Old-Fashioned Banana Cream Pie

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This Old-Fashioned Banana Cream Pie never lasts long at the table. One bite of that creamy vanilla custard, sweet banana slices, and fluffy whipped cream piled into a golden, buttery crust—and you’ll get why everyone keeps asking for it. Skip the store-bought stuff. Homemade just tastes better, every single time.

Why You’ll Love This Recipe

Ever bite into a banana cream pie and just feel let down? Way too many of them taste fake—like someone dumped in a bottle of banana flavor and called it a day. Or that filling, you know, the one that’s thick and kind of gloopy because it’s just condensed milk and not much else. Forget all that. This recipe does things the right way. We’re talking real vanilla custard, made from scratch. No shortcuts. Here’s what you get:

Rich and creamy: The custard is the star, made with quality ingredients and slow-cooked to perfection.
Banana-forward: Ripe, fresh bananas provide the authentic flavor you crave.
Made From Scratch Taste: From the flaky crust to the homemade whipped cream, you taste the love that goes into the Old-Fashioned Banana Cream Pie and can really tell that it is made from scratch
Easy to customize: Want to add a hint of spice? A little rum extract? This recipe is your canvas.

💡 Quick Tip: Use our free nutrition calculator to track macros for this recipe.

Ingredients Breakdown

banana cream pieingredients — Banana cream pie ingredients

Let’s break down what makes this banana cream pie so exceptional:

Pie Crust: 1 ½ cups (190g) all-purpose flour, ½ teaspoon salt, ½ cup (113g) cold unsalted butter (cubed), ¼ cup (60ml) ice water. The foundation of your pie. A homemade crust is always best, but a high-quality store-bought crust will work in a pinch.
Granulated Sugar: ¾ cup (150g). Sweetens custard.
Cornstarch: ¼ cup (30g). Thickens custard to a smooth, silky consistency.
Salt: ¼ teaspoon. Enhances the sweetness and balances flavors.
Whole Milk: 2 ½ cups (600ml). The base of the creamy custard.
Heavy Cream: ½ cup (120ml). Adds richness and depth to the custard.
Egg Yolks: 4 large. Provides richness, color, and acts as a binding agent.
Vanilla Extract: 2 teaspoons. Essential for that classic vanilla flavor. Use high-quality extract for the best results.
Bananas: 3 medium, ripe but firm. The star of the show! Choose bananas that are yellow with a few brown spots.
Lemon Juice: 1 tablespoon. Prevents the bananas from browning and adds a touch of brightness.
Heavy Whipping Cream: 1 ½ cups (360ml), chilled. For the dreamy whipped cream topping.
Powdered Sugar: ¼ cup (30g). Sweetens the whipped cream.

Kitchen Tools Needed

To make this Old-Fashioned Banana Cream Pie, you’ll need:

9-inch Pie Plate: For baking your beautiful pie.
Mixing Bowls: Various sizes for preparing the crust, custard, and whipped cream.
Whisk: For combining the custard ingredients and preventing lumps.
Saucepan: For cooking the custard. Use a heavy-bottomed saucepan to prevent scorching.
Rubber Spatula: For stirring the custard and scraping the bowl clean.
Plastic Wrap: To prevent a skin from forming on top of the custard while it chills.
Electric Mixer: For whipping the cream. A stand mixer or hand mixer will work.
Measuring Cups and Spoons: For accurate measurements.

Step-by-Step Instructions

Here’s how to create your own masterpiece of an Old-Fashioned Banana Cream Pie:

Make the Pie Crust: In a large bowl, whisk together flour and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
Roll and Bake the Crust: On a lightly floured surface, roll out the chilled dough to a 12-inch circle. Transfer to a 9-inch pie plate, trim the edges, and crimp. Prick the bottom of the crust with a fork.
Blind Bake the Crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 20 minutes. Remove the parchment paper and weights, and bake for another 10-15 minutes, or until the crust is golden brown. Let cool completely.
Make the Custard: In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk and heavy cream until smooth.
Cook the Custard: Cook over medium heat, stirring constantly, until the mixture begins to thicken and bubbles appear. Reduce heat to low and cook for another 1-2 minutes, stirring constantly, until the custard is very thick.
Temper the Egg Yolks: In a small bowl, whisk together egg yolks. Slowly drizzle a small amount of the hot custard into the egg yolks, whisking constantly to temper them. This prevents them from scrambling.
Finish the Custard: Pour the tempered egg yolk mixture back into the saucepan and cook over low heat for another 1-2 minutes, stirring constantly, until the custard is smooth and glossy. Remove from heat and stir in vanilla extract.
Cool the Custard: Pour the custard into a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate for at least 3 hours, or preferably overnight, until completely chilled.
Prepare the Bananas: Right before assembling the pie, slice the bananas and toss them with lemon juice to prevent browning.
Assemble the Pie: Spread a thin layer of custard on the bottom of the cooled pie crust. Arrange the banana slices evenly over the custard. Top with the remaining custard, smoothing the surface.
Make the Whipped Cream: In a large bowl, beat chilled heavy whipping cream with powdered sugar until stiff peaks form.
Top and Serve: Spread the whipped cream evenly over the custard. You can pipe it decoratively or simply spread it with a spoon. Chill for at least 30 minutes before serving.

Pro Tips for Success

Cold is Key: Ensure your butter and water are ice-cold when making the pie crust. This will result in a flaky, tender crust.
Don’t Overcook the Custard: Overcooked custard can become grainy. Cook it over low heat and stir constantly to prevent scorching. The custard should be thick enough to coat the back of a spoon.
Ripe, Not Mushy Bananas: The bananas should be ripe but still firm enough to hold their shape. Overripe bananas will become mushy and watery.
Chill Time is Crucial: Allowing the custard to chill completely is essential for a firm and set pie. Resist the urge to rush this step!
Add a Crumbly Topping: For next-level flavor, try preparing a crumbly pecan-oat topping for baking! Here’s a recipe for perfect graham cracker crust.

Variations & Dietary Swaps

Chocolate Banana Cream Pie: Add 2 tablespoons of cocoa powder to the custard mixture for a chocolate twist. You can also drizzle melted chocolate over the whipped cream topping.
Spiced Banana Cream Pie: Add a pinch of cinnamon or nutmeg to the custard for a warm, spicy flavor.
Vegan Banana Cream Pie: Use a vegan pie crust, plant-based milk and cream in the custard, and agave nectar instead of sugar.
Gluten-Free Banana Cream Pie: Use a gluten-free pie crust and ensure all other ingredients are gluten-free.

Serving Suggestions

This Old-Fashioned Banana Cream Pie is delicious on its own, but here are a few serving suggestions to elevate your dessert:

Chocolate shavings: Garnish with chocolate curls for a refined and delicious taste.
With Coffee or Tea: A slice of Old-Fashioned Banana Cream Pie goes perfectly with a cup of hot coffee or tea.
Fresh Berries: Serve with a side of strawberries, raspberries, or blueberries for a burst of color and flavor.

Storage & Reheating

Storage: Store leftover Old-Fashioned Banana Cream Pie in the refrigerator for up to 3 days. Cover loosely with plastic wrap or store in an airtight container to prevent the crust from becoming soggy.
Reheating: This pie is best served cold, so reheating is not recommended.

Troubleshooting / FAQ

Why is my custard lumpy?

Make sure to whisk the custard constantly while cooking to prevent lumps from forming. If lumps do occur, strain the custard through a fine-mesh sieve before chilling.

Why is my crust soggy?

Blind baking the crust correctly is crucial for a crispy crust. Make sure to prick the bottom of the crust with a fork before blind baking and use pie weights to prevent it from puffing up.

Can I use a store-bought crust?

Yes, you can use a high-quality store-bought pie crust if you’re short on time. However, a homemade crust is always best for flavor and texture.

Why are my bananas turning brown?

Toss the banana slices with lemon juice to prevent browning. You can also brush the banana slices with a thin layer of melted apricot preserves for extra protection.

Final Thoughts

Making an Old-Fashioned Banana Cream Pie at home just feels different. That creamy custard, the fresh bananas, and a big cloud of whipped cream—honestly, it’s the kind of dessert that makes people happy. So go ahead, grab your ingredients, tie on your apron, and dive in. This pie has a way of turning into a family classic. And before you know it, you’ll probably call it your favorite banana cream pie, too.

If you enjoyed this Old-Fashioned Banana Cream Pie, you might also like these other delicious recipes:

Classic Apple Pie: For another comforting dessert, try this Classic Apple Pie recipe.