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banana cream pie on hand towel ready to serve
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4.41 from 137 votes

Old Fashioned Banana Cream Pie

Homemade custard, fresh bananas and homemade whipped cream are layered to create this delicious old fashioned banana cream pie. Try making one, it’s easier than you might think!
Course Dessert
Cuisine American
Keyword banana cream, banana cream pie, pie recipes
Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings 8 slices
Calories 460kcal

Ingredients

Custard:

  • 2/3 cup sugar
  • 1/3 cup corn starch
  • 1/2 teaspoon salt
  • 3 cup whole milk
  • 4 egg yolks slightly beaten
  • 2 Tbsp. butter
  • 1 Tbsp. vanilla extract

Pie Crust (9-inch):

  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/3 cup shortening
  • 2 Tbsp. butter
  • 1 teaspoon oil
  • 3 Tbsp. milk  (whole or low-fat milk)
  • 1 teaspoon lemon juice or vinegar

Whipped Cream:

  • 1 cup heavy whipping cream
  • 3 Tbsp. powdered sugar
  • 3 bananas (not overripe) 2 for the pie, one for garnish
  • graham cracker or Nilla Wafer crumbs optional for garnish

Instructions

  • Mix sugar, cornstarch, and salt in saucepan.
  • Slowly stir in milk. Cook over medium, stirring constantly, until mixture thickens and boils.
    Boil for 1-2 minutes. Reduce heat to low for the next two steps.
  • 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.
  • Pour the egg and milk mixture BACK INTO THE PAN. Boil and stir for 1-2 minutes, remove from heat.
  • Stir in butter and vanilla.
  • Press a piece of plastic wrap onto the custard and allow to cool until room temperature in the refrigerator.
  • While the custard cools, make the pie crust.
  • Mix flour and salt together. 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 out to fit a 9-inch pie pan.
  • Poke holes across the bottom, using a fork, and crimp edges. Bake at 450 degrees for 8-10 minutes, or until edges are lightly golden. Cool.
  • Slice two of the bananas.
  • Place them into the cooled pie crust in a single layer.
  • Top with cooled custard.
  • Beat whipping cream and powdered sugar with an electric mixer until stiff peaks form. Top pie with homemade whipping cream.
  • Refrigerate until ready to serve, AT LEAST 1 hour. Add extra banana slices as a garnish, just before serving.

Video

Notes

Tips for making the custard filling: 
  • After the first boil, the custard should be the consistency of gravy.
  • After the second boil, it should be the consistency of pudding.
Make sure your custard is truly at a boil before you start your first timer. What takes my stove a minute could take your stove 2 minutes. The custard will thicken as it cools, and thickens even more after chilling in the pie crust for at least an hour, but if your custard looks like soup and not like fresh-made pudding then it may be undercooked.

Nutrition

Calories: 460kcal