Banana cream pie is a classic dessert that brings back nostalgic memories of family gatherings and potlucks. This Old Fashioned Banana Cream Pie recipe is the epitome of comfort food, featuring silky smooth custard, perfectly ripe bananas, and a luscious whipped cream topping. With its delightful combination of flavors and textures, it’s no wonder that this pie has stood the test of time.

Why Make This Recipe

This Old Fashioned Banana Cream Pie is not only delicious but also a wonderful way to showcase ripe bananas. The homemade custard adds a rich flavor that store-bought options simply can’t match. Whether you’re celebrating a special occasion or just want to treat your family to something sweet, this pie is sure to impress and create lasting memories.

How to Make Old Fashioned Banana Cream Pie

Creating this pie may sound daunting, but the process is straightforward and rewarding. Below are the step-by-step instructions to help you whip up this classic dessert with ease.

Ingredients

1 Nilla wafer pie crust
2 ripe bananas, sliced
2 cups milk
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 cup heavy cream
2 tablespoons powdered sugar
Additional banana slices for garnish

Directions

In a saucepan, combine milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until thickened.
In a separate bowl, whisk the egg yolks. Gradually add the hot mixture to the yolks, then return to the saucepan and cook for 2 more minutes.
Remove from heat and stir in butter and vanilla. Allow to cool slightly.
Arrange banana slices in the pie crust, pour the custard filling over the bananas, and refrigerate until set.
In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form. Spread over the custard and garnish with additional banana slices.
Serve chilled.

How to Serve Old Fashioned Banana Cream Pie

This pie is best served chilled. When ready to enjoy, slice the pie and serve it on dessert plates. You can add an extra dollop of whipped cream on top for an added touch of elegance. This delightful dessert pairs wonderfully with a cup of coffee or a refreshing glass of iced tea.

How to Store Old Fashioned Banana Cream Pie

To ensure freshness, store any leftovers in the refrigerator, covered tightly with plastic wrap or in an airtight container. The pie is best enjoyed within 2-3 days, as the bananas may begin to brown and the crust may soften over time.

Tips to Make Old Fashioned Banana Cream Pie

Use Ripe Bananas: Choose bananas that are firm yet ripe for optimal sweetness and flavor.
Prevent Browning: If you’re not serving the pie immediately, consider tossing the banana slices in a little lemon juice to prevent them from browning.
Chill the Custard: Allowing the custard to cool slightly before pouring it over the bananas will help maintain the integrity of the slices.

Variation

For a chocolate twist, consider adding chocolate shavings to the custard or making a chocolate wafer crust instead of the traditional Nilla wafer crust. Additionally, you can experiment with different flavor extracts, like almond or coconut, to enhance the overall taste.

FAQs

Can I use store-bought pie crust for this recipe?
Yes, you can definitely use a store-bought pie crust if you’re short on time. However, a homemade crust adds an extra level of freshness and flavor.

How long does this pie last in the refrigerator?
The pie is best enjoyed within 2-3 days. Beyond that timeframe, the bananas may start to brown, and the crust may lose its crunch.

Can I freeze banana cream pie?
Freezing is not recommended for this pie, as the texture of the custard and bananas may change after thawing. It’s best enjoyed fresh!

Old Fashioned Banana Cream Pie

A classic dessert featuring silky custard, ripe bananas, and luscious whipped cream, perfect for any occasion.

Prep Time 20

Cook Time 10

Total Time 30

Serving Size servings

Ingredients

For the Pie Crust

1 crust Nilla wafer pie crust

For the Custard Filling

2 cups milk
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract

For the Topping

1 cup heavy cream
2 tablespoons powdered sugar
2 slices additional banana slices for garnish

For the Filling

2 ripe bananas, sliced Use firm yet ripe bananas for optimal sweetness.

Instructions

Preparation of Custard

In a saucepan, combine milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until thickened.
In a separate bowl, whisk the egg yolks. Gradually add the hot mixture to the yolks, then return to the saucepan and cook for 2 more minutes.
Remove from heat and stir in butter and vanilla. Allow to cool slightly.

Assembling the Pie

Arrange banana slices in the pie crust, pour the custard filling over the bananas, and refrigerate until set.
In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form. Spread over the custard and garnish with additional banana slices.
Serve chilled.

Notes

To prevent banana slices from browning, consider tossing them in a little lemon juice. The pie should be stored in the refrigerator, covered tightly, and is best consumed within 2-3 days.