Description
This Old-Fashioned Banana Cream Pie features a luscious homemade custard layered over ripe bananas in a crisp pre-baked pie crust, topped with fluffy whipped cream and optional garnishes like banana slices or toasted coconut. Perfectly set after chilling, this classic Southern dessert enchants with creamy texture and rich vanilla flavor.
Ingredients
Scale
Pie Base and Custard
- 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 Garnishes
- Banana slices
- Toasted coconut
Instructions
- Mix dry ingredients and milk: In a medium saucepan, whisk together granulated sugar, cornstarch, and salt. Gradually whisk in whole milk until the mixture is smooth and free of lumps.
- Cook custard base: Place the saucepan over medium heat and cook the mixture, stirring constantly to prevent lumps and scorching, until it thickens and begins to bubble gently.
- Temper egg yolks: In a small bowl, vigorously whisk the egg yolks. Slowly add a ladle of the hot milk mixture into the yolks while whisking continuously to raise their temperature without curdling.
- Combine yolks and custard: Pour the tempered yolk mixture back into the saucepan with the remaining milk custard, stirring constantly. Continue cooking for another 2 to 3 minutes until the custard is thickened and smooth.
- Finish custard and cool: Remove the saucepan from heat and stir in the unsalted butter and vanilla extract until fully incorporated. Let the custard cool slightly before assembling the pie.
- Prepare pie crust with bananas: Arrange sliced ripe bananas evenly on the bottom of the pre-baked pie crust to create a banana layer.
- Fill crust with custard: Pour the cooled custard over the banana slices, spreading it evenly with a spatula for a smooth surface.
- Cover custard: Press plastic wrap directly onto the surface of the custard to prevent a skin from forming while chilling.
- Chill the pie: Refrigerate the pie for at least 4 hours, or until the custard is fully set and firm.
- Make whipped cream topping: In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form, creating a light and airy topping.
- Top the pie: Spread or pipe the freshly whipped cream evenly over the chilled custard layer.
- Add optional garnishes: Decorate the pie with extra banana slices or toasted coconut for added flavor and visual appeal if desired.
- Serve and enjoy: Slice the pie into portions and serve chilled for a classic, creamy banana dessert experience.
Notes
- Using a pre-baked pie crust saves time and ensures a crisp base that won’t get soggy under the custard.
- Be sure to stir constantly when cooking custard to avoid lumps or burning on the bottom of the pan.
- Tempering the egg yolks is critical to prevent them from scrambling when added to the hot milk mixture.
- Pressing plastic wrap directly onto the custard surface stops a skin from forming, resulting in a smooth texture.
- Chilling the pie for at least 4 hours allows the custard to fully set for clean slices and the best flavor.
- For a dairy-free twist, substitute coconut milk and dairy-free butter alternatives, and whip coconut cream instead of heavy cream.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
