Description:
Banana Cream Pie is a delightful dessert that combines the smooth, rich texture of custard with the natural sweetness of bananas, all encased in a buttery, flaky crust and topped with fluffy whipped cream. This classic American pie is perfect for any occasion, offering a comforting, creamy treat that is both indulgent and refreshing.
Ingredients:
- For the Pie Crust:
- 1 1/4 cups all-purpose flour (155 grams)
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup unsalted butter, chilled and diced (113 grams)
- 3-4 tablespoons ice water
- For the Filling:
- 3 cups whole milk (720 ml)
- 3/4 cup granulated sugar (150 grams)
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 3-4 ripe bananas
- For the Whipped Cream Topping:
- 1 cup heavy cream (240 ml)
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions:
- Prepare the Pie Crust:
- In a mixing bowl, combine flour, salt, and sugar. Add chilled butter and cut in with a pastry blender or two forks until the mixture resembles coarse crumbs.
- Gradually add ice water, stirring until the dough just begins to clump together. Turn out onto a surface and form into a disk without overworking the dough.
- Wrap in plastic wrap and refrigerate for at least 1 hour.
- Once chilled, roll out the dough on a floured surface to fit a 9-inch pie plate. Place the dough in the plate and crimp the edges. Prick the bottom with a fork.
- Bake at 375°F (190°C) for about 20-25 minutes or until golden. Allow to cool completely.
- Make the Custard Filling:
- In a saucepan, whisk together milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute.
- In a small bowl, lightly beat the egg yolks. Gradually whisk in about half a cup of the hot milk mixture to temper the yolks. Then slowly whisk the tempered yolks back into the saucepan.
- Return to heat and bring to a gentle boil, stirring constantly. Remove from heat and stir in butter and vanilla extract.
- Let the custard cool slightly, then pour into the baked pie crust. Chill in the refrigerator until set, about 4 hours.
- Assemble the Pie:
- Slice the bananas and layer them over the set custard.
- In a mixing bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Spread or pipe the whipped cream over the bananas.
- Chill and Serve:
- Refrigerate the pie until ready to serve, at least an hour, allowing the flavors to meld together.
Nutritional Information Estimate (per serving, based on 8 servings):
- Calories: 510
- Fat: 30g
- Saturated Fat: 18g
- Cholesterol: 145mg
- Sodium: 320mg
- Carbohydrates: 55g
- Fiber: 2g
- Sugar: 30g
- Protein: 7g
This Banana Cream Pie is a timeless dessert that brings comfort and joy to any meal. The layers of creamy custard and fresh bananas, topped with a light whipped cream, create a harmonious blend of flavors and textures that are sure to delight. Enjoy this luxurious pie with family and friends!