Old Fashioned Banana Cream Pie
Indulge in the nostalgia of a classic dessert with this Old Fashioned Banana Cream Pie recipe, a timeless treat that combines a flaky, homemade pie crust with a rich, silky-smooth vanilla custard and layers of sweet, ripe bananas. Topped with pillows of freshly whipped cream, this pie is as beautiful as it is delicious. Perfect for special occasions or as a comforting weekend dessert, this recipe features easy-to-follow steps for making the crust and creamy custard from scratch, ensuring a truly authentic flavor. With its golden crust, luscious filling, and a light-as-air topping, this banana cream pie is a show-stopping centerpiece that blends tradition and taste in every bite.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.25 teaspoons Salt
- 0.5 cups Butter (cold, cubed)
- 0.25 cups Vegetable shortening (cold)
- 3 tablespoons Ice water
- 0.75 cups Granulated sugar
- 0.25 cups Cornstarch
- 0.25 teaspoons Salt
- 2 cups Whole milk
- 4 large Egg yolks
- 2 tablespoons Unsalted butter
- 1.5 teaspoons Pure vanilla extract
- 3 medium Bananas (ripe, sliced)
- 1 cups Heavy whipping cream
- 2 tablespoons Powdered sugar
- 0.5 teaspoons Vanilla extract
Instructions
To make the crust, in a large bowl, combine the flour and salt. Add the cold butter and shortening. Use a pastry cutter or your fingers to cut the fats into the flour until the mixture resembles coarse crumbs.
Add the ice water, 1 tablespoon at a time, and gently mix until the dough just comes together. Do not overwork the dough.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 425°F (220°C). Roll out the chilled dough on a floured surface to fit a 9-inch pie pan. Press the dough into the pan and crimp the edges.
Prick the bottom of the crust with a fork, line it with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 10-12 minutes, until golden brown. Let it cool completely.
To make the custard filling, in a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the milk until smooth.
Place the saucepan over medium heat, stirring constantly until the mixture begins to thicken and bubble.
In a small bowl, whisk the egg yolks. Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly to temper them.
Return the tempered yolks to the saucepan and cook for 2 more minutes, whisking constantly, until the custard is thick and smooth.
Remove the saucepan from heat and stir in the butter and vanilla extract. Let the custard cool until warm, stirring occasionally.
Slice the bananas and arrange them in the baked pie crust. Pour the warm custard over the bananas, spreading evenly. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate for at least 4 hours, or until fully set.
To make the whipped cream topping, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
Spread or pipe the whipped cream on top of the chilled pie. Garnish with banana slices or a sprinkle of graham cracker crumbs, if desired.
Slice and serve. Enjoy your Old Fashioned Banana Cream Pie!
Nutrition Facts
Calories |
4475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 295.6 g | 379% | |
| Saturated Fat | 152.2 g | 761% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1356 mg | 452% | |
| Sodium | 1505 mg | 65% | |
| Total Carbohydrate | 400.9 g | 146% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 232.5 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 758 mg | 58% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2273 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
