Pies/ Recipes

Old Fashioned Banana Cream Pie Recipe

Banana Cream Pie Recipe

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 kinda 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.


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

(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.

Here’s where you are going to have to make the “purist or not” call on this pie.

Purists will use 1 tsp of vanilla.

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.

Banana Cream Pie Recipe


Old Fashioned Banana Cream Pie Recipe

  • Author: Karlynn Johnston


Pie Filling
  • 3 cups whole milk
  • 3/4 cup white sugar
  • 1/3 cup corn starch
  • 1/4 tsp salt
  • 3 egg yolks (beaten)
  • 2 tbsp butter
  • 2/3 tsp banana flavoring (optional) or 1 tsp vanilla
  • 3 bananas
Graham Wafer Crust
  • 2 cups graham wafers
  • 1/3 cup + 2tbsp melted butter


  1. Combine the crumbs and butter, press into a 9.5 inch pie plate on bottom and sides to form crust. Refrigerate till using.

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

Plans for this weekend include sleeping in, sleeping in some more and the going to the Slow Food Gala tomorrow night. Oh, am I excited.

I have a purty outfit all brand spankin’ new.

I have my cute little rubber boots to wear.

I will have my appetite ready to feast upon 8 courses created by 8 different chefs, some of whom I consider the crème de la crème of Edmonton’s chef community. This is a gathering of the most amazing culinary talent that Edmonton has to offer, their superb skills matched with locally sourced food,  all in one evening, all under one roof. This is such a unique and exciting culinary opportunity that I am excited beyond words to be able to attend. *insert giddy screech of excitement*

Of course, the wine pairings with each course are also something I can’t wait for.

Good luck to all of the chef’s participating in the gala tomorrow, congrats and bonne chance to Valerie who has worked tirelessly and passionately to put this event together and kudos to the Slow Food community here in Edmonton. I know you are going to do Edmonton proud.


Seriously. I’m Like a Kid on Christmas Eve About The Gala Tomorrow Magpie


You Might Also Like


  • Reply
    December 11, 2017 at 12:38 am

    The red area to print this recipe is missing all the instructions to make the custard – it stops after item 1, which is the graham cracker crust. Can you fix this please?

  • Reply
    September 14, 2017 at 5:42 pm

    Graham crust has sugar , crumbs and butter . Sugar is not listed

  • Reply
    Mariangela Bettio
    February 18, 2017 at 2:34 pm

    I mean Like⤵

  • Reply
    Mariangela Bettio
    February 18, 2017 at 2:33 pm

    I needed a comma after that Like^

  • Reply
    Mariangela Bettio
    February 18, 2017 at 2:33 pm

    Like the whole thing…

  • Reply
    Mariangela Bettio
    February 18, 2017 at 2:31 pm

    Alison Newell should we make this and eat it together???

    • Reply
      Alison Newell
      February 18, 2017 at 2:46 pm

      It’s very delicious and can definitely be eaten in one sitting Mariangela \U0001f60b

    • Reply
      Mariangela Bettio
      February 18, 2017 at 3:41 pm

      Let’s do it! Banana party!

  • Reply
    Ka Lou Baker
    February 18, 2017 at 6:07 am

    Similar to what my mom always made except she never used a graham crust, always pastry which is still my preference. 🙂

  • Reply
    November 18, 2016 at 4:42 am

    This is my go to recipe the past few years for Thanksgiving. I don’t have the problems everyone else is having and this will be my 3rd year in a row making it, it’s always a hit! I too am a purist and use banana extract! Thank you for a great recipe!

    • Reply
      November 18, 2016 at 2:29 pm

      Monaliz That’s awesome!! Glad to hear it’s a hit!

    • Reply
      Karlynn Johnston
      November 22, 2017 at 7:31 am

      Glad to hear it’s a fave!!

  • Reply
    April 17, 2016 at 5:40 pm

    Followed the recipe exactly and it didn’t thicken up or set properly. Looks like I’m not the only person that has happened to. Maybe take the recipe down? 

    • Reply
      April 17, 2016 at 10:31 pm

      @Josh The original recipe that I linked to has 183 five star reviews! This isn’t my recipe, and the one that it’s from is one of the best rated on the internet. With 1/3 cup cornstarch it’s almost impossible that it’s NOT setting up, that’s a huge amount of cornstarch! 

    • Reply
      May 13, 2016 at 6:25 am

      @Josh Maybe it’s got to do with the order of using the ingredients according to the recipe, if I got it right. The way I make the custard cream is: pour the 2 1/5 cups of whole fat fresh milk in a pot on medium heat till right before it starts to boil. At the same time mix with a whisk in a bowl the 1/5 cup of milk with the sugar, the egg yolks and the corn starch, the best you can. Once the milk is heated, take some, about a ladle and pour it in the bowl of egg yolks and whisk. Then some more. Afterwards you can pour that mixture back in the pot and stir with the whisk constantly until you see the first bubbles of boiling- while stirring you will see it will get thickened. Remove from the heat. Add the butter, if you add it on the heat it doesn’t help the thickening and it loses its flavor. The same with the vanilla, add it at the end and stir, if it gets burnt it gets bitter. 

  • Reply
    March 28, 2016 at 1:38 am

    This recipe didn’t set properly. It was thick when I put it in the pie shell, but when I took it out of the fridge the next day it was thinner than pudding. I’ve never made cream or custard pie that didn’t set.

    • Reply
      April 17, 2016 at 10:32 pm

      @Kate Cream pies  - unless they are fake ones from the store- never refrigerate well for more than a day. If you left it overnight, it definitely would start to weep and separate.

  • Reply
    March 26, 2016 at 1:08 pm

    Although amazingly delicious, my pie never firmed up. When I cut it it spills out…what did I do wrong or what can I add to firm the custard?

  • Reply
    January 6, 2016 at 10:04 pm

    Yes it is!!!!After u tamper the eggs 

  • Reply
    December 24, 2014 at 8:34 pm

    Same question as star86assilem; when does the butter go in?

  • Reply
    March 8, 2013 at 6:55 am

    this recipie calls for 2 tblspoons of butter during filling instructions when is that added because its not listed

  • Leave a Reply