Banana Cream Pie
This Banana Cream Pie is a classic dessert that features a buttery, flaky crust, a creamy vanilla custard filling, and layers of fresh bananas, all topped with fluffy whipped cream. With its smooth texture and sweet banana flavor, this pie is perfect for any occasion, from family dinners to special celebrations.
Ingredients:
• For the Crust:
o 1 1/4 cups all-purpose flour
o 1/2 cup unsalted butter, cold and cubed
o 1/4 cup ice-cold water
o 1 tbsp granulated sugar
o 1/4 tsp salt
• For the Banana Custard Filling:
o 1 cup granulated sugar
o 1/4 cup cornstarch
o 1/2 tsp salt
o 3 cups whole milk
o 4 large egg yolks
o 2 tbsp unsalted butter
o 1 1/2 tsp vanilla extract
o 3 large ripe bananas, sliced
• For the Whipped Cream Topping:
o 1 1/2 cups heavy cream, cold
o 1/4 cup powdered sugar
o 1 tsp vanilla extract
• For Garnish (optional):
o Banana slices
o Shaved chocolate or toasted coconut
Directions:
1. Prepare the Crust:
o In a large bowl, combine the flour, salt, and granulated sugar. Cut in the cold, cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
o Gradually add the ice-cold water, one tablespoon at a time, mixing gently until the dough begins to come together.
o Gather the dough into a ball, flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Bake the Pie Crust:
o Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish.
o Transfer the dough to the pie dish, trimming and crimping the edges as desired.
o Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15-18 minutes. Remove the weights and parchment paper, and bake for an additional 10 minutes, or until the crust is golden brown. Remove from oven and let cool completely.
3. Make the Banana Custard Filling:
o In a medium saucepan, whisk together the sugar, cornstarch, and salt.
o Gradually add the milk, whisking constantly until the mixture is smooth. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble.
o In a separate bowl, whisk the egg yolks. Slowly add 1/2 cup of the hot milk mixture to the egg yolks, whisking continuously to temper the eggs.
o Pour the tempered egg mixture back into the saucepan and continue to cook for another 2-3 minutes, or until the custard is thick and smooth. Remove from heat and stir in the butter and vanilla extract until fully incorporated.
4. Assemble the Pie:
o Arrange a layer of banana slices evenly over the bottom of the cooled pie crust.
o Pour half of the warm custard over the banana slices and spread evenly. Add another layer of banana slices, then pour the remaining custard on top. Smooth the surface with a spatula.
o Cover the pie with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or until fully set.
5. Make the Whipped Cream Topping:
o In a large mixing bowl, beat the cold heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Be careful not to overbeat.
6. Top and Serve:
o Remove the chilled pie from the refrigerator and spread the whipped cream evenly over the top. Garnish with additional banana slices, shaved chocolate, or toasted coconut if desired.
o Slice and serve this creamy, dreamy Banana Cream Pie, and enjoy!
Prep Time: 30 mins | Cooking Time: 30 mins | Chill Time: 4 hrs | Total Time: 5 hrs | Servings: 8 | Calories: 420 kcal per slice
