Old Fashioned Banana Cream Pie Recipe

Introduction

Old Fashioned Banana Cream Pie is a timeless dessert featuring a smooth custard filling, fresh bananas, and a flaky homemade crust. Topped with fluffy whipped cream, it’s a comforting treat perfect for any occasion.

Ingredients

• 2/3 cup sugar
• 1/3 cup corn starch
• 1/2 teaspoon salt (for custard)
• 3 cups whole milk
• 4 egg yolks (slightly beaten)
• 2 tablespoons butter (for custard)
• 1 tablespoon vanilla extract
• 1 cup flour
• 1/2 teaspoon salt (for crust)
• 1/3 cup shortening
• 2 tablespoons butter (for crust)
• 1 teaspoon oil
• 3 tablespoons milk (whole or low-fat, for crust)
• 1 teaspoon lemon juice or vinegar
• 1 cup heavy whipping cream
• 3 tablespoons powdered sugar
• 3 bananas (not overripe; 2 for pie, 1 for garnish)
• Graham cracker or Nilla Wafer crumbs (optional for garnish)

Instructions

1. Step 1: In a saucepan, mix sugar, cornstarch, and 1/2 teaspoon salt. Slowly stir in the milk, cooking over medium heat while stirring constantly until the mixture thickens and boils. Boil for 60-90 seconds, then reduce heat to low.
2. Step 2: Beat the egg yolks slightly in a glass measuring bowl. Gradually pour 1 cup of the hot milk mixture into the eggs, stirring with a fork to temper them.
3. Step 3: Pour the egg and milk mixture back into the saucepan. Boil and stir for another 60-90 seconds, then remove from heat.
4. Step 4: Stir in 2 tablespoons butter and vanilla extract. Cover the custard with plastic wrap pressed directly onto its surface and refrigerate until cool.
5. Step 5: For the crust, combine flour and 1/2 teaspoon salt. Cut in shortening and 2 tablespoons butter with a pastry cutter, then stir in oil.
6. Step 6: Combine milk and lemon juice or vinegar, then stir into the flour mixture until dough forms. Knead on a lightly floured surface until smooth.
7. Step 7: Roll out the dough to fit a 9-inch pie pan. Poke holes across the bottom with a fork and crimp the edges. Bake at 450°F for 8-10 minutes or until edges are lightly golden. Let cool.
8. Step 8: Slice two bananas and arrange them in a single layer on the cooled pie crust.
9. Step 9: Pour the cooled custard over the bananas in the crust.
10. Step 10: Beat heavy whipping cream and powdered sugar with an electric mixer until stiff peaks form. Spread over the custard layer.
11. Step 11: Refrigerate the pie for at least 1 hour before serving. Just before serving, garnish with additional banana slices and optional graham cracker or Nilla Wafer crumbs.

Tips & Variations

• Use slightly firm bananas to prevent overly mushy slices in the pie.
• For extra flavor, toast graham cracker crumbs before sprinkling as a garnish.
• Replace the homemade crust with a store-bought pie crust for a quicker option.
• Add a splash of rum or banana liqueur to the custard for a subtle boozy twist.

Storage

Store leftover pie covered in the refrigerator for up to 2 days to keep the crust from becoming soggy. Re-chill before serving, but avoid freezing as the texture of the custard may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, you can prepare the pie a day in advance and refrigerate it. This allows the flavors to meld beautifully, but garnish with fresh banana slices just before serving to keep the fruit fresh.

How do I prevent the crust from getting soggy?

Baking the crust until lightly golden and allowing it to cool completely before adding fillings helps minimize sogginess. Also, placing banana slices directly in the crust creates a barrier to protect it from the custard moisture.

Old Fashioned Banana Cream Pie Recipe

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4.6 from 241 reviews

This Old Fashioned Banana Cream Pie features a rich, creamy custard filling layered over fresh banana slices nestled in a homemade flaky pie crust. Topped with homemade whipped cream and garnished with sliced bananas, this classic dessert combines smooth textures and comforting flavors for a truly timeless treat.

• Author: Amy
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 45 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Custard Filling

• 2/3 cup sugar
• 1/3 cup corn starch
• 1/2 teaspoon salt
• 3 cups whole milk
• 4 egg yolks, slightly beaten
• 2 tablespoons butter
• 1 tablespoon vanilla extract

Pie Crust

• 1 cup flour
• 1/2 teaspoon salt
• 1/3 cup shortening
• 2 tablespoons butter
• 1 teaspoon oil
• 3 tablespoons milk (whole or low-fat)
• 1 teaspoon lemon juice or vinegar

Toppings

• 1 cup heavy whipping cream
• 3 tablespoons powdered sugar
• 3 bananas (not overripe) – 2 for the pie, 1 for garnish
• Graham cracker or Nilla Wafer crumbs (optional for garnish)

Instructions

1. Prepare Custard Mixture: In a saucepan, mix together sugar, cornstarch, and salt. Slowly stir in the whole milk and cook over medium heat, stirring constantly until the mixture thickens and comes to a boil. Continue boiling for 60-90 seconds, then reduce heat to low.
2. Temper Egg Yolks: In a separate glass bowl, beat the egg yolks slightly. Pour 1 cup of the hot milk mixture slowly into the beaten eggs, stirring constantly with a fork to temper them.
3. Combine and Cook Custard: Pour the egg-milk mixture back into the saucepan. Boil and stir constantly for another 60-90 seconds to cook the eggs fully, then remove the pan from heat.
4. Finish Custard: Stir in the butter and vanilla extract until the butter is fully melted and incorporated. Press a piece of plastic wrap directly onto the custard surface to prevent a skin from forming, then chill in the refrigerator until cooled to room temperature.
5. Make Pie Crust Dough: In a mixing bowl, combine flour and salt. Cut in the butter and shortening using a pastry cutter until mixture resembles coarse crumbs. Stir in oil.
6. Add Liquid and Knead: Mix the milk and lemon juice or vinegar together, then stir into the flour mixture until the dough gathers. Turn onto a lightly floured surface and knead until smooth.
7. Roll and Bake Crust: Roll out the dough to fit a 9-inch pie pan. Transfer the dough, pressing it into the pan. Poke holes using a fork across the bottom to prevent bubbling, and crimp edges. Bake in a preheated 450°F oven for 8-10 minutes or until the edges are lightly golden. Allow to cool completely.
8. Slice Bananas: Thinly slice two bananas for the pie filling, keeping the third for garnish.
9. Layer Bananas and Custard: Spread the sliced bananas evenly in a single layer over the cooled crust, then pour the cooled custard on top, smoothing it evenly.
10. Make Whipped Cream Topping: Using an electric mixer, beat the heavy whipping cream and powdered sugar together until stiff peaks form.
11. Assemble and Chill: Spread the whipped cream over the custard layer. Refrigerate the pie for at least 1 hour to set before serving.
12. Garnish and Serve: Just before serving, add extra banana slices on top and, if desired, sprinkle graham cracker or Nilla Wafer crumbs for added texture and decoration.

Notes

• Use bananas that are ripe but not overly soft to avoid mushy texture.
• Pressing plastic wrap directly onto the custard helps prevent a skin from forming.
• Pre-baking the pie crust prevents sogginess once the custard is added.
• If desired, you can add a sprinkle of cinnamon or nutmeg to the custard for extra flavor.
• Store leftover pie covered in the refrigerator and consume within 2 days for best freshness.

Keywords: Banana Cream Pie, Old Fashioned Pie, Homemade Custard, Classic American Dessert, Banana Dessert, Cream Pie