Banana Cream Pie

About this Pie:

  • classic all butter pie crust recipe
  • creamy half and half based custard with eggs and butter
  • banana slices at the base of each slice
  • whip cream/banana topping!
  • sweet banana flavour! no bake pie!

The Method:

firstly the pie crust is made from an all butter recipe. However, a pre bought pie crust will make the process even simpler and works perfectly well.

The custard is made on the stovetop so watch the heat! It only needs to come to a boil for about one minute and then it should be thick enough. You can test it by using a spoon to se if it rests on the back (as pictured); that is when it is thickened enough.

Once the custard is done it is strained and set to cool completely. At this point the pie crust will be ready and cooled. Next is the assembly! slices of banana rest in the bottom and the custard gets poured over-top. The pie is now complete and chills in the fridge for 3 hours to become firm. Note: the freezer does not make the custard set well, it turn it to a frozen crunchy custard rather then creamy.

Lastly, make the whip cream and top with banana slices. The pie is ready to enjoy!

The Recipe:
Prep TimeBake time (pie crust)Set/chill time
Yields one 10 inch pie dish

Banana Cream Pie

Ingredients:

Pie crust:

  • 1/2 cup unsalted butter
  • 1 1/4 cups all purpose flour + some for rolling out
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/4 cup ice cold water

Custard:

  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 cups  half and half
  • 4 large egg yolks
  • 3 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • 2 medium bananas sliced

Whip cream

  • 1 cup cold heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon pure vanilla extract
Procedure:

Make the pie crust:

In a large bowl whisk together the flour, sugar, salt, and once combined add the butter in cubes. Using a pastry blender, two knives, or your fingers “cut” the butter not the flour until only pea sized chunks appear. Next add the 1/2 cup of cold water slowly as not all of may be required. You are looking for a ball of dough to form, without being too wet. Once done wrap and refrigerate for ~ 2 hours.

after the refrigeration roll out the dough on a floured working surface to be 1/4 inch thickness and place inside pie dish. Pinch the sides with a fork or create your own design with the extra pie dough! Bake for ~30 minutes at 375 Degrees F and use pie weights for the best success.

Tip: If you do not have pie weights, simply place parchment overtop of the crust and fill the dish with rice or pasta.

One slightly golden let the crust cool and proceed to make the custard.

Make the custard:

In a large saucepan combine the sugar and cornstarch. set aside.

In a large bowl whisk together the half and half, and egg yolks until fully combined. Pour the wet ingredients not the dry and mixing the two together completely.

turn on the heat to medium and bring to a boil stirring the custard continuously with a rubber spaula or spoon

allow the custard to boil for one minute (should be thick) and turn off the heat. Stir in the butter then the vanilla extract.

Strain the mixture and allow to cool completely.

Assamble:

slice two medium bananas and place them all along the base of the cool pie crust. Pour the custard over-top and place the pie in the fridge for ~3 hours to ‘set’ till it is firm.

Make the whipping cream: add all the ingredients in a large bowl and use an electric mixer to whip them together. Start on high speed and continue until. stiff peaks appear, ~3-4 mins. Do not over mix the peaks will go flat! so once you see the stiff peaks turn off the mixer!

Finally, decorate the pie with whip cream and bananas as you please

Enjoy!

Happy Baking