Classic Banana Cream Pie

A creamy and comforting dessert featuring a flaky crust, smooth banana custard filling, and a fluffy whipped cream topping. This pie is perfect for any occasion and is sure to be a crowd-pleaser.

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.

   Time: 5 min
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.

   Time: 5 min
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.

   Time: 5 min • Temperature: 375°F°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.

   Time: 30 min • Temperature: 375°F°F
5. 5.

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

   Time: 3 min
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.

   Time: 10 min
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.

   Time: 5 min
8. 8.

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

   Time: 2 min
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.

   Time: 10 min
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.

    Time: 5 min
11. 11.

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

    Time: 2 min