Classic Banana Cream Pie

1 9-inch pie

Serve this classic banana cream pie from Marjorie Johnson, winner of our first pie contest, for a family-friendly dessert.


For the Crust

  • 1 ¼ cups all-purpose flour, plus more for pastry cloth

  • ½ teaspoon salt

  • ½ cup cold leaf lard, cut into pieces

  • 2 tablespoons cold butter, cut into pieces

  • 3 to 4 tablespoons ice water

For the Filling

  • 1 (3-ounce) package vanilla pudding mix

  • 1 ½ cups milk

  • 1 ¼ cups whipped cream

  • cup toasted coconut, plus more for garnish

  • cup toasted chopped walnuts, plus more for garnish

  • 3 small or 2 large bananas, sliced into ¼-inch-thick rounds


  1. Make the crust: In a large bowl, whisk together flour and salt. Using a pastry cutter, cut in lard and butter until mixture resembles coarse crumbs, about the size of peas. Sprinkle with water, 1 tablespoon at a time, and mix lightly with a fork after each addition, until mixture is moistened. Turn out dough onto a clean work surface and shape into a flattened disk. Wrap in plastic; transfer to refrigerator and chill for 30 minutes.

  2. Preheat oven to 425 degrees.

  3. Lightly flour a pastry cloth and roll out dough on cloth, using a covered rolling pin, to a 12-inch round, about 1/8-inch thick. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate. Trim to a 1/2-inch overhang all around. Fold under and crimp edges.

  4. Prick all over bottom and sides with the tines of a fork. Transfer to oven and bake until golden brown, about 16 minutes. Transfer to a wire rack and let cool completely.

  5. Make the filling: In a medium saucepan, whisk together pudding mix and milk. Place over medium heat and cook, stirring, until mixture thickens and comes to a boil. Remove from heat and transfer to a medium bowl. Cover with plastic wrap, pressing down on the surface to prevent a skin from forming. Transfer to refrigerator and let chill.

  6. Fold 1/4 cup whipped cream, coconut, walnuts, and bananas into pudding. Pour filling into cooled pie crust, spreading evenly with a spatula. Transfer remaining 1 cup whipped cream to a pastry bag fitted with a 1/2-inch star tip (such as Ateco #825). Decoratively pipe whipped cream around edge of pie; sprinkle with coconut and walnuts. Keep pie refrigerated until ready to serve; pie is best served the day it is made.

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