Create this delectable Old Fashioned Banana Cream Pie from scratch using this simple recipe. This dessert is incredibly indulgent and features layers of homemade custard, fresh banana slices, and homemade whipped cream. It’s a delightful pie that is brimming with the flavor of bananas!

INGREDIENTS:

Custard:

• 4 slightly beaten egg yolks
• 2 tablespoons butter
• 2/3 cup sugar
• 1/4 cup cornstarch
• 3 cups whole milk
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt

Pie Crust (9-inch):

• 1 teaspoon oil
• 2 tablespoons butter
• 1 cup flour
• 1/3 cup shortening
• 1 teaspoon lemon juice or vinegar
• 3 tablespoons milk
• 1/2 teaspoon salt

Whipped Cream:

• 3 tablespoons powdered sugar
• 1 cup heavy whipping cream
• Graham cracker or Nilla Wafer crumbs (optional for garnish)
• 3 bananas (not overripe) – 2 for the pie, 1 for garnish

INSTRUCTIONS:

Step 1: In a saucepan, whisk together the sugar, cornstarch, and salt. Gradually stir in the milk and cook while stirring constantly over medium heat until the mixture has thickened and boils. Let the mixture boil for about 1 to 2 minutes, then adjust the heat to low.

Step 2: In a glass measuring bowl, slightly beat the eggs. Over the eggs, pour a cup of the hot milk liquid from the saucepan and stir well using a fork. Pour the egg and milk mixture into the pan and let it boil for about 1 to 2 minutes while stirring. Then, remove from heat.

Step 3: While off the heat, stir in the butter and vanilla to the saucepan.

Step 4: Cover the custard with a piece of plastic wrap and allow it to cool in the refrigerator.

Step 5: While the custard cools, prepare the pie crust. Start by mixing the flour and salt. Cut in the butter and shortening with a pastry cutter. Then, stir in the oil. Mix the milk and lemon or vinegar until well combined and stir it into the pie crust until the dough comes together. Knead the dough until smooth on a lightly floured surface, then roll it out to fit a 9-inch pie pan. Use a fork to poke holes across the bottom and crimp the edges. Preheat the oven to 450 degrees, then bake for about 8 to 10 minutes, or until the edges of the pie crust are lightly golden. Remove the pie crust from the oven and allow it to cool.

Step 6: After the pie crust has cooled, slice two of the bananas and put them in a single layer into the cooled pie crust. Add the cooled custard on top.

Step 7: Using an electric mixer, beat the whipping cream and powdered sugar until stiff peaks form. Place the whipped cream on top of the pie.

Step 8: Chill the pie in the refrigerator for at least an hour or until ready to serve. Use extra banana slices as a garnish on top. Enjoy!

Tips for making the custard filling:

• The custard should have the consistency of gravy after the first boil and a pudding after the second boil.
• Before starting the first timer, ensure that the custard is at a boil. This may take about 1 to 2 minutes, depending on your stove. Note that the custard will thicken as it cools, and it will thicken further after chilling in the pie crust. An undercooked custard has a soup-like consistency.