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Prep Time: 45 mins | Cook Time: 35 mins | Total Time: 1 hr 20 mins | Servings: 8

Decadent and creamy, this nostalgic dessert that you can easily make at home. My favorite classic, very irresistible dessert option!



2 to 4 tbsp ice water

1 ¼ c. all-purpose flour

3 tbsp shortening regular or butter flavored, very cold

¼ c. unsalted butter, very cold

1 ½ tsp apple cider vinegar

¼ tsp salt


3 tbsp butter

¼ c. cornstarch

3 c. 2% milk

1 c. sugar

2 large eggs, lightly beaten

1 ½ tsp vanilla extract

½ tsp salt


1 c. heavy whipping cream

2 large firm bananas, sliced

⅓ c. shredded sweetened coconut, optional

3 to 4 tbsp powdered sugar, I use 3 for a less sweet whipped cream to offset the sweet custard

How to make Old Fashioned Banana Cream Pie


Step 1: In the bowl of a food processor, place the flour and salt. Pulse for about 4 or 5 times until blended.

Step 2: Into small pieces, cut the butter and shortening. Add them to the flour and blend for about 20 seconds or until you have a mixture that resembles coarse crumbs.

Step 3: To the food processor, add the vinegar and 2 tbsp water. Pulse about 6 times. Add extra water, a little at a time, and pulse until the mixture starts to hold together.

Step 4: Shape the pastry into a ball and place it on a sheet of plastic wrap. Slightly flatten the ball using your hand and wrap it in the plastic wrap. Place in the fridge for at least 1 hour or up to 2 days.

Step 5: Take the pasty from the fridge when ready to roll out and allow it to rest for about 10 to 15 minutes on the counter. Place the pastry on a lightly floured large board and roll in a circle about 1/8-inch thick using a rolling pin until it is large enough to fit in your pie plate, with around 1-inch of pastry going beyond the rim of the plate. Gently press the pastry down into the plate. Using a sharp knife, trim the edges evenly to around half an inch of the edges of the pan. Over and under, tuck the edge of the crust. Then, crimp or flute the edges.

Step 6: In the freezer, place the pie plate for no more than 30 minutes.


Step 7: To the middle of the oven, position the oven rack. Then, preheat the oven to 400 degrees.


Step 8: Take the pie plate out of the freezer. Using foil, line the pie pastry. Lightly press down the foil and tight it up to the fluted or crimped edges. With pie weights or dry beans, fill the foil-lined crust. Place in the preheated oven and bake for about 20 minutes or until the edges are light golden brown.

Step 9: Take the dish out of the oven when done and very carefully lift and remove the foil and pie weights. Prick the bottom surface of the crust using a fork. Adjust the oven temperature to 375 degrees F and return the pie plate to the oven. Resume baking for another 10 to 15 minutes or until the whole crust is golden brown.

Step 10: Let the crust cool fully before filling.


Step 11: In a medium-sized saucepan, place the sugar, cornstarch, and salt. In a bowl, whisk the eggs and milk until the eggs are completely blended. Into the dry mixture, gradually pour in the milk mixture, stirring constantly while pouring until completely smooth.

Step 12: Place the pan over medium heat. Cook the custard mixture for about 5 to 6 minutes, whisking constantly until thickened. Decrease the heat if the mixture starts to boil. Immediately take the pan off the heat once the mixture has thickened. Using a wooden spoon, stir in the butter and vanilla until well blended.

Step 13: Into a medium bowl, pour the hot mustard. Onto the surface of the custard, press a plastic wrap. This will prevent a film from forming. Place in the fridge for at least 1 hour or until the custard is chilled. You can also whip this up ahead and just keep it in the fridge overnight.


Step 14: Beat the heavy cream with 3 tbsp powdered sugar until stiff peaks form. If needed, add extra powdered sugar according to taste.


Step 15: Into the crust, spread half of the custard. To about half-inch thickness, slice the bananas and evenly arrange them over the custard layer. On top of the bananas, spoon the rest of the custard and evenly spread them to cover the bananas. Next, spread the whipped cream on top. If desired, garnish with toasted coconut.

Step 16: Place in the fridge for 1 to 2 hours up to overnight before slicing. Enjoy!


Prepare the oven and preheat it to 350 degrees F. In a small baking dish, place the coconut. Bake in the preheated oven for about 5 to 6 minutes, stirring halfway, until the coconut is golden brown and toasted. Allow the toasted coconut to cool fully before sprinkling it on top of the pie.


Calories: 542 kcal · Carbohydrates: 59 g · Protein: 8 g · Fat: 31 g · Saturated Fat: 18 g · Cholesterol: 115 mg · Sodium: 328 mg · Potassium: 309 mg · Fiber: 2 g · Sugar: 36 g · Vitamin A: 914 IU · Vitamin C: 3 mg · Calcium: 139 mg · Iron: 1 mg


PIN THIS RECIPE to any of your relevant boards if you want to make it later...