Old Fashioned Banana Cream Pie

Decorative picture of a bitten banana cream pie slice on a white plate

5 from 6 votes

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.

Prep Time35

Cook Time25

Chill4

Total Time5

Course: Dessert

Cuisine: American

Servings: servings

Calories: 203kcal

Author: Sabine Venier

Ingredients

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

US Customary - Metric

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.

Video

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.

Nutrition