Remy's Banana Pie Recipe: Velvety Filling With Buttery Crust Layers

Remy's banana pie recipe delivers that perfect balance of velvety banana filling and crisp, buttery crust layers that make every slice irresistible. This classic dessert combines warm spices with ripe bananas for a filling that's rich yet light, topped with a golden caramelized finish that seals in all the flavor.

The secret lies in pre-baking the crust just enough to create a sturdy base while keeping it tender—this ensures your pie holds its shape without becoming soggy.

What sets this recipe apart is the careful blending of bananas with eggs and spices, creating a filling that's silky smooth yet packed with that signature banana pie taste.

The crust gets its signature flakiness from cold butter cut into the flour, and the topping of brown sugar and cinnamon adds that caramelized crunch that makes it impossible to stop at one slice.

With just 45 minutes of prep and 50 minutes in the oven, you'll have a pie that tastes like it came from a bakery.

The result is a pie with layers that work together perfectly: a crisp, golden crust that contrasts beautifully with the soft, spiced banana filling. Each bite delivers that perfect mix of textures—creamy filling, flaky crust, and a hint of caramelized sweetness from the topping.

This is the kind of dessert that feels like a warm hug, especially when served with a scoop of vanilla ice cream or a dollop of whipped cream.

Whether you're baking for a family gathering or just treating yourself, this recipe delivers restaurant-quality results at home. The combination of traditional techniques and simple ingredients makes it approachable for any home baker. Let's get started on creating your perfect banana pie!

Ingredients for remy's banana pie

These 12 simple ingredients create a banana pie that's velvety, flaky, and packed with warm spice flavor.

The bananas are everything here—ripe with brown spots means natural sweetness and creaminess. Trader Joe's or your local market usually has the best ones. For the crust, cold butter is non-negotiable—cut it into tiny pea-sized pieces for that perfect flaky texture. I always grab Land O'Lakes unsalted butter from the freezer section—it stays cold longer. The cinnamon? Penzeys or McCormick for the best flavor, but regular grocery store stuff works fine too. Just make sure it smells fresh—no dusty old spices here!

No ripe bananas? Cook them down with a splash of water first—it mashes them up nicely. Short on vanilla? Vanilla bean paste works too, but pure extract is ideal. The crust can be made ahead and frozen—just bake straight from frozen, adding 5-7 minutes. For a nutty twist, add 1/4 cup chopped walnuts to the filling. And if you're worried about a soggy bottom, pre-bake the crust 10 minutes before adding filling—trust me on this!

This pie tastes even better the next day—honestly, 3-4 days in the fridge is perfect. Store it covered at room temp for up to 2 days if you're serving it soon. The crust stays crispy for 2 days if kept properly. Want to make it ahead? Assemble the pie, refrigerate overnight, then bake straight from the fridge—add 10 minutes to baking time. Freezes beautifully too—just thaw overnight before serving.

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

Here's how to create a velvety banana filling wrapped in layers of buttery, flaky crust—every bite will melt in your mouth.

Peel the 3 medium ripe bananas and mash them in a medium bowl until completely smooth—no lumps allowed. I like to use a potato masher for this because it gives me more control than a fork. The bananas should be about 1.5 cups when mashed, so if they're particularly large or small, adjust accordingly.

In a separate large bowl, whisk together the 2 whole large eggs, 1 cup granulated sugar, 0.5 cup all-purpose flour, 1.5 teaspoons ground cinnamon, 0.25 teaspoon salt, and 1 teaspoon vanilla extract until fully combined and smooth. This mixture should be pale yellow and slightly thick. Add the mashed bananas to the egg mixture and stir until completely incorporated. The filling should be smooth and glossy with a consistency similar to thick pudding.

Here's the thing—don't rush this step. The filling needs to be completely smooth to prevent any graininess in your pie. If it looks slightly too thick, you can thin it with 1 tablespoon of water, but it should be just right for the perfect texture.

In a food processor, combine the 1 cup unsalted butter (cold and cubed) with 2.5 cups all-purpose flour and 0.25 teaspoon salt. Pulse until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. This texture is crucial for creating flaky layers in your crust.

Add the 2 tablespoons ice water and pulse again until the dough just comes together. The dough should hold when pressed but not be sticky. If it's too dry, add 1 teaspoon more ice water; if too sticky, add 1 tablespoon more flour. Transfer the dough to a lightly floured surface and divide it into two equal parts.

This is where the magic happens—I always roll out one dough disc for the bottom crust and the other for the top. Roll each disc to about 12 inches in diameter and 1/8-inch thick. The key here is to keep the dough chilled as you work to prevent it from becoming too soft and difficult to handle.

Preheat your oven to 375°F. Fit a 9-inch pie dish with one of the rolled-out crusts, gently pressing it into the bottom and up the sides. Trim any excess dough hanging over the edge with a sharp knife, leaving about 1/2-inch overhang. This overhang will be folded under later to create a sealed edge.

Pour the banana filling into the prepared crust, spreading it evenly. Here's a pro tip—I like to use a spatula to smooth out the filling, making sure there are no air bubbles trapped underneath. This ensures an even bake and prevents any uneven spots in your pie.

Roll out the second crust and place it over the filling. Seal the edges by folding the overhang under itself, creating a decorative edge. Use a fork to crimp the edges together, pressing down gently to create a classic pie crust pattern. Cut a few slits in the top crust to allow steam to escape during baking.

Place the assembled pie on a baking sheet lined with parchment paper to catch any drips. Bake in the preheated oven for 50-55 minutes, until the crust is deep golden brown and the filling is set but still slightly jiggly in the center. If the crust starts to brown too quickly, cover the edges with aluminum foil to prevent over-browning.

Here's what I watch for—the crust should be golden brown all over, and the filling should be set but still slightly soft. The pie will continue to cook slightly as it cools, so it's better to pull it out a little early than to overbake it. Let the pie cool completely on a wire rack before slicing—this helps the filling set properly and makes it easier to serve.

Once the pie has cooled completely, sprinkle the top with a mixture of 0.25 cup brown sugar and 0.5 teaspoon ground cinnamon. This adds a beautiful contrast in color and an extra layer of flavor. The brown sugar will caramelize slightly as it sits, giving your pie that irresistible shine and sweetness.

Slice into wedges and serve warm or at room temperature. The contrast between the warm, spiced filling and the buttery crust is what makes this pie truly special. Trust me, the first bite will have you reaching for another slice before you even finish your first!

Make-ahead tips for this remy's banana pie

Crust Prep Ahead

Make the crust dough up to 2 days in advance and store it wrapped tightly in plastic wrap in the fridge. I like to roll it out and fit it into a 9-inch pie dish, then cover with plastic wrap and refrigerate.

When you're ready to bake, simply add the filling and proceed with the recipe—this saves 30 minutes of prep time on busy days. 💡

Filling Prep

Prepare the banana filling one day ahead and store it in an airtight container in the fridge. The flavors meld beautifully overnight, and the filling will be even smoother when you bake it.

Just give it a quick stir before pouring into your crust. I've even made the filling 3 days ahead with great results—it keeps its texture perfectly. ✨

Assemble Early

Assemble the entire pie (crust + filling + top crust) and refrigerate overnight for the best results. This allows the filling to set slightly, preventing leaks during baking. When you're ready to bake, simply add the brown sugar topping and pop it in the oven.

The pie will bake 10-15 minutes longer than fresh since it's cold, but it's worth it for that restaurant-quality texture. ❄️

Freezing Options

You can freeze the fully assembled pie (before baking) for up to 2 months. Wrap it tightly in plastic wrap, then place it in a freezer bag. When ready to bake, thaw it in the fridge overnight, then add 15-20 minutes to your baking time.

For best results, add the brown sugar topping after baking—it won't caramelize properly if frozen. 🍃

Make-Ahead Topping

Mix the brown sugar and cinnamon topping up to 1 week in advance and store it in a small airtight container. This saves time on baking day and ensures you won't forget this crucial step.

Just sprinkle it on right after baking—it adds that perfect caramelized finish that makes this pie irresistible. 🍚

Serving Prep

Slice the pie into wedges and store them in an airtight container in the fridge for up to 4 days. I like to arrange the slices on a platter with a scoop of vanilla ice cream for instant dessert service.

For parties, serve at room temperature—it's even more delicious when the filling is slightly warm. 🍦

Frequently asked questions about remy's banana pie