Banana Cream Pie (Print Version)
# Ingredients:
→ Crust
01 -
1 large egg white mixed with 1 tbsp milk (for an optional glaze)
02 -
1 raw pie shell
→ Custard Filling
03 -
4 not-too-ripe bananas
04 -
1/4 cup cornstarch
05 -
4 egg yolks from large eggs
06 -
2 solid tablespoons of soft unsalted butter
07 -
2 teaspoons pure vanilla
08 -
1/8 teaspoon of salt
09 -
Half a cup of heavy cream
10 -
2 cups of full-fat milk
11 -
Optional: Ground cinnamon
12 -
Half a cup of white sugar
→ Whipped Cream
13 -
2 tablespoons sugar (powdered or granulated)
14 -
1 full cup of chilled heavy cream
15 -
Half a teaspoon of real vanilla
# Instructions:
01 -
Get your dough ready a couple of hours early and let it chill. Roll it into a 12-inch circle, place it in a 9-inch pie dish, trim and flute edges. Refrigerate another half hour.
02 -
Turn your oven to 375°F. Cover your crust with parchment and weights, bake for about 15 minutes. Take out the weights, poke holes in the bottom, and stick it back in for another 14-15 minutes. Let it completely cool.
03 -
Combine cornstarch with the yolks by whisking them together, then set it aside for now.
04 -
In a pot, gently warm up milk, salt, cream, and sugar until it simmers. Add a little of the hot mix to the yolks, stir, then pour the yolk mix back in. Heat everything for one more minute until it's thick.
05 -
Take the pan off the heat and add your vanilla and softened butter. Stir well, then let it cool for 15 minutes.
06 -
Lay banana slices (2-3) over the crust and sprinkle with a little cinnamon if you like. Pour the custard evenly over the bananas. Cover and let it set in the fridge for at least 4 hours.
07 -
Beat together cream, sugar, and vanilla until you get soft peaks. Cover your pie with the whipped cream however you like and add fresh banana slices on top just before digging in.
# Notes:
01 -
You can bake the crust up to 3 days ahead.
02 -
For the right texture, stick to whole milk and heavy cream—don't swap them out.
03 -
Wait to add the bananas until the end so they stay fresh.