrigerator for up to 3 days, though I doubt it will last that long!

Here's the thing—this pie is all about balance. The crust should be crisp yet tender, the filling creamy but not runny, and the topping crisp and caramelized. If the crust browns too quickly, tent it with foil to prevent over-browning. And if the filling looks too thick before baking, don't worry—it will set beautifully in the oven.

Common mistakes when making your remy's banana pie

Overmixing the Crust

I’ve seen this happen more times than I can count—overworking the crust turns it tough instead of flaky. The moment the butter pieces disappear into the flour, stop mixing. Use a fork or your fingers to gently combine until you just see dry bits remaining.

The goal is pea-sized butter pieces in the dough, not a smooth paste. If your crust ends up dense, it’s almost always from overmixing. 💛

Underripe Bananas

This is a rookie mistake that changes everything. Overripe bananas (with brown spots) are non-negotiable—they’re sweeter and creamier, giving that classic banana pie texture. If you use firm bananas, your filling will taste bland and won’t caramelize properly.

Pro tip: Keep bananas in a paper bag on your counter for 2-3 days to speed up ripening.

Skipping the Blind-Bake

Blind-baking the crust for 30 minutes before adding filling prevents a soggy bottom. Without this step, the crust absorbs moisture from the filling and becomes mushy. I know it’s tempting to skip ahead, but trust me—5 minutes of pre-baking makes all the difference.

Use pie weights or dried beans to keep the crust flat during this critical step.

Incorrect Filling Thickness

The filling should be thick but pourable, like heavy pudding. If it’s too thick, add 1-2 tablespoons of ice water to loosen it. If it’s too thin, the pie will be runny. I’ve had students bring me pies where the filling was almost liquid—not ideal.

The perfect consistency ensures a set but creamy texture after baking. Stir in those mashed bananas last to avoid thinning the mixture too much.

Overbaking the Topping

That caramelized sugar topping is what makes this pie look (and taste) amazing, but it’s easy to overdo it. Once it’s deep golden brown, remove it immediately. Overbaking turns the topping bitter and burns the filling underneath.

Keep an eye on it during the final 10-15 minutes—the filling should be slightly jiggly in the center when done. Let it cool completely before slicing.

Not Resting the Pie

This is the biggest mistake I see with homemade pies. 2 hours of cooling time lets the filling set properly and prevents a runny mess. Cutting too soon means a gooey disaster.

I promise, the wait is worth it—the flavors meld, and the texture becomes silky smooth. If you’re impatient, at least let it cool for 1 hour before serving slices.

Frequently asked questions