Tuesday, February 25, 2020

Old Fashioned Banana Cream Pie

Old Fashioned Banana Cream Pie is all made from scratch with a delicious homemade crust, and creamy filling, topped with real whipped cream and fresh fruit.


The recipe is over 100 years all from scratch and I will warn you, it's sinfully addicting.


There is nothing like homemade banana pudding and the pie takes a little time and work but is well worth it.


Mom only made it for special occasions and this was a favorite as a child and still is into adulthood.


With my tips and suggestions, you will be serving the best-tasting banana cream pie you have ever eaten.


Two of my other favorite pies to try are Strawberry Cream Pie and Coconut Cream pie, both dreamy creamy confections and perfect desserts!


Scroll down to the printable card for these easy recipe instructions.







Easy to Make Banana Cream Pie from Scratch

  1. make a flaky crust
  2. bake the pie shell and cool
  3. make the filling while the crust is baking then cool with wax paper on top
  4. whip the cream and refrigerate
  5. assemble the pie with cooled pudding, whipped cream
  6. save some sliced bananas for garnishing




Shopping List


  • sugar
  • whole milk
  • cornstarch
  • egg yolks
  • salt
  • vanilla extract
  • butter
  • sliced banana's
  • Pie Crust:
  • all-purpose flour, plus more for surface rolling
  • sugar
  • salt
  • solid vegetable shortening
  • ice-cold water
  • Graham Cracker Crust :
  • finely ground graham cracker crumbs
  • white granulated sugar
  • melted butter
  • optional: cinnamon
  • Whipped Cream Topping
  • heavy cream
  • sugar
  • vanilla


old fashioned homemade banana cream pie in a pie plate with whipped cream on top homemade banana pudding, bananas on top and whipped cream


Tips:


  • Make sure you scald the milk to 83 degrees and temper the eggs
  • Garnish the top of the pie with sliced bananas but first place in lemon juice to prevent browning
  • We only used heavy cream whipped for our banana cream pies
  • You can substitute a store-made pie crust but it won't be the same experience as this fabulous pie
  • Always refrigerate the homemade dough first
  • Use a deep-dish pie plate for this pie recipe
  • For studier whipped cream add powdered sugar instead of granulated sugar and pipe it through a pastry bag on the pie




Check out these other family-favorite pie recipes:


Homemade Pumpkin Pie
Cannoli Pie
Pineapple Pie





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Best Banana Cream Pie Recipe Ever



This recipe is dated back to the 1940s when mom first got married.


The pies were loaded with cream that came straight off the top of the milk bottles that were delivered to our door.


Then between the banana custard-like pudding and freshly whipped cream with sliced bananas on top, this pie is truly heavenly.


She always soaked the bananas in lemon juice to keep them from browning, that was one of the tips I added also.


Again, it's a little effort to make this pie all from scratch but totally worth it, let me know if you try this recipe and how you like it in the comments.



banana, banana cream, banana cream pie, old-fashioned banana pudding. banana recipes
pies, desserts, pudding, banana recipes, cream pies
American
Author:

Old Fashioned Banana Cream Pie

Old Fashioned Banana Cream Pie

prep time: 15 Mcook time: 40 Mtotal time: 55 M
This pie recipe is over 100 years old my mom made for special occasions. The pudding and crust is all from scratch. The banana pudding is light with cream and a rich banana old-fashioned pudding.

ingredients:

  • 1/2 cup sugar 
  • 2 1/2 cups whole milk (for a richer pie add 1/2 cup heavy cream instead of  1/2 cup milk)
  • 1/4 cup cornstarch
  • 4 egg yolks
  • 1/4 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 tablespoon butter
  • 4 peeled and sliced bananas
  • 1 (9-inch) baked pie shell recipe below or use a graham cracker crust recipe below
  • 3 cups Heavy Cream Whipped and sweetened with sugar (saving 1 cup for the filling)
  • sugar to taste
  • 1 teaspoon pure vanilla extract

instructions:

How to cook Old Fashioned Banana Cream Pie

  1. Pudding:
  2. In a nonstick 1-quart saucepan, combine 1/2 cup sugar, and 1 cup milk.
  3. Scald mixture. 
  4. In a small mixing bowl, whisk the remaining 2 cups of milk and cornstarch together to make a slurry.
  5. Whisk egg yolks with salt in a medium bowl.
  6. Temper yolks by adding 1/2 cup scaled milk mixture to yolks and whisk well.
  7. Add yolk mixture and put back into milk mixture and whisk vigorously over medium heat until thickened about 3 to 4 minutes.
  8. Remove from heat, and add vanilla and butter.
  9. Note: if not using right away add a piece of wax paper on top to avoid skin forming.
  10. Whisk until uniformly incorporated.
  11. Add sliced bananas to the pie shell.
  12. Pour 1 cup of the whipped cream into the filling folding gently, and pour into the prepared pie shell over the bananas. ( use either crust recipe below)
  13. Cover the pie with plastic wrap and place it in the refrigerator.
  14. Slice bananas and place them in lemon juice for garnishing to prevent browning.
  15. Chill the pie completely, for about 2 hours.
  16. Cover the pie with whipped cream and sliced bananas on top.
  17. Baked Graham Cracker Crust :
  18. 1 1/2 cups finely ground graham cracker crumbs
  19. 1/3 cup white granulated sugar
  20. 6 tablespoons melted butter
  21. optional 1/2 teaspoon cinnamon
  22. Mix everything into a bowl, and press the mixture into a deep-dish pie plate.
  23. Preheat oven to 375 degrees.
  24. Bake crust for 7 minutes.
  25. Cool the crust completely before filling.
  26. For just a chilled crust, refrigerate the crust for 1 hour before using.
  27. Pie Crust Shell:
  28. 2 cups all-purpose flour, plus more for surface rolling
  29. 1 tablespoon sugar
  30. 1 teaspoon salt
  31. 3/4 cup solid vegetable shortening
  32. 6 to 7 tablespoons ice-cold water
  33. Preheat the oven to 350 degrees F.
  34. In a mixing bowl, combine the flour, sugar, and salt. Mix well.
  35. Add the shortening and mix until the mixture resembles coarse crumbs.
  36. Add the water and let sit for 1 minute.
  37. Either using a fork or your hands, carefully press the mixture together to form a softball.
  38. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  39. Remove the dough from the refrigerator and place it on a lightly floured surface.
  40. Roll the dough into a circle about 12 inches in diameter and 1/4 inch thick.
  41. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold it into a 9-inch by a 2-inch deep-dish pie pan.
  42. Crimp the edges and chill again for 30 minutes before baking.
  43. Preheat the oven to 350 degrees.
  44. Bake pie shell until golden, about 25 to 30 minutes.
  45. Remove from the oven and cool completely before filling with banana pudding, top pie with whipped cream and banana slices if preferred.
  46. For Heavy Cream Whipped:
  47. Place mixer bowl and whisk in the freezer for at least 20 minutes to chill. 
  48. Pour heavy whipping cream, sugar to taste, and  1 teaspoon of pure vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form, about 1 minute. Do not overbeat.
Calories
279
Fat (grams)
22
Sat. Fat (grams)
14
Carbs (grams)
22
Net carbs
11
Sugar (grams)
24
Created using The Recipes Generator


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Disclosure: This recipe was originally shared in 2009. It was edited and re-published in 2020.
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