Classic Banana Cream Pie

• •1 cups All-purpose flour (for the crust)
• •1 tsp Salt (for the crust)
• •1 cup Cold unsalted butter (cut into cubes, for the crust)
• •4 tbsp Ice water (for the crust)
• •3 cup Granulated sugar (for the filling)
• •1 cup Cornstarch (for the filling)
• •1 tsp Salt (for the filling)
• •3 cups Whole milk (for the filling)
• •4 pieces Large egg yolks (for the filling)
• •2 tbsp Unsalted butter (for the filling)
• •1 tsp Vanilla extract (for the filling)
• •3 pieces Bananas (sliced)
• •1 cups Heavy cream (for the topping)
• •2 tbsp Powdered sugar (for the topping)
• •1 tsp Vanilla extract (for the topping)

Instructions

1. 1

   Make the crust: In a large bowl, whisk together flour and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

2. 2

   Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.

3. 3

   Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer to a 9-inch pie plate. Crimp the edges.

   🌡️ 375°F
4. 4

   Prick the bottom of the crust with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Remove the parchment paper and weights and bake for another 10-15 minutes, or until golden brown. Let cool completely.

   🌡️ 375°F
5. 5

   Make the filling: In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk until smooth.

6. 6

   Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Reduce heat and cook for 1 minute more, stirring constantly. Remove from heat.

7. 7

   In a small bowl, whisk egg yolks. Temper the yolks by slowly drizzling about 1/2 cup of the hot milk mixture into the yolks, whisking constantly. Pour the yolk mixture back into the saucepan and cook over low heat for 1 minute, stirring constantly.

8. 8

   Remove from heat and stir in butter and vanilla extract. Let cool slightly.

9. 9

   Assemble the pie: Arrange sliced bananas in the cooled pie crust. Pour the custard filling over the bananas. Cover with plastic wrap, pressing gently onto the surface to prevent a skin from forming. Chill for at least 3 hours.

10. 10

    Make the whipped cream topping: In a large bowl, beat heavy cream with an electric mixer until soft peaks form. Gradually add powdered sugar and vanilla extract and beat until stiff peaks form.

11. 11

    Spread whipped cream over the chilled pie. Garnish with additional banana slices, if desired. Serve immediately or chill for later.

Chef's Tips

• 💡For a more intense banana flavor, use slightly overripe bananas in the filling.
• 💡To prevent the banana slices from browning, toss them with a little lemon juice before arranging them in the crust.
• 💡Store leftover pie in the refrigerator for up to 3 days.