Name: Banana Cream Pie with Vanilla Custard
Cook time: 50 min
Total time: 50 min
Ingredients: 1 (9-inch) pie crust, blind-baked and cooled; 3 large ripe bananas, sliced into rounds; 3/4 cup granulated sugar; 1/4 cup cornstarch; 1/4 teaspoon salt; 2 cups whole milk; 3 large egg yolks, beaten; 2 tablespoons unsalted butter; 2 teaspoons pure vanilla extract; 1 1/2 cups heavy whipping cream; 2 tablespoons powdered sugar

Ingredients

Scale

1 (9-inch) pie crust, blind-baked and cooled
3 large ripe bananas, sliced into rounds
3/4 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups whole milk
3 large egg yolks, beaten
2 tablespoons unsalted butter
2 teaspoons pure vanilla extract
1 1/2 cups heavy whipping cream
2 tablespoons powdered sugar

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Instructions

Step 1: Prepare the Custard Base: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt until well combined. Gradually pour in the whole milk while whisking constantly to prevent lumps. Place the saucepan over medium heat and stir the mixture continuously until it begins to thicken and small bubbles appear on the surface.
Step 2: Temper the Egg Yolks: Reduce the heat to low. Take a small amount of the hot milk mixture and slowly whisk it into the beaten egg yolks in a separate bowl. This tempers the eggs so they do not scramble. Once the yolks are warm, slowly pour the egg mixture back into the saucepan. Continue cooking for another 2 minutes while stirring until the custard is thick and glossy.
Step 3: Incorporate Butter and Vanilla: Remove the saucepan from the heat immediately. Stir in the unsalted butter and the vanilla extract until the butter melts completely and the custard is smooth. Let the custard cool slightly at room temperature for about 10 minutes, stirring occasionally to keep it fluid.
Step 4: Layer the Pie: Arrange a single layer of sliced bananas across the bottom of your pre-baked pie crust. Pour half of the vanilla custard over the bananas, spreading it evenly with a spatula. Add another layer of banana slices on top of the custard, then pour the remaining custard over the second layer. Smooth the top with your spatula.
Step 5: Chill and Set: Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Place the pie in the refrigerator and chill for at least 4 hours, or until the custard is completely set and cold. This step is crucial for getting clean slices.
Step 6: Garnish and Serve: In a chilled bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form. Remove the plastic wrap from the pie and spread the whipped cream over the top. Garnish with a few extra banana slices or crushed vanilla wafers right before serving to maintain their texture.

Cook Time: 50 minutes