Creamy, decadent old fashioned banana cream pie. Not only is a it a great dessert for summer or any time, but it’s a pretty easy recipe too!
It’s our final day of Farmer’s Market week and today I brought this Banana Cream Pie.
Now, I live in St. Louis, so it’s not like I can get Banana’s at our farmer’s market.
The first place I was able to get my bananas at a Farmer’s Market was in Miami, Florida in 1993. I bought a ton of them.
My grandma sent me her vintage version of Banana Cream Pie, along with a few other fun banana recipes to try.
This pie has evolved over the years, and it’s one of our favorites.
We like to decorate the top of the pie with extra bananas but it’s totally not necessary.
It’s up to you however, to make it the way you like it.
Another short cut trick if you want, but I never do it, is to use store-bought banana pudding.
However, if you want truly old fashioned pie, you will want to make it from scratch.
It tastes SO much better!
This is one of those pies that really for us, doesn’t last more than a day.
Storage Tip: We store it covered in the fridge.
It seems to be okay for a couple of days in there covered.
Three is our max, before Banana’s may brown slightly but could be removed from the top.
Like I said, ours doesn’t last that long.
Thanks Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting our Farmer’s Market Event!
Friday Farmer’s Market Week Recipes
- Arrabiata with Zucchini Noodles
- Asian Cucumber Salad
- Banana Cream Pie
- Black Forest Brownies
- Blueberry Margarita
- Fun Orange Freakshake
- Honey-Roasted Garlic Ice Cream
- Israeli Veggie Skewers
- Mom’s Southern Squash Casserole
- Poppy Seed Dijon Slaw
- Sweet Corn Ice Cream
Let’s make an Old Fashioned Banana Cream Pie
Banana Cream Pie
Ingredients
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 2 cups whole milk
- 3 egg yolks beaten
- 2 tablespoons butter
- 1 Tablespoons vanilla extract
- 9" inch pastry shell baked and cooled
- 4 bananas sliced
Instructions
- Slice bananas and dip them into lemon juice, pat dry, set aside.
- In a saucepan, over low heat, combine the granulated sugar, cornstarch, salt and milk. Cook over low heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for several more minutes, until mixture thickens, and then remove from the burner.
- Allow the pudding to cool slightly basically until you can put a finger into the pudding but not burn yourself.
- Stir the beaten egg yolks into the slightly cooled mixture put the pot back on low and cook for two minutes, continuously stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a very smooth consistency.
- Put in a container and place saran wrap over the surface of the pudding (this avoids getting a skin) and cool for about 2 hours in the refrigerator.
- When pudding is ready, place a layer of sliced bananas into your pie shell. Top with the pudding. Add another layer of bananas. Top with whipped cream.
- Place sliced bananas on top as desired for garnish. Chill for 1 hour. Enjoy!
