Old-Fashioned Banana Cream Pie is a DELICIOUS classic diner-style dessert, made entirely from scratch, without pudding mix or canned ingredients! There’s just something about a slice of an old-fashioned banana cream pie…this is the “old school” way to make a great pie, made from scratch, without using pudding mixes or any of the modern pie filling products on the market. Try it… it’s EASY and amazing!
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Where I Found This Recipe
This is a recipe I found on Food.com. It was first published in 2001. It’s completely EASY to put together, especially if you use a purchased pie crust! Banana cream pie is pretty inexpensive to make, and tastes like the old-fashioned pies my Mom used to make! You know, the kind you get at a great 50’s diner. Yum!
I’ve made this pie a few times over the years, and it really is delicious! If you like bananas, you will go ape for this banana cream pie! Really can’t believe I actually wrote that last sentence – keeping it classy, ha ha!
Buy Pie Crust Or Make Your Own
You can either make your own pie crust (as shown below), OR you can buy a 9″ frozen pie crust and pre-bake it, before adding the banana cream pie filling!
For me, it’s easy to make my homemade pie crust since I’ve been making it the same way my Mom made it for years! Roll out the prepared crust, line the pie pan with it, and form the crust. Prick the bottom and sides of the dough with the tines of a fork. Pre-bake the crust, and then let it cool.
Fill The Banana Cream Pie
The banana cream pie filling is cooked from scratch (it’s quite easy). The ingredients are cooked on the stove top in one pan. The simple filling is cooked until it thickens, and then it is set aside to cool. Once the pie crust has baked and cooled, it is time to create the pie. Line the baked pie crust shell with fresh banana slices.
Cove all of the banana slices in the pie with the creamy custard-like pie filling. Spread the filling out to evenly fill the pie crust. There you have it! You just made a banana cream pie from scratch!
Serve The Banana Cream Pie
Place the banana cream pie in the refrigerator until it is fully chilled. Once the filling has been refrigerated for at least 4 hours, it is ready to serve! Slice the pie into 8 servings. I like to serve each piece of pie garnished with a dollop of whipped cream and a fresh banana slice or two! Can you see the banana slices hiding out on the bottom of the crust?
YUM! This pie is filled with banana flavor! It is cold, creamy, and absolutely DELICIOUS! Hope you will give this recipe a try! With the heat wave we’re having in the Northwest right now, a cool slice of banana cream pie sounds pretty good! Enjoy!
Looking For More PIE Recipes?
You can find all of my recipes in the Recipe Index, located at the top of the page. I have a nice variety of pie recipes you might be interested in, including:
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Recipe Source: http://www.food.com/recipe/old-fashioned-banana-cream-pie-14979
- 1 9" pie crust , baked per pkg. instructions
- 3 cups whole milk
- 3/4 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 3 egg yolks , room temp
- 2 Tablespoons butter
- 1 teaspoon vanilla extract
- 3 ripe (but not mushy) bananas
- Pre-bake the pie crust according to package directions OR pre-bake a homemade 9" pie crust according to recipe. Cool and set aside after baking.
- Place the milk in a large saucepan on the stove. SCALD the milk. (to scald milk simply means to heat the milk to just below the boiling point. Don't boil the milk or it may curdle).. Set aside.
- In a separate saucepan, mix together the sugar, flour and salt. Gradually stir in the scalded milk, stirring constantly as you add it in.
- Cook on medium heat; stir constantly and cook until mixture has thickened. Once thickened, cover the pan and cook an additional 2 minutes. Remove pan from heat. Set aside.
Place the 3 egg yolks in a small bowl. Slightly beat the eggs with a fork or whisk, then stir a small amount of the hot mixture into the beaten yolks, stirring constantly as you add the hot liquid. (This is called "tempering" the egg yolks so they slowly warm up; this prevents the eggs from cooking when added to the hot mixture). When the egg yolks are thoroughly combined with the small amount of hot mixture, stir the egg yolks into the saucepan containing the hot mixture. Cook for one minute, stirring constantly.
- Remove pan from heat; blend in the butter and the vanilla extract. Once well combined, set the pan aside and let pie filling cool until it is lukewarm.
- While pie filling is cooling, slice the bananas. Line the bottom and sides of the pie crust with the banana slices.
Pour the warm pie filling over the bananas. Refrigerate until ready to serve (at least 4 hours). When pie is completely chilled, serve with a dollop of whipped cream on top OR make and top with meringue made from the 3 remaining egg whites. Serve, and enjoy!
Here’s one more to pin on your Pinterest boards!