Old-Fashioned Banana Cream Pie

Old-Fashioned Banana Cream Pie

  • Prep Time: 15 mins
  • Total Time: 35 mins
  • Servings: 8

    • About This Recipe

    “Before Cool Whip and instant pudding, this was how a cream pie was made. If you leave out the bananas, you have vanilla cream pie. If you add 1 cup shredded coconut to milk as it’s being heated, you have coconut cream pie.”

    Ingredients

  • 1 (9inch)pie crusts, baked
  • 3cupswhole milk
  • 3/4 cupwhite sugar
  • 1/3 cupall-purpose flour
  • 1/4 teaspoonsalt
  • 3egg yolks, slightly beaten
  • 2tablespoonsbutter
  • 1teaspoonvanilla
  • 3bananas

    • Directions

  • 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.

    • Reviews

  • “At the advice of my mom, I decided to make this for my Survivor group last night.It was a hit.I found it very easy to make.My only problem was that I didn’t make enough.I thought one pie would be sufficient for 6 people, but as most everyone wanted seconds I should have made two. Thanks for sharing Lennie.”

  • “Excellent pie. Easy to make and delicious. My kids love puddings too, so I can see we will be making this in all its pudding variations as well: vanilla, coconut or banana. Almost as easy as pudding out of the box but much tastier! Update..this was so good I couldn’t wait to try it again as a coconut cream pie.My daughter suggested I cover top with plastic wrap as it cooled and top it with whipped cream before serving.Divine!”

  • “Easy and very good. I added the coconut for a great banana-coconut cream pie-good reviews from the lucky ones who got to sample it before I finished it off.”

  • “Excellent!I paired this with Miss Annie’s Weepless Meringue, and it was a Huge hit at our house.DD loved it and told me at least twice how good it was.Easy to make, next time I’d like to try making the coconut cream pie, with toasted coconut on top of the meringue…mmm.This is a Definite Keeper, thank-you.”

  • “This was our ‘grand finale’ to the ‘zaar cookout.and my Hubby couldnt stop raving aout it.Deliciously creamy and easy to make.I added whipped cream to the top before serving.Thanks Lennie for another winner.”

  • “Oh boy, this was sooooo good. I would’ve never imagined myself making such a seductive pie. The custard was so comforting. I made this for a crowd of five, and there is not leftover! Ok, so my waist line may be in danger, but comfort food doesn’t get any better than this. I didn’t make the meringue because I used leftover yolks. But I did serve it with whipped cream and more slices of banana on top. My kid even drizzle some chocolate sauce on top (she really takes after mommy) :0) thank you for the reciope!”

  • “I have tried several recipes recently looking for the perfect banana cream combo.Well, I have found it! The filling is so creamy and lightly flavored so it doesn’t overpower the bananas. After I chilled the pie, I slathered on a thin layer of cool whip and some grated chocolate for color. Warning to others, if you are making this pie for any more than 3 or 4 people, make 2.If you don’t you will wish you did!”

  • “very good and very easy! i made the coconut cream pie – and everyone loved it!! will definetly make again!!”

  • “Fantastic recipe.Easy and delicious.We sprinkled pecan pieces on top for a little crunch.”

  • “Great tasting pie!!And it’s the first pie I have ever made!!Yes I cheated, I bought a premade pie crust….hehehe.I did change one thing though…, i mashed one large banana and added it to the custard mixture, just to add a little more flavour.I think it made quite a difference.I too topped it with Miss Annie’s Weepless Meringue.Went great!!”

  • “I made the pie exactly as recipe said and it turned out fabulous!Ready to make the coconut cream pie tomorrow. I love recipes that are easy and use basic ingredients you find in your cupboards. This was delicious and I will definitely use this recipe again and again. Thank You!”

  • “This pie is as easy to make as it is a pleasure to eat! I made it tonight for my family and they raved about it. I topped it with meringue, as suggested in step 11. Then I grated a little chocolate and sprinkled it over the meringue after it had cooled. Also, I used 4 bananas instead of 3 because French pie plates are larger in diameter than US plates (or maybe it’s my imagination)and I wanted to make sure to have enough to cover the entire bottom of the dish. Anyway, thanks for sharing this recipe. I will make it again and again!”

  • “This recipe is truly delicious.Don’t listen to the other reviewers who said this recipe is soupy.They didn’t cook the pudding enough.I followed the recipe exactly, but after I incorporated the egg yolks into the custard mixture, I cooked it for another 5-10 minutes over low-med heat.It’s ready when the pudding coats the back of the spoon and you can run your finger through it and the line stays put.No drips.Use good vanilla extract for max flavor.I used a vanilla bean.I added another layer of banana on top of the cooled pie, right before I added a layer of fresh whipped cream and then I chilled the pie for another hour before serving.Added shaved chocolate sprinkles on top for pretty decoration.A HUGE hit!”

  • “We love the flavors of this without a doubt, but like many have stated, itcomes out soupy. However, if you use whole milk as the directions state, it comes out perfect.We made the big mistake of using low fat the first time, and it did indeed come out soupy.We’ve made it several times with the whole milk, and it comes out perfect.”

  • “I made this after I read some of the reviews. I cut the milk back to 2 1/2 cups and used 2%
    and cut the sugar back to 1/2 cup, I also used 1 whole egg and 2 yolks, I also put pudding
    on the bottom before the bananas then the rest of the pudding. It turned out real thick for me.
    Try doing that if your having trouble with the pudding being soupy!”

  • “I followed the directions exactly as written but it came out soupy.Afterwards I compared it to other pie recipes and the proportions were slightly different yielding a less soupy mixture.I would use less milk or increase the flour.The flavor was good but just too runny.”

  • “So glad to see the “old fashion” recipe.. I searched for a while and kept thinking, where is the recipe that my grandma made?I don’t like making it with the cool whip & packaged pudding as it doesn’t taste homemade to me!Great recipe.. thanks!”

  • “For some reason I thought I was not going to like this at all but I loved it!!What a great surprise.The only problem I had, was I wasn’t sure how thick “thickened” was so I let it cook a really long time!I think it was on the stove for maybe 45 min.The end result was great though!”

  • “Yummy and simple.I would use slightly less sugar next time but the custard was delicious.”

  • “I’ll have to rate this after trying again. I also had very soupy filling that never set. I think next time I need to let it cook until VERY thick, so the cooking time will probably be longer than listed. (I’m not a very experienced pudding maker or I may have known to cook longer!) I would also decrease the sugar a little. But the flavor was wonderful!”

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