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Old-Fashioned Banana Cream Pie
Melissa Hart

Old-Fashioned Banana Cream Pie

Bananas go under the custard so every slice gets fruit without a gray layer on top. Use ripe yellow bananas that are still firm enough to cut cleanly. The warm vanilla filling seals them away from some air, but this pie is still best within a day.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 fully baked 9-inch All-Purpose Flaky Pie Crust cooled
  • 4 ripe but firm bananas sliced 1/4 inch thick
  • 3 cups whole milk
  • 3/4 cup granulated sugar
  • 1/3 cup cornstarch
  • 1/4 tsp kosher salt
  • 4 large egg yolks
  • 2 tbsp unsalted butter
  • 2 tsp vanilla extract
  • 1 1/2 cups heavy cream
  • 2 tbsp powdered sugar

Method
 

  1. Arrange the banana slices in 2 snug layers across the bottom of the cooled crust.
  2. Whisk the milk, granulated sugar, cornstarch, salt and egg yolks in a heavy saucepan.
  3. Cook over medium heat, whisking constantly, until the custard bubbles, then boil for 1 minute.
  4. Remove from the heat, stir in the butter and vanilla, pour the warm custard over the bananas, and press parchment on the surface.
  5. Refrigerate for 5 hours, then beat the cream and powdered sugar to soft peaks and spread it over the chilled filling.