This fluffy no-bake pie is full of old-fashioned flavor, with only a fraction of the work. Because it uses instant pudding, it’s ready in just minutes.
There is nothing I like better than an amazing banana cream pie recipe. With that said, however, the kind I like are not the pre-made, banana pudding type pies. I was searching for a real, old-fashioned, before instant pudding kind of banana cream pie and found the perfect pie, literally called Old Fashioned Banana Cream pie recipe. I first made this pie at Christmas and attempted two versions. This version worked well, but a deep, evil part of me likes a little fake banana flavor in the pie, so I used banana flavoring in it.
Amount Per Serving
Calories 537 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 12g 60%
Cholesterol 146mg 49%
Sodium 462mg 19%
Potassium 361mg 10%
Total Carbohydrates 76g 25%
Dietary Fiber 2g 8%
Protein 7g 14%
Vitamin A 15.7%
Vitamin C 4.1%
Growing up in Alabama in the 1960s, Joyce White found it almost impossible to avoid cream pies, especially because her older sister cooked at the local café. So White, author of the cookbook Brown Sugar, perfected the art of making every sort, from coconut to cocoa to her favorite, banana: rum-spiked custard sandwiched between banana slices and swirls of whipped cream, topped with white chocolate curls.
I give this recipe 5 stars for two reasons. One, this is by far the very best tasting pudding I have ever had! Two, it’s easy to make – no difficult cooking techniques required. IMPORTANT TO NOTE: Do NOT bake this pie. It will dry it out and put a tough skin on it. Just refrigerate it and top it with whipped topping when you serve it. The filling has such a wonderful vanilla flavor – yummy! The best crust for this pie, btw, is a vanilla wafer crust. Just mix 1-1/2 c crushed vanilla wafers w/6 T melted butter and bake for 5 mins at 350. Really sets off the banana pie!
1 (9 inch) pie crusts, baked
3 cups whole milk
3⁄4 cup white sugar
1⁄3 cup all-purpose flour
1⁄4 teaspoon salt
3 egg yolks, slightly beaten
2 tablespoons butter
1 teaspoon vanilla
Have baked 9-inch pie shell ready.
In a large saucepan, scald the milk.
In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.
Over medium heat, stirring constantly, cook until thickened.
Cover and, stirring occasionally, cook for two minutes longer.
In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.
Cook for one minute longer, stirring constantly.
Remove from heat and blend in the butter and vanilla.
Let sit until lukewarm.
When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.
If desired, make a meringue (you’ll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving.