Banana Phyllo Pie
Updated Nov. 19, 2025
- Total Time
- 1 hour 10 minutes, plus thawing and chilling
- Prep Time
- 10 minutes, plus overnight thawing
- Cook Time
- 1 hour, plus 2 hours’ chilling
- Rating
- Comments
- Read comments
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Ingredients
- 5 to 6phyllo pastry sheets, from 1 (16-ounce) package, thawed overnight in the fridge
- 4tablespoons/57 grams unsalted butter, melted
- 2medium ripe, lightly spotted bananas, peeled and broken into 2-inch pieces (about 1½ cups/200 grams when prepped)
- ½cup/120 grams heavy cream
- ½cup/120 grams sour cream
- ⅓cup/67 grams sugar
- 2large eggs
- ½teaspoon ground cinnamon
- ¼teaspoon ground nutmeg
- 1teaspoon kosher salt (such as Diamond Crystal)
- Powdered sugar, for dusting
Nutritional analysis per serving (8 servings)
252 calories; 16 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 1 gram dietary fiber; 14 grams sugars; 4 grams protein; 236 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Place a baking sheet in the oven while it is heating.
- Step 2
Brush one sheet of the phyllo pastry evenly with the melted butter and lay it butter side up into a 9-inch pie plate, scrunching the edges slightly to fit. Repeat with the remaining pastry until you run out of butter. The edges of the pastry will look like a frilly dress along the edges.
- Step 3
In a blender, blend the bananas, heavy cream, sour cream, sugar, eggs, cinnamon, nutmeg and salt until smooth. Pour the banana mixture into the center of the phyllo dough nest. Transfer to the oven, on top of the hot baking sheet, and bake until the banana custard is set (the center of the pie should jiggle slightly when you shake the pan), 42 to 45 minutes.
- Step 4
Allow the pie to cool to room temperature, then transfer it to the refrigerator and chill for at least 2 hours and up to 1 day. The pie is best enjoyed the day it’s baked.
- Step 5
Before serving, give the pie a light dusting of powdered sugar.
Private Notes
Comments
TENT YOUR PIE! Just baked this and by about 15 minutes in the phyllo was starting to brown and singe on the edges-saved it with some tin foil but that should probably be mentioned somewhere in the recipe! Otherwise, looks delish!
If you're looking for a pie that is: 1. Easy, 2. Delicious, and 3. Stunning, then look no further. This pie really brings the visual drama that the Holiday Season craves. This could not have been easier to make — the hardest part was waiting to eat it! The phyllo is crispy on the edges and soft but firm under the filling. The yield of the custard does not look like much and after baking the cross section is about the width of my finger, but the taste is surprisingly rich so you will not feel like you're missing out. The recipe calls for powdered sugar just before serving, but it would also be really yummy with a dollop of whipped cream on top. I will definitely be making this and bring
Made this recipe as written and so happy with the end result. Even those who said they only eat bananas whole, loved it! Super easy, kid-friendly prep.
Great recipe. I added a teaspoon of espresso powder to my cream. Tastes great and you don't have to worry about the bananas oxidizing the next day.
This will now be a permanent fixture at my Thanksgiving table. Stunning visuals that are only exceeded by how delicious it is. I am a banana super fan, and even I was blown away by the taste and texture. And so easy to make. No notes.
I made this for my banana loving fella and it was yummy. It’s not that easy to keep control of the phyllo, it’s like glitter….it even got in my hair. Pie category is a stretch, the phyllo doesn’t crisp up on the bottom. It’s a custard poured into flaky deliciousness. I might try ginger snap cookies crust the second time. Who might be so bold as to add peanut butter ? I dare you !