Old Fashioned Banana Cream Pie Recipe

I present my Old Fashioned Banana Cream Pie. My recipe combines a crisp crust made with all-purpose flour, chilled butter, and granulated sugar with a rich filling of ripe bananas, whole milk, and vanilla. Every bite reflects nostalgic charm and thoughtful ingredients that create a true classic dessert.

I’ve always had a soft spot for banana cream pies, and this Old Fashioned Banana Cream Pie is just one of my favorites. I discovered that using simple ingredients like 1 1/4 cups all-purpose flour and chilled unsalted butter for the crust creates a perfect base.

The filling is pretty cool too – a smooth mix of whole milk and lightly beaten egg yolks with just the right pinch of salt and a little granulated sugar, which brings out the flavor of the ripe bananas. I add a touch of vanilla extract and a couple of tablespoons of butter, and suddenly, things get really interesting.

And for that irresistible finish, I top it with heavy whipping cream mixed with powdered sugar and a hint of vanilla extract. This isn’t your ordinary banana cream pie – it’s like the Best Banana Cream Pie Ever that somehow feels both easy and a bit daring at the same time.

Enjoy the ride through this nostalgic dessert!

Why I Like this Recipe

I really love this banana cream pie recipe for a bunch of reasons. First, the crust is super buttery and flaky and it takes me back to the home-cooked pies I used to enjoy as a kid. Second, the custard is crazy smooth and not too sweet so it pairs really well with the fresh, ripe bananas. Third, I gotta say the whipped cream topping is easily one of my favorite parts because it makes the whole thing feel extra special. And lastly, the whole process is simple enough that I don’t get stressed out making it, which makes baking fun and not over complicated.

Ingredients

• Bananas: naturally sweet, they’re full of fiber and potassium and add soft texture.
• All-purpose flour: provides essential carbs, forming a firm yet tender crust.
• Unsalted butter: adds richness n flavor, creatin a flaky, delicious pastry crust.
• Granulated sugar: sweetens the filling n crust balancing flavors perfectly.
• Whole milk: offers creaminess n protein to enrich the custard smooth texture.
• Heavy whipping cream: gives a light airy topping that makes every bite indulgent.
• Egg yolks: boost richness and help thicken the custard, lending a silky finish.
• Vanilla extract: enhances overall flavor with a warm, inviting aroma.
• A pinch of salt: helps enhance flavors and brings out other ingredients.

Ingredient Quantities

• 1 1/4 cups all-purpose flour (for crust)
• 1/2 cup unsalted butter, chilled and diced (for crust)
• 1/4 cup granulated sugar (for crust)
• 2-3 tablespoons ice water (adjust as needed for crust)
• Pinch of salt (for crust)
• 3/4 cup granulated sugar (for filling, divided as needed)
• 1/3 cup all-purpose flour (for filling)
• Pinch of salt (for filling)
• 2 cups whole milk
• 3 large egg yolks, lightly beaten
• 2 tablespoons unsalted butter (for filling)
• 1 teaspoon vanilla extract (for filling)
• 3 to 4 ripe bananas, sliced
• 1 cup heavy whipping cream (for topping)
• 2 tablespoons powdered sugar (for topping)
• 1/2 teaspoon vanilla extract (for topping)

How to Make this

1. Preheat your oven to 375°F. In a bowl, mix 1 1/4 cups all-purpose flour, 1/2 cup chilled unsalted butter (diced), 1/4 cup granulated sugar and a pinch of salt. Stir in 2-3 tablespoons ice water gradually until the dough forms a ball.

2. Roll out the dough on a lightly floured surface and press it into a pie dish. Prick the bottom with a fork and put it in the fridge for about 20 minutes.

3. Bake the crust for about 15-20 minutes or until it’s a bit golden. Remove it from the oven and let it cool.

4. In a medium saucepan, whisk together 3/4 cup granulated sugar (for the filling), 1/3 cup all-purpose flour, and a pinch of salt. Slowly stir in 2 cups whole milk.

5. Place the saucepan over medium heat and continue stirring constantly until the mixture starts to thicken. In a small bowl, lightly beat 3 large egg yolks.

6. Slowly whisk a small amount of the hot milk mixture into the egg yolks to temper them, then pour the yolk mixture back into the saucepan. Stir until the custard thickens further.

7. Remove the pan from heat and stir in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract. Let the custard cool a bit.

8. Slice 3 to 4 ripe bananas and arrange them evenly over the cooled crust. Pour the custard over the banana slices.

9. In a chilled bowl, whip 1 cup heavy whipping cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until soft peaks form.

10. Spread the whipped cream evenly on top of the pie and chill in the refrigerator for at least 2 hours before serving so the flavors can meld together. Enjoy your homemade banana cream pie!

Equipment Needed

1. Oven (preheated to 375°F)
2. Mixing bowl for the crust ingredients
3. Measuring cups and spoons
4. Knife (for dicing butter and slicing bananas)
5. Rolling pin (or any similar tool to roll out the dough)
6. Pie dish
7. Fork (to prick the dough)
8. Chilled bowl for whipping cream
9. Medium saucepan for the custard filling
10. Whisk (for mixing ingredients and tempering the egg yolks)
11. Spatula or wooden spoon for stirring
12. Extra bowl for lightly beating the egg yolks

FAQ

Old Fashioned Banana Cream Pie Recipe Substitutions and Variations

• If you cant find unsalted butter for the crust, try using chilled coconut oil or even margarine. It might add a slight coconut taste but works great in a pinch.
• You can swap whole milk in the filling for 2% milk or almond milk if you need a dairy-free option. It may change the flavor a bit but still makes a smooth custard.
• If you wanna make a gluten-free version, use a gluten-free all-purpose flour blend instead of regular flour. Just be sure to check the package directions since some blends behave differently.
• For the topping, heavy whipping cream can be replaced with coconut cream. It gives a unique twist while still keeping that rich, creamy texture.

Pro Tips

1. Try not to overwork your dough. Mixing too much can make it tough instead of that light, flaky crust you want. Make sure your butter and water are really cold so everything stays just right.

2. When you add the hot milk into the egg yolks, do it slowly and carefully. This tempering process is important to stop the eggs from scrambling which would give you lumps in your custard.

3. Use ripe but firm bananas. If theyre too mushy they might get too soft and watery when mixed with the custard, which can mess up the texture of your pie.

4. After whipping the cream, dollop it onto your pie gently. Overworking it can cause it to lose those soft peaks and it might not look as pretty when you serve it.