Ingredients
Equipment
Method
- In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. This dry mixture will prevent lumps from forming later. Gradually whisk in the whole milk until smooth, ensuring all the dry ingredients are well incorporated.1 and 1/2 cups granulated sugar, 1/2 cup cornstarch, 1/4 teaspoon salt, 3 cups whole milk
- In a separate bowl, lightly whisk the four large egg yolks. Slowly ladle about 1 cup of the milk mixture into the egg yolks, whisking continuously. This process, called tempering, gradually warms the egg yolks, preventing them from scrambling when added to the hot liquid. Once tempered, pour the egg yolk mixture back into the saucepan with the remaining milk mixture.4 large egg yolks, 3 cups whole milk
- Place the saucepan over medium heat. Stir constantly with a whisk or wooden spoon, scraping the bottom and sides of the pan to prevent sticking. Continue to cook, stirring, until the custard thickens considerably and begins to bubble. This should take about 8-10 minutes. Once it reaches a gentle boil, let it bubble for 1 minute more, still stirring, to ensure the cornstarch is fully cooked and the custard is smooth.
- Remove the saucepan from the heat. Stir in the unsalted butter and vanilla extract until the butter is completely melted and incorporated into the warm custard, adding a lovely richness and depth of flavor.2 tablespoons unsalted butter, 1 teaspoon vanilla extract
- Arrange the sliced ripe bananas in the bottom of your pre-baked 9-inch pie crust. Pour the warm custard evenly over the bananas, ensuring they are fully covered. Gently spread the surface of the custard to create an even layer.1 pre-baked 9-inch pie crust, 3-4 ripe bananas, sliced
- Cover the pie directly with plastic wrap, pressing the wrap gently against the surface of the custard to prevent a skin from forming. Refrigerate the pie for at least 2 hours, or until completely chilled and set. This chilling time is crucial for the custard to firm up properly, making it easy to slice.
- Once chilled, remove the plastic wrap. Top generously with whipped cream. For an extra touch of elegance and texture, sprinkle with toasted sliced almonds or shaved chocolate, if desired. Slice and enjoy your homemade Old Fashioned Banana Cream Pie!whipped cream, toasted sliced almonds or shaved chocolate
Notes
Properly storing your delicious Old Fashioned Banana Cream Pie is key to enjoying its perfect texture for days to come. Once the pie has been fully assembled and chilled, cover it tightly with plastic wrap, and then with aluminum foil to ensure an airtight seal. Refrigerate the pie at all times, as the custard and banana components require consistent cold temperatures to remain safe and to prevent spoilage. Your homemade Old Fashioned Banana Cream Pie will stay fresh and delightful in the refrigerator for up to 3 days. Do not attempt to freeze the pie, as the custard can become watery and the bananas may lose their texture upon thawing, significantly impacting the overall quality of the dessert. To serve, simply slice and enjoy your chilled masterpiece.
