Homemade custard, fresh bananas, and homemade whipped cream are layered to create this delicious old-fashioned banana cream pie from scratch. Try making one, it’s easier than you might think and full of banana flavor! Originally shared in 2019, but now includes a step by step video and is still one of my favorite recipes!
Watch our step by step video!
Banana cream pie is one of my favorites, but would you believe that I didn’t know that it wasn’t made from banana pudding until this year? Ha! I’ve made it many times in different variations: banana cream poke cake, banana cream mini pie cups, and banana cream pie using banana cream pudding mixes in a pre-made graham cracker crust. All simple and delicious, but when I stumbled across a recipe for coconut cream pie with a banana variation I knew that I needed to try it.
I’ve mentioned my love for this old cookbook before. My grandma gave it to me when I was 14 and it’s my absolute favorite. You can tell by the way that it looks that it’s been used many times for recipe inspiration!
The cookbook is out of print, which is such a shame, and many of the delicious recipes aren’t available online (I’ve tried linking to them for you guys in the past), but this coconut pie recipe is actually still around and made the cut to be included in a newer Betty Crocker red cookbook. I made a few changes to the recipe and am thrilled to share my variation with you!
I used my favorite buttermilk pie crust recipe(you can total use a store bought crust) and homemade whipped cream, and it was a knock out dessert that we served with friends one Sunday evening. It’s been a favorite ever since! Scroll down to the bottom of the post for the printable recipe for my old fashioned banana cream pie!
You can make it using Cool Whip or homemade whipped cream. My grandma always made her own whipped cream, and I had some heavy whipping cream that needed to be used up so that’s what I did this time, but really, I don’t think there’s much of a difference. Cool Whip is delicious too!
What people are saying about this pie recipe
“Made this for a bday treat and it turned out wonderful. Made a biscoff cookie crust and used skim milk in the custard and it still turned out great:) “—on Pinterest
“Holy cow! this pie is AMAZING!! this was my first time making custard and whipped cream from scratch. it turned out perfectly! I noticed some comments saying that their custard was too runny..if you followed the measurements accurately, you probably did not cook it long enough..I probably cooked it for the first boil for 5 minutes before it reached the consistency of gravy…don’t go by numbers yall! cook with your heart!!”—on Pinterest
“Easy to follow, kids loved making it to help mommy in the kitchen!! They also really enjoyed eating it as well. :)”—on Pinterest
Before making this pie, be sure to read through my tips and tricks!
Old Fashioned Banana Cream Pie Recipe
scroll down for printable recipe
Custard:
- 2/3 cup sugar
- 1/3 cup cornstarch
- 1/2 teaspoon salt
- 3 c. milk
- 4 egg yolks, slightly beaten
- 2 Tablespoons butter
- 1 Tablespoon vanilla extract
- 3 firm bananas, 2 for the pie, one for garnish
- graham cracker or Nilla wafer crumbs (optional for garnish)
Pie Crust (9-inch):
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 1/3 cup shortening
- 2 Tbsp.. butter
- 1 tsp. oil
- 3 Tbsp. milk
- 1 teaspoon lemon juice or vinegar
Whipped Cream:
- 1 cup heavy whipping cream
- 3 Tbsp. powdered sugar
Mix sugar, cornstarch, and salt in a saucepan.
Slowly stir in milk. Cook over medium heat, stirring constantly until mixture thickens and boils. It will probably take 3-5 minutes to come to a boil.
Boil for 1-2 min. Your mixture should be the consistency of gravy at this point. Reduce the heat to low while you do the next part.
Beat eggs, slightly in a glass measuring bowl.
Pour 1 c. of the hot milk liquid from the saucepan over the eggs and stir with a fork.
Pour the milk and egg yolk mixture BACK INTO THE PAN, back on the heat, and bring to a boil. Boil and stir for 1-2 minutes, STIRRING CONSTANTLY, then remove from heat. Your mixture should be the consistency of fresh-made pudding.
Note: custard thickens from the bottom of the pan and works it’s way up. This means that you need to constantly stir it to prevent the bottom from burning.
Stir in butter and vanilla extract.
Press a piece of plastic wrap onto the custard and allow to chill until room temperature in the refrigerator.
Note: you’ll want to place the plastic wrap DIRECTLY onto the custard as shown above. If you loosely cover the pan a skin will form over the pudding. You don’t want that and having the plastic against the custard prevents that. The same tip applies when making lemon curd.
While the custard cools in the fridge, make the pie crust.
Mix flour and salt together in a large or medium bowl. Cut in butter and shortening with a pastry cutter. Stir in oil. Combine milk and lemon juice (or vinegar) together and stir into pie crust until the dough comes together. Knead over a lightly floured surface until smooth.
Roll out to fit a 9-inch pie pan.
Poke holes across the bottom, using a fork, and crimp edges. Bake in the oven at 450 degrees for 8-10 minutes, or until edges are lightly golden. Cool.
Slice two of the bananas.
Place them into the cooled pie crust in a single layer.
Top with the cooled custard.
Beat whipping cream and powdered sugar with an electric mixer until stiff peaks form. Top pie with homemade whipping cream.
Refrigerate until ready to serve, at least 1 hour (2-3 hours is preferred). Add extra banana slices as a garnish, just before serving.
Tips and Frequently Asked Questions
Why Is My Banana Cream Custard Runny?
Probably because it needed to cook a little bit longer. Here are a few tips for making the custard filling.
- After the first boil, the custard should be about the consistency of gravy.
- After the second minute boil, it should be the consistency of fresh-made pudding.
Make sure your custard is truly at a boil before you start your timer. My custard only takes a minute with each boil to thicken to the consistency that it needs to be. Every stove is different and yours may need an extra minute or so.
The custard will thicken as it cools in the refrigerator and as it sets up in the pie crust, but if your custard looks like soup (and not like fresh-made pudding) then it may be undercooked.
Can I use overripe bananas in banana cream pie?
You might be tempted to use up those old brown bananas in this pie, but I highly suggest using firm yellow ones. Overripe bananas will make the pie too sweet and are likely to turn brown and go mushy faster in the pie.
How many will this banana cream pie serve?
This pie serves 8 generous portions.
Can you make banana cream pie in advance?
Yes, but do not top with fresh bananas until ready to serve to prevent browning. Keep pie refrigerated.
Can you use a pre-made pie crust?
Absolutely. Bake according to package instructions then fill with cooled custard and bananas.
What other pie recipes should I try?
Here are two of my favorites! Fresh Cherry Pie and Lemon Curd Hand Pies
Old Fashioned Banana Cream Pie
(you can print recipe below)
Old Fashioned Banana Cream Pie
Homemade custard, fresh bananas and homemade whipped cream are layered to create this deliciousold fashioned banana cream pie. Try making one, it’s easier than you might think!
4.40 from 136 votes
Print Pin Rate
Prep Time: 2 hours hours
Cook Time: 10 minutes minutes
Total Time: 2 hours hours 10 minutes minutes
Servings: 8 slices
Calories: 460kcal
Ingredients
Custard:
- 2/3 cup sugar
- 1/3 cup corn starch
- 1/2 teaspoon salt
- 3 cup whole milk
- 4 egg yolks slightly beaten
- 2 Tbsp. butter
- 1 Tbsp. vanilla extract
Pie Crust (9-inch):
- 1 cup flour
- 1/2 teaspoon salt
- 1/3 cup shortening
- 2 Tbsp. butter
- 1 teaspoon oil
- 3 Tbsp. milk (whole or low-fat milk)
- 1 teaspoon lemon juice or vinegar
Whipped Cream:
- 1 cup heavy whipping cream
- 3 Tbsp. powdered sugar
- 3 bananas (not overripe) 2 for the pie, one for garnish
- graham cracker or Nilla Wafer crumbs optional for garnish
Instructions
Mix sugar, cornstarch, and salt in saucepan.
Slowly stir in milk. Cook over medium, stirring constantly, until mixture thickens and boils.
Boil for 1-2 minutes. Reduce heat to low for the next two steps.
Beat eggs, slightly in a glass measuring bowl.
Pour 1 c. of the hot milk liquid from the saucepan over the eggs and stir with a fork.
Pour the egg and milk mixture BACK INTO THE PAN. Boil and stir for 1-2 minutes, remove from heat.
Stir in butter and vanilla.
Press a piece of plastic wrap onto the custard and allow to cool until room temperature in the refrigerator.
While the custard cools, make the pie crust.
Mix flour and salt together. Cut in butter and shortening with a pastry cutter. Stir in oil.
Combine milk and lemon juice (or vinegar) together and stir into pie crust until the dough comes together. Knead over a lightly floured surface until smooth.
Roll out to fit a 9-inch pie pan.
Poke holes across the bottom, using a fork, and crimp edges. Bake at 450 degrees for 8-10 minutes, or until edges are lightly golden. Cool.
Slice two of the bananas.
Place them into the cooled pie crust in a single layer.
Top with cooled custard.
Beat whipping cream and powdered sugar with an electric mixer until stiff peaks form. Top pie with homemade whipping cream.
Refrigerate until ready to serve, AT LEAST 1 hour. Add extra banana slices as a garnish, just before serving.
Notes
Tips for making the custard filling:
- After the first boil, the custard should be the consistency of gravy.
- After the second boil, it should be the consistency of pudding.
Make sure your custard is truly at a boil before you start your first timer. What takes my stove a minute could take your stove 2 minutes. The custard will thicken as it cools, and thickens even more after chilling in the pie crust for at least an hour, but if your custard looks like soup and not like fresh-made pudding then it may be undercooked.
Nutrition
Calories: 460kcal
