Banana Cream Pie PRINT
This pie is all about decadence, where the smooth and velvety filling melds beautifully with a flaky pastry crust. For optimal results, be sure to use ripe bananas as they’re more flavor packed and they maximize the creamy texture that’s the hallmark of the perfect Banana Cream Pie.
|1||prebaked 9-inch Traditional Pastry Piecrust shell|
|Banana Cream Filling:|
|1⅓||cups whole milk|
|3||large egg yolks, beaten|
|1||cup thinly sliced bananas|
|2||cups Whipped Cream|
To prepare the banana cream filling, in a medium saucepan, whisk together the sugar, salt, and flour. Add the milk and water and heat the saucepan over medium heat, constantly whisking and scraping the sides of the pan. Monitor the mixture carefully; when it begins to simmer and becomes thick and bubbly (after approximately 4 minutes), cook for 1 more minute. Once the cream thickens to the point when you can insert a spoon into the mixture and the cream sticks to the spoon when removed (with none of the actual spoon visible), remove the pan from the heat. Place the egg yolks in a small bowl and stir in 1/4 cup of the heated mixture. Pour the egg yolks mixture into the cream and simmer for 2 minutes, stirring and scraping the sides constantly to prevent burning. remove the saucepan from the heat.
To assemble the pie, place the sliced bananas in the pie shell, making sure the bananas completely cover the bottom. Pour the warm cream over the bananas. Place the pie in the refrigerator to cool for about 1 hour. Once it is chilled, remove the pie from the refrigerator and evenly distribute the whipped cream across the top of the pie. If you choose, use a pastry bag to pipe the whipped cream or offset spatula to spread it to create a more finished look.
Banana Cream Pie should be served cold. It can be stored in the refrigerator for up to 3 days.