Old-Fashioned Banana Cream Pie: A Classic Delight

This recipe delivers a creamy, comforting banana cream pie with a flaky crust, rich custard filling, and light whipped cream topping. It’s a timeless dessert that’s perfect for any occasion.

Ingredients:

Pie Crust:

Filling:

Topping:

Instructions:

Prepare the Crust:

1. Preheat oven: Preheat your oven to 375°F (190°C).
2. Roll and line: On a lightly floured surface, roll out the pie crust to a 12-inch round. Line a 9-inch pie plate with the crust. Trim the border to 1 inch, fold the edges under, and crimp or flute as desired.
3. Blind bake: Line the pie crust with foil or parchment paper and fill with dried beans, rice, or pie weights. Bake for 15 minutes.
4. Remove weights and finish baking: Remove the parchment/foil and pie weights. Prick the bottom of the crust all over with a fork. Return to the oven and bake until golden, about 15 minutes more.
5. Cool: Let the pie crust cool completely.

Make the Filling:

1. Whisk egg yolks and cornstarch: In a small bowl, whisk together the egg yolks and cornstarch. Set aside.
2. Heat milk mixture: In a medium saucepan over medium heat, combine the milk, sugar, and salt. Whisk until the sugar has dissolved. Bring the mixture to a gentle simmer, whisking occasionally. Remove 1/2 cup of the hot milk mixture.
3. Temper the egg yolks: Slowly pour the 1/2 cup of hot milk mixture into the egg yolks, whisking constantly to temper them.
4. Combine and thicken: Slowly pour the tempered egg yolk mixture into the saucepan, whisking constantly. Continue whisking for 1 minute as the mixture bubbles and thickens.
5. Add vanilla and butter: Remove from heat and whisk in the vanilla extract and softened butter. If the mixture isn’t smooth, pass it through a fine-mesh strainer.
6. Cool the custard: Place plastic wrap directly on top of the pudding to prevent a skin from forming. Let cool for 15 minutes.
7. Assemble the pie: Slice 2 bananas and arrange them on the bottom of the cooled pie crust.
8. Add custard and chill: Spread the custard over the bananas, smoothing it with a spatula. Place plastic wrap directly on the custard to prevent a skin from forming. Chill for at least 4 hours, or up to 24 hours.

Make the Topping:

1. Whip the cream: In a bowl with an electric mixer, beat the chilled heavy cream, powdered sugar, and vanilla extract on medium-high speed until medium peaks form.
2. Top the pie: Pipe or spread the whipped cream over the chilled custard.
3. Garnish and serve: Slice the remaining bananas and arrange them on top of the whipped cream. Serve immediately, or chill for up to 1 hour (the bananas on top will brown slightly if stored).
4. Slice and enjoy!