Old-Fashioned Banana Cream Pie

This Old-Fashioned Banana Cream Pie is a timeless classic that’s sure to impress with its creamy custard, fresh banana slices, and buttery pie crust. It’s the perfect balance of sweetness and nostalgia, bringing back memories of homemade desserts enjoyed around the family table. Whether you top it with a fluffy meringue or serve it as is, this pie will quickly become a household favorite.

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Ingredients

• 1 (9-inch) pie crust, baked
• 3 cups whole milk
• 3/4 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 3 egg yolks, slightly beaten
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 3 bananas, sliced

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Instructions

1. Prepare the Pie Shell
   • Bake a 9-inch pie crust according to package or recipe instructions. Allow it to cool completely before filling.
2. Scald the Milk
   • Heat the milk in a large saucepan over medium heat until just before boiling (small bubbles will form around the edges, but do not boil). Set aside.
3. Mix Dry Ingredients
   • In a separate saucepan, combine the sugar, flour, and salt. Gradually stir in the scalded milk, whisking to prevent lumps.
4. Cook the Custard
   • Place the saucepan over medium heat and stir constantly until the mixture thickens. Cover and continue to cook for 2 more minutes, stirring occasionally.
5. Incorporate the Egg Yolks
   • In a small bowl, beat the egg yolks. Slowly add a small amount of the hot custard mixture to the yolks, whisking continuously to temper them.
   • Pour the yolk mixture back into the saucepan, whisking constantly, and cook for 1 minute longer.
6. Finish the Custard
   • Remove the custard from the heat and stir in the butter and vanilla extract. Let it cool to lukewarm, stirring occasionally to prevent a skin from forming.
7. Assemble the Pie
   • Slice bananas and layer them evenly over the bottom of the cooled pie crust. Pour the lukewarm custard over the bananas, spreading it evenly.
8. Optional Topping
   • Use the reserved egg whites to make a meringue, or leave the pie as is. For meringue, spread it over the custard, sealing the edges, and bake at 350°F until golden brown (about 10 minutes).
9. Chill and Serve
   • Let the pie cool to room temperature, then refrigerate for at least 2 hours before serving.

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Tips for Success

• Prevent Lumps: Whisk constantly while cooking the custard to achieve a smooth, silky texture.
• Choose Ripe Bananas: Use ripe but firm bananas for the best flavor and texture.
• Keep Custard Warm: Pour the custard while it’s still warm to ensure it spreads evenly over the bananas.
• Storing Leftovers: Cover the pie tightly with plastic wrap and refrigerate for up to 3 days.
• Add Whipped Cream: If you’re skipping the meringue, top the pie with freshly whipped cream before serving for an extra indulgent touch.

This pie is ideal for any occasion, from family gatherings to casual dessert nights. Its creamy texture and rich banana flavor make every bite a comforting delight.