There’s something about a banana pie that feels like comfort wrapped in a flaky crust. Growing up, banana desserts were always the star at family gatherings—whether it was banana pudding pie after Sunday dinner or a chilled banana cream pie at summer picnics. But today, we’re taking it up a notch with a banana chiffon pie recipe.
This dessert is lighter than the classic banana cream pie but still packs in that luscious custard filling, sweet banana slices, and a creamy, airy texture that almost feels like eating a banana-flavored cloud. Think of it as banana cream pie’s elegant cousin—fancy enough for guests, but easy enough to whip up on a weeknight.
Why You’ll Love This Banana Chiffon Pie
- Creamy yet airy: The chiffon base combines custard filling with whipped egg whites, giving it a light texture.
- Banana flavor in every bite: Between the banana pie filling and fresh banana slices, it’s layered with natural sweetness.
- Versatile crust options: Use a baked pie crust for structure, or go for a graham cracker crust if you prefer no-fuss.
- Crowd-pleaser: Whether you’re aiming for a homemade banana cream pie vibe or something closer to Amish banana cream pie, this one works every time.
Ingredients You’ll Need
Here’s what goes into this banana chiffon pie recipe:
For the baked pie crust:
- 1 baked 9-inch flaky crust (homemade or store-bought)
For the banana chiffon filling:
- 3 ripe bananas (mashed)
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 cups whole milk
- 3 large egg yolks (lightly beaten)
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 3 egg whites
- 1/4 cup sugar (for egg whites)
For topping and layering:
- 2 bananas (sliced)
- Whipped cream (for garnish)
- Shaved chocolate or crushed cookies (optional)
Step-by-Step Instructions
Step 1: Prep the crust
If you’re using a baked pie crust, make sure it’s cooled completely before adding the filling. A flaky crust is key to balancing the creamy pie filling.
Step 2: Cook the custard base
In a medium saucepan, combine sugar, cornstarch, and salt. Slowly whisk in the milk until smooth. Cook over medium heat, stirring constantly, until it thickens—about 6–8 minutes.
Once thickened, temper the egg yolks by slowly whisking in some of the hot mixture. Return everything to the pan and cook for another 2 minutes. Remove from heat, then stir in butter and vanilla extract.
Step 3: Add the bananas
Mash 3 ripe bananas until smooth, then fold them into the custard mixture. This creates that rich banana pie filling with natural flavor.
Step 4: Whip the egg whites
In a separate bowl, beat egg whites until soft peaks form. Gradually add sugar and continue beating until stiff peaks hold. Gently fold the whipped egg whites into the banana custard mixture. This is what transforms a classic banana cream pie into a chiffon-style dessert—light and airy.
Step 5: Assemble the pie
Spread half of the banana slices over the cooled pie crust. Pour the chiffon filling on top and smooth the surface. Chill in the refrigerator for at least 4 hours, or until set.
Step 6: Garnish and serve
Top with whipped cream, extra banana slices, and maybe a sprinkle of chocolate shavings if you’re feeling fancy. Slice and serve chilled.
Variations to Try
One of the best things about a banana pie is how adaptable it is. If you’re like me, sometimes you want the classic custard version, but other days a shortcut or twist feels right. Here are a few ways to spin this banana chiffon pie recipe:
1. Easy Banana Cream Pie with Pudding
Don’t want to stand over the stove? Use instant vanilla pudding mixed with cold milk, then fold in sliced bananas. Top with whipped cream and chill. This makes an easy no bake banana cream pie that’s great for busy nights.
2. Graham Cracker Crust Swap
If baking a crust feels like too much work, go with a crumb crust made from graham crackers or vanilla wafers. It pairs beautifully with the banana cream filling and adds a crunchy texture.
3. Amish Banana Cream Pie
For a homestyle vibe, make a thicker custard filling and layer it generously with banana slices inside the crust. Top with whipped cream, and it’ll remind you of something straight from a farmhouse kitchen.
4. Banana Pudding Pie
Instead of chiffon, layer vanilla pudding, bananas, and cookies in a baked crust. It’s banana pudding, but in pie form—perfect for potlucks.
5. No Bake Banana Chiffon Pie
Skip the baked crust and use a cookie crust. Let the chiffon filling set in the fridge overnight for an even lighter texture.
Pro Tips for Success
- Use ripe bananas, not overripe. You want sweetness and flavor without that mushy brown-banana taste.
- Cool the custard before folding in egg whites. If it’s too hot, the whites will deflate.
- Chill thoroughly. Four hours is the minimum. Overnight is even better—it allows the chiffon to set fully.
- Slice bananas last minute. Bananas brown quickly. Toss them in lemon juice to slow down the process if prepping ahead.
- Don’t overbake the crust. A golden-brown, flaky crust makes a huge difference in the final pie.
How to Store Banana Chiffon Pie
- In the fridge: Cover loosely with plastic wrap or foil. It’ll keep for 2–3 days.
- In the freezer: Technically, you can freeze it, but the texture of bananas changes when thawed. I don’t recommend freezing this pie if you want that silky chiffon feel.
- Best eaten fresh: Honestly, banana cream pies (and chiffon pies) are at their peak the day after making.
Final Thoughts
There you have it—an irresistible banana chiffon pie recipe that’s lighter than the traditional banana cream pie but just as satisfying. I love this pie because it balances nostalgia with elegance. One bite, and you get the creaminess of custard filling, the sweetness of fresh banana slices, and the lift of chiffon texture—all nestled in a flaky crust.
If you’ve ever wondered how to make banana cream pie with a little twist, this chiffon version is your answer. It’s a dessert that brings smiles to the table, whether you’re baking for family or sharing at a gathering.
Now it’s your turn: grab some bananas and whip this up! And if you try it, I’d love to hear—are you team classic banana cream pie or team chiffon?
Banana Chiffon Pie Recipe
Ingredients
Method
- Bake and cool the crust – Prepare a 9-inch pie crust and bake it until golden. Let it cool completely.
- Make the custard – In a saucepan, whisk together sugar, cornstarch, and salt. Slowly whisk in milk. Cook over medium heat, stirring, until thickened (6–8 minutes).
- Temper the yolks – Slowly add some of the hot custard into the egg yolks, whisking constantly. Pour back into the pan and cook for 2 minutes. Remove from heat and stir in butter and vanilla.
- Add bananas – Mash 3 ripe bananas and fold them into the custard mixture. Let it cool slightly.
- Whip egg whites – In a clean bowl, beat egg whites until soft peaks form. Add sugar gradually and beat until stiff peaks form.
- Fold together – Gently fold the egg whites into the banana custard. This makes the chiffon texture.
- Assemble pie – Place banana slices on the cooled pie crust. Pour the chiffon filling over them and smooth the top.
- Chill – Refrigerate for at least 4 hours, or overnight, until firm.
- Garnish and serve – Top with whipped cream, extra banana slices, and optional chocolate shavings. Slice and enjoy.
Notes
- Use bananas that are ripe but not too brown. Overripe ones will make the filling too mushy.
- Chill the pie overnight if you want the cleanest slices.
- Toss banana slices in lemon juice before layering if you’re worried about browning.
- A graham cracker crust works if you don’t want to bake.
Frequently Asked Questions
1. What’s the difference between banana chiffon pie and banana cream pie?
Banana cream pie uses a custard or pudding base with bananas layered in. Banana chiffon pie takes that custard and folds in whipped egg whites for a lighter, mousse-like texture.
2. Can I make this pie ahead of time?
Yes! In fact, banana chiffon pie sets best when chilled overnight. Just add fresh banana slices and whipped cream topping right before serving.
3. Do I have to bake the crust?
Not at all. A no bake banana cream pie works perfectly with a graham cracker or vanilla wafer crust. Just chill the crust before filling.
4. How do I keep bananas from turning brown?
Toss banana slices in lemon juice or pineapple juice before layering them into the pie. This slows down oxidation and keeps your banana pie filling looking fresh.
5. Can I use instant pudding instead of custard?
Absolutely. An easy banana cream pie recipe often calls for instant pudding. It’s a quick shortcut, though the chiffon version will always taste a bit more elegant.
6. What’s the best topping for banana chiffon pie?
Whipped cream is the classic choice. But shaved chocolate, crushed vanilla wafers, or even toasted coconut can give it an extra kick.
7. Is this pie the same as banana pudding pie?
Not exactly. Banana pudding pie is usually layered with cookies and pudding. Banana chiffon pie is more delicate and airy because of the whipped egg whites.
8. Can I skip the egg whites?
If raw egg whites aren’t your thing, you can fold in whipped cream instead. The pie will still be light, but less “chiffon-like.”
