Old Fashioned Banana Cream Pie

A slice of Banana Cream Pie on a serving plate with sliced bananas.

5 from 90 votes

Old Fashioned Banana Cream Pie

Simple ingredients and a special method make this Old Fashioned Banana Cream Pie easy to make at home. It's a creamy, delicious, nostalgic dessert choice.

Prep Time45

Cook Time35

Total Time1 20

Course: Dessert

Cuisine: American

Servings:

Calories: 542kcal

Author: Valerie Brunmeier

Ingredients

9-inch Single Crust Pie Pastry

1 ¼ cups all-purpose flour
¼ teaspoon salt
¼ cup unsalted butter, very cold
3 tablespoons shortening regular or butter flavored, very cold
1 ½ teaspoons apple cider vinegar
2 to 4 tablespoons ice water

Vanilla Custard

1 cup sugar
¼ cup cornstarch
½ teaspoon salt
3 cups 2% milk
2 large eggs lightly beaten
3 tablespoons butter
1 ½ teaspoons vanilla extract

For the Rest

2 large firm bananas sliced
1 cup heavy whipping cream
3 to 4 tablespoons powdered sugar I use 3 for a less sweet whipped cream to offset the sweet custard
⅓ cup shredded sweetened coconut, optional

Instructions

For the Pie Crust:

Place the flour and salt in the bowl of a food processor. and pulse 4 or 5 times until combined.
Cut butter and shortening into small pieces. Add to the flour and process about 20 seconds or until the mixture resembles coarse crumbs.
Add the vinegar and 2 tablespoons water and pulse about 6 times. Add additional water a little at a time and pulse until mixture begins to hold together. You may not need to use all the water.
Remove pastry from the food processor bowl, form into a ball and place it on a sheet of plastic wrap. Flatten the ball slightly with your hand and wrap the flattened pie pastry in the plastic wrap. Refrigerate for at least 1 hour or up to two days.
When ready to roll out, remove the pastry from the refrigerator and let it rest on the counter for about 10 to 15 minutes. Lightly flour a large board and using a rolling pin, roll the pastry out in a circle about ⅛-inch thick until it is large enough to fit your pie plate, with about 1-inch of pastry going beyond the rim of the plate. Press the pastry gently down into the plate and then evenly trim the edges to about ½-inch of the edge of the pan with a sharp knife. Tuck the top edge of crust over and under and crimp or flute the edges.
Transfer the pie plate to the freezer for 30 minutes (no more) while you preheat the oven.

Blind Bake the Pie Crust

Move the rack to the center of the oven and preheat the oven to 400 degrees F.
Remove the pie plate from the freezer. Line the pie pastry with foil (I like to use regular foil (not heavy duty foil or parchment paper) because it is pliable and easy to shape into the unbaked pie crust). Press the foil down lightly and right up to the fluted or crimped edges. Fill the foil-lined crust with pie weights or dry beans and bake for 20 minutes, or until the edges are light golden brown.
Remove the dish from the oven and carefully lift and remove the foil and pie weights. Use a fork to prick the bottom surface of the crust all over. Reduce oven temperature to 375 degrees F, place the pie plate back into the oven, and continue baking an additional 10 to 15 minutes or until entire crust is golden brown.
Remove from the oven and allow the crust to cool completely before filling.

For the Custard (No Tempering Method)

Place the sugar, cornstarch, and salt in a medium sized saucepan off the heat (a heavy bottomed saucepan like enameled cast iron is best). Whisk together the eggs and milk in a separate bowl until fully combined. Whisk very well to be sure the eggs are completely incorporated. Slowly pour the milk mixture into the dry mixture in the saucepan (still off the heat), whisking constantly while pouring, until completely smooth.
Turn heat under saucepan to MEDIUM, and cook the custard mixture, whisking constantly, until it is thickened, about 5 to 6 minutes. It will seem as if it isn't going to thicken but once it starts, it happens quickly so be ready for it. The mixture will come to a bare simmer during this process (a few bubbles on the surface) but reduce the heat if it begins to boil. Once thickened, immediately remove the pan from the heat and stir in the butter and vanilla with a wooden spoon. Stir until the butter melts and is well incorporated into the hot custard.
Pour the hot custard into a medium bowl and press plastic wrap on to the surface of the custard to prevent a film from forming. Refrigerate for at least 1 hour or until chilled. Can be made a day in advance and refrigerated overnight.

For the Whipped Cream

Beat the heavy cream and 3 tablespoons powdered sugar until stiff peaks form. Taste and add additional powdered sugar if you feel it needs it.

Assemble the Pie

Spread half of the custard into the crust. Slice bananas about ½-inch thick and arrange them evenly over the custard layer. Spoon the remaining custard over the bananas and spread it out to cover them. Spread with the whipped cream. Garnish with toasted coconut, if desired.
Refrigerate for an hour or two or overnight before slicing and serving.

For Optional Toasted Coconut Topping

Preheat oven to 350 degrees F. Place coconut in a small baking dish and bake for 5 to 6 minutes, stirring halfway through the cooking time, until golden brown and toasted.
Remove from the oven and cool completely before sprinkling over the pie.

Notes

Store-bought pie crust dough can be substituted. If making your own pie crust you can make the dough 2 or 3 days in advance and refrigerate it until needed.

Total time does not include chilling time. I recommend making the custard a day in advance and assembling the pie the following day.

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