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Old Fashioned Banana Cream Pie From Scratch

A perfect slice of banana cream pie featuring a graham cracker crust, creamy filling, sliced bananas, and a generous topping of whipped cream.
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This recipe delivers a classic, homemade banana cream pie featuring a flaky crust, velvety vanilla custard, fresh bananas, and a light whipped cream topping. It is a family favorite dessert.

Ingredients

Scale
  • 1 recipe for double-crust pie dough (for a 9-inch pie)
  • 4 large egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 3 medium ripe bananas, sliced
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare and bake your double-crust pie dough according to your preferred recipe for a single bottom crust. Cool the baked crust completely.
  2. For the custard filling, whisk together the egg yolks, granulated sugar, cornstarch, and salt in a medium saucepan until smooth.
  3. Gradually whisk in the whole milk until fully combined.
  4. Place the saucepan over medium heat. Cook, stirring constantly with a wooden spoon or whisk, until the mixture thickens significantly and begins to bubble. This takes about 8 to 10 minutes. Do not stop stirring to prevent scorching.
  5. Remove the custard from the heat. Stir in the butter until melted and smooth. Stir in the vanilla extract.
  6. Pour the hot custard into a bowl. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Chill the custard in the refrigerator for at least 2 hours, or until completely cold and set.
  7. Once the custard is chilled, whisk it vigorously until it is smooth and creamy again.
  8. Arrange a layer of sliced bananas evenly over the bottom of the cooled pie crust.
  9. Spoon the chilled banana custard over the bananas, spreading it evenly.
  10. In a separate bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  11. Spread or pipe the whipped cream topping over the custard layer. You can decorate the top with extra banana slices if desired.
  12. Chill the finished pie for at least 4 hours before slicing and serving. This allows the filling to firm up completely.

Notes

  • For the best flavor, use bananas that are ripe but still firm enough to slice without falling apart.
  • To make this a Southern Banana Pie variation, you can substitute 1/2 cup of the milk with evaporated milk for a richer custard.
  • If you prefer a Nilla Wafer Crust Banana Pie, use 1 1/2 cups of finely crushed vanilla wafers mixed with 6 tablespoons of melted butter, pressed into the pie plate, and chilled instead of baking a pastry crust.

Nutrition

Find it online: https://cookingbymia.com/banana-cream-pie-secret-custard-tip/