Old Fashioned Banana Cream Pie

Old Fashioned Banana Cream Pie is a nostalgic, comforting dessert made with layers of rich banana custard, a buttery pie crust, and fluffy homemade whipped cream. Each bite is smooth, creamy, and perfectly sweet with a hint of vanilla — the perfect ending to any meal or celebration.

Why You’ll Love This Recipe

This banana cream pie delivers the classic diner-style taste you know and love, right from your own kitchen. The silky custard is made from scratch using real egg yolks and half-and-half, giving it a luxurious texture and deep flavor. With fresh bananas layered throughout and a cloud of lightly sweetened whipped cream on top, this pie is as satisfying as it is beautiful. And the best part? It’s easy to make with a premade crust, saving time without sacrificing taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 pre-made pie crust (such as Marie Callender’s)

• 1/2 cup plus 2 tablespoons granulated sugar

• 1/4 cup cornstarch

• 1/4 teaspoon salt

• 2 1/2 cups half-and-half

• 5 egg yolks

• 2 tablespoons butter

• 2 teaspoons vanilla extract

• 3 bananas

• Sliced almonds, for garnish

Whipped Topping

• 1 cup heavy cream

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

Directions

1. Bake the pie crust according to the package directions. Let it cool completely before filling.

2. In a medium saucepan, combine granulated sugar, cornstarch, and salt. Whisk to combine.

3. Over medium-low heat, whisk in the half-and-half and egg yolks until smooth. Continue cooking and whisking until the mixture thickens to a custard consistency, about 5–6 minutes.

4. Remove from heat and whisk in the butter and vanilla. Let the custard cool for about 10 minutes.

5. Pour 1/4 of the custard filling into the cooled pie shell. Layer with one sliced banana.

6. Add another layer of custard, followed by another sliced banana, then pour in the remaining custard.

7. Cover the pie with plastic wrap, pressing it gently against the surface to prevent a skin from forming. Chill in the refrigerator for 4 hours, or until fully set.

8. To make the whipped topping, beat the heavy cream, powdered sugar, and vanilla on high speed with a hand mixer or stand mixer until soft peaks form. Refrigerate until ready to use.

9. Spread the whipped cream over the chilled pie and garnish with sliced almonds.

10. Serve chilled. This pie is best enjoyed the same day it’s assembled.

Servings and timing

This recipe serves 8.
Prep time: 20 minutes
Cook time: 4 hours (chilling time)
Total time: 4 hours 20 minutes

Variations

• Crust options: Use a graham cracker or vanilla wafer crust for a different texture and flavor.

• Chocolate twist: Add a thin layer of melted chocolate or chocolate ganache to the crust before adding the custard.

• Toasted coconut topping: Replace almonds with toasted coconut for a tropical flair.

• Caramel drizzle: Drizzle caramel sauce on top before serving for added indulgence.

• Spiced flavor: Add a pinch of cinnamon or nutmeg to the custard for a warm note.

• Mini pies: Make individual pies using mini tart shells for a fun, party-friendly version.

• Gluten-free: Use a gluten-free pie crust for dietary needs.

• Dairy-free: Substitute plant-based milk and whipped topping alternatives.

• Extra banana: Add an extra layer of bananas for more fruity flavor.

• Whipped topping shortcut: Use store-bought whipped topping to save time.

Storage/Reheating

Store any leftover pie in the refrigerator, covered with plastic wrap, for up to 3 days. The bananas may begin to brown slightly, but the flavor remains delicious. This pie is not freezer-friendly, as the custard and bananas can become watery and lose texture after thawing. Reheating is not necessary or recommended; serve cold straight from the fridge.

FAQs

Can I use a homemade crust?

Yes, a homemade butter crust or graham cracker crust works beautifully if you prefer making it from scratch.

Why is my custard not thickening?

Make sure to cook it long enough on medium-low heat while constantly whisking. It should reach a thick, pudding-like consistency.

Can I use whole milk instead of half-and-half?

Yes, but the custard may be slightly less rich. Half-and-half provides a creamier texture.

How far in advance can I make this pie?

You can prepare the custard and assemble the pie up to 24 hours in advance. Add the whipped topping just before serving for best presentation.

What if I don’t have cornstarch?

You can substitute with an equal amount of all-purpose flour, though it may not set as firmly.

Do the bananas brown in the pie?

Over time, they can darken slightly, especially if the pie sits for more than a day. Serve the same day for best appearance.

Can I make it without eggs?

The egg yolks are essential for a true custard texture. For an egg-free version, consider using a stabilized pudding base.

Is the whipped topping necessary?

It adds sweetness and lightness, but the pie can be served without it or with a scoop of vanilla ice cream.

Can I use store-bought pudding instead of homemade custard?

Yes, but the homemade custard gives the pie a more traditional and rich flavor.

What’s the best way to slice banana cream pie?

Use a sharp, thin knife dipped in hot water and wiped dry before slicing for the cleanest cuts.

Conclusion

Old Fashioned Banana Cream Pie is a classic dessert that never goes out of style. With its luscious banana custard filling, flaky crust, and billowy whipped cream topping, it’s a timeless treat that’s always a crowd-pleaser. Whether you’re making it for a special occasion or simply to satisfy a craving, this pie delivers comforting, homemade flavor in every slice.

Print