5 from 5 votes
Buttery pie crust filled with freshly sliced bananas and an easy-to-make homemade custard (thanks to a secret weapon) make this the most delicious old-fashioned banana cream pie ever.
Old-Fashioned Banana Cream Pie
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Buttery pie crust filled with freshly sliced bananas and an easy-to-make homemade custard (thanks to a secret weapon) make this the most delicious old-fashioned banana cream pie ever.

Course: Dessert
Cuisine: American
Servings: 10 people
Calories: 259 kcal
Author: Amy Nash, House of Nash Eats
Ingredients
  • 1 pre-baked pie crust
  • 4 egg yolks
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 3 cups whole milk
  • 1 tablespoon butter
  • 1 1/2 teaspoons vanilla
  • 3-4 ripe bananas
Instructions
  1. Prepare your pie crust and roll it out into a circle a little larger than the size of your pie pan so that you will have enough overhang for a crust. Carefully roll the crust onto your rolling pin and transfer to your pie pan, laying it in gently. Trim away any excess crust, leaving about a 1/2-inch extra around the edges to tuck under for a clean, finished looking crust. Crimp the edges of the crust with a fork and poke holes all over the bottom and sides of the crust (it's a process called docking and it lets steam escape from the crust to prevent shrinkage and bubbles) before blind-baking it in the oven at 400 degrees for about 30 minutes, or until the crust is golden brown.
  2. In a large microwave safe bowl, whisk together the sugar and cornstarch. Gradually whisk in the milk. Cook in the microwave for 6 to 10 minutes, opening it every 2 minutes to give it a quick stir, until the mixture is thick and bubbly. Once it starts to bubble and get thick, cook and stir the mixture for another 2 minutes, then remove from the microwave. This can also be done on the stovetop in a large pan over medium heat, stirring constantly to make sure the pudding doesn't scorch on the bottom.
  3. In a separate bowl, lightly beat the egg yolks. Temper the eggs by slowly adding 1 cup of hot milk mixture to yolks, whisking while pouring to avoid scrambling the yolks. Pour the tempered egg mixture back into the hot milk mixture and whisk to combine. Return to the microwave and cook for another 2-4 minutes, until it is bubbling again, or if using the stove method, bring to a gentle boil for two minutes. Remove from the microwave and stir in the butter until melted. Add the vanilla and stir.
  4. Slice 2 bananas and arrange the slices on the baked pie crust into an even layer. Pour the hot vanilla custard filling over the bananas, then allow the pie to set for 30 minutes before serving warm. Alternatively, you can chill the banana cream pie for 4 hours if you want the custard to set up more before serving. Just before serving, top the pie with additional bananas slices and freshly whipped cream.
Recipe Notes

You can get my perfect pie crust recipe by clicking here!

Nutrition Facts
Old-Fashioned Banana Cream Pie
Amount Per Serving
Calories 259 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 4g 20%
Cholesterol 88mg 29%
Sodium 115mg 5%
Potassium 247mg 7%
Total Carbohydrates 38g 13%
Dietary Fiber 1g 4%
Sugars 23g
Protein 4g 8%
Vitamin A 5.6%
Vitamin C 3.7%
Calcium 9.7%
Iron 4.2%
* Percent Daily Values are based on a 2000 calorie diet.