Desserts
Remy's banana pie recipe delivers that perfect balance of creamy, spiced banana filling and a flaky crust topped with crunchy pecans—every slice tastes like a Southern classic.
The secret lies in baking the banana layer first to create a thick, velvety base, then adding the cream cheese mixture while still warm. This technique ensures the filling stays rich and smooth rather than watery, while the pecan topping adds just the right amount of texture.
What sets this recipe apart is the velvety cream cheese filling that blends seamlessly with the bananas, creating a dessert that's both comforting and elegant. The crust, made with a simple pie dough, bakes up golden and flaky, providing the perfect foundation for the filling.
The pecan topping, toasted to a golden brown, adds a satisfying crunch that contrasts beautifully with the soft filling.
By the time you pull this pie from the oven, you'll have a dessert that looks and tastes like it came straight from a bakery—warm, inviting, and impossible to resist.
The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect combination of creamy, spiced banana and buttery pecan crunch. This is the kind of pie that becomes a family tradition.
The best part? This recipe is designed to be foolproof, with clear instructions for achieving a flaky crust and a filling that stays rich and smooth. Whether you're baking for a holiday gathering or simply treating yourself, this banana pie is sure to impress.
Let's get started on creating a dessert that will become a favorite in your home.
Ingredients for remy's banana pie
Classic Southern flavors meet velvety cream cheese—this pie delivers the perfect balance of textures and tastes.
| Ingredient | Amount | Notes |
|---|---|---|
| Ripe Bananas 🍌 | 4 whole | Sliced lengthwise, skins removed |
| All-Purpose Flour 🌾 | 2 ½ cups | For pie crust and filling |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| Granulated Sugar 🍚 | 1 ½ cups | For crust and filling |
| Light Brown Sugar 🍚 | ½ cup | Packed, for filling |
| Cream Cheese 🧀 | 16 oz | Full-fat, room temperature |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Vanilla Extract 🍯 | 2 tsp | Pure, high-quality |
| Ground Cinnamon 🌿 | 2 tsp | Freshly ground preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Pecans 🥜 | 1 ½ cups | Chopped, toasted |
| Powdered Sugar 🍚 | ¼ cup | For pecan topping |
| Butter 🧈 | ¼ cup | Melted, for pecan topping |
The bananas are non-negotiable—use very ripe ones with brown spots (those are packed with flavor). Trader Joe's or local markets usually have the sweetest ones, but any grocery store's produce section works. For the crust, King Arthur flour or Gold Medal makes all the difference—both bake up flaky and golden. The pecans? Costco's bulk section is the best deal, but any store's pre-chopped pecans will do. Toast them in a dry pan until fragrant—that nutty aroma is worth the extra minute.
No cream cheese? Substitute mashed ricotta or silken tofu—though the texture won't be quite the same. Running short on vanilla? Almond extract at half the amount** works in a pinch, but vanilla's the star here. The brown sugar can be swapped for white if needed, but the molasses notes in brown sugar are what make this filling sing. For the crust, if you're short on butter, cold shortening (like Crisco) keeps it flaky, but butter's the way to go for flavor.
The crust keeps best in the fridge for 3 days wrapped tightly, or freeze it for up to 2 months. Bananas? Use them within 2 days of buying for peak sweetness. The pecan topping stays fresh for 5 days in the fridge if stored in an airtight container. Pro tip: Double the pecan topping—it disappears fast, and it's perfect for sprinkling on yogurt or oatmeal too.
Why You'll Love This Recipe
- No-Fuss Filling: The bananas just melt into that buttery crust—no fancy slicing or peeling tricks. I toss in overripe ones straight from the counter, mash them lightly, and let the brown sugar caramelize while it bakes. Honestly, the hardest part is waiting for it to cool.
- Sweet & Spiced Magic: That combo of brown sugar and white sugar? It’s like a warm hug for your taste buds. The crust stays crisp while the filling gets this perfect gooey texture—almost like a cross between pie and pudding. My husband licks the plate clean every time.
- Potluck Star: This pie travels beautifully. I’ve brought it to summer BBQs, holiday dinners, and even book club meetups—no one ever guesses it’s the easiest dessert there. The crust holds up, the filling stays intact, and it’s always the first to disappear.
- Budget Comfort: Uses pantry staples you already own. Ripe bananas? Free if you’re tossing them. Butter and flour? Cheap. The sugar blend makes it taste luxurious without costing a fortune. (Yes, even on a Tuesday night.) Leftovers? They’re the best kind—reheated slices taste just as good.
Step-by-step instructions for remy's banana pie
Here's how to create a velvety, creamy center with that perfect pecan crunch on top.
Prepare the Banana Filling
Slice the 4 whole ripe bananas lengthwise, removing the skins. Arrange the banana slices in a single layer on a parchment-lined baking sheet. This prevents them from turning mushy while we prepare the crust. I like to place them in a circular pattern—they'll shrink slightly during baking, so don't worry about perfect spacing.
Preheat your oven to 350°F. Bake the banana slices for 15 minutes until they're tender but still hold their shape. You want them soft enough to blend easily, but not falling apart. Let them cool completely before proceeding—this makes blending much easier and prevents a runny filling.
Make the Cream Cheese Filling
In a large mixing bowl, combine the 16 oz cream cheese and 1.5 cups granulated sugar. Beat with an electric mixer on medium speed until completely smooth and creamy. This should take about 2 minutes—don't rush it, or you'll end up with lumps in your filling.
Add the 2 whole large eggs, 2 tsp vanilla extract, 2 tsp ground cinnamon, and 0.5 tsp salt. Mix on medium speed for another 2 minutes until fully incorporated. The mixture should be thick and smooth, almost like a thick pudding. Scrape down the sides of the bowl with a spatula to ensure even mixing.
Add the cooled, baked banana slices and mix until completely combined. The filling should be thick but spreadable. If it's too thick, add 1-2 tablespoons of milk (not in the ingredients list—this is optional) to reach your desired consistency. Transfer the filling to a medium bowl and set aside.
Prepare the Pie Crust
In a large bowl, combine the 2.5 cups all-purpose flour, 0.5 cup light brown sugar, and 0.5 tsp salt. Cut in the 1 cup 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 a flaky crust.
Add 2-3 tablespoons of ice water, one at a time, mixing just until the dough comes together. Be careful not to overwork it—handle the dough as little as possible to maintain its flakiness. Divide the dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days).
Assemble the Pie
Roll out one disc of chilled dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish, pressing gently to fit. Trim any excess dough hanging over the edge. Roll out the second disc of dough for the top crust.
Pour the banana filling into the prepared pie crust. The filling should be level with the edges of the crust. Roll out the second dough disc and place it over the filling. Cut slits in the top crust to allow steam to escape during baking. Brush the top crust with a beaten egg (optional, but gives a beautiful golden finish).
Bake and Add Pecan Topping
Bake the pie in the preheated 350°F oven for 45-50 minutes, or until the crust is golden brown and the filling is set. You'll know it's done when the center is slightly jiggly but not liquid. Let the pie cool completely on a wire rack before adding the pecan topping.
In a small bowl, mix the 1.5 cups chopped pecans, 0.25 cup powdered sugar, and 0.25 cup melted butter. Sprinkle this mixture evenly over the cooled pie. The contrast of warm, gooey pie with cool, crunchy pecans is what makes this dessert unforgettable. Serve at room temperature for the best texture.
Pro Tips For Making Remy'S Banana Pie
- Preheat That Oven: DESCRIPTION: This isn’t just a formality—your pie crust needs a 375°F (190°C) oven that’s been running for at least 15 minutes. Cold butter in the filling will steam instead of melt evenly, and you’ll end up with a soggy bottom. I learned this the hard way when my crust turned out more "pudding" than pie.
- Slice Bananas Thin: DESCRIPTION: No, "chopped" isn’t good enough. Aim for ¼-inch slices—thin enough to soften quickly but thick enough to hold shape. Thicker slices stay undercooked in the center, while paper-thin ones turn to mush. Use a sharp knife, and if you’re impatient, freeze them for 10 minutes first—they’ll slice cleaner.
- Whisk Dry Ingredients: DESCRIPTION: Don’t just dump the flour and sugars into the butter. Whisk them together first to break up any lumps, especially that brown sugar. Cold butter + dry clumps = uneven texture. My grandmother swore by this, and she was right: the filling stays smooth and creamy instead of grainy.
- Brush Crust with Milk: DESCRIPTION: Skip the egg wash if you’re using a buttery crust—it’ll make it greasy. Instead, brush the top with a little cold milk or heavy cream before baking. It adds a subtle sheen and prevents cracking. Yes, it’s an extra step, but your crust will thank you.
Storing and reheating your remy's banana pie
Fridge Storage
Your banana pie stays fresh in the fridge for up to 4 days when stored properly. Let it cool completely before transferring to an airtight container with a lid—this prevents the crust from absorbing moisture and becoming soggy.
I like to wrap the pie tightly in plastic wrap first, then place it in the container. The filling actually improves overnight as the flavors meld together beautifully. 🥧
Freezer Prep
For longer storage, freeze your pie for up to 3 months without sacrificing texture. Wrap the cooled pie tightly in heavy-duty aluminum foil, then place it in a freezer bag to prevent freezer burn.
When ready to serve, thaw overnight in the fridge—this preserves the crust's flakiness and the filling's creaminess. Never refreeze once thawed, as this can make the crust rubbery. 🧊
Reheating Slices
Individual slices reheat best in the microwave for 20-30 seconds on 50% power to maintain the creamy texture. For a warmer pie experience, place slices on a baking sheet and heat in a 350°F oven for 8-10 minutes until the crust is crisp again.
I find this method preserves the pecan topping's crunch better than microwave reheating. 🔥
Pecan Topping Refresh
The pecan topping loses its crunch after refrigeration or freezing. To revive it, sprinkle the pie with fresh, toasted pecans before serving. Mix ½ cup chopped pecans with 1 tbsp melted butter and toast in a dry pan over medium heat for 3-4 minutes until golden and fragrant.
This simple step transforms a slightly stale pie into a restaurant-quality dessert. 🥜
Serving Warm
For the best experience, serve your pie at room temperature—this lets the flavors fully develop. If you're serving it straight from the fridge, let it sit for 30-45 minutes before slicing. The contrast between the cool, creamy filling and the warm pecan topping is what makes this pie truly special.
I always serve it with a scoop of vanilla bean ice cream** for that perfect balance. 🍦
Make-Ahead Tip
Assemble the pie the night before baking—this gives the filling time to meld with the crust. Store the unbaked pie in the fridge overnight, then bake as directed in the morning.
The flavors will be even more developed, and you'll avoid the stress of last-minute baking. Just be sure to let the pie cool completely before adding the pecan topping. ✨
Nutrition facts
Frequently asked questions
Why do we bake the bananas before mixing them into the filling?
Baking the bananas first removes excess moisture, which prevents the filling from becoming watery or runny. This step creates a thick, velvety texture that holds together beautifully. The slight caramelization from baking also enhances the banana flavor, making the pie taste even more delicious.
Can I make this pie without cream cheese?
Yes, but the texture will be different. For a similar creamy result, substitute with 16 oz mashed ricotta or 1 cup silken tofu blended with 1 tbsp lemon juice. However, cream cheese gives that signature tangy richness that makes this pie special.
How do I prevent the crust from getting soggy?
Always bake the pie completely before adding the pecan topping and let it cool completely on a wire rack. Brush the bottom crust with a thin layer of apricot jam or corn syrup before adding the filling to create a moisture barrier. This simple trick keeps the crust crisp.
What's the best way to tell when the pie is fully baked?
The edges should be golden brown, and the center should be slightly jiggly but not liquid when gently shaken. Insert a toothpick—if it comes out with a few moist crumbs (not wet filling), it's done. Overbaking can make the crust tough, so aim for 45-50 minutes at 350°F**.
Can I use frozen bananas for this recipe?
Frozen bananas work in a pinch, but they'll add extra moisture to your filling. Thaw them first, then pat completely dry with paper towels before baking. For best results, use fresh, very ripe bananas—they're sweeter and won't make the filling watery.