Banana Cream Pie
Homemade
banana cream pie is my mother's specialty. This dream dessert has a wonderful
banana flavor. It's so pretty.
Ingredients
FOR THE PIE
CRUST
- 2 tablespoons oil
- 1/2 teaspoon kosher salt
- 1/4 cup unsalted butter cold (half a stick)
- 1 1/4 cup all-purpose flour
- 1/4 cup ice water (approx)
FOR THE
BANANA CREAM FILLING
- 1 1/2 cups milk
- 1/4 cup cornstarch
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 4 1/2 bananas medium-sized
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1/2 cup heavy whipping cream cold
FOR THE
WHIPPED CREAM TOPPING
- 3 tablespoons powdered sugar
- 3/4 cup heavy whipping cream cold
Instructions
TO MAKE THE
PIE CRUST:
First, Mix
the flour and salt in a large bowl.
Then, Add
the oil and stir until the mixture looks like a coarse meal.
Cut the
butter into thin slices and incorporate the flour mixture to coat well.
Dip ice
water, one tablespoon at a time, mixing until the mixture can keep its shape.
Gather the
dough into a ball and form a disc. Wrap tightly in plastic wrap and refrigerate
for at least an hour.
Roll out the
dough ¼ "thick and fold in half. Fold again three times, then once more,
and refrigerate for one hour.
Preheat oven
to 375 degrees F.
Unwrap the
dough and roll about two inches larger than the diameter of your pie plate.
Slip the
dough into the ungreased pie pan and prick with a fork.
Fill the
uncooked shell with ceramic pie weights or dry beans and bake for 32 to 38
minutes or until golden brown.
Cool
completely before filling.
TO FILL:
First, Place
the yolks, sugar, cornstarch and salt in a medium bowl and whisk to mix.
Then, Heat
the milk in a small saucepan until small bubbles form around the edge and
streaks of steam rise from the surface.
Add the hot
milk to the egg mixture, one by one, whisking.
When all the
milk has been added, transfer the mixture to the pan and place over medium-low
heat.
Cook the
custard by whisking until thickened.
Stir in the
vanilla and pour the pastry cream through a fine sieve into a heat-resistant
bowl. Use the back of a ladle to pass the mixture through the sieve.
Squeeze a
layer of plastic wrap directly on the surface and refrigerate for at least 2
hours.
Whip the
cream until it is well and add it to the pastry cream.
Line the
bottom of the precooked pie crust with fresh banana slices and spread half the
stuffing in an even layer.
Place
another layer of sliced bananas over the filling and smooth the remaining
trim over it.
Decorate
with whipped cream and sliced bananas.
TO MAKE THE
WHIPPED CREAM TRIM:
First, Whip
the cream and caster sugar together until the peaks are tender.
Then, Transfer
the mixture into a piping bag with a 1M open star tip.
Pour swirls
of whipped cream over the edge of the pie and garnish with banana slices. Happy
Cooking Time.
