I perfected my Old Fashioned Banana Cream Pie with simple ingredients and a special method that makes it surprisingly easy to make at home and includes a neat twist you’ll want to see.

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I get weirdly picky about pie, and I almost didn’t make this Old Fashioned Banana Cream Pie again after a couple misfires, but somehow it turned out to be the Best Banana Cream Pie Ever. I love that it leans on honest things like ripe bananas and vanilla extract so it never feels fussy.

There is a little technique that keeps the filling silky and keeps the bananas from getting sad and brown, plus a sprinkle of crumbs for texture. It’s nostalgic but not cloying, and it makes me want to eat it for breakfast, which I probably shouldn’t admit.

Ingredients

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All purpose flour: gives the crust structure mostly carbs small amount of protein.
Unsalted butter: adds flakiness its rich fat lots of flavor but high calories.
Whole milk: makes silky pastry cream, provides calcium, fat and natural sweetness.
Egg yolks: thicken and enrich the custard full of vitamins and healthy fats.
Bananas: sweet, creamy fruit with fiber potassium and fast acting natural sugars.
Heavy whipping cream: whips into fluffy topping lots of fat makes pie luxurious.
powdered sugar: sweetens the whipped cream fast just sugar no fiber or nutrients
Vanilla extract: tiny bit lifts flavor adds aroma and familiar dessert warmth

Ingredient Quantities

Crust: 1 1/4 cups (160 g) all purpose flour

Crust: 1/2 teaspoon salt

Crust: 1 tablespoon granulated sugar (optional)

Crust: 1/2 cup (113 g) cold unsalted butter, cut into small cubes

Crust: 2 to 4 tablespoons ice water

Pastry cream: 2 1/2 cups (600 ml) whole milk

Pastry cream: 1/2 cup (100 g) granulated sugar

Pastry cream: 1/3 cup (40 g) cornstarch

Pastry cream: 3 large egg yolks

Pastry cream: 2 tablespoons unsalted butter

Pastry cream: 1 1/2 teaspoons vanilla extract

Pastry cream: pinch of salt

Fruit: 3 to 4 ripe bananas, about 1 1/2 to 2 cups sliced

Fruit: 1 tablespoon lemon juice (to toss bananas if you want them not to brown)

Topping: 1 cup (240 ml) heavy whipping cream

Topping: 2 tablespoons powdered sugar

Topping: 1 teaspoon vanilla extract

Optional garnish: 1/2 cup crushed or toasted vanilla wafers or graham crumbs

Optional garnish: extra banana slices for decorating

How to Make this

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1. Make the crust: in a bowl mix 1 1/4 cups flour, 1/2 teaspoon salt and 1 tablespoon sugar if using; cut in 1/2 cup cold cubed butter with a pastry cutter or fingers until mixture looks like coarse crumbs with some pea sized bits, then sprinkle 2 to 4 tablespoons ice water a tablespoon at a time until dough just holds when pressed. Form into a disk, wrap and chill 30 minutes (this keeps the butter cold so the crust gets flaky).

2. Roll and chill: on a lightly floured surface roll the dough to fit a 9-inch pie pan, transfer, trim and crimp the edges, prick the bottom a few times with a fork and chill the lined pan 15 minutes so it won’t shrink.

3. Blind bake crust: preheat oven to 375 F (190 C). Line crust with foil and fill with pie weights or dried beans, bake 20 to 25 minutes until edges set, remove foil and weights and bake another 8 to 12 minutes until golden. Let cool completely before filling.

4. Make pastry cream base: in a medium bowl whisk 1/2 cup sugar with 1/3 cup cornstarch, then whisk in 3 large egg yolks until smooth. In a saucepan heat 2 1/2 cups whole milk with a pinch of salt just to a simmer, remove from heat.

5. Temper and thicken pastry cream: slowly pour about a cup of the hot milk into the yolk mixture while whisking constantly to temper, then pour the tempered mix back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until it thickens and comes to a gentle boil — cook 1 to 2 minutes more so the starch is fully cooked. Remove from heat and stir in 2 tablespoons butter and 1 1/2 teaspoons vanilla extract. For extra smoothness strain the custard through a fine sieve into a bowl, press plastic wrap directly on the surface to stop a skin from forming and chill until cold.

6. Prep the bananas: slice 3 to 4 ripe bananas (about 1 1/2 to 2 cups) and toss gently with 1 tablespoon lemon juice to slow browning.

7. Assemble pie: if you like a barrier against soggy crust sprinkle optional 1/2 cup crushed or toasted vanilla wafers or graham crumbs in the cooled shell. Arrange a layer of banana slices in the crust, pour the chilled pastry cream over the bananas and smooth the top, add extra banana slices on top if you want them visible.

8. Whip the topping: whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract to soft or medium peaks, then spread or pipe the whipped cream over the filled pie.

9. Chill and finish: refrigerate the pie at least 2 to 4 hours (overnight is best) to set. Just before serving garnish with more crushed wafers or graham crumbs and extra banana slices. Tip: slice the pie right before serving so the bananas and crust stay fresh, and if the pastry cream has any small lumps you can smooth them with a whisk or quick pulse in a blender before it fully cools.

Equipment Needed

1. Mixing bowls (small and medium) for the crust and pastry cream
2. Pastry cutter or fork, or just your fingers to cut in the cold butter
3. Measuring cups and spoons
4. Rolling pin and a lightly floured surface for rolling the dough
5. 9-inch pie pan
6. Aluminum foil and pie weights or dried beans for blind baking
7. Saucepan for heating the milk and cooking the custard
8. Whisk and a heatproof spatula (whisk for tempering and stirring)
9. Fine-mesh sieve to strain the pastry cream, plus plastic wrap to press on the surface
10. Electric hand mixer or stand mixer to whip the cream, or a chilled bowl and a good arm if you prefer to do it by hand

FAQ

Q: How do I stop the crust from getting soggy?

A: Blind bake the crust first. Chill the dough, press into the pan, prick the bottom, line with parchment and pie weights, bake at 375°F (190°C) about 15 to 20 minutes with weights, remove weights and bake another 5 to 8 minutes to dry the base. For extra protection brush a thin layer of melted chocolate or lightly beaten egg white on the cooled crust before filling. This helps keep the pastry cream from soaking in.

Q: Can I make the pastry cream, crust, or whipped topping ahead of time?

A: Yes. Pastry cream keeps 2 to 4 days in the fridge if covered, crust can be baked a day or two ahead and stored wrapped, whipped cream is best same day but you can make it a few hours ahead and keep it chilled. Slice bananas right before assembling or toss them with lemon juice to slow browning.

Q: My pastry cream turned out lumpy or too thin, can I fix it?

A: If it got lumpy strain it through a fine mesh sieve and whisk until smooth. If it is too thin, return it to the pan and cook over medium heat, whisking constantly until it thickens and comes to a gentle boil for about 30 to 60 seconds. If eggs scrambled a bit, straining will help the texture, but the taste will still be fine.

Q: How long will the assembled pie last in the fridge?

A: Assembled banana cream pie is best eaten within 24 to 48 hours. Bananas start to brown and the crust can slowly soften. Store covered in the fridge. If you want to keep things longer, store components separately and assemble the day you serve.

Q: Can I use frozen bananas or a store bought crust or instant pudding instead?

A: Frozen bananas get mushy and watery when thawed, so theyre not great. A store bought pre-baked crust works fine and will save time. Instant pudding gives a quicker result but wont be as rich or silky as real pastry cream, so its a trade off.

Q: How do I keep banana slices from browning on the top?

A: Toss slices with a little lemon juice right after slicing, or layer them under the whipped cream so they dont get direct air. Even with lemon they will darken a bit after a day, so slice and arrange close to serving time for the freshest look.

Old Fashioned Banana Cream Pie Recipe Substitutions and Variations

Crust flour: swap 1 1/4 cups all-purpose for 1 1/4 cups pastry flour (1:1). Makes a more tender, delicate crust but its a touch less sturdy.
Crust fat: use cold vegetable shortening 1:1 or do half butter/half shortening for extra flake, you will lose some buttery flavor.
Cornstarch: replace 1/3 cup cornstarch with 1/3 cup arrowroot or tapioca starch (1:1) for the same thickening and a clearer, shinier pastry cream.
Whole milk: for a dairy-free option swap 2 1/2 cups whole milk for 2 1/2 cups full-fat canned coconut milk, pie will have a mild coconut note but it sets well.

Pro Tips

1) Keep everything for the crust bone cold and move fast. Work the butter in until you still see little pea sized chunks, chill the dough if it gets warm, and roll between two sheets of parchment so you dont overflour it or tear it. If the dough tears, pinch it back together with a little cold water then chill again.

2) Prevent a soggy bottom by adding a thin absorbent barrier like crushed vanilla wafers or graham crumbs, or brush the cooled shell lightly with melted white chocolate to seal it. Also bake the shell until its really golden and cooled completely before you fill it, that extra time makes a big difference.

3) For super silky pastry cream temper the eggs very slowly and whisk constantly, then strain the finished custard and press plastic wrap right on the surface to stop a skin. If you still get tiny lumps, while it is warm give it a quick pulse with an immersion blender or force it through a fine sieve, it smooths everything out.

4) Bananas brown fast so use slightly under ripe fruit for better texture and toss them with lemon just before assembling. For pretty glossy slices brush a thin layer of warm apricot jam or a light corn syrup glaze on the top just before serving, and cut slices with a knife dipped in hot water then wiped clean for neat slices.

Old Fashioned Banana Cream Pie Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I perfected my Old Fashioned Banana Cream Pie with simple ingredients and a special method that makes it surprisingly easy to make at home and includes a neat twist you'll want to see.

Servings

servings

Calories

483

kcal

Equipment: 1. Mixing bowls (small and medium) for the crust and pastry cream
2. Pastry cutter or fork, or just your fingers to cut in the cold butter
3. Measuring cups and spoons
4. Rolling pin and a lightly floured surface for rolling the dough
5. 9-inch pie pan
6. Aluminum foil and pie weights or dried beans for blind baking
7. Saucepan for heating the milk and cooking the custard
8. Whisk and a heatproof spatula (whisk for tempering and stirring)
9. Fine-mesh sieve to strain the pastry cream, plus plastic wrap to press on the surface
10. Electric hand mixer or stand mixer to whip the cream, or a chilled bowl and a good arm if you prefer to do it by hand

Ingredients

Crust: 1 1/4 cups (160 g) all purpose flour
Crust: 1/2 teaspoon salt
Crust: 1 tablespoon granulated sugar (optional)
Crust: 1/2 cup (113 g) cold unsalted butter, cut into small cubes
Crust: 2 to 4 tablespoons ice water
Pastry cream: 2 1/2 cups (600 ml) whole milk
Pastry cream: 1/2 cup (100 g) granulated sugar
Pastry cream: 1/3 cup (40 g) cornstarch
Pastry cream: 3 large egg yolks
Pastry cream: 2 tablespoons unsalted butter
Pastry cream: 1 1/2 teaspoons vanilla extract
Pastry cream: pinch of salt
Fruit: 3 to 4 ripe bananas, about 1 1/2 to 2 cups sliced
Fruit: 1 tablespoon lemon juice (to toss bananas if you want them not to brown)
Topping: 1 cup (240 ml) heavy whipping cream
Topping: 2 tablespoons powdered sugar
Topping: 1 teaspoon vanilla extract
Optional garnish: 1/2 cup crushed or toasted vanilla wafers or graham crumbs
Optional garnish: extra banana slices for decorating

Directions

Make the crust: in a bowl mix 1 1/4 cups flour, 1/2 teaspoon salt and 1 tablespoon sugar if using; cut in 1/2 cup cold cubed butter with a pastry cutter or fingers until mixture looks like coarse crumbs with some pea sized bits, then sprinkle 2 to 4 tablespoons ice water a tablespoon at a time until dough just holds when pressed. Form into a disk, wrap and chill 30 minutes (this keeps the butter cold so the crust gets flaky).
Roll and chill: on a lightly floured surface roll the dough to fit a 9-inch pie pan, transfer, trim and crimp the edges, prick the bottom a few times with a fork and chill the lined pan 15 minutes so it won't shrink.
Blind bake crust: preheat oven to 375 F (190 C). Line crust with foil and fill with pie weights or dried beans, bake 20 to 25 minutes until edges set, remove foil and weights and bake another 8 to 12 minutes until golden. Let cool completely before filling.
Make pastry cream base: in a medium bowl whisk 1/2 cup sugar with 1/3 cup cornstarch, then whisk in 3 large egg yolks until smooth. In a saucepan heat 2 1/2 cups whole milk with a pinch of salt just to a simmer, remove from heat.
Temper and thicken pastry cream: slowly pour about a cup of the hot milk into the yolk mixture while whisking constantly to temper, then pour the tempered mix back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until it thickens and comes to a gentle boil — cook 1 to 2 minutes more so the starch is fully cooked. Remove from heat and stir in 2 tablespoons butter and 1 1/2 teaspoons vanilla extract. For extra smoothness strain the custard through a fine sieve into a bowl, press plastic wrap directly on the surface to stop a skin from forming and chill until cold.
Prep the bananas: slice 3 to 4 ripe bananas (about 1 1/2 to 2 cups) and toss gently with 1 tablespoon lemon juice to slow browning.
Assemble pie: if you like a barrier against soggy crust sprinkle optional 1/2 cup crushed or toasted vanilla wafers or graham crumbs in the cooled shell. Arrange a layer of banana slices in the crust, pour the chilled pastry cream over the bananas and smooth the top, add extra banana slices on top if you want them visible.
Whip the topping: whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract to soft or medium peaks, then spread or pipe the whipped cream over the filled pie.
Chill and finish: refrigerate the pie at least 2 to 4 hours (overnight is best) to set. Just before serving garnish with more crushed wafers or graham crumbs and extra banana slices. Tip: slice the pie right before serving so the bananas and crust stay fresh, and if the pastry cream has any small lumps you can smooth them with a whisk or quick pulse in a blender before it fully cools.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.