Old Fashioned Banana Cream Pie with a Custard Filling

This old-fashioned banana cream pie features a vanilla wafer crust and a homemade custard. They pair perfectly with the made from scratch whipped topping we add on. Save this recipe, as it will be your next go to pie for any function.

Old fashioned banana cream pie is truly an American classic that I feel like most of us are scared to make or have simply forgotten about it. It’s perfect for those ripe bananas you have sitting around and need to do something with. This pie is perfect all year long, but I like to serve it during spring or summer since it sets in the fridge and is that cool slice of pie you want after a long day.

What sets this pie apart?

Crust– You simply can’t go wrong with vanilla wafers. This crust only takes 3 simple ingredients for it to come together. Litte sugar, box of vanilla wafers, and sugar for that added extra bit of sweetness. It will take you no time for it to come together, and best part is, you can bake it and have it ready for when your custard filling is done.

Custard-This pie features a homemade custard that comes together easier than you think. While you may want to turn to banana pudding from a box, simply because you feel like it will set better, and you think you won’t be able to achieve that custard filling. Well, hate to tell you, but you’re wrong. This feel proof way will help you get that custard set and not be runny.

Whipped topping- Don’t get me wrong, I love store bought whipped cream topping, but when I found out I didn’t have any to top my pie with, I thought to myself it can’t be that hard to make it. And it sure wasn’t. It really brings the pie together; you won’t regret it.

How to make

1. Make your pie crust- I like to start this first, that way it has plenty of time to cool before you add your custard.
2. Combine all ingredients, and temper your eggs.
3. Cook until your mixture starts to thicken up.
4. Remove from stove and add in remaining ingredients and stir to make sure all is combined.
5. Cover mixture and set out and come to room temperature.
6. Stir in your cut bananas by hand. And once combined, transfer to pie crust.
7. Cover and let chill in fridge for 4 hours before consuming.

Helpful Tips

Thick, Creamy Custard: Don’t be afraid when it comes to the custard. It will come together easier than you think but be sure to keep an eye on it while it’s cooking on the stovetop. You will want to stir the mixture frequently and consistently, so your filling doesn’t scorch. Remember to temper your egg yolks otherwise you’ll scramble the eggs, and the filling won’t be smooth. I’ll tell you how to temper the eggs in the instructions below.
Also, be patient when letting your custard cool, I know it can be tempting to add in your bananas before it cools, but this may lead the custard to becoming runny and not fully setting.

Bananas: You also don’t want to add the bananas in too early as the banana slices could start going brown and turn mushy. With not wanting them to turn brown, and remain yellow for that eye appealing cut, but sure not to peel and slice the bananas until right before you add them to your custard. If you plan to add some on top for garnish, you can save one banana or half of it, but be sure not to slice into pieces right until you’re ready to garnish.

Refrigerate your Pie: After your pie filling has cooled down to room temperature and your bananas are added in, you’ll want to be sure to refrigerate your pie for at least 4 hours. This will help that custard set up even more, and to make sure it completely cools down before you enjoy it. Nobody likes a runny pie, so be sure it goes in the fridge, even better overnight.

Banana Cream Pie

Author: Audra Cooking Method:No Bake Cuisine:American Courses:Dessert, Pie

Difficulty:IntermediatePrep time: 15 minutesCook time: 10 minutesRest time:5 hours Total time:5 hours 25 minutesServings:8 servingsCalories:300 kcal Best Season:Summer

Description

From the crust to the custard and finishing it off with the whipped topping. It comes together in no time, and you’ll be sure to enjoy it.

Ingredients

Pie Crust (unless using different one)

• 1 box Vanilla Wafers (110 oz)
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter (melted)

Custard Filling

• 1 1/2 cups whole milk
• 1 cup heavy whipping cream
• 3/4 cup granulated sugar
• 3 tbsp cornstarch
• 1/4 tsp salt
• 3 large egg yolks
• 2 tbsp unsalted butter
• 2 tsp vanilla extract
• 3 ripe bananas

Whipped Cream Topping

• 1 cup heavy whipping cream
• 1/3 cup powdered sugar
• 1/4 tsp vanilla

Instructions

Pie Crust (ignore and go to step 5 if not using)

1. Preheat oven to 350 and butter or oil your pie pan.
2. Place wafers (minus a few if you’re using for garnish) into a blender or food processor. Blend until broken up and crumbly.
3. Add your melted butter, sugar and crumbs to your pie pan. You can use a fork or your hands to mix everything up and start pressing down to form your crust.
4. Once your crust has come together, it’s time to place in the oven and bake for 10-12 minutes. Just until it starts to become golden. Make sure to have it cool down completely before adding filling.

Custard Filling

5. In a medium saucepan over medium heat, add heavy cream, milk, sugar, cornstarch and salt. Whisk and cook until your mixture has thickened. Make sure to stir frequently as you don’t want to scorch your liquid. To test out your consistency, you will want to dip a spoon in it, it should be thick enough to coat the back of the spoon.
6. While mixture is cooking, whisk your eggs yolks in a small bowl. Now it’s time to temper your eggs. Add in 1/3 cup of your milk liquid into your bowl of egg yolks. Whisk to temper. Add in another 1/3 cup of milk liquid and repeat. Once combine, add this mixture back into your saucepan on the stove.
7. Continue to cook for an additional 2-3 minutes, just until mixture is all incorporated and thickened. Test it on the back of your spoon, and if not thickened, cook up to an additional 5 minutes.
8. Remove your saucepan from stove, and now add in your vanilla and butter. You’ll want to bring the mixture to room temp, so place in a medium bowl, cover with plastic wrap and let cool down.
9. Now that your mixture has come to room temperature, it’s time to slice up your bananas and add to custard filling. Fold in bananas and add mixture to pie crust.
10. Cover and set pie in fridge for at least 4 hours, or overnight.

Whipped Topping

11. Chill your small bowl and beaters in fridge for 15-20 minutes.
12. Add all your ingredients to bowl and whip until you reach desired consistency, it should form small fluffy peaks.

Notes

• Store covered in refrigerator for up to 5 days, or until mixture has becomes loose.
• Runny filling: The custard was most likely undercooked. If it does not coat the back of your spoon, continue to cook longer. If it still does not thicken up, add 1/2 tablespoon of cornstarch and cook for a few more additional minutes.