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Recipe Detail

Banana Cream Pie

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Number of Servings:

Ingredients:

  1. 2/3 cups - sugar
  2. 6 tablespoons - cornstarch
  3. 1/4 teaspoons - fine sea salt
  4. 2 cups - whole milk
  5. 1/2 cups - heavy cream
  6. 6 - large egg yolks well beaten
  7. 3 tablespoons - unsalted butter cut into small bits
  8. 1 tablespoons - vanilla extract
  9. 1 - homemade 9-inch basic pie crust pre-baked (or frozen, thawed)
  10. 4 - large very ripe but not overripe bananas cut into 1/4-inch-thick rounds
  11. 1 cups - cold heavy cream
  12. 2 teaspoons - sugar
  13. 1 teaspoons - vanilla extract

Directions:

1. Make vanilla cream filling: In a medium saucepan, mix sugar, cornstarch and salt until well-blended. Gradually whisk in, one at a time, milk, heavy cream and egg yolks, whisking until no yellow streaks remain.

2. Place over medium heat and bring to a simmer, stirring constantly with a heatproof rubber spatula. Custard will begin to lump. Off heat, scrape sides of saucepan with rubber spatula and whisk until smooth and no lumps remain.

3. Return to heat and, whisking constantly, bring to a simmer and cook 1 minute. Off heat, whisk in butter, then vanilla. Lay plastic wrap directly on surface of filling, to prevent a skin from forming. Let cool. (Cooled filling can be refrigerated up to 24 hours.)

4. Make pie: Spoon a third of vanilla cream filling into crust. Scatter half of sliced bananas evenly over filling. Repeat process. Top with remaining filling.

5. Lay plastic wrap directly on surface of filling. Refrigerate at least 3 hours and up to 6 hours.

6. In a medium bowl, whip cream with sugar and vanilla until soft peaks form, 2-4 minutes.

7. Before serving, spread whipped cream evenly over pie. (Pie may be slightly runny when cut.)

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