Description
This classic Old-Fashioned Banana Cream Pie features a pre-baked flaky crust filled with a smooth and creamy homemade vanilla custard, layered with ripe banana slices and topped with fluffy whipped cream. Perfectly chilled and garnished with extra banana slices or toasted coconut, this pie is a nostalgic dessert that is both rich and refreshing, ideal for any occasion.
Ingredients
Scale
Pie and Custard Filling
- 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 or toasted coconut for garnish
Instructions
- Prepare the Custard Base: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually whisk in the whole milk until the mixture is smooth and free of lumps.
- Cook the Custard: Place the saucepan over medium heat. Stir the mixture constantly to prevent lumps or burning, cooking until it thickens and starts bubbling gently.
- Temper the 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 avoid curdling.
- Combine and Thicken: Pour the tempered egg yolks back into the saucepan with the remaining mixture, stirring constantly. Continue to cook over medium heat for another 2–3 minutes until the custard thickens further.
- Finish the Custard: Remove the saucepan from heat. Stir in the unsalted butter and vanilla extract until melted and fully incorporated. Allow the custard to cool slightly.
- Assemble the Pie Filling: Evenly arrange the sliced bananas on the bottom of the pre-baked pie crust, creating a uniform layer.
- Add the Custard: Pour the slightly cooled custard over the banana slices, spreading it evenly to cover them completely.
- Prevent Skin Formation: Cover the surface of the custard directly with plastic wrap to prevent a skin from forming during chilling.
- Chill the Pie: Refrigerate the pie for at least 4 hours to allow the custard to fully set and flavors to meld.
- Prepare Whipped Cream: In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form, indicating a firm but fluffy texture.
- Top the Pie: Spread or pipe the whipped cream evenly over the chilled custard layer.
- Garnish and Serve: Add optional banana slices or toasted coconut on top for decoration, then slice the pie and serve chilled.
Notes
- Ensure the custard is cooled before pouring over the bananas to prevent browning or mushiness.
- Tempering egg yolks is crucial to avoid scrambling when combining with hot milk.
- Pressing plastic wrap directly on the custard surface prevents a skin from forming.
- Use ripe bananas for optimal sweetness and flavor.
- Banana slices for garnish can be dipped in lemon juice to prevent browning if prepared ahead.
- Store leftovers covered in the refrigerator for up to 2 days for best freshness.
