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
Scale
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.
