Description
This Old-Fashioned Banana Cream Pie is a classic dessert featuring a rich, creamy custard filling layered over fresh banana slices in a flaky pre-baked pie crust. Topped with fluffy whipped cream and optional garnishes like banana slices or toasted coconut, this pie is an indulgent treat perfect for any occasion. The custard is cooked stovetop to a smooth, thick consistency and chilled to set perfectly before adding the finishing touches.
Ingredients
Scale
Crust and 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
- Toasted coconut
Instructions
- Prepare Custard Base: In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in the whole milk until the mixture is smooth and free of lumps.
- Cook Custard: Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble. This ensures the starch cooks and the custard develops the right texture.
- Temper Egg Yolks: In a small bowl, whisk the egg yolks until smooth. Slowly add a ladle of the hot milk mixture into the yolks, whisking continuously to prevent curdling and to gently warm the yolks.
- Combine and Cook Further: Pour the tempered yolks back into the saucepan with the remaining custard, stirring constantly. Continue cooking for 2 to 3 minutes until the mixture thickens further and has a creamy consistency.
- Finish Custard: Remove the saucepan from heat and immediately stir in the unsalted butter and vanilla extract until fully incorporated. Allow the custard to cool slightly before assembling the pie.
- Assemble Pie with Bananas: Arrange the sliced bananas evenly in the bottom of the pre-baked 9-inch pie crust to create a fresh fruit layer.
- Add Custard Filling: Pour the slightly cooled custard over the banana slices, spreading it evenly with a spatula for a smooth surface.
- Cover to Prevent Skin: Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming as it chills.
- Chill Pie: Refrigerate the pie for at least 4 hours to allow the custard to set firmly and meld flavors together.
- Make Whipped Cream: In a chilled mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form, creating a light and airy topping.
- Top Pie: Spread or pipe the whipped cream over the chilled pie surface evenly to cover the custard layer completely.
- Add Garnish: Optionally decorate the top with additional banana slices or toasted coconut for extra flavor and presentation.
- Serve: Slice the banana cream pie carefully and enjoy this classic, creamy dessert.
Notes
- Use ripe but firm bananas to prevent them from becoming mushy in the pie.
- Pressing plastic wrap directly onto the custard surface helps avoid unsightly skin formation.
- For an extra flaky crust, you can blind bake your homemade pie crust before adding the filling.
- Serve the pie chilled for the best texture and flavor.
- Leftover pie should be refrigerated and consumed within 2 days for freshness.
