Learn how to make Banana Cream Pie from scratch with this easy recipe and in process video. This is a creamy and delicious banana cream pie recipe using fresh bananas and a homemade custard. It also has a from scratch pie crust recipe.
Use a stand or hand-held mixer to mix up the dough for the pie crust. Mix the flour, salt, and shortening in a medium-size bowl. Add in the ice-cold water a little at a time, until the dough clumps together and can form a ball.
Refrigerate dough for an hour before rolling the dough out.
Set the dough on a lightly floured surface. The dough might need to sit out for 10 minutes to make it easier to roll out.
Roll out the dough into a 12-inch diameter. Fold the dough in half and then in half again and transfer it into a 9-inch diameter deep-dish pie plate. Press the dough down into the pie pan. If there is more than ½ inch of excess dough hanging over the edges, cut it off. Fold the edges of the dough under, and then crimp together with your thumb or a fork.
Line the pie crust with parchment paper and fill it with pie weights or dry beans. Blind bake the crust for 15 minutes.
Remove the crust from the oven and get rid of the dry beans or pie weights.
Mix the first 7 filling ingredients in a large saucepan until well blended. Heat over medium-low heat while whisking often. When the custard has thickened and becomes difficult to stir, turn the heat off and stir in the butter and vanilla.
Slice the bananas and line the bottom of the pie crust with two layers of sliced bananas.
Pour the custard over the bananas and smooth the custard out throughout the pie.
Reduce the temperature to 350 degrees and bake the pie for 20-25 minutes.
When the baking time finishes, remove the pie from the oven and let it cool completely before storing it in the refrigerator. Chill for a few hours or overnight before serving cold.
When ready to serve, top with optional whipped cream and additional banana slices.