How this pie came about was a bit strange because for some odd reason I was craving a Banana Cream Pie or a Coconut Cream Pie (I think I’ll make that one next), but I’ve never had a slice of Banana Cream Pie in my life; or not that I can remember anyways. Regardless of where this craving came from, I hustled into the kitchen to whip up my first Banana Cream Pie. Let’s get to the recipe so you can satisfy your own cravings.
Old Fashioned Banana Cream Pie
This classic banana cream pie is sure to please those banana lovers in your life!
Ingredients
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- Pie Filling
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- 3 cups whole milk
- 3/4 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 3 egg yolks beaten
- 2 tablespoons butter
- 1/2 tsp banana flavoring
- 1 tsp mexican vanilla you can use regular vanilla as well
- 2-3 small nicely ripened bananas
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- Graham Cracker Crust
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- 2 cups of graham cracker crumbs
- 1/3 cup & 2 tbsp melted butter
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- Whipped Topping
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- 2 cups heavy cream
- 2-3 tbsp sugar
- 2 tsp vanilla extract
Instructions
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- Pie Filling
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- Start by scalding your milk. The best way to do this is by heating it in the microwave for 3-5 minutes. The most important part is to NOT boil the milk but to get it just before that point. You can help to avoid boiling by placing a wooden spoon into the bowl of milk.
- In a large pot on medium heat, combine the scalded milk, sugar, flour and salt and whisk together until well combine.
- Over medium heat, continue to whisk until the sauce starts to thicken up (8-10 minutes) to create a pudding like texture.
- Once it starts to thicken up, reduce your heat and continue to stir for another few minutes (3-4 minutes).
- In a separate bowl, whisk your egg yolks and add in a tablespoon of your pudding mixture and stir. This will temper the eggs to avoid any curdling. Add in a few more tablespoons for safe measure.
- Once the eggs have tempered, add it into your pudding. Continue over a low heat for a few more minutes (3-4 minutes) then remove from heat.
- Stir in your butter, banana flavouring and vanilla and stir until well combined.
- Slice your bananas and place on top of your graham cracker pie crust.
- Pour the banana pudding over the banana and place in the fridge to chill for a few hours.
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- Graham Cracker Crust
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- Mix the graham cracker crumbs and melted butter together and press into a pie plate.
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- Whipped Topping
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- Whipped the heavy cream, adding the sugar and vanilla once it starts to thicken.
- Once whipped and fluffy, place as much as you'd like on top of the chilled pie.
- For extra flare, sprinkle on some toasted coconut!
The pie turned out fabulously. Nice, creamy and not overly banana-y, just the perfect amount. A special thank-you to the Kitchen Magpie, another Canadian blogger, for the recipe.
Hope you enjoy!
Carlene
Can this pie be maDe in advance & frozen Would like to make for Easter
I wouldn’t recommend freezing the whole pie, but it should freeze fairly well if you just make the pie with the banana filling, and then make the whipped topping once you thaw and serve it.
Can I use caramalized (no extra sugar added, just sautéing them on a pan with butter for toffee like flavour) banana pieces? Or will that be just too sweet?
Yes i’m sure that would be lovely!
yum! just made this. i didn’t have banana flavor and since i don’t really like fake banana anyway, i just sub’d 1 tsp kracken rum and 1/2 tsp almond extract for the banana and vanilla. i also mixed one of the sliced bananas in the warm custard before adding to the pie to give the custard just a bit of banana flavor. super yummy and easy! also a great easy custard base in general. thanks!
Can i use Cool Whip ?
Yes Cool Whip is fine!
Is it supposed to be runny? I covered when chilling in fridge and it doesn’t seem to settle well? Thoughts?
Hi Brian, the filling should be solid once the pie is complete. In the pictures you can get an idea of how thick it is when pouring it into the pie crust. Perhaps you just needed to let it thicken up more in step 6 of the recipe.
I have all the ingredients except the banana flavoring… will that make a huge difference?
It will be slightly less “Banana-ey” but i’m sure it will still taste delicious!
I made this today, and the pudding is yummy! However, you didn’t say when to put in the butter. I left it out, and the pudding seems to be fine without it.
Glad it turned out Diane! Thanks for pointing out the missed step, have updated the recipe accordingly!