I can never resist the silky banana custard, fresh banana layers, and flaky homemade crust in this old fashioned banana cream pie. One slice looks bakery worthy and disappears faster than any dessert on the table.

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I’m obsessed with this Old Fashioned Banana Cream Pie because it tastes like the version I always hope to find at a diner, but richer, fresher, and way more satisfying. The flaky crust, the silky banana custard, the fresh bananas tucked inside, and that soft whipped top all hit at once.

And honestly, I love how the whole thing feels classic without being boring. But the real pull is that creamy filling made with whole milk and vanilla extract, which gives every bite that old-school bakery flavor I crave.

No fuss. Just a big, chilled slice I keep going back for.

Ingredients

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All-purpose flour gives the crust that sturdy, flaky bite everyone secretly loves.
Granulated sugar adds just enough sweetness without making the crust taste like candy.
Salt keeps the pie from tasting flat.
Tiny thing, big job.
Cold butter makes those flaky layers, and honestly, it’s the crust hero.
Ice water helps the dough come together without getting tough or sad.
Whole milk makes the filling creamy, rich, and very old-school diner.
Egg yolks add richness and help that custard feel silky, not watery.
Cornstarch thickens everything up so you’ll get clean, pretty slices.
Vanilla brings cozy bakery flavor.
Basically, it makes the custard taste finished.
Ripe bananas add natural sweetness and that classic banana cream pie softness.
Lemon juice helps bananas stay cute, not brown and tired-looking.
Heavy cream makes the topping fluffy, cool, and kind of dreamy.
Powdered sugar sweetens the whipped cream without making it gritty.
Plus, a little vanilla in the cream makes every bite feel homemade.

Ingredient Quantities

1 1/4 cups all purpose flour

1 tablespoon granulated sugar

1/2 teaspoon salt

1/2 cup cold unsalted butter, cubed (1 stick)

3 to 4 tablespoons ice water

3 cups whole milk

3/4 cup granulated sugar

3 large egg yolks

1/4 cup cornstarch

2 tablespoons unsalted butter

1 teaspoon vanilla extract

Pinch of salt

3 medium ripe bananas

1 tablespoon lemon juice (optional, to prevent browning)

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract for whipped cream

How to Make this

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1. Make the crust: in a bowl combine 1 1/4 cups all purpose flour, 1 tablespoon granulated sugar, and 1/2 teaspoon salt; cut in 1/2 cup cold cubed unsalted butter with a pastry cutter or fingers until mixture resembles coarse crumbs; sprinkle 3 to 4 tablespoons ice water a tablespoon at a time and mix until dough just comes together; form into a disk, wrap, and chill 30 minutes.

2. Roll and blind bake the crust: on a lightly floured surface roll the chilled dough to fit a 9-inch pie plate, fit it into the plate, trim and crimp edges; chill 15 minutes; preheat oven to 375 F; line crust with parchment and fill with pie weights or dried beans and bake 15 minutes; remove weights and parchment and bake another 8 to 10 minutes until golden; cool completely.

3. Prepare the custard base: in a medium saucepan heat 3 cups whole milk with 3/4 cup granulated sugar over medium until steaming but not boiling.

4. Temper the eggs: in a bowl whisk 3 large egg yolks with 1/4 cup cornstarch until smooth; slowly whisk about 1/2 cup of the hot milk into the yolk mixture to temper, then return the tempered yolks to the saucepan with the remaining milk, stirring constantly.

5. Cook the custard: continue cooking the mixture over medium heat, whisking constantly, until it thickens and just comes to a gentle boil; cook 1 minute more while whisking to activate the cornstarch.

6. Finish the custard: remove from heat and stir in 2 tablespoons unsalted butter, 1 teaspoon vanilla extract, and a pinch of salt; pour the custard into a bowl and cover the surface with plastic wrap to prevent a skin; cool slightly.

7. Prepare the bananas: slice 3 medium ripe bananas and toss gently with 1 tablespoon lemon juice if using to prevent browning.

8. Assemble the pie: layer half of the banana slices on the bottom of the cooled baked crust, pour about two thirds of the custard over the bananas, add the remaining banana slices, then spread the rest of the custard over the top; smooth the surface, cover with plastic wrap, and chill in the refrigerator at least 4 hours or until set.

9. Make the whipped cream: whip 1 cup heavy whipping cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft to medium peaks form.

10. Finish and serve: spread or pipe the whipped cream over the chilled pie, slice and serve chilled.

Equipment Needed

1. Mixing bowls (small and medium)
2. Pastry cutter or sturdy fork
3. Rolling pin
4. 9-inch pie plate
5. Parchment paper and pie weights or dried beans
6. Baking sheet
7. Medium saucepan
8. Whisk
9. Hand mixer or stand mixer (for whipping cream)
10. Plastic wrap and a sharp knife with a cutting board

FAQ

Q: Do I need to blind bake the crust and for how long? A: Yes. Chill the assembled crust 30 minutes, then blind bake at 375 F for 15 to 20 minutes with pie weights until edges are golden and bottom is set. Remove weights and bake 3 to 5 more minutes if the center looks wet.

Q: How do I know the pastry cream is thick enough? A: It should coat the back of a spoon and leave a clear line when you run your finger through it. Once it thickens on the stovetop, cook 1 to 2 minutes more while stirring to fully activate the cornstarch.

Q: How can I keep the bananas from turning brown? A: Toss sliced bananas with 1 tablespoon lemon juice, or assemble the pie just before serving. Browning is harmless and only affects appearance.

Q: Can I make components ahead of time? A: Yes. Bake the crust and make the pastry cream up to 2 days ahead. Store both covered in the refrigerator. Slice bananas and whip cream right before assembling for best texture.

Q: How should I store leftover pie and how long will it keep? A: Cover loosely and refrigerate. The pie stays best for 2 to 3 days. Fresh whipped cream and banana slices will soften over time, so consume sooner for peak texture.

Q: Can I use a store bought crust or substitute milk? A: Yes to a store bought crust for convenience. You can swap 2% milk but the custard will be slightly less rich. For a dairy free version, use a full fat plant milk and a dairy free butter substitute, but texture and flavor will differ.

Old Fashioned Banana Cream Pie Recipe Substitutions and Variations

All purpose flour: substitute equal parts pastry flour for a more tender crust or use a 1:1 gluten free all purpose blend if avoiding gluten; prebake a bit longer if using GF blend.
Cold unsalted butter (for crust): replace with chilled vegetable shortening in a 1:1 ratio for a flakier, less buttery crust, or use cold coconut oil for a slightly sweet, tropical note.
Cornstarch (for filling): substitute arrowroot powder 1:1 for a clear, glossy set, or use all purpose flour at 2 times the amount (not as clear, but effective).
Heavy whipping cream (for topping): use chilled canned coconut cream for a dairy free whipped topping, or use chilled evaporated milk whipped with 1 tablespoon powdered sugar and 1 teaspoon vanilla for a lighter, shelf-stable option.

Pro Tips

– Chill the crust thoroughly before rolling and again after fitting it in the pan. Cold butter means flakier layers, and a short second chill helps the crust hold its shape during blind baking so you do not end up with a saggy rim.

– To keep the bottom from getting soggy, blind bake until the crust is a light golden, then brush the cooled shell with a thin layer of beaten egg white or melted chocolate and let it set before adding filling. That thin seal creates a barrier without changing the flavor.

– When tempering and cooking the custard, whisk constantly and strain it through a fine mesh sieve into the bowl after cooking. That extra step removes any tiny cooked bits and gives you the silkiest, lump free filling.

– Slice the bananas just before assembly, or slice and toss them very briefly in the lemon juice. If your bananas are very ripe and soft, use slightly thicker slices so they hold up better in the layered filling.

– Chill the assembled pie uncovered until the surface skin is no longer steaming, then press plastic wrap gently against the custard before refridgerating to avoid a skin forming if you prefer smooth texture. Chill at least 4 hours so the custard sets firmly and slices cleanly.

Old Fashioned Banana Cream Pie Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

513

kcal

Equipment: 1. Mixing bowls (small and medium)
2. Pastry cutter or sturdy fork
3. Rolling pin
4. 9-inch pie plate
5. Parchment paper and pie weights or dried beans
6. Baking sheet
7. Medium saucepan
8. Whisk
9. Hand mixer or stand mixer (for whipping cream)
10. Plastic wrap and a sharp knife with a cutting board

Ingredients

1 1/4 cups all purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed (1 stick)
3 to 4 tablespoons ice water
3 cups whole milk
3/4 cup granulated sugar
3 large egg yolks
1/4 cup cornstarch
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Pinch of salt
3 medium ripe bananas
1 tablespoon lemon juice (optional, to prevent browning)
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract for whipped cream

Directions

Make the crust: in a bowl combine 1 1/4 cups all purpose flour, 1 tablespoon granulated sugar, and 1/2 teaspoon salt; cut in 1/2 cup cold cubed unsalted butter with a pastry cutter or fingers until mixture resembles coarse crumbs; sprinkle 3 to 4 tablespoons ice water a tablespoon at a time and mix until dough just comes together; form into a disk, wrap, and chill 30 minutes.
Roll and blind bake the crust: on a lightly floured surface roll the chilled dough to fit a 9-inch pie plate, fit it into the plate, trim and crimp edges; chill 15 minutes; preheat oven to 375 F; line crust with parchment and fill with pie weights or dried beans and bake 15 minutes; remove weights and parchment and bake another 8 to 10 minutes until golden; cool completely.
Prepare the custard base: in a medium saucepan heat 3 cups whole milk with 3/4 cup granulated sugar over medium until steaming but not boiling.
Temper the eggs: in a bowl whisk 3 large egg yolks with 1/4 cup cornstarch until smooth; slowly whisk about 1/2 cup of the hot milk into the yolk mixture to temper, then return the tempered yolks to the saucepan with the remaining milk, stirring constantly.
Cook the custard: continue cooking the mixture over medium heat, whisking constantly, until it thickens and just comes to a gentle boil; cook 1 minute more while whisking to activate the cornstarch.
Finish the custard: remove from heat and stir in 2 tablespoons unsalted butter, 1 teaspoon vanilla extract, and a pinch of salt; pour the custard into a bowl and cover the surface with plastic wrap to prevent a skin; cool slightly.
Prepare the bananas: slice 3 medium ripe bananas and toss gently with 1 tablespoon lemon juice if using to prevent browning.
Assemble the pie: layer half of the banana slices on the bottom of the cooled baked crust, pour about two thirds of the custard over the bananas, add the remaining banana slices, then spread the rest of the custard over the top; smooth the surface, cover with plastic wrap, and chill in the refrigerator at least 4 hours or until set.
Make the whipped cream: whip 1 cup heavy whipping cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft to medium peaks form.
Finish and serve: spread or pipe the whipped cream over the chilled pie, slice and serve chilled.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.