Banana Cream Pie is a dreamy dessert, with a delicious banana custard, buttery crust, and sweet whipped topping.
This Old-Fashioned Banana Cream Pie is a family favorite, and my hubby's favorite Fathers day dessert.
The hardest part about making this pie is waiting for it to chill. Everybody always wants to dig right in, so most of the time they settle for licking the custard pan. I'm so glad I got to share this recipe with you today, I hope your family enjoys it as much as mine does.
Tips For Making Banana Cream Pie
• Heat the custard on medium-low. Patience is a must for this part. You don't want to turn it up to high or it will quickly scald.
• Bananas should be ripe but not overly ripe. If they're too ripe, it just affects how long you can store the pie.
• You can toss the banana in a little fruit fresh prior to placing them in the pie to slow down the browning process..
- • If you would like to make your pie crust from scratch this Buttery Flaky Pie Crust is fantastic!
• lazy and had a couple of Marie Callander's Pie Crusts in my freezer.
• A graham cracker crust is also delicious
• Chill for at least 4 hours.
• Making your own whipped cream is delicious, but Cool Whip works just fine.
• I like to sprinkle chopped almonds on top. Coconut is also a delicious option.
Looking For More Dessert Recipes?
- Homemade Chocolate Pudding
- Rich and Creamy New York Cheesecake
- No-Bake Oreo Cheesecake
- Chocolate Bundt Cake with Ganache Glaze
- No-Bake Cherry Cheesecake
- Chocolate Earthquake Cake
- 1 Pre made pie crust, I use Marie Callender's
- 1/2 cup plus 2 tablespoons granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 1/2 cups half- and-half
- 5 egg yolks
- 2 tablespoons butter
- 2 teaspoons vanilla
- 3 bananas
- Sliced almonds for garnish
- 1 cup heavy cream
- 2 tablespoon powdered sugar
- 1 teaspoon vanilla
- Bake pie crust according to package directions and let cool
- In a medium saucepan add the sugar, cornstarch, salt, and whisk together. Heat on medium-low heat and whisk in the half and a half and the egg yolks until smooth. Bring the mixture to a low simmer, continue whisking until it thickens to the texture of custard for about 5-6 minutes.
- Remove from heat and whisk in vanilla and butter. Let the mixture cool for 10 minutes.
- Pour 1/4 of the filling into the pie shell. Add one sliced banana and then another layer of pie filling followed by another banana and then the rest of the pie filling.
- Cover with saran wrap and chill for 4 hours.
- Using a stand mixer with the whisk attachment or electric mixer whip the cream, powdered sugar, and vanilla at the highest speed until soft peaks form. Refrigerate until ready to use.
- Spread the whipped cream over the top of the pie and sprinkle with sliced almonds.
- The pie is best served the same day
**You can substitute 2-3 cups of store-bought whipped cream
**Toss the bananas in a little fruit fresh to prevent browning prior to placing them in the pie.
Serving Size8 Servings
Amount Per Serving Calories 484Total Fat 36gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 17gCholesterol 183mgSodium 239mgCarbohydrates 34gFiber 3gSugar 14gProtein 9g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.