Old Fashioned Banana Cream Pie Recipe

Name: Old Fashioned Banana Cream Pie
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves 1 or more
Ingredients: Pie Crusts; Whole Milk; White Sugar; All Purpose Flour; ¼ teaspoon salt; 3 large egg yolks; 2 tablespoons unsalted butter; 1 teaspoon vanilla extract; 2 ripe bananas, sliced

Experience the rich, creamy goodness of a true classic! This Old-Fashioned Banana Cream Pie recipe is a nostalgic delight, made from scratch without shortcuts. Before instant pudding and Cool Whip, this is how cream pie was done – a testament to simpler times and superior taste. Easily adaptable to vanilla or coconut cream pie variations. Get ready for a taste of pure homemade heaven!

Prep Time 20 mins

Cook Time 35 mins

Calories 345.9 kcal

Protein 12g

Rating 4.2 (227 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Old Fashioned Banana Cream Pie

Pie Crusts
Whole Milk
White Sugar
All Purpose Flour
¼ teaspoon salt
3 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
2 ripe bananas, sliced

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How to Make Old Fashioned Banana Cream Pie

Preheat oven to 350°F (175°C). Bake your 9-inch pie crust according to package directions, or your preferred recipe. Let cool completely.
In a medium saucepan, heat the milk over medium heat until small bubbles form around the edges (scalded).
In a separate bowl, whisk together the sugar, flour, and salt until well combined.
Gradually whisk the scalded milk into the sugar mixture, ensuring no lumps form.
Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the mixture thickens to a pudding-like consistency (about 5-7 minutes).
Reduce heat to low, cover, and simmer for 2 minutes, stirring occasionally.
In a small bowl, lightly beat the egg yolks.
Temper the egg yolks by slowly whisking a small amount of the hot milk mixture into the yolks. This prevents the eggs from scrambling.
Gradually whisk the tempered egg yolk mixture back into the saucepan with the remaining milk mixture.
Cook for 1 minute more, stirring constantly, until the custard is smooth and thickened. Do not boil.
Remove from heat and stir in the butter and vanilla extract until melted and well combined.
Pour the custard through a fine-mesh sieve into a bowl to remove any lumps. Let cool to lukewarm, stirring occasionally to prevent a skin from forming.
If making coconut cream pie, stir in 1 cup of shredded coconut while the milk is heating in step 2.
Gently arrange the sliced bananas in the cooled pie crust.
Pour the lukewarm custard over the bananas.
If desired, top with a meringue (recipe not included) or simply refrigerate the pie for at least 2 hours before serving to allow the flavors to meld and the pie to set completely.