This classic Old-Fashioned Banana Cream Pie is a symphony of textures and flavors, combining a flaky, buttery crust with a creamy, rich custard filling, fresh, sweet bananas, and a cloud of homemade whipped cream. It’s a comforting dessert that evokes memories of home-baked goodness and simple pleasures.
Why you will love this recipe:
- Classic Comfort: This pie is the epitome of comfort food, perfect for family gatherings, holidays, or any occasion where you want to bring a smile to people’s faces.
- Homemade Goodness: While using a pre-made crust simplifies the process, the homemade custard and whipped cream elevate this pie to a truly special treat.
- Perfect Balance of Flavors and Textures: The sweetness of the bananas, the richness of the custard, the lightness of the whipped cream, and the flakiness of the crust come together in perfect harmony.
- Easy to Customize: You can adjust the sweetness, add spices to the custard, or experiment with different toppings to create your own unique version of this classic pie.
- Make-Ahead Friendly: The pie can be assembled ahead of time and chilled, making it a convenient dessert for busy schedules.
Ingredients:
- 1 pre-made pie crust (e.g., Marie Callender’s)
- 1/2 cup plus 2 tablespoons granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 1/2 cups half-and-half
- 5 egg yolks
- 2 tablespoons butter
- 2 teaspoons vanilla extract
- 3 ripe bananas
- Sliced almonds, for garnish
For the Whipped Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Preparation:
Step 1: Prepare the Pie Crust:
Bake the pre-made pie crust according to the package directions. Once baked, remove from the oven and let it cool completely on a wire rack. This step is crucial to ensure the crust is firm and doesn’t become soggy when filled. Make sure to dock the crust with a fork before baking to prevent it from puffing up unevenly.
Step 2: Make the Custard Filling:
In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. This ensures that the cornstarch is evenly distributed, preventing lumps in the custard. Place the saucepan over medium-low heat. Gradually whisk in the half-and-half, ensuring a smooth mixture. Add the egg yolks one at a time, whisking continuously to incorporate them fully. The egg yolks add richness and help thicken the custard.
Step 3: Cook the Custard:
Continue heating the mixture, whisking constantly to prevent scorching. Bring the mixture to a low simmer. Continue whisking until the custard thickens to the texture of a smooth, pourable custard, about 5-6 minutes. It’s important to whisk constantly and maintain a low simmer to prevent the eggs from curdling. The custard should coat the back of a spoon.
Step 4: Add Flavor and Cool:
Remove the saucepan from the heat. Immediately whisk in the butter and vanilla extract. The butter adds richness and shine to the custard, while the vanilla extract enhances the overall flavor. Let the custard cool for about 10 minutes, stirring occasionally to prevent a skin from forming on the surface.
Step 5: Assemble the Pie:
Pour about 1/4 of the cooled custard into the prepared pie crust. This initial layer creates a base for the bananas. Slice one banana and arrange the slices evenly over the custard layer. Pour another layer of custard over the banana slices, followed by another layer of sliced bananas. Finally, pour the remaining custard filling over the top, ensuring the bananas are covered.
Step 6: Chill the Pie:
Cover the pie with plastic wrap, pressing it gently against the surface of the custard to prevent a skin from forming. Chill the pie in the refrigerator for at least 4 hours, or preferably overnight. This allows the custard to set completely and the flavors to meld together.
Step 7: Make the Whipped Topping:
In a stand mixer fitted with the whisk attachment, or using an electric mixer in a large bowl, combine the heavy cream, powdered sugar, and vanilla extract. Beat on high speed until soft peaks form. Be careful not to over-whip the cream, as it can turn into butter. The whipped cream should be light and airy.
Step 8: Garnish and Serve:
Just before serving, spread the whipped cream evenly over the top of the chilled pie. Sprinkle with sliced almonds for added texture and visual appeal. Slice and serve immediately. The pie is best served the same day it is assembled to prevent the bananas from browning and the crust from becoming soggy.
COOKING Rating:
Easy
Serving Suggestions:
- Serve chilled for a refreshing dessert.
- Pair with a scoop of vanilla ice cream for an extra-indulgent treat.
- Serve with a cup of coffee or tea for a perfect afternoon snack.
- Garnish with chocolate shavings or a drizzle of caramel sauce for added flavor.
Tips:
- Use ripe but firm bananas for the best flavor and texture. Avoid overripe bananas, as they can make the pie soggy.
- To prevent the bananas from browning, brush them with lemon juice before adding them to the pie.
- If you don’t have half-and-half, you can use a combination of milk and cream.
- For a richer flavor, use brown sugar instead of granulated sugar in the custard filling.
- Add a pinch of nutmeg or cinnamon to the custard filling for a warm, spiced flavor.
- Store leftover pie in the refrigerator for up to 2 days.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 4 hours 50 minutes (includes chilling time)
Nutritional Information: (per serving, approximate)
Calories: 450
Protein: 8g
Sodium: 200mg
Conclusion
This Old-Fashioned Banana Cream Pie is a delightful dessert that’s sure to impress. With its creamy custard, sweet bananas, and fluffy whipped cream, it’s a classic for a reason. Whether you’re making it for a special occasion or simply to satisfy a craving, this pie is guaranteed to bring joy to everyone who tastes it. Enjoy the process of creating this comforting treat, and savor every delicious bite!
Questions and Answers about Old-Fashioned Banana Cream Pie:
Q1: Can I use a store-bought whipped topping instead of making my own?
A: Yes, you can certainly use a store-bought whipped topping if you’re short on time or prefer the convenience. However, homemade whipped cream has a much better flavor and texture. Store-bought whipped toppings often contain stabilizers and artificial flavors that can detract from the overall taste of the pie. Making your own whipped cream is quick and easy, and the difference in quality is well worth the effort.
Q2: How can I prevent the bananas from browning in the pie?
A: Bananas tend to brown quickly once they are cut and exposed to air. To prevent this, you can brush the banana slices with a little lemon juice or pineapple juice before adding them to the pie. The acidity in these juices helps to slow down the oxidation process that causes browning. Another option is to assemble the pie as close to serving time as possible.
Q3: Can I make this pie ahead of time?
A: Yes, this pie is a great make-ahead dessert. You can bake the crust, prepare the custard filling, and assemble the pie up to a day in advance. However, it’s best to add the whipped cream topping just before serving to prevent it from becoming soggy. Store the assembled pie, covered in plastic wrap, in the refrigerator until ready to serve.
Q4: Can I freeze Banana Cream Pie?
A: While you can freeze banana cream pie, it’s not highly recommended. Freezing can alter the texture of the custard and the bananas, making them mushy and watery when thawed. The whipped cream may also separate and become grainy. If you do choose to freeze the pie, wrap it tightly in plastic wrap and then in aluminum foil. Thaw it in the refrigerator overnight before serving.
Q5: Can I use a different type of crust for this pie?
A: Absolutely! While a traditional flaky pie crust is classic for banana cream pie, you can certainly experiment with other types of crusts. A graham cracker crust would provide a nice contrast in texture and flavor, or you could use a shortbread crust for a slightly sweeter and more buttery option. Just be sure to pre-bake the crust according to the recipe instructions before adding the filling.
