Homemade Banana Cream Pie
Ingredients
Crust
-
1
unbaked pie crust
pie crust
-
1
large
egg white (optional egg wash)
-
1
Tablespoon
milk (optional egg wash)
Custard Filling
-
4
large
egg yolks
-
¼
cup
cornstarch
-
2
cups
whole milk
-
½
cup
heavy cream
-
½
cup
granulated sugar
-
⅛
teaspoon
salt
-
2
teaspoons
pure vanilla extract
-
2
Tablespoons
unsalted butter
-
4
yellow bananas
-
ground cinnamon (optional)
Whipped Cream
-
1
cup
cold heavy cream
-
2
Tablespoons
confectioners’ or granulated sugar
-
½
teaspoon
pure vanilla extract
Instructions
- Prepare the pie dough and chill it in the refrigerator for at least 2 hours.
- Roll out the chilled pie dough and fit it into a 9-inch pie dish, then chill again for at least 30 minutes.
- Preheat the oven to 375°F (190°C).
- Blind bake the crust by lining it with parchment paper and filling it with weights, baking until edges are lightly browned.
- Remove the weights and bake the crust until golden brown, then cool completely.
- Make the custard filling by whisking egg yolks and cornstarch together, then heating milk, cream, sugar, and salt until simmering.
- Temper the egg yolk mixture with the hot milk, then combine it back into the pot and cook until thickened.
- Remove from heat, stir in vanilla and butter, and let cool slightly.
- Slice bananas and arrange them in the cooled pie shell, then spread the custard on top and refrigerate for at least 4 hours.
- Before serving, whip the heavy cream with sugar and vanilla until medium peaks form, then top the pie with whipped cream and banana slices.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
24g
Total carbohydrates
30g
Total protein
4g
Sodium
150mg
Cholesterol
100mg
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