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.

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.

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, spread half of it onto the cooled crust.

Add a layer of sliced bananas over the filling.

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

You can top off this old-fashioned banana cream pie recipe with homemade whipped cream:

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!