Old-Fashioned Banana Cream Pie: A Classic Dessert for All Occasions

Preheat your oven to 375°F (190°C).
Roll out the pie crust into a 9-inch pie dish, trimming any excess. Use a fork to poke holes in the bottom to prevent bubbling.
Bake for 12–15 minutes, or until golden brown. Let it cool completely before assembling the pie.
Step 2: Make the Custard
In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually add the milk, whisking to combine.
Cook over medium heat, stirring constantly, until the mixture begins to thicken and bubble.
In a separate bowl, lightly beat the egg yolks. Slowly add a ladle of the hot milk mixture to the yolks, whisking constantly to temper them.
Pour the tempered yolks back into the saucepan and cook for another 2–3 minutes, stirring until the custard thickens.
Remove from heat and stir in butter and vanilla extract. Allow the custard to cool slightly.
Step 3: Assemble the Pie
Slice bananas and layer them evenly across the bottom of the cooled crust.
Pour the custard over the bananas, smoothing it out with a spatula.
Cover with plastic wrap directly on the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or until set.
Step 4: Add Whipped Cream
Whip the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.
Spread or pipe the whipped cream over the chilled pie.
Serving and Storage Tips