Description
Indulge in the classic comfort of homemade banana cream pie, featuring a buttery, flaky crust and a rich, creamy filling studded with fresh banana slices.
Ingredients
– 1 1/2 cups all-purpose flour
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, chilled and cubed
– 3-5 tablespoons ice water
– 3 large eggs
– 1 cup granulated sugar
– 1/4 cup cornstarch
– 1/4 teaspoon salt
– 2 cups whole milk
– 2 ripe bananas, sliced
– 1 cup heavy cream
– 1 teaspoon vanilla extract
Instructions
1. Make the crust: In a food processor, pulse the flour and salt together. Add the chilled butter and pulse until the mixture resembles coarse crumbs. Add the ice water, 1 tablespoon at a time, and pulse until the dough just begins to hold together.
2. Roll out the dough on a lightly floured surface and transfer to a 9-inch pie dish. Crimp the edges and refrigerate for 30 minutes.
3. Preheat the oven to 375°F. Bake the crust for 20-25 minutes, or until golden brown. Allow to cool completely.
4. Make the filling: In a medium saucepan, whisk together the eggs, sugar, cornstarch, and salt. Gradually whisk in the milk and cook over medium heat, stirring constantly, until thickened, about 5-7 minutes.
5. Remove from heat and stir in the sliced bananas. Pour the filling into the cooled pie crust and refrigerate for at least 4 hours or up to 24 hours.
6. Just before serving, whip the heavy cream and vanilla until stiff peaks form. Spread or pipe the whipped cream over the top of the chilled pie.
Notes
For a more dramatic presentation, you can arrange the banana slices in a decorative pattern before adding the whipped cream. Store any leftover pie in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American