Old Fashioned Banana Cream Pie
A classic dessert featuring silky custard, ripe bananas, and luscious whipped cream, perfect for any occasion.
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.