Old Fashioned Banana Cream Pie

There is a reason why this pie has stood the test of time. Old fashioned banana cream pie has a silky filling, fluffy sweet whipped topping and banana slices both inside the pie filling and decorated on top. Scatter on some toasted coconut flakes for a perfect touch.

This recipe for banana cream pie is the best! It starts with a pre baked pie crust. My flaky pie crust recipe makes enough or two pies. Split is in half and freeze the rest for another use. Or you can use a store bought pie crust easily.

This pie is a no-bake pie, which is super easy to make. The filling is cooked on the stovetop and makes a super silky, smooth pudding. The fluffy, sweet whipped topping is spread over top of the pie. If you are feeling fancy, use a piping bag with a decorative tip to pipe the whipped topping over the top of the pie, like I did with my coconut cream pie. Either way, it's still delicious. Decorate with banana slices and, this is totally optional, toasted coconut flakes. I like the texture and flavour they add.

Ingredients

• Flaky pie crust - this pie crust makes enough for 2 pies. Freeze half for later use. You can also use a store bought pie crust.
• Eggs - you will need 3 large eggs for this recipe.
• Salt
• Cornstarch - the thickener for the pudding.
• Granulated sugar
• Whole milk - you can use 2% milk as well, but some flavour and richness may be lost. I would not recommend a milk with less fat in it.
• Vanilla extract
• Unsalted butter - You can use salted butter instead, but omit the extra salt in the recipe.
• Heavy whipping cream
• Confectioner's sugar
• Bananas - approximately 4 bananas are used in this recipe.
• Toasted coconut flakes - these are optional, but recommended. They give add an amazing texture and flavour.

How to make this

Pre bake your flaky pie crust and let it cool completely. Whisk eggs and cornstarch together in a medium bowl. Combine sugar, milk and salt together in a medium saucepan over medium heat. Whisk occasionally until it comes to a boil. Ladle out some of the milk mixture and pour it into the egg mixture, whisking vigorously to temper the eggs. We don't want scrambled eggs here!

Pour the egg mixture into the saucepan. Keep whisking and the pudding will thicken. Remove from heat and stir in butter and vanilla extract. Pour a bit of pudding into the bottom of the pie shell. Place banana slices over the top, and then pour on the rest of the pudding.

Decorate the pie with a sweet whipped topping. Whip heavy whipping cream, sugar and vanilla extract until stiff peaks. Spread, or pipe, the whipped topping over top of the pie. Assemble banana slices on top.

View more step by step photos in my the web story for banana cream pie!

How to toast coconut flakes

If you would like to add on the optional coconut flakes, which I recommend, toast sweetened coconut flakes in a frying pan over medium heat. Keep moving them so they brown evenly. Be careful because they can burn very fast. The coconut flakes are ready when they have all turned a light brown colour.

How to stop the banana slices from browning

Brush the banana slices lightly with a bit of citrus juice to stop them from browning. Lemon or orange juice works well.

Frequently asked questions

Tips

• Instead of whole milk, you can use 2% milk. It may be a little less rich in flavour though.
• Don't have unsalted butter? Use salted butter and omit the extra salt in the recipe.
• Put the pie crust in the pie dish into the freezer while waiting for the oven to preheat. This will keep your pie crust from shrinking.
• Thoroughly chill the pie before serving. It needs 3 hours or more to fully set and cool. No one wants a runny pie.

Here are some other pie recipes

• OLD FASHIONED COCONUT CREAM PIE
• BEST PECAN PIE RECIPE
• OLD FASHIONED APPLE PIE
• PEACH CREAM PIE WITH ALMONDS
• BLUEBERRY CHEESECAKE PIE

📋 Recipe

Old Fashioned Banana Cream Pie

Nina

There is a reason why this pie has stood the test of time. Old fashioned banana cream pie has a silky filling, fluffy sweet whipped topping and banana slices both inside the pie filling and decorated on top. Scatter on some toasted coconut flakes for a perfect touch.

5 from 4 votes

Print Recipe Pin Recipe

Cook ModePrevent your screen from going dark

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine North American

Servings 1 9-inch pie

Calories 3501 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

pie

• ▢ 1 flaky pie crust or store bought
• ▢ 2 large eggs
• ▢ 1 large egg white
• ▢ ¼ cup cornstarch
• ▢ 1 ¼ cups granulated sugar
• ▢ 3 cups whole milk
• ▢ ¼ teaspoon salt
• ▢ 1 tablespoon vanilla extract
• ▢ 4 tablespoons unsalted butter

Whipped Topping

• ▢ 1 cup heavy whipping cream
• ▢ 3 tablespoons powdered sugar
• ▢ 1 teaspoon vanilla extract
• ▢ ¼ cup sweetened flaked coconut optional
• ▢ 4 bananas ripe

Instructions

 

• Make the pie crust and let it chill in the refrigerator for at least 30 minutes before rolling out. This can be done the day before making the pie. The pie crust recipe makes enough for 2 pies. Freeze half of it for later use.
• Preheat oven to 375°F. Roll out the pie dough into a 12-inch circle. Place the pie dough into a 9-inch pie dish. Place the pie dish into the freezer while the oven preheats.
• Line the pie crust with crumpled up parchment paper. Crumpling it up helps it to form to the crust. Fill the pie weights or beans and make sure they are evenly distributed. Bake for about 15 minutes or until the edges are starting to brown. Remove the pie from the oven and lift out the parchment paper and and weights. Poke holes with a fork all over the bottom of the pie crust. Return the pie to the oven and bake for another 14-15 minutes. Cool the pie crust completely.
• Start the filling by whisking eggs and cornstarch together in a medium sized bowl.
• Combine sugar, milk and salt in a medium sized saucepan over medium heat. Whisk occasionally and bring to a boil and then reduce the heat to low. Remove about a ½ cup of the mixture and whisk it into the egg and cornstarch mixture. Whisk continuously so the eggs temper and don't scramble.
• Pour the egg mixture into the saucepan and continuously whisk. The pudding with thicken and begin to bubble. Be careful as the bubbles could burst. Whisk and cook for 1 minute and 30 seconds. Remove from the heat and stir in vanilla extract and butter.
• Pour about 1 cup of pudding into the bottom of the pie shell. Place banana slices over the top in one single layer, and then pour on the rest of the pudding. Place plastic wrap directly on the surface of the pudding. This helps prevent a skin from forming. Refrigerate the pie for at least 3 hours or overnight.
• Make the whipping cream by whipping the heavy whipping cream, sugar and vanilla on high until stiff peaks form. Pipe or spread the whipped cream on top of the pie. Top with the rest of the banana slices.
• Toast the flaked coconut by placing them in a frying pan over medium heat. Use a spatula and keep stirring until the coconut flakes have turned a light brown colour. Be care as they can burn very easily. Scatter the coconut flakes over the pie.
• Store the pie, covered, in the refrigerator for up to 3 days. Serve cold.

Notes

1. Instead of whole milk, you can use 2% milk. It may be a little less rich in flavour though.
2. Don't have unsalted butter? Use salted butter and omit the extra salt in the recipe.
3. Put the pie crust in the pie dish into the freezer while waiting for the oven to preheat. This will keep your pie crust from shrinking.Thoroughly chill the pie before serving. It needs 3 hours or more to fully set and cool. No one wants a runny pie.

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Nutrition

Serving: 8gCalories: 3501kcalCarbohydrates: 467gProtein: 49gFat: 175gSaturated Fat: 107gPolyunsaturated Fat: 9gMonounsaturated Fat: 47gTrans Fat: 2gCholesterol: 853mgSodium: 1246mgPotassium: 3144mgFiber: 15gSugar: 359gVitamin A: 6929IUVitamin C: 43mgCalcium: 1092mgIron: 4mg

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