Old Fashioned Banana Cream Pie

Old Fashioned Banana Cream Pie is a delightful dessert that’s filled with a dreamy vanilla custard and fresh banana slices. It’s not heavy or overly sweet either. I think it’s a perfect springtime or Easter dessert, and if you’re not a fan of bananas, feel free to omit them. It will still be undeniably delicious! If you’re looking for a light & airy dessert that’s not overly sweet, you’ve come to the right place.

When you make a flaky pie crust and pair it with a pillowy cloud-like custard filling & fresh bananas, you get the perfect pie. The addition of fresh bananas just sends it over the top. I’ve really been in the mood for Spring to arrive and this dreamy pie reminds me of Spring & Easter. Not a fan of bananas? Don’t worry, it’s still delicious without them.

Kitchen Equipment Needed:

• Pie dish
• Rolling pin
• Mixing bowls
• Whisk
• Saucepan
• Measuring cups and spoons
• Plastic wrap
• Knife
• Spatula
• Electric mixer (optional)

Ingredients:

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and cut into cubes
• 3-4 tablespoons ice water

For the Filling:

• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 3 cups whole milk
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 1/2 teaspoons vanilla extract
• 3-4 ripe bananas

For the Whipped Cream Topping:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Directions:

1. Prepare the Crust:
   • In a mixing bowl, combine the flour and salt. Add the chilled butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
   • Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together.
   • Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
   • Preheat the oven to 375°F (190°C).
   • On a lightly floured surface, roll out the dough to fit a 9-inch pie dish. Transfer the dough to the pie dish, trim the edges, and crimp as desired.
   • Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 10 minutes, or until golden brown. Let cool completely.
2. Prepare the Filling:
   • In a saucepan, combine the sugar, cornstarch, and salt. Gradually whisk in the milk until smooth.
   • Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
   • In a separate bowl, whisk the egg yolks. Gradually add about 1 cup of the hot milk mixture to the yolks, whisking constantly to temper them.
   • Return the egg yolk mixture to the saucepan and cook over medium heat, whisking constantly, until thickened, about 2-3 minutes.
   • Remove from heat and stir in the butter and vanilla extract. Let the custard cool slightly.
3. Assemble the Pie:
   • Slice the bananas and arrange them in a single layer over the bottom of the cooled pie crust.
   • Pour the custard filling over the bananas, spreading it evenly.
   • Cover the surface with plastic wrap to prevent a skin from forming and refrigerate for at least 4 hours, or until set.
4. Prepare the Whipped Cream Topping:
   • In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract.
   • Beat with an electric mixer on medium-high speed until stiff peaks form.
5. Serve:
   • Remove the plastic wrap from the pie and spread the whipped cream evenly over the top.
   • Garnish with additional banana slices if desired.
   • Slice and serve chilled. Enjoy the delightful combination of flaky crust, creamy custard, and fresh bananas!

This Old Fashioned Banana Cream Pie is a delightful treat that brings a perfect balance of creamy custard and fresh bananas to your table. Its light and airy texture makes it an ideal dessert for any occasion!