Old Fashioned Banana Cream Pie Recipe

This old fashioned banana cream pie recipe is easy to make and 100% homemade. Super flaky pie crust filled with from-scratch made banana pudding and fresh banana slices. Top it with your favorite toppings like whipped cream or meringue. 

The creamy filling tastes so much better than anything made from a box. If you enjoy classic cream pies, you should also try my Chocolate Cream Pie.

Video Instructions

Try This Old Fashioned Banana Cream Pie

If you've only had banana cream pie from a bakery or diner, this homemade version is so worth making. The smooth filling, fresh bananas, and flaky crust are a hit with most people.

The homemade pastry cream filling is my favorite part. It takes a little extra time, but the flavor is what makes it delicious.

Why You'll Love It

• Classic dessert: It tastes just like the old-fashioned versions many of us grew up with.
• Perfect Texture: You get a dreamy filling, soft bananas, and flaky crust.
• Made from scratch: Every layer is homemade, and it looks store-bought.
• Great make-ahead dessert: I love chilling it overnight for big occasions, as it simply tastes even better the next day.

Ingredients

• Ripe Bananas: The riper the bananas are, the more banana flavor you'll get.
• Egg yolks: This is what gives you a rich and silky filling.
• Milk and cream: The filling has a creamy texture thanks to the milk and cream.
• Pie crust: A flaky homemade crust is the best crust for this recipe. You can use Graham cracker crust, but I prefer a homemade crust in all honesty.

How to Make Old Fashioned Banana Cream Pie

1. In a food processor, combine the flour, sugar, salt, and butter and pulse 4 or 5 times, or until pea-sized butter pieces are still visible.

2. Add 1 tablespoon (15 ml) of cold water at a time, pulsing one or two times after each addition. Stop adding water and pulsing when you notice that the dough comes together and starts to clump.

3. Without kneading the dough, transfer it to a sheet of plastic wrap and form into a 1 to 1½-inch (2.5-4cm) thick disk. Wrap tightly with plastic wrap and refrigerate for at least 2 hours or up to 2 days. 

4. On a lightly floured surface, roll out the dough into an 11-inch (28cm) even circle after chilling. Be careful that you don't overwork the dough and that it doesn't get too soft. The butter flakes are still visible after rolling the dough out.

5. Transfer the dough to a 9-inch (23cm) pie dish. Evenly press the dough into the bottom and against the pie dish's sides, and flute the edges with your knuckles. Freeze for 30 minutes.

6. While the crust is in the freezer, preheat the oven to 375°F (190°C). Line the chilled pie crust with parchment paper, weigh it down with pie weights, dry rice, or beans, distribute them evenly, and press them lightly against the sides to prevent the sides from shrinking down too much.

7. Bake for 25 minutes. Then, remove the pie crust from the oven and, being careful not to burn yourself, remove the pie weights along with the paper. It's easiest to take the paper on all 4 corners and lift it out of the pie crust.

8. Return the crust to the oven to bake for an additional 5 minutes, then remove from the oven and let cool for 30 minutes.

9. While the pie crust is chilling, prepare the banana pudding. In a medium bowl that is heatproof, whisk together the egg yolks and cornstarch and set aside.

10. In a heavy-bottomed medium saucepan over medium heat, bring the milk, heavy cream, sugar, and salt to a simmer and cook for 2 minutes, stirring constantly. Turn the heat down to low and slowly spoon ½ cup (120 ml) of the hot milk into the egg yolk mixture, whisking as you go. Whisk constantly until the egg yolks and whole milk are well combined and smooth.

11. Then, slowly whisk the egg mixture into the remaining hot milk liquid mixture until well combined. Add the mashed banana and turn the heat up to medium-high. Cook the mixture until it thickens and looks like pudding, about 2-3 minutes, constantly stirring without stopping because it can burn quickly.

12. Remove the cooked filling from the heat and pour through a mesh strainer into a large bowl that is heatproof, pressing the mixture through the strainer with a rubber spatula.

13. Whisk in the vanilla and butter until it is melted and incorporated. In the picture below, you see the required consistency of the banana pudding.

14. Place the layer of bananas on the bottom of the crust, pour the banana cream filling on top of the banana slices, and spread evenly.

15. Then cover the filling with plastic wrap and chill the pie in the refrigerator for at least 4 hours or preferably overnight. According to your taste, cut the chilled pie into slices and serve with whipped cream and fresh bananas.

Cooking Tips

• When making the filling, keep whisking once it starts to thicken. The pudding can catch on the bottom of the pan quickly.
• I like using a fork to lightly mash the banana before adding it to the pudding mixture.
• Don't overwork the pie crust; otherwise, it won't be as flaky as desired. Butter flakes must still be visible when rolling out the pie crust. This is the key to a flaky pie crust.
• Use pie weights, dry beans, or rice to weigh down the pie crust. Make sure that the weights also push against the sides of the crust as well. Otherwise, the sides will shrink down too much during baking, and the filling won't fit in.
• Don't skip tempering the egg yolks with hot milk. If the egg yolks get too hot too fast, you will end up with scrambled eggs.
• Cook the filling long enough until it looks like firm and thick pudding. If the pudding is undercooked, the filling won't set and will be too soft to cut and serve slices.
• Give it enough time to set in the fridge. At least 4 hours, but preferably overnight. Don't speed up the chilling time by putting it in the freezer.

What Can You Serve With This?

• Whipped cream
• Coffee
• Vanilla ice cream
• Caramel sauce
• Hot tea 

FAQs

Recipe

Old Fashioned Banana Cream Pie

5 from 6 votes

Author Sabine Venier

Calories: 203kcal

Servings: 16 servings

Prep 35 minutes minutes

Cook 25 minutes minutes

Chill 4 hours hours

Total 5 hours hours

Print Pin Rate

This banana cream pie recipe is easy to make and 100% homemade. Super flaky pie crust filled with from-scratch made banana pudding and fresh banana slices. Top it with your favorite toppings like whipped cream or meringue.

Ingredients

 

US CustomaryMetric

 

1x2x3x

Pie Crust

• ▢ 1 ¼ cups all-purpose flour, spooned and leveled
• ▢ ¼ teaspoon granulated white sugar
• ▢ ¼ teaspoon salt
• ▢ ½ cup cold unsalted butter, chopped
• ▢ 4-6 tablespoon cold water

Banana Pudding

• ▢ 5 large egg yolks
• ▢ ¼ cup cornstarch
• ▢ 2 cups milk
• ▢ ¼ cup heavy cream
• ▢ ¾ cup sugar
• ▢ ¼ teaspoon salt
• ▢ ¼ cup mashed banana (about 1 medium banana)
• ▢ 2 teaspoon pure vanilla extract
• ▢ 2 tablespoon unsalted butter
• ▢ 1 large very ripe banana, cut into ⅛ to ¼-inch (3-6 mm) slices

Instructions

Pie crust

• In a food processor, combine the flour, sugar, salt, and butter and pulse 4 or 5 times, or until pea-sized butter pieces are still visible. Add 1 tablespoon (15 ml) of the cold water at a time, pulsing one or two times after each addition. Stop adding water and pulsing when you notice that the dough comes together and starts to clump.
• Without kneading the dough, transfer it to a sheet of plastic wrap and form into a 1 to 1½-inch (2.5-4cm) thick disk. Wrap tightly with plastic wrap and refrigerate for at least 2 hours or up to 2 days.
• After chilling, on a lightly floured surface, roll out the dough into an 11-inch (28cm) even circle and transfer to a 9-inch (23cm) pie dish. Evenly press the dough into the bottom and against the sides of the pie dish and flute the edges. Freeze for 30 minutes.
• While the crust is in the freezer, preheat the oven to 375°F (190°C).
• Line the chilled pie crust with parchment paper, weigh it down with pie weights, distribute them evenly, and press them lightly against the sides to prevent the sides from shrinking down too much.
• Bake for 25 minutes. Then, remove from the oven and, being careful not to burn yourself, remove the pie weights along with the paper. Return the crust to the oven to bake for an additional 5 minutes, then remove from the oven and let cool for 30 minutes.

Filling

• In a medium heatproof bowl, whisk together the egg yolks and cornstarch and set aside.
• In a heavy-bottomed saucepan over medium heat, bring the milk, heavy cream, sugar, and salt to a simmer and cook for 2 minutes, stirring constantly.
• Turn the heat down to low and slowly spoon ½ cup (120 ml) of the hot milk into the egg yolk mixture, whisking as you go. Whisk constantly until the egg yolks and milk are well combined and smooth.
• Then, slowly whisk the egg yolk mixture into the remaining hot milk mixture until well combined. Add the mashed banana and turn heat up to medium-high. Cook the mixture until it thickens and looks like pudding, about 2-3 minutes, constantly stirring without stopping because it can burn quickly.
• Remove from the heat and pour through a mesh strainer into a heatproof bowl, pressing the mixture through the strainer with a rubber spatula. Whisk in the vanilla and butter until it is melted and incorporated.
• Place the banana slices in the baked and cooled pie crust, pour the filling on top of the banana slices, and spread evenly. Cover the filling with plastic wrap and chill the pie in the fridge for at least 4 hours or preferably overnight.
• According to your taste, cut the chilled pie into slices and serve with whipped cream and fresh bananas. Store in an airtight container in the fridge for up to 3 days.

Notes

If you don't have a food processor, you can use two forks or a pastry cutter instead. Therefore, place the flour, salt, and sugar in a bowl, then cut the butter into the mix. It will look like a coarse meal with pea-sized butter flakes. Add one tablespoon water at a time until it begins clumping. 

Cooking Time and Temperature

Bake the crust at 375°F (190°C) for 25 minutes, then another 5 minutes after removing the pie weights.

Taste & Texture

This pie has a rich banana flavor, silky homemade pastry cream, tender banana slices, and a flaky crust.

Storage, Freezing & Reheating

• Fridge: Store covered for up to 3 days.
• Freezer: Not recommended because the bananas can change texture.
• Serving: Best served chilled.

Serving Recommendations

I love serving this pie with plenty of whipped cream and a few extra banana slices on top. It's also wonderful with a hot cup of coffee.

Recipe Variations and Substitutions

• Use a Graham cracker crust instead of a traditional pie crust.
• Top with meringue instead of whipped cream.
• Add caramel sauce before serving.
• Make the filling with vanilla pudding mix according to the directions on the package.
• Use very ripe bananas for the best flavor.
• Whole milk gives the creamiest filling.

Proper Storage Tips

• Press plastic wrap directly onto the surface while chilling.
• Store in an airtight container.
• Keep refrigerated until ready to serve.

Pro Tips

• Don't stop whisking once the filling starts to thicken.
• Let the pie chill overnight if possible.
• Use very ripe bananas for the best flavor.

Video

You can find the video in the post above. If you don't see a video, please check your browser settings.

Nutrition

Calories: 203kcalCarbohydrates: 23gProtein: 3gFat: 11gSaturated Fat: 7gCholesterol: 85mgSodium: 92mgPotassium: 98mgFiber: 1gSugar: 12gVitamin A: 408IUVitamin C: 1mgCalcium: 47mgIron: 1mg

Course Dessert

Cuisine American

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