This banana cream pie will leave you dreaming for days of its’ goodness! It’s silk smooth and light while reaming dense and custardy. There is a secret step with the eggs that creates this dreamy consistency. This is a tried and true recipe passed down from Jordan’s grandmother Rhea. Trust me, this pie is called dreamy for a reason!

Made with Amore,


Banana cream pie, best banana cream pie, crisco crust, 1950's banana cream dream pie, custard, whipping cream

Prep Time: 30 min  Cook Time: 60 min Total Time: 90 min Yield: 10

Grandma Rhea’s Crisco Crust (you can also use the Ultimate All Butter Pie Crust)


2 C flour (remove 1/3 C set aside)

1/2 tsp salt

3/4 C Crisco (vegetable shortening)

1/4 C cold water


  1. Remove 1/3 cup of flour from 2 cups of flour and set aside in a small mixing bowl
  2. Mix the remaining flour and salt together in a medium to large mixing bowl
  3. Add crisco to the flour mixture – mix together thoroughly with hands until all of the crisco is well incorporated into the flour mixture (“over mixing” the dough is actually what you want to do here, which is the opposite of what you do when making dough for a butter crust)
  4. Add cold water to the 1/3 cup of flour and whisk together with a fork to form a paste
  5. Add this mixture to the dough and mix with your hands until fully incorporated and just until dough is not sticky anymore.
  6. Separate dough into 2 equal sized balls
  7. Roll out each ball between two sheets of plastic wrap.

To blind bake:

  1. Place the dough in a pie plate or tin.
  2. Poke bottom with fork several times to avoid air bubbles.
  3. Line the dough with tinfoil and fill with plain white sugar (this is your weight- it will not touch the crust- do not reuse the sugar for eating but you may reuse for blind baking).
  4. Bake at 425 degrees Fahrenheit for 8-10 minutes. It is not supposed to brown. It will have a slight gold tint.

Custard Filling


3 Tbs sugar

6 Tbs flour

1/4 tsp salt

2 C whole milk

2 egg yolks beaten (save egg whites in a clean bowl (also 3 Tbs sugar))

1 1/2 tsp pure vanilla extract

1 Tbs butter

3 ripe bananas (sliced)

1 pint heavy whipped cream (whipped and sweetened as desired)


Mix first three ingredients (sugar, flour, and salt) in a bowl with a whisk.

  1. Add milk to a medium sauce pan and turn on medium heat.
  2. Immediately add the sugar flour mixture and stir until thick- about, 5-8 minutes.
  3. Add the egg yolks and keep stirring another few minutes.
  4. Last, add the butter and vanilla and mix until incorporated. Remove from heat and set aside.
  5. Beat the egg whites and 4 Tbs sugar until stiff peaks (but not meringue).
  6. Fold egg whites into hot custard mixture
  7. Place sliced bananas on the bottom of prepared pie crust. Add custard on top (completely covering the bananas and put in the fridge for at least 2 hours and covered 2 days (crust won’t be as fresh after 2 days)
  8. Before serving add mounds of freshly whipped cream to pie and serve!
Banana cream pie, best banana cream pie, crisco crust, 1950's banana cream dream pie, custard, whipping cream

If you make this recipe please write a comment to tell me your thoughts! I want to connect with all of you through your experience with my recipes.

Love, Elena