There’s something about an Old Fashioned Banana Cream Pie that instantly takes you back. It’s the kind of dessert that shows up at Sunday dinners, holidays, potlucks, and family gatherings, always sitting proudly in the center of the table with fluffy whipped cream piled high on top. This pie is everything you want it to be. A buttery homemade crust, a rich and creamy banana custard filling made from scratch, layers of fresh sliced bananas, and a cloud of lightly sweetened whipped cream to finish it off. It’s simple, classic, and absolutely irresistible.

If you love old-school desserts that never go out of style, this one is going to steal your heart. This is an old fashioned recipe that has been in our family for over 35 years now! It has been requested that I post it because I shared my Old Fashioned Coconut Cream Pie last week with you all!

Ingredient Breakdown

Let’s break down exactly what makes this Old Fashioned Banana Cream Pie so good.

For the Pie Crust

Flour
All-purpose flour gives the crust structure. It creates that tender yet sturdy base that holds the creamy filling beautifully.

Salt
Just a teaspoon enhances the flavor of the crust and balances the sweetness of the filling.

Cold Butter
This is the key to a flaky crust. Cold butter creates steam pockets while baking, giving you those beautiful flaky layers. Make sure it stays cold and visible in small pieces when mixing.

Ice Water
Ice water brings the dough together without warming the butter. The colder everything stays, the flakier your crust will be.

For the Filling

Water
This forms the base of the custard and helps dissolve the cornstarch so it thickens properly.

Cornstarch
This is what thickens your filling. It gives the custard its smooth, sliceable texture. Cooking it properly ensures your pie sets beautifully.

Sweetened Condensed Milk (Eagle Brand)
This adds rich sweetness and creaminess. It gives that traditional old fashioned flavor that makes banana cream pie so nostalgic.

Egg Yolks
Egg yolks add richness, depth, and help create that silky custard texture.

Butter
Adds smoothness and a subtle richness to the filling.

Vanilla Extract
Enhances the flavor and brings warmth to the custard.

Mashed Ripe Bananas
These are blended directly into the custard for deep banana flavor throughout the filling.

Sliced Bananas
Layered inside the pie for texture and classic banana cream pie structure. Fresh, ripe bananas work best here.

For the Whipped Cream

Heavy Whipping Cream
Whipped into soft, fluffy peaks for that light and airy topping.

Vanilla Extract
Adds flavor and warmth to the whipped cream.

Powdered Sugar
Sweetens the whipped cream and helps stabilize it slightly.

Frequently Asked Questions

How do I know when the custard is thick enough?
The custard should coat the back of a spoon and hold its shape when stirred. It should come to a gentle boil and thicken noticeably. If it looks thin, continue cooking while stirring constantly.

Can I use a store bought pie crust instead?
Yes, you absolutely can. If you’re short on time, a pre-baked 9 or 10 inch pie crust works perfectly. Just make sure it’s fully baked and completely cooled before adding the filling.

How long does banana cream pie need to chill?
It needs at least 4 hours to properly set. Overnight chilling is even better for clean slices.

How do I keep the bananas from turning brown?
Use ripe but firm bananas and assemble the pie close to serving time if possible. You can lightly brush sliced bananas with a little lemon juice to slow browning without affecting flavor much.

Can I make this pie ahead of time?
Yes. It’s best made the day before serving. Just wait to add the final banana garnish until right before serving to keep it looking fresh.

Why is my filling watery?
This usually happens if the custard wasn’t cooked long enough for the cornstarch to fully activate. Make sure it comes to a gentle boil and thickens well before removing from heat.

Can I freeze banana cream pie?
Freezing is not recommended. The custard texture can change and the bananas may become watery once thawed.

Can I use instant pudding instead of making the custard?
You can, but it won’t have the same rich, homemade flavor. This from-scratch version is worth the extra few minutes.

Why You’ll Love This Old Fashioned Banana Cream Pie

It’s Truly From Scratch
No boxed pudding mix here. The creamy banana custard is made the traditional way, giving you that rich, silky texture and real banana flavor that just hits differently.

Deep Banana Flavor in Every Bite
Because this recipe uses both mashed bananas in the custard and sliced bananas layered inside, you get flavor and texture in every single slice.

A Flaky, Buttery Homemade Crust
That tender, buttery crust holds everything together and adds just the right contrast to the creamy filling.

Perfect for Holidays and Gatherings
Banana cream pie is one of those desserts that makes people nostalgic. It disappears fast at potlucks, Sunday dinners, and special occasions.

It Looks Impressive but Isn’t Complicated
With those pretty whipped cream peaks on top, it looks bakery-level fancy, but the steps are simple and totally doable.

Make Ahead Friendly
This pie actually benefits from chilling, which means you can prepare it ahead of time and have one less thing to stress about.

Troubleshooting Tips

Even classic pies can have a few hiccups. Here’s how to avoid the most common issues.

My Filling Is Too Thin
The custard likely wasn’t cooked long enough. Cornstarch must come to a full gentle boil to properly thicken. Continue cooking while stirring until it noticeably thickens and coats the back of a spoon.

My Filling Turned Lumpy
This can happen if the heat is too high or if it wasn’t stirred constantly. To fix minor lumps, you can whisk vigorously or even strain the custard before pouring it into the crust.

The Pie Is Weeping or Watery the Next Day
This usually means the custard didn’t cook long enough to fully activate the cornstarch. Proper cooking is key. Also, bananas naturally release moisture over time, so this pie is best within 24–48 hours.

My Bananas Turned Brown
Use bananas that are ripe but still firm. If you’re concerned, lightly brush the slices with a small amount of lemon juice before layering.

The Crust Shrunk While Baking
The dough may have been overworked or not chilled long enough. Always chill the dough before rolling and consider using pie weights when blind baking.

The Whipped Cream Isn’t Holding Its Shape
Make sure your heavy cream is very cold before whipping. You can also chill your mixing bowl and beaters beforehand for best results.

Final Thoughts

Old Fashioned Banana Cream Pie is one of those timeless desserts that never goes out of style. With its flaky homemade crust, rich and silky banana custard, layers of fresh sliced bananas, and fluffy whipped cream piled high on top, it’s the kind of pie that feels both comforting and special at the same time. Making it from scratch gives it that classic, nostalgic flavor you just can’t get from shortcuts, and every slice delivers the perfect balance of creamy texture and fresh banana sweetness. Whether you’re serving it for a holiday, a family gathering, or just because you’re craving something truly homemade, this pie is guaranteed to bring smiles to the table and disappear faster than you expect.

Old Fashioned Banana Cream Pie