Old Fashioned Banana Cream Pie

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Indulge in the timeless charm of our Classic Banana Cream Pie, a delightful dessert that combines a buttery, pre-baked pie crust with a velvety smooth banana-infused custard. This recipe takes you on a journey through the traditional art of pie-making, where a rich and creamy filling, made from a blend of whole milk, sugar, and egg yolks, is seamlessly complemented by the natural sweetness of ripe bananas. The result is a comforting and satisfying treat that captures the essence of old-fashioned baking. Whether you choose to crown it with a billowy meringue or let it cool gracefully, this pie is sure to evoke nostalgic memories and create new moments of joy with every heavenly bite.


  • 1 pre-baked 9-inch pie crust
  • 3 cups whole milk
  • 3⁄4 cup granulated sugar
  • 1⁄3 cup all-purpose flour
  • 1⁄4 teaspoon salt
  • 3 egg yolks, lightly beaten
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 3 ripe bananas


  1. Ensure the 9-inch pie shell is baked and ready.
  2. In a large saucepan, heat the milk until it is just below boiling (scalding).
  3. In a separate saucepan, combine sugar, flour, and salt. Gradually whisk in the scalded milk over medium heat, stirring constantly until the mixture thickens.
  4. Cover the saucepan and continue to cook for an additional two minutes, stirring occasionally.
  5. In a small bowl, have the 3 slightly beaten egg yolks ready. Gradually stir a small amount of the hot mixture into the beaten yolks. Once combined, return the yolks to the hot mixture.
  6. Cook for one more minute, stirring constantly.
  7. Remove the saucepan from heat and blend in the butter and vanilla. Allow the mixture to cool until lukewarm.
  8. Slice the bananas and arrange them in the pre-baked pie shell.
  9. Pour the lukewarm mixture over the sliced bananas.
  10. Optionally, prepare a meringue with the leftover 3 egg whites to top the pie, or allow the pie to cool until serving.

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