Grandma's Banana Cream Pie

Take a nostalgic bite into Grandma’s Banana Cream Pie, a classic dessert that combines luscious, velvety custard with the natural sweetness of ripe bananas, all nestled in a golden, flaky pre-made pie crust. This time-honored recipe is made from scratch with whole milk, egg yolks, and a touch of pure vanilla extract to create the perfect balance of richness and flavor. Each layer—silky banana custard and fresh banana slices—is lovingly nestled beneath a cloud of fluffy whipped cream, with optional chocolate shavings or graham cracker crumbles for an elegant finishing touch. Easy to make yet irresistibly indulgent, this banana cream pie is the ultimate crowd-pleaser for gatherings, holidays, or any time you crave a homemade slice of heaven. Let it chill overnight for the best results and savor the sweet simplicity of this family-favorite treat!

Nutriscore Rating: 55/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 8

Ingredients

• 1 piece Pre-made pie crust
• 3 cups Whole milk
• 0.75 cup Granulated sugar
• 0.25 cup Cornstarch
• 0.25 teaspoon Salt
• 3 large Egg yolks
• 2 tablespoons Unsalted butter
• 1.5 teaspoons Pure vanilla extract
• 3 medium Ripe bananas
• 1 cup Whipped cream (for topping)
• 2 tablespoons Optional: Chocolate shavings or crushed graham crackers (for garnish)

Directions

Step 1

Preheat the oven to 375°F (190°C). Bake the pre-made pie crust according to package instructions or until golden brown. Let it cool completely before filling.

Step 2

In a medium saucepan, combine the sugar, cornstarch, and salt. Gradually whisk in the milk until smooth.

Step 3

Cook the mixture over medium heat, stirring constantly, until it thickens and begins to boil. Reduce the heat to low and cook for an additional 2 minutes, stirring frequently.

Step 4

In a separate bowl, whisk the egg yolks. Slowly add a small amount of the hot milk mixture (about 1/2 cup) to temper the yolks, whisking constantly to prevent the eggs from scrambling.

Step 5

Pour the tempered egg yolk mixture back into the saucepan with the remaining custard. Cook for 2 more minutes over low heat, stirring constantly, until thickened.

Step 6

Remove the saucepan from heat and stir in the butter and vanilla extract until fully incorporated. Transfer the custard to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Let it cool to room temperature.

Step 7

Slice the bananas into thin rounds. Arrange a single layer of banana slices on the bottom of the cooled pie crust.

Step 8

Pour half of the cooled custard over the banana layer, spreading it evenly.

Step 9

Add another layer of banana slices on top of the custard, then cover with the remaining custard. Smooth the top with a spatula.

Step 10

Cover the pie with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight, to allow the flavors to meld and the custard to set.

Step 11

Before serving, top the pie with fresh whipped cream and garnish with chocolate shavings or crushed graham crackers, if desired.

Step 12

Slice, serve, and enjoy Grandma’s Banana Cream Pie!

Nutrition Facts

Serving size	(1817.9g)

Amount per serving	% Daily Value*
Calories	3819.8

Total Fat 212.3g	0%
Saturated Fat 106.6g	0%
Polyunsaturated Fat 0.8g
Cholesterol 861.1mg	0%
Sodium 1880.8mg	0%
Total Carbohydrate 435.2g	0%
Dietary Fiber 14.7g	0%
Total Sugars 249.5g
Protein 54.6g	0%

Vitamin D 377.0IU	0%
Calcium 1171.7mg	0%
Iron 7.6mg	0%
Potassium 2758.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.4%

Protein: 5.6%

Carbs: 45.0%