Print

Old Fashioned Banana Cream Pie with Silky Homemade Custard

A close-up slice of amazing banana cream pie showing layers of crust, pudding, sliced bananas, and thick whipped cream topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a classic, comforting Banana Cream Pie from scratch. This recipe features a flaky crust, fresh banana slices, and a rich, silky vanilla custard filling topped with fresh whipped cream.

Ingredients

Scale
  • 1 (9-inch) unbaked, flaky pie crust (traditional or graham cracker crust option)
  • 1 1/2 cups granulated sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks, lightly beaten
  • 3 cups whole milk
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 3 large ripe bananas, sliced
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Optional: Toasted coconut for topping

Instructions

  1. Prepare your pie crust. If using a traditional crust, bake it according to package directions or your preferred recipe until golden brown. Cool completely on a wire rack. If using a graham cracker crust, press the mixture firmly into the pie plate and chill while you prepare the filling.
  2. Make the custard filling: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
  3. Whisk in the egg yolks until combined. Gradually whisk in the whole milk until the mixture is smooth.
  4. Cook the custard over medium heat, stirring constantly with a wooden spoon or heat-proof spatula. Do not let it boil rapidly; bring it to a gentle boil, then continue stirring for 1 minute until the mixture thickens significantly.
  5. Remove the saucepan from the heat. Stir in the butter and 1 teaspoon of vanilla extract until the butter is fully melted and incorporated.
  6. Pour the hot custard into a bowl. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Let it cool slightly at room temperature for about 15 minutes.
  7. Assemble the pie: Arrange half of the sliced bananas in a single layer on the bottom of the cooled pie crust.
  8. Pour half of the slightly cooled custard over the bananas. Arrange the remaining banana slices over the custard layer. Pour the remaining custard over the top, spreading evenly.
  9. Cover the pie loosely with plastic wrap and chill in the refrigerator for at least 4 hours, or until the filling is completely set.
  10. Prepare the topping: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and 1/2 teaspoon vanilla extract until stiff peaks form.
  11. Spread or pipe the whipped cream over the set pie filling. Garnish with optional toasted coconut or extra banana slices just before serving.

Notes

  • For a silky custard, stir constantly while cooking to prevent scorching the bottom and ensure even thickening.
  • Use bananas that are ripe but still firm; overly soft bananas can break down too much in the filling.
  • This pie is best served the day it is assembled, as fresh bananas will brown over time.
  • If you prefer a graham cracker crust, mix 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons melted butter. Press into the pie plate and chill for 30 minutes before filling.

Nutrition

Find it online: https://cravybite.link/banana-cream-pie-silky-secret/