Description
This Old-Fashioned Banana Cream Pie is a classic dessert featuring a creamy homemade custard made from scratch, layered over ripe banana slices in a flaky pre-baked pie crust, and topped with fluffy whipped cream. Perfectly set after refrigeration, it is a luscious treat for any occasion.
Ingredients
Scale
Pie Base and Custard
- 1 pre-baked 9-inch pie crust (store-bought or homemade)
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ¼ tsp salt
- 3 cups whole milk
- 4 large egg yolks
- 3 tbsp unsalted butter
- 1 ½ tsp vanilla extract
- 3 ripe bananas, sliced
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Optional Garnish
- Banana slices
- Toasted coconut
Instructions
- Mix Dry Ingredients: In a medium saucepan, whisk together sugar, cornstarch, and salt until well combined.
- Add Milk: Gradually whisk in the whole milk to the dry ingredients, ensuring the mixture is smooth without lumps.
- Cook Custard Base: Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble.
- Temper Egg Yolks: In a small bowl, whisk the egg yolks. Slowly add a ladle of the hot milk mixture into the yolks while whisking continuously to prevent curdling.
- Combine Egg Mixture: Pour the tempered egg yolk mixture back into the saucepan with the remaining custard base, stirring constantly to combine.
- Finish Cooking Custard: Continue cooking the mixture for another 2 to 3 minutes over medium heat until thickened to a custard consistency.
- Add Butter and Vanilla: Remove the custard from heat and stir in the unsalted butter and vanilla extract until fully incorporated. Allow the custard to cool slightly.
- Prepare Pie Shell: Arrange the sliced bananas evenly at the bottom of the pre-baked 9-inch pie crust.
- Pour Custard: Pour the cooled custard over the banana slices, spreading it evenly across the pie.
- Prevent Skin Formation: Cover the pie surface directly with plastic wrap to prevent a skin from forming on the custard.
- Chill Pie: Refrigerate the pie for at least 4 hours, allowing it to fully set and flavors to meld.
- Make Whipped Cream: In a mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form, ensuring a light and fluffy topping.
- Top the Pie: Spread or pipe the whipped cream evenly over the chilled pie surface.
- Garnish and Serve: Optionally garnish with additional banana slices or toasted coconut. Slice and enjoy your classic banana cream pie!
Notes
- Use ripe but firm bananas to prevent them from becoming mushy under the custard.
- Pressing plastic wrap directly onto the custard surface is key to avoiding a thick custard skin.
- Make sure to temper the egg yolks slowly to prevent scrambling in the custard.
- The pie can be refrigerated up to 2 days before serving but is best enjoyed fresh.
- For a homemade pie crust, blind bake it before filling with bananas and custard.
- Substitute whole milk with 2% milk if a lighter custard is preferred, though texture may be creamier with whole milk.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
