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banana cream pie

Old-Fashioned Banana Cream Pie

Creamy vanilla custard, fresh bananas, and fluffy whipped cream in a buttery crust. Homemade always tastes better than store-bought.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 4 hours 5 minutes
Servings 8
Calories 600 kcal

Ingredients
  

Pie Crust

  • 1 ½ cups 190g all-purpose flour
  • ½ teaspoon salt
  • ½ cup 113g cold unsalted butter, cubed
  • ¼ cup 60ml ice water

Custard

  • ¾ cup 150g granulated sugar
  • ¼ cup 30g cornstarch
  • ¼ teaspoon salt
  • 2 ½ cups 600ml whole milk
  • ½ cup 120ml heavy cream
  • 4 large egg yolks
  • 2 teaspoons vanilla extract

Banana Layer

  • 3 medium ripe bananas yellow with a few brown spots
  • 1 tablespoon lemon juice

Whipped Cream Topping

  • 1 ½ cups 360ml heavy whipping cream, chilled
  • ¼ cup 30g powdered sugar

Instructions
 

  • Make the Pie Crust: Mix flour and salt, cut in butter, add ice water until dough forms. Chill 30 min.
  • Roll and Bake: Roll dough to 12-inch circle, fit into pie plate, trim and crimp edges. Prick bottom.
  • Blind Bake: Line with parchment, add pie weights, bake at 375°F (190°C) for 20 min. Remove weights, bake 10–15 min more until golden. Cool completely.
  • Make Custard Base: Whisk sugar, cornstarch, and salt in saucepan. Gradually whisk in milk and cream.
  • Cook Custard: Stir constantly over medium heat until thick and bubbling. Reduce heat, cook 1–2 min more.
  • Temper Eggs: Whisk yolks, slowly add hot custard, then return mixture to saucepan. Cook 1–2 min until glossy. Stir in vanilla.
  • Chill Custard: Transfer to bowl, cover with plastic wrap directly on surface. Chill 3 hrs or overnight.
  • Prepare Bananas: Slice and toss with lemon juice.
  • Assemble Pie: Spread thin custard layer in crust, add bananas, top with remaining custard.
  • Whipped Cream: Beat cream and powdered sugar until stiff peaks form.
  • Top & Serve: Spread or pipe whipped cream over pie. Chill 30 min before serving.

Notes

🍴 Notes / Tips

  • Keep butter and water ice-cold for flaky crust.
  • Don’t overcook custard; stir constantly.
  • Use ripe but firm bananas.
  • Chill custard fully for the best texture.

📦 Storage

  • Refrigerate up to 3 days, loosely covered.
  • Best served cold; reheating not recommended.