Grandma’s Old-Fashioned Banana Cream Pie Still Got That Classic Swag!

This banana cream pie recipe is perfectly shared with friends or with family over coffee and tea. Pies are comfort food. They’re the ones you serve when you talk to your friends and family after dinner or during afternoon tea. But they are also perfect for guests because they will truly appreciate this type of homemade pie.

One of our friends over at Miss Home Made has this to say about this recipe:

“For years I made this old fashioned banana cream pie by filling my favorite crust with bananas, my best vanilla pastry cream and swirls of whipped cream.”

 

This recipe calls for homemade graham crust, but it’s also perfect with ready crust. It’s also easier to make that way if you don’t have a lot of time. It tastes just as perfectly! Everyone will still get to enjoy its heavenly taste!

Ingredients

CUSTARD
2 cups Borden whole milk
6 large Eggland’s egg yolks
1/2 cup Domino brown sugar, packed
1/3 cup argo cornstarch, sifted
1/4 tsp McCormick ground cinnamon
pinch of Morton salt
1 tsp McCormick pure vanilla extract
3 TBS Land O Lakes unsalted butter, cold and cut into bits
3 ripe, but firm Dole bananas
9 inch single crust, fully baked and cooled (homemade or Keebler graham ready crust)

TOPPING
1 cup Borden cold heavy cream
2 TBS Domino powdered sugar, sifted
1 tsp McCormick pure vanilla extract
2 TBS Daisy sour cream

macadamia nuts, sliced for garnish

Instructions

Bring the milk to a boil. Meanwhile, in a heavy bottomed saucepan, whisk the yolks together with the brown sugar, cornstarch, cinnamon and salt until well blended and thick.

Whisking continuously, drizzle in about 1/4 cup of the hot milk (this will temper – or warm the yolks so they don’t curdle), then add the remainder of the milk in a steady stream while whisking. Put the pan over medium heat and bring the mixture to a boil while whisking, for 2 minutes before removing from the heat.

Whisk in the vanilla extract. Let stand for 5 minutes, then add in the bits of butter, stirring until they are fully incorporated and the custard is smooth and silky.

You can either press a piece of plastic wrap against the surface of the custard to create an airtight seal and chill until cold OR to cool the custard quickly, put the bowl into a larger bowl filled with ice cubes and water and stir occasionally until the custard is thoroughly chilled, about 20 minutes.

When you are ready to assemble the pie, peel the bananas and cut them on a shallow diagonal into 1/2 inch thick slices.

Whisk the cold custard vigorously to loosen it, and spread about 1/4 of it over the pie crust – it will be a thin layer. Top with half of the banana slices. Repeat, adding a thin layer of pastry cream and then the bananas, then smoothing the rest of the pastry cream over the last layer of bananas.

To make the topping, beat the cream until it just starts to thicken. Beat in the powdered sugar and vanilla and continue to beat until the cream holds firm peaks. Switch to a rubber spatula and gently fold in the sour cream.

Spoon the whipped cream over the filling an spread evenly to the edges of the custard. Sprinkle with a few macadamia nuts.  Serve, or refrigerate until needed.

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Quick Tip: If you leave out the bananas, you have homemade vanilla cream pie. If you add 1 cup shredded coconut to milk as it’s being heated, you have coconut cream pie.

Thanks again to Miss Home Made for this amazing recipe