There is something irresistibly comforting about the Old-Fashioned Banana Cream Pie Recipe, a true classic that has delighted families for generations. This pie combines a luscious homemade custard with perfectly ripe bananas nestled in a crisp crust, all crowned with fluffy whipped cream. Every bite offers a creamy, sweet harmony that tastes like a warm hug from grandma’s kitchen. If you’re looking for a dessert that feels timeless yet surprisingly simple, this banana cream pie will quickly become one of your treasured go-to recipes.
Ingredients You’ll Need
Gathering a handful of straightforward, quality ingredients is all it takes to create this stunning masterpiece. Each component plays a vital role, whether it’s enhancing the silky texture, adding natural sweetness, or lending that inviting golden color.
- Pre-baked 9-inch pie crust: Provides a buttery and crunchy base that holds all the creamy goodness.
- Granulated sugar (¾ cup): Sweetens the custard perfectly without overpowering the bananas.
- Cornstarch (¼ cup): Thickens the custard to a smooth, velvety consistency.
- Salt (¼ tsp): Balances out the sweetness and enhances the flavors.
- Whole milk (3 cups): Adds richness and creaminess for that classic pudding texture.
- Large egg yolks (4): Act as the custard’s thickening agents and add depth of flavor.
- Unsalted butter (3 tbsp): Gives the custard a glossy finish and extra silkiness.
- Vanilla extract (1 ½ tsp + ½ tsp): Brings warmth and aromatic sweetness to both custard and whipped cream.
- Ripe bananas (3, sliced): The stars of this pie, providing natural fruity sweetness and creamy texture.
- Heavy whipping cream (1 cup): Whipped into stiff peaks for that classic cloud of topping.
- Powdered sugar (2 tbsp): Sweetens the whipped cream smoothly without graininess.
- Optional garnishes: Banana slices or toasted coconut add an extra special touch and texture contrast.
How to Make Old-Fashioned Banana Cream Pie Recipe
Step 1: Prepare the Custard Base
Start by whisking together granulated sugar, cornstarch, and salt in a medium saucepan to ensure even distribution of ingredients. Gradually pour in the whole milk, whisking constantly to avoid lumps. Cooking over medium heat while stirring is key here—your custard will slowly thicken and start to bubble gently, signaling it’s ready for the next step.
Step 2: Temper the Egg Yolks
Whisk your egg yolks in a separate bowl, then very slowly add a ladle of the hot milk mixture while whisking nonstop. This gradual process prevents the yolks from scrambling and preserves that silky texture essential to this pie.
Step 3: Finish the Custard
Return the tempered yolks to the saucepan with the remaining milk mixture. Continue cooking and stirring for 2 to 3 minutes until the custard thickens beautifully. Remove from heat, then stir in the butter and vanilla extract to enrich the flavor and smooth texture. Let the custard cool slightly before moving forward.
Step 4: Assemble the Pie
Arrange your sliced bananas evenly on the bottom of the pre-baked pie crust—this layering is what makes the Old-Fashioned Banana Cream Pie Recipe so delightful. Pour the cooled custard gently over the bananas, spreading it out evenly for a flawless presentation.
Step 5: Chill the Pie
Cover the pie with plastic wrap pressed directly onto the custard surface to prevent a skin from forming. Refrigerate for at least 4 hours to allow the pie to set fully, which helps the flavors meld and the texture develop that perfect creamy firmness.
Step 6: Prepare and Add Whipped Cream
In a cold mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe the whipped cream generously over the chilled pie to create that iconic fluffy topping that everyone loves.
Step 7: Garnish and Serve
Finish your masterpiece with fresh banana slices or a sprinkle of toasted coconut, if desired. These garnishes add a pleasing touch of visual appeal and extra layers of flavor and crunch to your classic dessert.
How to Serve Old-Fashioned Banana Cream Pie Recipe
Garnishes
Fresh banana slices not only echo the pie’s main ingredient but also keep things fresh and inviting. Toasted coconut lends tropical nuance and a subtle crunch, elevating the pie’s texture profile while making it look extra special.
Side Dishes
This pie pairs wonderfully with a simple cup of freshly brewed coffee or a glass of sweet dessert wine. For a lighter accompaniment, a crisp green salad with a tangy vinaigrette offers a nice contrast to the pie’s rich creaminess.
Creative Ways to Present
Consider serving individual portions in pretty dessert dishes or transparent glasses for a charming layered effect. You can also pipe the whipped cream with decorative tips or sprinkle cocoa powder or cinnamon for an extra dash of elegance and aroma.
Make Ahead and Storage
Storing Leftovers
Cover your pie tightly with plastic wrap or store it inside an airtight container and refrigerate. It will keep well for up to 3 days, during which the flavors continue to deepen, but be mindful the crust may soften over time.
Freezing
It’s best to freeze the custard and whipped cream separately if you want to store portions for longer. The custard freezes well in airtight containers for up to a month, but the bananas and crust may lose texture upon thawing, so fresh preparation is recommended.
Reheating
This pie is designed to be enjoyed cold, so avoid reheating. If the custard or pie feels too firm after refrigeration, simply let it sit at room temperature for a few minutes before serving to soften slightly.
FAQs
Can I use a homemade pie crust for this recipe?
Absolutely! A homemade pie crust can add a lovely personal touch and flavor, but be sure it’s fully prebaked and cooled before assembling the pie for the best results.
Are there any good substitutes for cornstarch in the custard?
You can use tapioca starch or arrowroot powder in equal amounts as a substitute for cornstarch, both will thicken the custard nicely without affecting flavor.
How ripe should the bananas be for the best pie?
Use bananas that are ripe but still firm—yellow with a few brown spots. Overripe bananas can turn mushy and overly sweet, which might overpower the delicate custard.
Can I make the pie gluten-free?
Yes, simply substitute the crust for a gluten-free version. Many store-bought gluten-free pie crusts work well, or you can prepare one from almond flour or gluten-free flour blends.
What’s the secret to keeping the whipped cream stable on top?
Chill your mixing bowl and beaters before whipping the cream, and add powdered sugar for stability. You can also incorporate a tiny bit of cream of tartar or use a stabilizer if you want it to hold longer.
Final Thoughts
Making the Old-Fashioned Banana Cream Pie Recipe is a rewarding experience that connects you to a delicious tradition. It’s a dessert that feels like a warm embrace, perfect for sharing with friends and family at any occasion. Don’t hesitate to give this classic a try—there is nothing quite like the joy of slicing into a creamy, banana-filled pie topped with cloud-like whipped cream made from scratch.
Print
Old-Fashioned Banana Cream Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This classic Old-Fashioned Banana Cream Pie features a creamy, homemade custard filled with ripe bananas in a buttery pre-baked pie crust, topped with fluffy whipped cream. A nostalgic and delicious dessert perfect for any occasion.
Ingredients
Pie Crust and Filling
- 1 pre-baked 9-inch pie crust (store-bought or homemade)
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ¼ tsp salt
- 3 cups whole milk
- 4 large egg yolks
- 3 tbsp unsalted butter
- 1 ½ tsp vanilla extract
- 3 ripe bananas, sliced
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Optional Garnish
- Banana slices or toasted coconut for garnish
Instructions
- Combine Dry Ingredients: In a medium saucepan, whisk together sugar, cornstarch, and salt until evenly mixed to create the base for your custard.
- Add Milk: Gradually whisk in the whole milk until the mixture is smooth and free of lumps, ensuring a silky custard base.
- Cook Custard Base: Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble, indicating it has reached the right consistency.
- Temper Egg Yolks: In a small bowl, whisk the egg yolks thoroughly. Slowly add a ladle of the hot milk mixture to the yolks while whisking continuously to prevent curdling.
- Cook With Yolks: Pour the tempered yolk mixture back into the saucepan with the remaining custard, stirring constantly. Continue cooking for 2–3 minutes until the custard thickens further.
- Finish Custard: Remove the saucepan from heat and stir in the butter and vanilla extract until fully incorporated. Let the custard cool slightly before assembling the pie.
- Prepare Pie Base: Arrange the sliced bananas evenly over the bottom of the pre-baked pie crust to create the fruit layer.
- Fill Pie: Pour the cooled custard evenly over the bananas, smoothing the surface with a spatula for an even layer.
- Cover and Chill: Cover the pie surface with plastic wrap pressed directly onto the custard to prevent a skin from forming. Refrigerate for at least 4 hours to set fully.
- Whip Cream: In a mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a light and airy topping.
- Top Pie: Spread or pipe the whipped cream over the chilled pie evenly to finish the dessert.
- Garnish and Serve: Decorate with additional banana slices or toasted coconut if desired before serving to add texture and visual appeal.
Notes
- Ensure the pie crust is fully cooled before filling to prevent sogginess.
- Pressing plastic wrap directly onto the custard while chilling is key to avoid skin formation.
- Use ripe bananas for maximum sweetness and flavor.
- For a gluten-free version, use a gluten-free pie crust.
- To speed up cooling, place custard in a shallow pan and refrigerate before assembling.
