45 min
Banana Cream Pie
Recipe GLPRdcdff17db56a28
A classic dessert featuring a flaky pie crust filled with a silky vanilla custard cream, fresh banana slices, topped with sweetened whipped cream and delicate white chocolate curls. This indulgent pie is best enjoyed fresh and chilled.
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Ingredients
1 unbaked 9-inch pie crust (homemade or store-bought)
¼ cup cornstarch
¼ cup granulated sugar
¼ teaspoon salt
4 large egg yolks
2 cups whole milk
¼ cup granulated sugar
2 tablespoons unsalted butter, at room temperature
2 teaspoons pure vanilla extract
3 to 4 ripe but firm bananas
1½ cups heavy whipping cream, chilled
¼ cup confectioners' (powdered) sugar
1 ounce About 1 ounce white chocolate for curls
Directions
Prepare and bake the pie crust according to package directions or your favorite homemade pie crust recipe. Blind-bake by pre-baking it partially or fully according to recipe instructions. Allow to cool completely before filling.
In a small bowl, whisk together the cornstarch, ¼ cup granulated sugar, and salt. Set aside.
In a medium bowl, whisk the egg yolks until smooth, then add the cornstarch mixture and whisk thoroughly until well combined and smooth. Set aside.
In a heavy-bottomed medium saucepan, combine the whole milk and the remaining ¼ cup granulated sugar. Place over medium heat and stir constantly with a rubber spatula or wooden spoon until the mixture comes to a simmer. Remove from heat.
To temper the egg yolks safely: While whisking the yolk mixture constantly with a wire whisk, slowly pour about ½ cup of the hot milk mixture into the eggs in a thin stream. Whisk until fully combined.
Pour the tempered egg mixture back into the remaining hot milk, pouring slowly while whisking constantly until completely combined.
Return the saucepan to medium-low heat. Whisk constantly and scrape the bottom of the pan with a rubber spatula to avoid sticking. Cook until the custard comes to a gentle boil, then continue whisking for an additional 2 minutes until it reaches a safe temperature of 160°F (71°C) for the raw egg yolks. Remove from heat.
Immediately add the vanilla extract and butter to the hot custard and stir until both are completely melted and blended. The residual heat will melt them.
Pour the custard into a medium bowl and press a sheet of plastic wrap directly onto the surface to prevent a skin from forming. Let cool for about 10 minutes.
While the custard is cooling, peel the bananas and cut them in half lengthwise, then slice crosswise into pieces about ¼ inch thick.
Using a large rubber spatula, gently fold the banana slices into the still-warm custard filling, being careful not to break up the banana pieces.
Pour the warm banana-custard filling into the cooled pie crust, spreading it evenly with a rubber spatula.
Press plastic wrap directly onto the surface of the filling. Refrigerate for at least 4 hours or until the filling is completely set and firm.
About 30 minutes before serving, prepare the whipped cream topping. Chill a large mixing bowl and the beaters of an electric mixer in the refrigerator.
Using the chilled mixer bowl and beaters, beat the cold heavy cream on medium-high speed until soft peaks form. Gradually add the powdered sugar while continuing to beat until the cream reaches barely stiff peaks—do not overbeat or it will turn to butter.
Using a rubber spatula or offset spatula, spread or swirl the whipped cream evenly over the chilled pie filling, creating attractive peaks and swirls as desired.
Using a vegetable peeler, shave the white chocolate block or bar into curls and sprinkle them over the whipped cream topping.
Serve the pie immediately or refrigerate until ready to serve. This cream pie is best enjoyed the same day it is assembled. Store any leftovers covered in the refrigerator for up to 1 day.
