This Old-Fashioned Banana Cream Pie is a timeless classic that brings a taste of nostalgia with every bite. Its creamy custard, fresh bananas, and fluffy whipped topping make it a dessert that’s hard to resist. Perfect for any occasion, it’s as comforting as a warm hug.
The foundation of this pie is a pre-baked pie crust, which provides the structure and a buttery crunch. The sugar sweetens the custard just right, while flour helps thicken it to the perfect consistency. A pinch of salt enhances all the flavors without overpowering them. We use whole milk for a rich texture, and the egg yolks add creaminess and color. Butter gives the custard a silky finish, and vanilla extract infuses warmth and depth. The star of the show, of course, is the ripe bananas, bringing natural sweetness and a tropical aroma. Finally, a topping of heavy whipping cream and powdered sugar whipped to stiff peaks adds a luscious, airy contrast to the dense custard.
This pie stands beautifully on its own, but you can serve it with a side of vanilla ice cream for an extra indulgence. A sprinkle of toasted nuts, like almonds or pecans, can add a lovely crunch and contrast to the creamy textures.
Start by baking your pie crust according to your favorite recipe or the package instructions. Once it’s golden and crisp, let it cool completely on a wire rack. This ensures a firm base for your pie.
In a medium saucepan, mix the sugar, flour, and salt. Gradually whisk in the milk until smooth. Place the pan over medium heat, and keep stirring steadily as the mixture heats up. You’ll want to cook it until it thickens and comes to a gentle boil, then let it boil for one full minute while you continue stirring.
Remove the pan from the heat. Carefully drizzle a small amount of the hot mixture into your beaten egg yolks to temper them. This step prevents the yolks from scrambling. Stir this back into the pan, and return it to the heat for another two minutes, ensuring everything is well combined. Off the heat, add the butter and vanilla extract, stirring until the butter is melted and the mixture is smooth.
Let the custard cool slightly before pouring half of it into your cooled pie crust. Arrange the sliced bananas over the custard layer, then top with the remaining custard, spreading it evenly.
For the topping, beat the heavy cream, powdered sugar, and vanilla extract in a mixing bowl until stiff peaks form. Spread this whipped cream over the pie, smoothing it with a spatula or the back of a spoon.
Refrigerate the pie for at least four hours, allowing the flavors to meld and the custard to set fully. This patience pays off when you slice into a perfectly layered pie.
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