Old Fashioned Banana Cream Pie Recipe

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Oh boy. There is nothing I like better than an amazing banana cream pie recipe. With that said, however, the kind I like are not the pre-made, banana pudding type pies. I was searching for a real, old-fashioned, before instant pudding kind of banana cream pie and found the perfect pie, literally called Old Fashioned Banana Cream pie recipe. I first made this pie at Christmas and attempted two versions. This version worked well, but a deep, evil part of me likes a little fake banana flavor in the pie, so I used banana flavouring in it.

This pie is so good that it’s worth the extra time to make a real filling, not an instant pudding. It’s also incredibly easy, I kid you not. I whipped this up this afternoon while having a nice coffee visit with a friend, chatting the same time as putting it together.

It’s just that easy.

How to Make Banana Cream Pie

Ingredients Needed:

• 3 cups whole milk
• 3/4 cup white sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 3 egg yolks, beaten
• 2 tablespoons butter
• 2/3 tsp banana flavoring (optional) or 1 tsp vanilla
• 2-3 small,nicely ripened bananas

Graham Wafer Crumb Crust:

• 2 cups of graham wafers or cookie crumbs of your choice
• 1/3 cup & 2 tbsp melted butter

Step by Step Instructions

• Combine the crumbs and butter, press into a 9.5 inch pie plate on bottom and sides to form crust. Refrigerate till using.)
• Prepare your graham crumb crust as described above.
• Combine your sugar, cornstarch and salt into a large, heavy saucepan and set aside for the moment.
• For this recipe you will need to scald the milk and my favorite way to do that is in the microwave. I use my 4 cup Pyrex glass measuring cup, put in my three cups, nuke it until scalded and voila. No mess, no waiting, no using the stove. My mom is the one who taught me this and we do it whenever we make Babka and need to scald our milk fast. Scalding is NOT boiling the milk, true scalding occurs at 82 degrees, well below the 100 degree boiling point. If you like, measure the temperature to make sure you have scalded it. You will get to know the look and smell of scalded milk the more you do it. Just make sure you don’t boil it!
• Place your heavy saucepan that contains the dry mix on the stove on medium heat then slowly whisk in the scalded milk.
• Cook this mixture until it starts to thicken up, about 5-8 minutes depending on the heat of your element. Once it reaches the thickening stage, turn down the heat a bit and cook for a couple more minutes longer, stirring occasionally to make sure it doesn’t burn or stick to the pot.
• Beat your egg yolks together and then once your hot mixture is ready, we need to temper the eggs. This involves taking a small amount of the hot mixture and combining it into the egg yolks completely. Once you have done that, you are safe to whisk the egg yolks into the whole pot of the hot mixture without fear of it clumping up.
• Cook the egg yolks for a minute, then add in the butter. Whisk until it’s melted into and then remove from the heat.
• Add in the banana flavour. Heathens – like myself- will use banana flavoring to kick the banana burst up a notch. I have a confession to make; I also eat those fake little marshmallow bananas. And enjoy them.So I am a half purist : I adore a homemade,custardly milk and egg filling for my banana cream pie recipe, with a dash of fake flavor added to it.There’s just no accounting for taste some days.
• When the mixture is cooled down to being just warm, slice 2-3 bananas and place into the pie shell you made and refrigerated earlier on. When you have all the bananas you want, pour the filling evenly over the bananas and smooth out the top.
• Refrigerate a few hours so it sets then top with as much whipped cream as you want.

The kids wanted a lot.

Of course.

So, again, here’s to another Happy PieDay everyone!

Love,

Karlynn

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Banana Cream Pie Recipe

This Old Fashioned Banana Cream pie is made with a from scratch vanilla pudding filling and fresh bananas! There is nothing like a real banana cream pie!

5 from 12 votes

Review Save RecipePrint

Prep Time

40 minutes

Cook Time

10 minutes

Total Time

50 minutes

Course

Desset

Cuisine

American

Servings

6

Calories

537

Author

Karlynn Johnston

Ingredients

Graham Wafer Crumb Crust:

• 2 cups of graham wafer crumbs
• 1/4 cup white sugar
• 1/3 cup melted butter

Homemade Banana Custard/Pudding

• 3/4 cup white sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 3 cups whole milk
• 3 egg yolks beaten
• 2 tablespoons butter
• 2/3 tsp banana flavoring optional or 1 tsp vanilla
• 2-3 small nicely ripened bananas

Instructions

1. Prepare your graham crumb .Combine the crumbs and butter, press into a 9.5 inch pie plate on bottom and sides to form crust. Refrigerate till using.
2. Combine your sugar, cornstarch and salt into a large, heavy saucepan and set aside for the moment.

3. For this recipe you will need to scald the milk and my favorite way to do that is in the microwave. I used my 4 cup Pyrex glass measuring cup, put in my three cups and microwave it until scalded and voila. Scalded milk is steamy, not boiled.

4. Place your heavy saucepan that contains the sugar mixture on the stove over medium heat then slowly whisk in the scalded milk.
5. Cook this mixture until it starts to thicken up, about 5-8 minutes depending on the heat of your element. Once it reaches the thickening stage, turn down the heat a bit and cook for a couple more minutes longer, stirring occasionally to make sure it doesn’t burn or stick to the pot.
6. Beat your egg yolks together and then once your hot mixture is ready, we need to temper the eggs. This involves taking a small amount of the hot mixture and combining it into the egg yolks completely. Once you have done that, you are safe to whisk the egg yolks into the whole pot of the hot mixture without fear of it clumping up.

7. Cook the egg yolks for a minute, then add in the butter. Whisk until it’s melted into the mixture.Stir in your banana flavoring or vanilla and then remove from the heat.

8. When the mixture is cooled down to being just warm, slice 2-3 bananas and place into the bottom of the pie shell you made and refrigerated earlier on. When you have all the bananas you want, pour the filling evenly over the bananas and smooth out the top.
9. Refrigerate a few hours so it sets then top with as much whipped cream as you want. Slice and serve.

Nutrition Information

Calories: 537kcal, Carbohydrates: 76g, Protein: 7g, Fat: 23g, Saturated Fat: 12g, Cholesterol: 146mg, Sodium: 462mg, Potassium: 361mg, Fiber: 2g, Sugar: 50g, Vitamin A: 15.7%, Vitamin C: 4.1%, Calcium: 17.7%, Iron: 8.7%

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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