Banana Cream Pie

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Banana Cream Pie, Just Like I Like It

Now I’m not saying there’s anything wrong with a banana cream pie made from a mix. I grew up on pudding mix. Whether plain or made into a delicious banana pudding, there is nothing wrong with them in my opinion. My husband also grew up with banana pudding made that way.

However, since getting older and having my own little kitchen to run as I see fit, I have grown to be just a little bit, teensy tiny, ever so slightly obsessed with a true custard. I mean for goodness sakes we live on a farm with dairy goats and laying hens for goodness gracious! It’s only fitting. So I’ve spent many afternoons sipping coffee and learning from the great Brenda Gantt on how to make a true, old timey custard.

My mom’s a good cook and she grew up cooking the old timey way, so I’m sure at some point in time we had made a true pudding or custard together. But it’s not something I learned how to do growing up enough to bring it into my adulthood naturally.

Anyway, I love my homemade ice cream made with a custard base, and I love my cream pies and puddings made with a custard base. It is not my husband’s favorite, but he never complains if he’s getting a homemade pie!

So let’s make a banana cream pie, just like I like it.

Banana Cream Pie Video(s)

Below is a playlist- on the right hand side, toggle between videos in the playlist to see all the times I’ve made them. And come join me at the farmhouse if you want!

What I Use In My Kitchen

Pie Plate
My Apron (from video)
Rose Enameled Pot

Banana Cream Pie Recipe

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Banana Cream Pie

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Ingredients

Pie Crust

• 2 cups all purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 cup cold unsalted butter
• 1 tablespoon white vinegar
• 4-5 tablespoons cold water

Filling

• 2 bananas
• 1 1/2 cups sugar
• 6 egg yolks
• 1 tablespoon corn starch
• 1 1/2 cups milk
• 1/2 cup butter (or replace with milk, both are fine!)
• 1 tablespoon vanilla or banana extract

Meringue

• 6 egg whites
• 6 tablespoons sugar
• 1 tablespoon cornstarch (optional)
• 1 teaspoon cream of tartar (optional)

Instructions

1. Prepare a pie crust by baking it with weights in it until browned. Allow to cool.
2. Add egg yolks, cornstarch and sugar to a pot and slowly add milk. If using 2 cups and no butter, add all 2 cups. 1 1/2 if adding butter (the butter comes later). Whisk it to combine as you stream in the milk.
3. Heat on medium, stirring consantly being sure to scrape the bottom and sides to keep anything from burning. Heat slowly and do not boil.
4. The custard should start to thicken after several minutes. Once thickened to a pudding texture, remove from heat and add in butter (optional) and vanilla/banana extract.
5. Add egg whites to an electric mixer and start to whip until soft peaks form. Add sugar in, one tablespoon at a time, until stiff peaks form. If the day is humid or you are worried about the shape holding or moisture collecting, feel free to add cream of tartar and/or cornstarch to the meringue as you add in the sugar. Cream of tartar helps the meringue hold its shape and not deflate. Cornstarch helps absorb any extra moisture to prevent weeping and beading.
6. Slice two bananas thinly and line the bottom of the prepared crust. Add the custard and top with the meringue, being sure to seal the pie to the crust with the meringue.
7. Bake at 350 degrees for 20 minutes or until the meringue is browned as you prefer. I prefer a slower and lower bake time as opposed to a broil because the meringue will set up much better and not puddle.
8. Do not slice until completely cooled at room temperature.