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Old Fashioned Homemade Banana Cream Pie From Scratch

A decadent square slice of banana cream pie topped with whipped cream and fresh banana slices.
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Make a classic, comforting Old Fashioned Banana Cream Pie from scratch. This recipe features a flaky crust, a rich, creamy custard filling, fresh banana slices, and a light whipped cream topping. It is a foolproof recipe for a satisfying dessert.

Ingredients

Scale
  • 1 (9 inch) unbaked, flaky pie crust (homemade or store-bought)
  • 1 1/2 cups granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks, lightly beaten
  • 3 cups whole milk
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 3 medium ripe bananas, sliced
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon vanilla extract

Instructions

  1. Prepare the pie crust according to your preferred method for a single, unbaked crust. Bake until lightly golden, following package directions or your recipe. Let the crust cool completely.
  2. In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
  3. Whisk in the egg yolks until combined. Gradually whisk in the whole milk until the mixture is smooth.
  4. Cook the mixture over medium heat, stirring constantly with a wooden spoon or whisk, until it thickens significantly and comes to a boil. Boil for one minute, still stirring. Remove from heat.
  5. Stir in the butter and vanilla extract until the butter is melted and fully incorporated into the custard.
  6. Pour about half of the hot custard into the cooled pie shell. Arrange half of the sliced bananas evenly over the custard layer.
  7. Pour the remaining custard over the bananas. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Chill the pie in the refrigerator for at least 3 hours, or until the custard is completely set.
  8. When ready to serve, prepare the topping. In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  9. Spread or pipe the whipped cream evenly over the chilled, set custard. Arrange the remaining banana slices on top of the whipped cream.
  10. Chill the finished pie for at least 30 minutes before slicing and serving.

Notes

  • Use slightly under-ripe bananas; very ripe bananas can become mushy too quickly in the filling.
  • For an extra layer of flavor, you can toast 1/2 cup of coconut flakes and sprinkle them over the whipped cream topping.
  • If you prefer a graham cracker crust, use 1 1/2 cups of graham cracker crumbs mixed with 1/2 cup melted butter and 1/4 cup sugar, pressed into the pan, and baked for 10 minutes before cooling.

Nutrition

Find it online: https://littlekitchendiary.com/banana-cream-pie-old-fashioned-homemade-scratch/