Banana Cream Pie
Ingredients
Pie Crust
-
1 ¼
cup
all-purpose flour
-
3
tablespoon
granulated sugar
-
¼
teaspoon
baking powder
-
¼
teaspoon
salt
-
5
tablespoon
unsalted butter
-
1
large
egg
Filling
-
3
large
eggs
-
3
large
egg yolks
-
¼
teaspoon
sea salt
-
⅓
cup
corn starch
-
1 ¾
cup
granulated sugar
-
4 ½
cup
whole milk
-
1
tablespoon
vanilla extract
-
6
tablespoon
unsalted butter
Whipped Cream
-
2
cup
heavy whipping cream
-
¼
cup
granulated sugar
-
2
teaspoon
vanilla extract
Assembly
Instructions
- Prepare the pie crust by mixing the dry ingredients and cutting in the cold butter until crumbly.
- Add the egg and form the dough, then chill it for 15-20 minutes.
- Roll out the dough, place it in a pie pan, and refrigerate while preheating the oven to 375°F.
- Bake the crust with weights for 15-20 minutes, then remove weights and bake until golden brown.
- For the filling, whisk together eggs and yolks, then combine sugar, cornstarch, and salt in a saucepan.
- Add milk to the dry ingredients, whisk, and cook over medium heat until thickened.
- Temper the eggs with the hot mixture, then combine everything back in the saucepan and cook briefly.
- Add vanilla and butter, stir until melted, and chill the custard until cool.
- Whip the cream with sugar and vanilla until stiff peaks form.
- Assemble the pie by layering custard, sliced bananas, and topping with whipped cream.
- Refrigerate the pie for at least 4 hours before serving.
Nutrition Facts (estimated)
Servings
8
Calories
837
Total fat
46g
Total carbohydrates
96g
Total protein
13g
Sodium
253mg
Cholesterol
280mg
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