There’s nothing quite like a tall slice of old fashioned banana cream pie to transport me back to childhood. I have vivid memories of my grandma’s kitchen, the sweet smell of vanilla and bananas in the air as she’d pull a perfect golden pie from the oven. Now when I bake her timeless recipe, I’m filled with nostalgia with each familiar bite.
If you also crave a taste of days gone by, join me as I share my tips for crafting the quintessential old fashioned banana cream pie. This cheerful pie may have a long history, but it never goes out of style.
CAN I USE OVERRIPE BANANAS IN BANANA CREAM PIE?
For the best texture and flavor, I recommend using firm, yellow bananas in your banana cream pie. Overripe, brown bananas tend to be very sweet and may turn mushy more quickly once baked into the pie. The firm yellow bananas hold their shape better and provide an ideal ripe banana taste.
HOW MANY WILL THIS BANANA CREAM PIE SERVE?
My old fashioned banana cream pie recipe generously serves 8 people. The creamy custard and whipped cream filling ensure everyone gets a decent sized slice along with the flaky pie crust.
CAN YOU MAKE BANANA CREAM PIE IN ADVANCE?
Yes! Banana cream pie can definitely be constructed in advance. Simply make all the components – the baked pie crust, chilled custard, and whipped cream – then refrigerate until needed. Wait to add the fresh banana slices as a garnish until just before serving to prevent browning.
CAN YOU USE A PRE-MADE PIE CRUST?
Feel free to start with a pre-made pie crust to simplify the process. Look for a quality graham cracker or vanilla wafer crust made with real butter. Bake the store-bought crust fully per package instructions before gently filling it with the chilled vanilla custard and ripe banana slices.
WHAT OTHER PIE RECIPES SHOULD I TRY?
Once you master the old fashioned flavors of banana cream pie, give my sweet potato pie or classic coconut cream pie a try. You may also enjoyExperiment with different fruit fillings like fresh strawberries or pineapple chunks tucked inside the velvety vanilla custard. The possibilities are endless when you know the secrets to making the perfect old fashioned custard pie base.
I hope these tips help you recreate the nostalgic flavors of my grandma’s signature banana cream pie. With each familiar sweet bite, may your kitchen fill with memories spanning generations. Here’s to new family traditions built around a classic pie that always delivers comfort, no matter how times may change.
Ingredients:
For the Custard:
- Sugar: 2/3 cup
- Cornstarch: 1/3 cup
- Salt: 1/2 teaspoon
- Whole Milk: 3 cups
- Egg Yolks: 4 (slightly beaten)
- Butter: 2 tablespoons
- Vanilla Extract: 1 tablespoon
For the Pie Crust (9-inch):
- Flour: 1 cup
- Salt: 1/2 teaspoon
- Shortening: 1/3 cup
- Butter: 2 tablespoons
- Oil: 1 teaspoon
- Milk: 3 tablespoons
- Lemon Juice or Vinegar: 1 teaspoon
For the Whipped Cream:
- Heavy Whipping Cream: 1 cup
- Powdered Sugar: 3 tablespoons
- Bananas: 3 (2 for the pie, 1 for garnish)
- Optional: Graham cracker or Nilla Wafer crumbs for garnish
Instructions:
- Begin by mixing sugar, cornstarch, and salt in a saucepan.
- Gradually stir in milk and cook over medium heat, constantly stirring until the mixture thickens and boils. Boil for 1-2 minutes, then reduce heat.
- In a separate bowl, slightly beat the egg yolks. Gradually mix in 1 cup of the hot milk mixture, then return everything to the saucepan. Boil for another 1-2 minutes, then remove from heat.
- Stir in butter and vanilla, then cover with plastic wrap. Let it cool to room temperature in the fridge.
- For the pie crust, mix flour and salt, cut in butter and shortening, and stir in oil. Mix milk with lemon juice or vinegar and add to the mixture until dough forms. Knead and roll out to fit a 9-inch pie pan. Bake at 450°F for 8-10 minutes.
- Slice two bananas and layer them in the cooled pie crust. Top with the custard.
- Whip the heavy cream and powdered sugar until stiff peaks form. Spread over the pie.
- Refrigerate for at least 1 hour. Garnish with banana slices before serving.
Custard Tips:
- The custard should resemble gravy after the first boil and pudding after the second.
- Boil times may vary; ensure a proper boil before timing.
- Custard will thicken upon cooling and further in the pie crust.
