Creamy, perfectly set banana cream pie is a joy to eat and a seriously impressive dessert. Made with an easy, homemade crust, this pie is simply perfection.
Keyword Banana cream pie, Banana cream pie recipe, best banana cream pie recipe
Prep Time 30minutes
Cook Time 10minutes
Setting time 4hours
Total Time 4hours40minutes
Author Alida Ryder
For the crust
1/3 cupicing / powdered sugar
For the filling
½cupheavy / whipping cream
2tbspcornstarch / cornflour
pinch of salt
4large bananas thinly sliced
For the whipped cream
¼cupsifted icing / powdered sugar
Combine all the ingredients for the crust in a food processor and pulse until the dough comes together into a ball.
Transfer the dough to a pie plate and press into the base and up the sides in an even layer. Smooth and crimp the edges.
Place the pie plate into the freezer for 15 minutes while you preheat the oven to 180°C/350°F.
When the dough has chilled, dock with a fork (to create small holes for air to escape). Line the pastry with parchment paper, add baking weights (raw beans or rice work well). Place in the oven and Allow the pastry to blind bake for 15 minutes. Remove the baking weights and parchment paper and bake for another 10-15 minutes until the pastry is golden brown and crisp.
Remove from the oven and allow to cool completely.
To make the filling, heat the milk, cream and sugar over medium heat in a saucepan. Take care not to allow it to catch and burn.
In a bowl, whisk the egg yolks and flours together. Slowly whisk in a ladle-full of the hot milk mixture to temper the eggs.
Pour the egg mixture back into the saucepan with the rest of the milk and whilst whisking continuously, allow to thicken and cook. The mixture will become thick and shiny.
Remove the custard from the heat and pass through a fine mesh sieve to remove any lumps. Whisk in the butter.
Spread two tablespoons of custard onto the base of the pie crust. Follow with an even layer of sliced bananas. Top with the remaining custard. Spray a piece of parchment paper with cooking spray and press onto the surface of the custard to avoid a skin forming.
Place in the fridge to set for 4-6 hours.
When you're ready to serve, whisk the cream with the sugar until firm peaks form. Top the pie with more sliced bananas and add the whipped cream before serving.