There is nothing I like better than an amazing banana cream pie recipe. With that said, however, the kind I like are not the pre-made, banana pudding type pies. I was searching for a real, old-fashioned, before instant pudding kind of banana cream pie and found the perfect pie, literally called Old Fashioned Banana Cream pie recipe. I first made this pie at Christmas and attempted two versions. This version worked well, but a deep, evil part of me likes a little fake banana flavor in the pie, so I used banana flavouring in it.
When you walk into a diner or coffee shop and see those fabulous pies on display in their dessert case, it’s no wonder that Banana Cream Pie is almost always front and center. It is truly irresistible and has stood the test of time. I’m happy to be sharing my method for creating this classic pie today.
- 1 (9 inch) pie crusts, baked
- 3 cups whole milk
- 3⁄4 cup white sugar
- 1⁄3 cup all-purpose flour
- 1⁄4 teaspoon salt
- 3 egg yolks, slightly beaten
- 2 tablespoons butter
- 1 teaspoon vanilla
- 3 bananas
How To Make Old Fashioned Banana Cream Pie
Have baked 9-inch pie shell ready.
In a large saucepan, scald the milk.
In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.
Over medium heat, stirring constantly, cook until thickened.
Cover and, stirring occasionally, cook for two minutes longer.
In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.
Cook for one minute longer, stirring constantly.
Remove from heat and blend in the butter and vanilla.
Let sit until lukewarm.
When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.
If desired, make a meringue (you’ll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving.