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Old Fashioned Banana Cream Pie From Scratch

A thick slice of banana cream pie showing layers of crust, custard, banana slices, and topped with high peaks of whipped cream.
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Make a classic, homemade banana cream pie with a silky custard filling and your choice of a flaky pastry or graham cracker crust. This recipe delivers a reliable, delicious dessert.

Ingredients

Scale
  • 1 recipe for your favorite 9-inch pie crust (pastry or graham cracker)
  • 4 large ripe bananas, sliced
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups whole milk
  • 3 large egg yolks, lightly beaten
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare and fully bake your chosen pie crust according to your preferred recipe. Let the crust cool completely on a wire rack.
  2. For the custard filling, whisk together the granulated sugar, cornstarch, and salt in a medium saucepan.
  3. Gradually whisk in the whole milk until smooth. Place the saucepan over medium heat.
  4. Cook the mixture, stirring constantly, until it thickens significantly and begins to bubble. This takes about 8 to 10 minutes. Reduce the heat slightly if it cooks too fast.
  5. In a separate small bowl, whisk the egg yolks. Scoop about 1/2 cup of the hot milk mixture into the yolks while whisking constantly to temper the eggs.
  6. Pour the tempered egg mixture back into the saucepan with the remaining hot milk mixture. Continue to cook over medium heat, stirring constantly, for 1 to 2 minutes until the custard is very thick. Do not let it boil rapidly after adding the yolks.
  7. Remove the saucepan from the heat. Stir in the butter and 1 teaspoon of vanilla extract until the butter melts and is fully incorporated.
  8. Pour the hot custard immediately into the cooled, pre-baked pie shell.
  9. Arrange the sliced bananas evenly over the hot custard filling. Press the bananas down slightly so they are partially submerged.
  10. Cover the pie surface directly with plastic wrap, pressing the wrap onto the surface of the custard to prevent a skin from forming. Chill the pie for at least 4 hours, or until the custard is firm.
  11. When ready to serve, prepare the topping: In a chilled bowl, whip the heavy whipping cream, powdered sugar, and 1/2 teaspoon of vanilla extract until stiff peaks form.
  12. Spread or pipe the whipped cream topping over the chilled custard layer. Garnish with extra banana slices or a dusting of cinnamon, if desired.
  13. Keep the finished banana cream pie refrigerated until serving.

Notes

  • For the best flavor and texture, use bananas that are ripe but still firm enough to slice without falling apart.
  • If you prefer a graham cracker crust, mix 1 1/2 cups of graham cracker crumbs with 1/4 cup melted butter and 2 tablespoons of sugar. Press into the pie plate and bake at 350°F (175°C) for 10 minutes. Cool before filling.
  • To prevent bananas from browning quickly, lightly brush the slices with a small amount of lemon juice before layering them into the filling.

Nutrition

Find it online: https://frostedfancies.com/banana-cream-pie-recipe-from-scratch/