Retro Banana Cream Pie
Transport your taste buds back in time with this Retro Banana Cream Pie, a nostalgic dessert that combines the charm of a classic diner treat with homemade goodness. Featuring a buttery, golden graham cracker crust and layers of fresh bananas nestled beneath a silky-smooth vanilla custard, this pie is comfort food at its finest. Topped with clouds of fluffy, sweetened whipped cream, each bite is a perfect balance of creamy, fruity, and crunchy textures. Ready in just 25 minutes of prep time, this crowd-pleasing dessert is ideal for holidays, potlucks, or anytime you crave a timeless treat. Whether you're a fan of vintage recipes or new to banana cream pies, this irresistible classic will quickly become your go-to indulgence.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 1 tablespoon Granulated sugar
- 2.5 cups Whole milk
- 0.75 cup Granulated sugar
- 1.5 tablespoons Cornstarch
- 0.25 teaspoon Salt
- 3 large Egg yolks
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 3 medium Ripe bananas
- 1 cup Heavy cream
- 2 tablespoons Powdered sugar
- 0.5 teaspoon Vanilla extract
Instructions
Preheat the oven to 350°F (175°C).
In a medium bowl, mix the graham cracker crumbs, melted butter, and 1 tablespoon of sugar until evenly combined.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust.
Bake the crust in the preheated oven for 8-10 minutes until lightly golden. Let it cool completely on a wire rack.
In a medium saucepan, whisk together 2.5 cups of whole milk, 0.75 cups of sugar, cornstarch, and salt over medium heat.
In a separate small bowl, lightly beat the egg yolks. Gradually add about 1/4 cup of the milk mixture into the yolks, whisking constantly to temper them.
Slowly pour the tempered yolks back into the saucepan, whisking constantly, and cook until the mixture thickens and boils, about 2-3 minutes.
Remove the saucepan from heat and stir in 2 tablespoons of butter and 1 teaspoon of vanilla extract.
Place a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming, and let it cool for 15-20 minutes.
Slice the bananas and arrange them in an even layer on the cooled pie crust.
Pour the custard over the bananas, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours or until set.
In a large bowl, beat the heavy cream, powdered sugar, and 0.5 teaspoon of vanilla extract using an electric mixer on medium-high speed until stiff peaks form.
Spread the whipped cream over the chilled pie in an even layer or pipe it in decorative patterns.
Optional: Garnish with additional banana slices or graham cracker crumbs.
Serve chilled and enjoy your Retro Banana Cream Pie!
Nutrition Facts
Calories |
495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 228 mg | 10% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 37.5 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 107 mg | 8% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 299 mg | 6% | |
*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.
