Banana Cream Pie(Cook's Country)

"Use all-yellow to lightly spotted, not green-topped or all-brown bananas for this recipe. Peel and slice the bananas just before using to help prevent browning. When straining the half-and-half in step 2, do not press on the bananas or the custard will turn gray as it sits. The pie can be made up to 24 hours in advance.**Prep-time includes cooling time for pudding and pie shell."
 
Download
photo by Adriana Z. photo by Adriana Z.
photo by Adriana Z.
Ready In:
35mins
Ingredients:
12
Yields:
1 pie
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • 1. Peel 2 bananas and slice into 1/2-inch-thick pieces. Melt 1 tablespoon butter in medium saucepan over medium-high heat. Add sliced bananas and cook until they begin to soften, about 2 minutes. Add half-and-half, bring to boil, and boil for 30 seconds. Remove from heat, cover, and let sit for 40 minutes.
  • 2. Whisk granulated sugar, egg yolks, and salt together in large bowl until smooth. Whisk in cornstarch. Strain cooled half-and-half mixture through fine-mesh strainer into yolk mixture—do not press on bananas—and whisk until incorporated; discard cooked bananas.
  • 3. Transfer mixture to clean medium saucepan. Cook over medium heat, whisking constantly, until thickened to consistency of warm pudding (180 degrees), 4 to 6 minutes. Remove pan from heat; whisk in remaining 3 tablespoons butter and 1 teaspoon vanilla. Transfer pastry cream to bowl, press greased parchment paper directly against surface, and let cool for about 1 hour.
  • 4. Meanwhile, roll pie dough into 12-inch round on lightly floured counter. Transfer to 9-inch pie plate, fold edge of dough under itself so edge of fold is flush with outer rim of plate, and flute edges. Refrigerate for 40 minutes, then freeze for 20 minutes. Adjust oven rack to lower-middle position and heat oven to 375 degrees.
  • 5. Line chilled pie shell with 12-inch square of aluminum foil, folding foil over edges of dough. Fill with pie weights and bake for 20 minutes. Carefully remove foil and weights, rotate plate, and continue baking until crust is golden brown, 7 to 11 minutes. Let cool to room temperature.
  • 6. Peel and slice remaining 3 bananas 1/4 inch thick and toss with orange juice. Whisk pastry cream briefly, then spread half over bottom of pie shell. Arrange sliced bananas on pastry cream. Top with remaining pastry cream.
  • 7. Using stand mixer fitted with whisk, heavy cream, confectioners’ sugar, and remaining 1/2 teaspoon vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread whipped cream evenly over top of pie. Refrigerate until set, at least 5 hours and up to 24 hours. Serve.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I love this recipe, make it every year for my husband's birthday, every time I tweak it a bit. I'll often cheat and make it a tart with a crumb crust. Sometimes I add chocolate ganache under the pastry cream or caramel whipped cream or I flambe the bananas before I steep them in the cream. About those bananas, please don't throw them out! They are soooooo good and there are a bunch of uses for them. I've mashed them up and added them to pancake batter. My mom adds them to her morning oatmeal with just a touch of maple. We've cooked them down with more sugar and made a weird jam. They are the best part of this recipe.
     
    • Review photo by Adriana Z.
  2. Thanks for posting this; it saved me from having to do it! This pie is soooo good! The only thing I do differently is that I use a homemade vanilla wafer crumb crust instead of plain pastry.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes