Old-Fashioned Banana Cream Pie Recipe

This banana cream pie recipe is special not only because of its rich history but also due to its simplicity and flavor.

You’ll learn how to create a creamy custard, layer it with fresh bananas, and top it off with fluffy whipped cream, all wrapped in a buttery crust.

Whether you’re a novice or seasoned baker, this guide will walk you through the process of creating the perfect pie from scratch.

The combination of textures—the creamy filling, soft bananas, and crisp crust—makes this a dessert that stands the test of time.

Step 1: Prepare the Crust

• If using a homemade crust, start by combining 1 ¼ cups of flour with ½ teaspoon of salt and 1 tablespoon of sugar in a mixing bowl. Cut in ½ cup of cold butter until the mixture resembles coarse crumbs. Add ice-cold water, one tablespoon at a time, until the dough comes together. Roll the dough out, fit it into your pie dish, and trim the edges.
• Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes, then remove the weights and bake for another 10 minutes, or until the crust is golden brown. Let it cool.

Step 2: Make the Custard Filling

• In a medium saucepan, whisk together ½ cup of sugar, 3 tablespoons of cornstarch, and a pinch of salt. Gradually whisk in 2 cups of milk and place the pan over medium heat.
• Cook the mixture, stirring constantly, until it thickens and starts to bubble (about 5-7 minutes).
• In a separate bowl, whisk together 4 egg yolks. Slowly temper the yolks by adding a small amount of the hot milk mixture, whisking constantly.
• Return the tempered yolks to the saucepan and cook for an additional 2 minutes until the custard is thick and creamy.
• Remove the saucepan from the heat and stir in 2 tablespoons of butter and 1 teaspoon of vanilla extract. Let the custard cool slightly.

Step 3: Assemble the Pie

• Slice 3-4 bananas into ¼-inch thick rounds. Arrange the banana slices evenly across the bottom of the cooled pie crust.
• Pour the warm custard over the banana slices, spreading it out evenly with a spatula. Make sure the bananas are fully covered by the custard.
• Cover the pie with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or until the pie is fully set.

Step 4: Whip the Cream

• Just before serving, make the whipped cream by whipping 1 cup of cold heavy cream with 2 tablespoons of powdered sugar and ½ teaspoon of vanilla extract until soft peaks form.

Step 5: Garnish and Serve

• Spread or pipe the whipped cream over the chilled pie. For an extra touch, garnish with chocolate shavings, caramel drizzle, or extra banana slices. Slice and enjoy!