Old-Fashioned Banana Cream Pie

Old-fashioned banana cream pie is a classic dessert that has been enjoyed by many for generations! With its flaky crust, creamy filling, and sweet bananas, it’s no wonder why this dessert has stood the test of time!!

In this blog post, I will be sharing an old-fashioned banana cream pie recipe that is sure to be a hit with your family and friends.

This blog post has many tips, tricks, and variations for making this delicious pie!

Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and will leave everyone asking for seconds.

So grab your apron and let’s get baking!

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“One banana, two banana, three banana, four”…

I use the word “old-fashioned” a bit loosely, as this pie hasn’t really been around for all that long!

The exact origin of banana cream pie is not well-documented, and its history is a bit unclear. However, it is widely believed to have originated in the United States, likely sometime in the early to mid-20th century.

The development of banana cream pie can be attributed to the popularity of bananas in the United States during the late 19th and early 20th centuries. The widespread availability and increasing affordability of bananas, thanks to improved transportation and trade, contributed to their popularity as a popular ingredient in various desserts.

The banana cream pie is believed to be a variation of the traditional custard or cream pie. It typically consists of a pie crust, a layer of sliced fresh bananas, a creamy custard or pudding filling made with milk, sugar, and eggs, and a topping of whipped cream or meringue.

The pie’s creamy and fruity combination quickly gained popularity, especially in the Southern states, where bananas were more readily available. Over time, banana cream pie became a classic dessert in diners, bakeries, and family gatherings across the United States.

Ingredients in this Old-fashioned Banana Cream Pie Recipe

The simple ingredients in this delicious recipe makes it a great one to keep at the front of your recipe box!

The Crust…Traditional or Graham Cracker?  You Choose!

I’ve made this pie with both options of traditional and graham cracker crusts.  To be honest, there is no wrong choice here!  Usually I go with whichever is handier to make!!

To use a traditional pie crust, you can either make your own from scratch or use a store-bought one. There is absolutely no shame in using a refrigerated or frozen pie crust!! 

Traditional Pie Crust

Personally, I love to use frozen pie crusts but if you decide to make your own, here are the simple recipe for a single traditional pie crust:

1 1/4 cups all-purpose flour

1/2 teaspoon salt

1/2 cup (1 stick) cold unsalted butter, cut into small cubes

2-4 tablespoons ice-cold water

Graham Cracker Crust

You can pick up a pre-made graham cracker crust in the baking section of your favorite grocery store.  But it you decide to make your own, here’s a list of ingredients for a single graham cracker crust:

1 1/2 cups graham cracker crumbs (about 10-12 graham crackers)

6 tablespoons unsalted butter, melted

1/4 cup granulated sugar

The Filling

For the banana cream filling you’ll make a custard from scratch!  Don’t get worried, it’s simple and you probably already have all the ingredients you need to make this creamy custard filling! 

The custard is made from 3/4 cup granulated sugar, 1/3 cup all-purpose flour, 1/4 teaspoon salt, 2 3/4 cups whole milk, 4 large egg yolks, 2 tablespoons unsalted butter, and 2 teaspoons vanilla extract. 

Easy, right?

Tips for the Bananas in the Old-Fashioned Banana Cream Pie

Oh, and you’ll also need 3 ripe bananas as the base for this sweet filling!!

Using bananas in a banana cream pie requires some attention to ensure they are at their best in terms of flavor and texture. Here are some tips for incorporating bananas into your pie:

Choose ripe but firm bananas:

Select bananas that are fully ripe but still firm to the touch. Overripe bananas can become too mushy when sliced and lose some of their texture in the pie.

Slice the bananas just before assembling:

To prevent the bananas from turning brown and becoming too soft, slice them just before you are ready to assemble the pie. This will keep them fresh and firm in the pie.

Layer the bananas evenly:

When adding the sliced bananas to the pie crust, make sure to layer them evenly over the bottom layer of the filling. This ensures that each slice of the pie will have a good distribution of banana flavor.

Consider using a lemon juice or glaze:

If you’re concerned about the bananas turning brown, you can lightly brush them with lemon juice or a thin glaze made from water and sugar. The acid in the lemon juice helps to slow down browning, while the glaze forms a protective barrier.

Use ripe bananas for optimal sweetness:

Ripe bananas have a natural sweetness that enhances the flavor of the pie. The creaminess of the banana cream filling and the sweetness of the meringue will complement the natural sugars in the bananas.

Don’t overload with bananas:

While it’s tempting to add extra bananas, avoid overloading the pie with slices, as this may make it difficult to cut and serve neatly. A couple of layers of evenly spaced banana slices should be sufficient.

Chill the pie for a while before serving:

Once you’ve assembled the pie, refrigerate it for a few hours before serving. This allows the flavors to meld together and the filling to set properly.

By following these tips, you’ll ensure that the bananas in your banana cream pie are fresh, flavorful, and complement the other components of the dessert for a delightful treat.

The Topping…Whipped Cream or Meringue?  You Choose Again!

There is no wrong choice here!  I love homemade whipped cream on top of the creamy filling of this flaky pie.  The smooth texture of sweet homemade whipped cream is so dreamy…

But a firm meringue topping adds another level of texture to this sweet dessert that just can’t be beat!

Oh, the drama of having to choose…lol!

Homemade Whipped Cream Topping

You only need 3 ingredients to make homemade whipped cream!  They are 1 cup heavy whipping cream (chilled), 2 tablespoons powdered sugar (adjust to taste), and 1 teaspoon vanilla extract. 

Of course you could always use store-bought whipped cream topping, but why?  I say make your own, it’s so worth it!!

Meringue Topping

If you go with a meringue topping for this old-fashioned banana cream pie you only need 4 easy ingredients!  They are 4 large egg whites (at room temperature), 1/4 teaspoon cream of tartar, 1/2 cup granulated sugar, and 1/2 teaspoon vanilla extract.

Meringue topping is so satisfying to the palette, you will appreciate the extra effort to make this topping for your pie!!

Ingredient Substitutes for this Old-Fashioned Banana Cream Pie Recipe

There are some substitutes you can consider for certain ingredients in the banana cream pie recipe!

Crust Substitutes

Instead of graham crackers, you can use crushed vanilla wafers or crushed digestive biscuits to make the crust.

Filling Substitutes

Cornstarch can be used instead of all-purpose flour to thicken the filling.

If you prefer a different flavor, you can use almond extract or coconut extract in place of vanilla extract.

Banana Substitutes

If you’re not a fan of bananas or want to try a different flavor, you can use sliced strawberries, peaches, or mixed berries as an alternative fruit filling.

Topping Substitutes

If you don’t want to make a meringue topping, you can use whipped cream to top the pie instead. And vice versa!!

Another option is to use a pre-made meringue mix or a whipped topping product from the store.

Dairy Substitutes

If you need a dairy-free version, you can use almond milk, coconut milk, or any other non-dairy milk in place of whole milk for the filling.

Use a plant-based butter substitute, like margarine or coconut oil, instead of unsalted butter.

Gluten-free Options

For a gluten-free crust, use gluten-free graham crackers or gluten-free cookie crumbs.

To make the filling gluten-free, replace the all-purpose flour with a gluten-free flour blend or cornstarch.

When substituting ingredients, keep in mind that the final taste and texture of the pie may vary from the original recipe. It’s essential to choose substitutes that align with your dietary needs and taste preferences. Always check for allergies and dietary restrictions when making ingredient substitutions for yourself or others.

Making the Old-fashioned Banana Cream Pie Recipe

Follow the steps below for making a meringue or whipped cream topping!

Crust Preparation

Using a traditional pie crust will give your banana cream pie a classic touch and complement the creamy banana filling and fluffy meringue beautifully.

Graham cracker crusts are a convenient and easy-to-make option for pie crusts, especially when you want to skip the hassle of baking. They pair wonderfully with the creamy banana filling and make a delicious dessert.

Follow the steps below for making a traditional or graham cracker crust:

Traditional Pie Crust

In a mixing bowl, whisk together the flour and salt.

Add the cold butter cubes to the flour mixture. Using a pastry blender or two knives, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.

Gradually add the ice-cold water, one tablespoon at a time, and mix the dough with a fork. Add just enough water until the dough comes together when squeezed. Be careful not to overmix.

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes before rolling it out.

When using a traditional pie crust for banana cream pie, it is essential to pre-bake the crust before adding the filling. Pre-baking the crust is also known as “blind baking.”

Blind baking helps ensure that the crust remains crisp and doesn’t become soggy when filled with the creamy banana filling. It sets the crust and prevents it from puffing up during the baking process.

Here’s how to blind bake a traditional pie crust for your banana cream pie:

Preheat your oven to 375°F (190°C).

Roll out the pie crust to fit a 9-inch pie dish. Gently press the crust into the dish and trim any excess from the edges.

Line the pie crust with parchment paper or aluminum foil, making sure to cover the bottom and sides completely. Fill the lined crust with pie weights, dry beans, or rice to weigh down the crust and prevent it from puffing up.

Bake the crust in the preheated oven for about 15 minutes. This initial baking time allows the crust to set.

After 15 minutes, carefully remove the parchment paper or foil along with the pie weights or beans. Return the crust to the oven and bake for an additional 5-10 minutes or until the crust is lightly golden brown.

Remove the pre-baked crust from the oven and let it cool completely before adding the banana cream filling.

Once the pre-baked crust has cooled, you can proceed with the filling and assembly of your banana cream pie. The pre-baking step ensures that your crust remains crisp and provides a sturdy base for the creamy and delicious filling. Enjoy your homemade banana cream pie!

Graham Cracker Crust

Preheat your oven to 375°F (190°C).

In a bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the mixture resembles wet sand.

Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish.

Bake the crust in the preheated oven for 8-10 minutes or until lightly golden. Remove from the oven and let it cool completely.

Banana Cream Filling for the Old-fashioned Banana Cream Pie

In a medium saucepan, whisk together the sugar, flour, and salt.

Gradually stir in the milk, making sure there are no lumps.

Cook the mixture over medium heat, stirring constantly until it thickens and comes to a boil.

Once it starts boiling, continue stirring and cook for an additional 1-2 minutes until it becomes very thick.

In a separate small bowl, whisk the egg yolks.

Gradually add a small amount of the hot milk mixture into the egg yolks, stirring constantly to temper the eggs.

Pour the tempered egg yolks back into the saucepan with the rest of the milk mixture, stirring constantly.

Cook for another 2 minutes until well combined and thickened.

Remove from heat and stir in the butter and vanilla extract.

Let the filling cool for a few minutes, then cover the surface with plastic wrap to prevent a skin from forming.

Chill the filling in the refrigerator for at least 2 hours until it’s completely cooled and set.

Assembling the Pie

Once the filling is cooled, it’s ready to assemble the pie!

Add a layer of sliced bananas over the cooled crust.

Top with the cooled banana cream filling, and smooth the top.

Add your favorite topping!

Topping It Off!

You can top off this old-fashioned banana cream pie recipe with either homemade whipped cream or meringue!

Homemade Whipped Cream Topping for this Old-fashioned Banana Cream Pie Recipe

Homemade whipped cream adds a luscious and creamy element to the pie that perfectly complements the banana flavor. It’s a delightful alternative to meringue, and many people prefer the lighter and less sweet taste of whipped cream on their banana cream pie.  Here’s how to make it!

Place the mixing bowl and beaters (or whisk) in the refrigerator for about 10-15 minutes before making the whipped cream. Chilling these utensils helps the cream whip faster and to a better consistency.

Pour the chilled heavy whipping cream into the cold mixing bowl. Using an electric mixer or whisk, beat the cream on medium-high speed until it starts to thicken.

Gradually add the powdered sugar and vanilla extract while continuing to beat the cream. Taste the whipped cream and add more sugar if desired. Beat until stiff peaks form. Be careful not to overbeat, as it could turn the cream into butter.

Once the banana cream filling is set and cooled, spread the homemade whipped cream over the top of the pie. You can also pipe the whipped cream using a piping bag and decorative tip for a more elegant presentation.

For a final touch, you can garnish the whipped cream with a sprinkle of cocoa powder, chocolate shavings, sliced bananas, or a drizzle of caramel sauce.

Enjoy your homemade banana cream pie with whipped cream topping!

Meringue Topping

Compared to traditional whipped cream, meringue typically contains less fat. It is made primarily from egg whites and sugar, making it a lighter option for those looking to reduce their fat intake.

Here’s how to make it!

Preheat your oven to 400°F (200°C).

In a clean, dry mixing bowl, beat the egg whites and cream of tartar together on medium speed until soft peaks form.

Gradually add the granulated sugar while continuing to beat on medium-high speed until stiff, glossy peaks form.

Beat in the vanilla extract until well combined.

Spread the meringue over the top of the pie, making sure to seal the edges completely.

Create some decorative swirls or peaks on top of the meringue using the back of a spoon.

Place the pie in the preheated oven and bake for about 5-7 minutes or until the meringue is lightly browned.

Let the pie cool completely at room temperature and then refrigerate for at least 3-4 hours before serving. This allows the flavors to meld together and the pie to set properly.

Alternate Toppings for the Old-Fashioned Banana Cream Pie

There are several other delicious toppings you can use for your banana cream pie. Here are some creative ideas:

More Bananas!

Top your old-fashioned banana cream pie with additional sliced bananas.  This will add even more yummy banana flavor to this sweet treat!

Chocolate Ganache:

Drizzle a rich and velvety chocolate ganache over the top of the pie. The combination of chocolate and bananas is a classic favorite.

Toasted Coconut:

Sprinkle toasted coconut flakes over the pie for a tropical twist. The nutty flavor of the coconut complements the banana cream filling beautifully.

Chopped Nuts:

Add a crunchy texture by sprinkling chopped nuts, such as toasted almonds, pecans, or walnuts, over the whipped cream or custard.

Caramel Sauce:

Drizzle warm caramel sauce generously over the top of the pie. The sweet and buttery caramel enhances the flavors of the banana cream.

Fresh Fruit:

Top the pie with additional slices of fresh bananas or other fruits like strawberries, raspberries, or blueberries. This adds a burst of color and freshness to the dessert.

Chocolate Shavings:

Shave some chocolate over the whipped cream for an elegant touch. Use a vegetable peeler to create beautiful chocolate curls.

Crushed Cookies:

Sprinkle crushed cookies, such as chocolate cookies or shortbread, over the top for extra texture and flavor.

Melted Chocolate:

Drizzle melted chocolate in decorative patterns over the pie. Use a piping bag or a spoon to create your designs.

Fruit Sauce:

Create a fruit sauce using berries or tropical fruits like mangoes or passionfruit. Simply puree the fruits and strain to remove seeds, then drizzle the sauce over the pie.

Cinnamon Dusting:

Lightly dust the whipped cream or meringue with ground cinnamon for a warm and aromatic touch.

Feel free to get creative and mix and match these toppings to create your own unique and delicious banana cream pie. The options are endless, and you can tailor the toppings to suit your taste preferences and the occasion. Enjoy your banana cream pie adventure!

How to Store Leftover Old-fashioned Banana Cream Pie

To store leftover banana cream pie properly and maintain its freshness, follow these steps:

Allow the pie to cool completely at room temperature before storing it. This helps prevent condensation, which can make the crust soggy.

Once the pie has cooled, cover it securely with plastic wrap or aluminum foil. Make sure the covering is airtight to prevent the pie from absorbing other odors in the fridge.

Store the covered pie in the refrigerator. The cool temperature will keep the filling and meringue (if applicable) fresh and safe to eat.

Be mindful of strong-smelling foods in the refrigerator. Bananas can absorb odors easily, so try to keep the pie away from foods with pungent aromas.

For the best quality and taste, consume the leftover banana cream pie within 2-3 days of making it. While it may still be safe to eat beyond this time, the quality might start to decline.

Can You Freeze Old-fashioned Banana Cream Pie?

If you have a lot of leftovers or can’t finish the pie within a few days, consider freezing it for longer storage. Wrap the pie tightly with plastic wrap and then place it in an airtight container or a freezer-safe plastic bag. Frozen banana cream pie can stay fresh for up to 2-3 months.

When you want to enjoy the frozen pie, transfer it to the refrigerator and let it thaw overnight. Avoid thawing at room temperature to prevent spoilage.

Note: Keep in mind that meringue topping might not hold up well after freezing and thawing. If you have a meringue-topped pie, consider removing the meringue before freezing and add fresh meringue after thawing when you’re ready to serve.

Are You Wondering What Pairs Well With the Old-fashioned Banana Cream Pie?

Here are some delicious options that go well with this old-fashioned banana cream pie!

Coffee:

A cup of freshly brewed coffee complements the creamy sweetness of the pie. The contrast between the rich coffee flavor and the banana cream creates a delightful combination.

Hot Chocolate:

For a comforting and indulgent pairing, serve banana cream pie with a mug of hot chocolate. The creamy and chocolatey drink complements the pie’s flavors.

Vanilla Ice Cream:

Serve a scoop of creamy vanilla ice cream alongside the pie. The combination of warm pie and cold ice cream provides a delightful contrast in temperatures and textures.

Caramel Sauce:

Drizzle some warm caramel sauce over the pie for an added touch of sweetness and richness. The caramel and banana flavors complement each other beautifully.

Fresh Berries:

Garnish the pie with a handful of fresh berries such as strawberries, blueberries, or raspberries. The tartness of the berries balances the sweetness of the pie.

Nuts:

Chopped nuts, such as toasted almonds or pecans, add a delightful crunch and nutty flavor to the pie. Sprinkle them over the whipped cream or as a garnish.

Mint Leaves:

A few fresh mint leaves add a refreshing herbal note and a pop of color to the dessert.

Remember that the choice of pairings depends on personal preferences and the occasion. Whether you opt for a classic pairing like coffee or try something new like a drizzle of caramel sauce, each addition can bring a unique twist to your banana cream pie experience.

Enjoy experimenting and finding your favorite combinations!

Make Old-Fashioned Banana Cream Pie in the Slow Cooker!

What if it’s too hot in the summer to fire up your oven and stove to make this recipe?  Fear not!! 

While the traditional method for making banana cream pie filling involves using the stove, it is possible to adapt the recipe and use a slow cooker. However, keep in mind that using a slow cooker for this pie requires some adjustments and may result in a slightly different texture compared to the traditional version.

Here’s a general outline of how you can make a slow cooker banana cream pie:

Ingredients:

1 pre-baked 9-inch pie crust (graham cracker or traditional)

3/4 cup granulated sugar

1/3 cup all-purpose flour

1/4 teaspoon salt

2 3/4 cups whole milk

4 large egg yolks, lightly beaten

2 tablespoons unsalted butter

2 teaspoons vanilla extract

3 ripe bananas, sliced

Whipped cream or meringue topping of your choice

Instructions:

Pre-bake the pie crust as per the instructions provided earlier and let it cool completely.

In a slow cooker, whisk together the sugar, flour, and salt.

Gradually stir in the milk, making sure there are no lumps.

Cover the slow cooker and cook the mixture on low heat for about 2 to 3 hours or until it thickens and becomes creamy, stirring occasionally.

In a separate small bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture into the egg yolks, stirring constantly to temper the eggs.

Pour the tempered egg yolks back into the slow cooker with the rest of the milk mixture, stirring constantly.

Continue cooking the mixture in the slow cooker on low heat for an additional 30 minutes, stirring occasionally, until the filling thickens further and becomes glossy. Stir in the butter and vanilla extract until well combined.

Cover the slow cooker with a lid, turn off the heat, and let the pie filling cool in the slow cooker for about 1 to 2 hours.

Spread half of the filling onto the pre-baked pie crust. Add a layer of sliced bananas over the filling. Top with the remaining banana cream filling and smooth the top.

Chill and Serve

Transfer the filled pie to the refrigerator and chill for an additional 2 hours or until the filling is fully set.

Depending on your preference, you can either spread whipped cream or meringue over the top of the pie.

Please note that the slow cooker method filling might have a slightly different texture due to the slow cooking process. However, it’s an alternative method if you prefer using a slow cooker or don’t have access to a stove. Enjoy your slow cooker banana cream pie!

If you enjoy this delicious dessert check out my Rhubarb Torte or my Peach Pecan Dump Cake recipes!!

Bon appetite!