Old Fashioned Banana Cream Pie

Classic banana cream pie with a flaky homemade pie crust, creamy vanilla custard, fresh banana slices, and whipped cream topping. This easy banana pie recipe is perfect for holiday desserts, family gatherings, or brunch, and can be prepared ahead of time. Optional toasted coconut adds a crunchy, sweet finish to this rich and creamy dessert.

Ingredients

Pie Crust (9-inch single crust)

• 1 ¼ cups all-purpose flour
• ¼ teaspoon salt
• ¼ cup unsalted butter, very cold
• 3 tablespoons shortening, very cold (regular or butter-flavored)
• 1 ½ teaspoons apple cider vinegar
• 2–4 tablespoons ice water

Vanilla Custard

• 1 cup sugar
• ¼ cup cornstarch
• ½ teaspoon salt
• 3 cups 2% milk
• 2 large eggs, lightly beaten
• 3 tablespoons butter
• 1 ½ teaspoons vanilla extract

For the Rest

• 2 large firm bananas, sliced
• 1 cup heavy whipping cream
• 3–4 tablespoons powdered sugar (use 3 for less sweetness)
• ⅓ cup shredded sweetened coconut (optional, for topping)

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Instructions

Make the Pie Crust

1. In a food processor, combine flour and salt. Pulse 4–5 times to mix.
2. Cut butter and shortening into small pieces and add to the flour. Process about 20 seconds until the mixture resembles coarse crumbs.
3. Add vinegar and 2 tablespoons ice water, pulsing about 6 times. Gradually add more water, 1 tablespoon at a time, until the dough starts to hold together.
4. Remove dough from the processor and form into a ball. Flatten slightly, wrap in plastic wrap, and refrigerate for at least 1 hour (up to 2 days).
5. When ready, let dough rest at room temperature for 10–15 minutes. Roll out on a lightly floured surface to about ⅛-inch thickness, fit it into a pie plate, and trim edges. Crimp or flute edges.
6. Freeze crust for 30 minutes while preheating the oven.

Blind Bake the Pie Crust

1. Preheat oven to 400°F (200°C).
2. Line the crust with foil and fill with pie weights or dry beans. Bake 20 minutes until edges are light golden.
3. Remove foil and weights, prick the bottom with a fork, reduce oven to 375°F (190°C), and bake 10–15 more minutes until golden brown. Cool completely.

Make the Custard (No-Tempering Method)

1. In a medium saucepan, combine sugar, cornstarch, and salt.
2. In a separate bowl, whisk eggs and milk until smooth. Slowly pour into the dry mixture while whisking constantly.
3. Heat over medium, whisking constantly, until thickened, 5–6 minutes. Reduce heat if it begins to boil.
4. Remove from heat, stir in butter and vanilla until fully incorporated.
5. Press plastic wrap directly onto the custard surface and chill for at least 1 hour (can be made a day ahead).

Make the Whipped Cream

1. Beat heavy cream with 3 tablespoons powdered sugar until stiff peaks form. Add more sugar if needed.

Assemble the Pie

1. Spread half of the custard into the cooled pie crust.
2. Layer banana slices evenly over the custard.
3. Spread the remaining custard over the bananas.
4. Top with whipped cream and garnish with toasted coconut if desired.
5. Chill for 1–2 hours or overnight before slicing.

Optional Toasted Coconut Topping

1. Preheat oven to 350°F (175°C).
2. Spread coconut in a small baking dish and bake 5–6 minutes, stirring halfway, until golden. Cool completely before sprinkling over the pie.

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Why You’ll Love This Recipe

• Classic, creamy banana flavor with a buttery, flaky crust.
• Layers of custard, bananas, and whipped cream create a rich texture.
• Can be prepared ahead of time, making it perfect for holidays or special occasions.

Tips

• Use firm bananas to avoid a mushy pie.
• Press plastic wrap onto custard to prevent a skin from forming.
• Chill the pie thoroughly for easier slicing.

Variations and Substitutions

• Crust: Use a graham cracker or chocolate crust for a twist.
• Custard: Substitute 2% milk with whole milk or half-and-half for richer flavor.
• Toppings: Add chocolate shavings, caramel drizzle, or fresh berries.

FAQs

Q: Can I make the pie ahead of time?
A: Yes, assemble and refrigerate overnight for best flavor and texture.

Q: Can I freeze banana cream pie?
A: Freezing is not recommended; bananas may become mushy.

Q: Can I use pre-made pie crust?
A: Absolutely! A store-bought crust works well for convenience.

Serving

• Slice and serve chilled as a dessert after meals.
• Pairs beautifully with coffee or tea for brunch or afternoon treats.

Suggestions

• Toast coconut or nuts for added texture and flavor.
• Add a light drizzle of chocolate or caramel for an extra special touch.