Old Fashioned Banana Cream Pie Recipe

Why I Like This Recipe

• Tried and true classic recipe. I've mentioned my love for my old Betty Crocker paper-back cookbook before. My grandma gave it to me when I was 14, and it's my absolute favorite. You can tell by the way it looks that it has been used many times for recipe inspiration, as the binding has completely fallen apart. This recipe is a variation of Betty Crocker's Coconut Cream Pie. The cookbook is out of print, which is such a shame, and many of the delicious recipes aren't available online, but this coconut pie recipe is actually still around and made the cut to be included in a newer Betty Crocker red cookbook. I made a few changes to the recipe and am thrilled to share my variation with you!
• Flaky pie crust. I used my favorite buttermilk pie crust recipe (you can also use a store-bought crust). It's the only pie crust recipe I use and turns out perfectly every time. The combination of butter, oil, and shortening gives it the best flavor and texture.
• Creamy whipped cream. You can make it using Cool Whip or homemade whipped cream. My grandma always made her own whipped cream, and I had some heavy cream that needed to be used up, so that’s what I did this time. However, I don’t think there’s much of a difference in taste (don't come at me). Cool Whip is delicious, too!

What Others Are Saying

Made this for a bday treat and it turned out wonderful. Made a biscoff cookie crust and used skim milk in the custard and it still turned out great:) ---on Pinterest

Holy cow! this pie is AMAZING!! this was my first time making custard and whipped cream from scratch. it turned out perfectly! I noticed some comments saying that their custard was too runny..if you followed the measurements accurately, you probably did not cook it long enough..I probably cooked it for the first boil for 5 minutes before it reached the consistency of gravy...don't go by numbers yall! cook with your heart!!---on Pinterest

Easy to follow, kids loved making it to help mommy in the kitchen!! They also really enjoyed eating it.---on Pinterest

Tips and Tricks

1. Tips for making the perfect custard. Make sure your custard is truly at a boil before you start your timer. My custard only takes a minute with each boil to thicken to the consistency that it needs to be. Every stove is different, and yours may need an extra 30 seconds or so.
2. Chill the pie before serving. Refrigerate until ready to serve, at least 1 hour (2-3 hours is preferred).
3. Banana slices for garnish. Add extra banana slices as a garnish, just before serving. Don't add the bananas too soon, or they may turn brown before serving. The banana slices inside the pie will be just fine, as they aren't exposed to air like the ones on the top of the pie.

Ingredients

• Sugar
• Cornstarch: Acts as a thickening agent in the custard.
• Salt
• Milk: whole or 2% milk for both the pie crust and custard.
• Egg yolks: for richness and texture in the custard.
• Butter: Mixed into the hot custard for flavor and a smooth texture.
• Vanilla extract
• Bananas
• Graham cracker or Nilla wafer crumbs: This is totally optional, but I had some graham crackers in the cupboard and thought they added a nice touch.
• Flour
• Salt
• Butter, Shortening, and Oil: You'll notice that the pie crust calls for all 3 of these fats. Each one has its purpose and helps create a delicious and flaky pie crust that rolls out easily and does not need to chill. I highly recommend NOT substituting any of these ingredients.
• Milk or buttermilk: You can use buttermilk or a combination of milk and lemon juice for the pie crust. I don't always have buttermilk on hand, so I use the milk and lemon juice hack.
• Heavy whipping cream + powdered sugar: To make your own whipped cream. You can also use store-bought whipped topping.

See the recipe card for full information on ingredients and quantities.

How To Make Banana Cream Pie

Step 1: Mix sugar, cornstarch, and salt in a saucepan.

Step 2: Slowly stir in milk. Cook over medium heat, whisk constantly until mixture thickens and boils. It will probably take 3-5 minutes to come to a boil.

Boil for 60-90 seconds, stirring continuously. Your mixture should be the consistency of gravy at this point. Reduce the heat to low while you proceed with the next step.

Step 3: Beat eggs, slightly in a glass measuring bowl. Pour 1 c. of the hot milk liquid from the saucepan over the eggs and stir with a fork.

Step 4: Pour the milk and egg yolk mixture BACK INTO THE PAN, back on the heat, and bring to a boil on medium heat. Boil and stir for 60-90 seconds, STIRRING CONSTANTLY, then remove from heat. Your mixture should be the consistency of fresh-made pudding. Stir in butter and vanilla extract.

Note: Custard thickens from the bottom of the pan and works it's way up. This means that you need to constantly stir it to prevent the bottom from burning.

Step 5: Press a piece of plastic wrap onto the custard and allow to chill until room temperature in the refrigerator.

Note: you'll want to place the plastic wrap DIRECTLY onto the custard as shown above. If you loosely cover the pan a skin will form over the pudding. You don't want that and having the plastic against the custard prevents that. The same tip applies when making lemon curd.

Step 6: Mix flour and salt together in a large or medium bowl. Cut in butter and shortening with a pastry cutter. Stir in oil. Combine milk and lemon juice (or vinegar) together and stir into pie crust until the dough comes together. Knead over a lightly floured surface until smooth.

Roll the pie dough out to fit a 9-inch pie pan. Poke holes across the bottom (or use pie weights), using a fork, and crimp edges. Bake pie crust in the oven at 450 degrees for 8-10 minutes, or until edges are lightly golden. Cool.

Step 7: Slice two of the bananas. Place them into the baked pie crust in a single layer.

Step 8: Top with the cooled custard.

Beat cold heavy cream and powdered sugar with an electric hand mixer until stiff peaks form. Top pie with homemade whipping cream.

Refrigerate until ready to serve, at least 1 hour (2-3 hours is preferred). Add extra banana slices as a garnish, just before serving.

Banana Cream Pie FAQs

More Banana Cream Recipes To Make

MADE THIS RECIPE AND LOVED IT? 💛 Please leave a STAR rating and COMMENT below! Post it to Facebook or Pinterest to easily share with friends!