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 one of my hubby's favorite Father's day desserts the other one is my Chocolate Cream Pie Recipe.
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 like with my Homemade Banana Pudding. 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. Shredded Coconut is also a delicious option.
• If you would like to make your pie crust from scratch this
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
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Old Fashioned Banana Cream Pie
Ingredients
- 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
Whipped Topping
- 1 cup heavy cream
- 2 tablespoon powdered sugar
- 1 teaspoon vanilla
Instructions
- 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
So thrilled to find a good banana cream pie recipe for my first shot at making these from scratch! I also tempered the egg yolks in separately and the custard was great. Only thing I really did different was slice up some really thick chunks of very ripe banana in the half and half and let them infuse the liquid for a few hours before cooking the custard. Used a slotted spoon to remove them (and discard) before adding them to the mixture. Totally changed it from a vanilla custard to a real banana flavored one! Now to master my own pie crusts lol. 🥰
You can use heavy cream. It will just make the custard a little firmer. You could make half n half by using half whole milk and 1/2 heavy cream.
May I use heavy cream instead of half and half for the custard?
Fantastic Diann, it's one of my families favorites 🙂
This was delicious! Made it for my son-in-law’s Birthday.
I didn’t have any problems making the pudding ...it thickened up nicely! I did substitute banana extract for the vanilla! It just gives it thtat great banana flavor! This is a keeper for sure! I
Looks so good thank you
Coconut rum sounds like a delicious addition 🙂
The first time mine started getting lumpy so I took it off the heat. It smoothed out with the butter but did not set up. The second time I did not include the yolks. Once the half and half mixture heated up, I tempered the yolks with it and then whisked it into the half and half mixture and had much better results. Also added a splash of coconut rum along with the vanilla.