Banana Cream Pie

Making banana cream pie is delightful and combines with creamy custard, fresh bananas, and a flaky crust.

Ingredients

For the crust

• 1/4 cups (155g) all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, cold and cubed
• 3-4 tablespoons ice water

For the filling

• 2/3 cup (130g) granulated sugar
• 1/4 cup (30g) cornstarch
• 1/4 teaspoon salt
• 4 large egg yolks
• 2 cups (480ml) whole milk
• 2 tablespoons (30g) unsalted butter
• 1 teaspoon vanilla extract
• 2-3 ripe bananas, sliced

For the topping

• 1 cup (240ml) heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Additional sliced bananas for garnish

Method

1. Preheat your oven to 375°F (190°C).
2. To make the crust, combine the flour and salt in a large mixing bowl. Add the cold, cubed butter and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, mixing with a fork until the dough comes together. Be careful not to overwork the dough.
4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.
5. Once chilled, roll out the dough on a floured surface to fit a 9-inch pie dish. Press the dough into the dish, trim any excess, and crimp the edges. Prick the bottom of the crust with a fork, then line it with parchment paper and fill it with pie weights or dried beans.
6. Bake the crust in the preheated oven for 15-20 minutes, or until lightly golden brown. Remove the parchment paper and weights, and continue baking for another 10-15 minutes, or until the crust is fully baked. Allow it to cool completely.
7. To make the filling, whisk together the sugar, cornstarch, salt, and egg yolks in a medium saucepan until well combined.
8. Gradually whisk in the milk until smooth. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil.
9. Remove the saucepan from the heat and stir in the butter and vanilla extract until the butter is melted and the mixture is smooth.
10. Allow the custard filling to cool for a few minutes, then arrange a layer of sliced bananas on the bottom of the baked pie crust. Pour the custard filling over the bananas, smoothing it out with a spatula.
11. Cover the pie with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate the pie for at least 4 hours, or until chilled and set.

prepare the whipped cream topping. In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Spread the whipped cream over the chilled pie, then garnish with additional sliced bananas.