This classic banana creme pie recipe is the best summer time treat. It has no refined sugar and is super refreshing in the summer sun. Pie is one of my favorite things to make because it makes you slow down. The final product is something that will make you feel like your in a childhood memory. Lots of tips and trick below!

Why you will like this Banana Creme Pie recipe

This banana pie recipe is the perfect snack that you can feel good about feeding your babies! I am super picky about the sweet treats my babies have. I have had a lot of fun taking our favorite treats and making them refined sugar free. Something that still tastes good but without all the junk.
You probably already have all the ingredients at home! I love to keep it simple with my recipes. Lets stop wasting and get creative with what we have at home!
You can switch up the flavors! Not a huge banana fan, try it with raspberries, strawberries, or even cocoa powder. Give it a try and let me know what you liked best!

Common Mistakes when making Banana Creme Pie

Not letting the pudding thicken long enough: This is a very common mistake. Be patient and wait at least 15 minutes!
Over mixing your crust: If you over mix the crust you wont get the classic flaky pie crust everyone loves. Make sure to stop as soon as the dough come together!
Not using cold butter: The pie crust needs to stay cold. If your butter is room temp you will not get the flaky crust you want. I even like putting my crust in the fridge after I roll it onto the pie dish before I bake it.
Heating on high-heat instead of medium-heat: You need to slowly bring up the temperature or else you will scramble the eggs and get lumps and bumps. Slow and steady wins the race!

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Old Fashioned Banana Creme Pie

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This Old Fashioned Banana Creme Pie is the perfect summer treat. With a flaky, buttery crust and creamy, sweet pudding it never gets old. Give it a try and save it for later!

Total Time: 7 Hours
Yield: 8 Slices

Ingredients

Pie Crust

200g flour
1/2 tsp salt
120g butter, cold
60g sourdough starter (optional)
20-30g water, cold (if needed)

Pie Filling

2 C half and half
1/2 C maple syrup or honey
3 eggs
3 tbsp corn starch
1 tbsp vanilla extract
4 bananas

Instructions

Pie Crust

In a medium sized bowl stir together flour and salt.
Cut cold butter into cubes and put in flour mixture. Use your hands to break apart the butter and combine the flour and butter.
Add sourdough now if you have it.
Slowly fold in cold water a little at a time until a shaggy dough forms. DO NOT OVER MIX or it will not be flaky.
Cover with wet towel and put in fridge for at least 30 minutes.
Preheat oven to 375 degrees.
Once chilled, remove and place on a floured surface and roll out till about 1/4 in thickness. Place in a pie dish.
Line pie with parchment and place pie weights or dry beans on pie (this is important or else your pie crust will turn out too thick).
Bake for 15 minutes, remove weights, than bake another 10-15 until golden brown. Let cool completely before filling.

Banana Pudding

In a medium sauce pan, whisk together the half and half, honey, eggs, and corn starch until smooth.
Turn stove to medium heat and cook for about 15 minutes until very think. Make sure you are whisking the whole time. If you notice lumps start forming you can put it through a mesh strainer before moving on and after it thickens.
Remove from heat and whisk in vanilla. Fold in 3 sliced up bananas.
With the last banana, cut into slices and place on the bottom and sides of the pie crust.
Pour in pudding and put in the fridge for at least 4 hours. (I usually put mine in overnight)
Top with whipped cream and enjoy!