Name: Banana Cream Pie
Prep time: 1 h
Cook time: 1 h
Yield: 8
Ingredients: All-purpose flour, for surface -; 1 batch basic pie dough -; 4 large egg yolks -; 1 tsp. pure vanilla extract -; 2 c. (475 ml.) whole milk -; 1/2 c. (100 g.) granulated sugar -; 3 tbsp. cornstarch -; 1/4 tsp. kosher salt -; 3 tbsp. unsalted butter, cut into 1/2" pieces -; 5 to 6 medium bananas (about 2 lb. total), divided -; 1 c. (235 ml.) heavy whipping cream -; Toasted coconut chips, for serving (optional) -

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Banana Cream Pie

1. All-purpose flour, for surface -

2. 1 batch basic pie dough -

3. 4 large egg yolks -

4. 1 tsp. pure vanilla extract -

5. 2 c. (475 ml.) whole milk -

6. 1/2 c. (100 g.) granulated sugar -

7. 3 tbsp. cornstarch -

8. 1/4 tsp. kosher salt -

9. 3 tbsp. unsalted butter, cut into 1/2" pieces -

10. 5 to 6 medium bananas (about 2 lb. total), divided -

11. 1 c. (235 ml.) heavy whipping cream -

12. Toasted coconut chips, for serving (optional) -

How to cook deliciously - Banana Cream Pie

1. Stage

On a lightly floured surface, roll pie dough to a 12" circle (between 1/4" and 1/8" thick). Drape over a 9" pie dish and gently press to fit (don’t stretch), then trim, leaving a 1/2" overhang. Fold edges under to slightly extend beyond edge of dish. Crimp edge as desired. Prick bottom of dough all over with a fork. Refrigerate until dough is firm, about 30 minutes.

2. Stage

In a medium bowl, whisk egg yolks and vanilla until well combined.

3. Stage

In a large saucepan, whisk milk, granulated sugar, cornstarch, and salt until smooth. Bring to a gentle simmer over medium heat, stirring often, and cook, stirring often, until thickened, 2 to 3 minutes. Remove from heat.

4. Stage

Gradually whisk 1/2 cup milk mixture into eggs until well combined. Gradually whisk egg mixture into remaining milk mixture in saucepan. Bring to a simmer over medium heat and cook, stirring constantly, until thickened, 2 to 4 minutes.

5. Stage

In a large bowl, prepare an ice bath. Remove saucepan from heat and stir in butter until melted. Transfer to another large bowl or measuring cup and cover with plastic wrap, pressing onto surface to prevent a skin from forming. Place in ice bath until slightly cooled, about 15 minutes. Remove from ice bath and refrigerate until cold, at least 30 minutes or up to 1 day.

6. Stage

Arrange a rack in center of oven; preheat to 375°. Line chilled dough with parchment, leaving a 1" overhang. Fill with pie weights, dried beans, or rice. Bake crust until edges are golden, 20 to 25 minutes. Lift parchment to remove pie weights. Continue to bake crust until deeply golden, 12 to 15 minutes more. Place pan on a wire rack and let cool completely.

7. Stage

Slice 2 to 3 bananas on a bias into 1/4"-thick slices. Arrange slices on bottom of crust, slightly overlapping, until bottom of crust is covered.

8. Stage

Gently spread pastry cream over bananas. Press plastic wrap onto surface of pastry cream (this prevents a skin from forming on surface). Refrigerate at least 2 hours or up to 1 day.

9. Stage

Before serving, whip cream to soft peaks. Dollop whipped cream on top of pie, leaving a 1" border. Slice remaining bananas on a bias into 1/4"-thick slices and arrange on top of whipped cream. Top with coconut chips, if using. Slice into wedges.