Description
Creamy banana cream pie delivers a nostalgic journey through classic American desserts. Silky custard, fresh bananas, and buttery crust combine to create a sweet slice of comfort that delights taste buds and warms hearts.
Ingredients
Scale
Main Ingredients:
- 4 bananas, sliced
- 3 whole eggs (or substitute 6 yolks)
- 2 cups half and half (or substitute whole milk)
Pie Crust:
- 1 ¼ cups all-purpose flour
- ½ cup cold butter, cut into cubes
- ¼ cup cold water
- 1 teaspoon salt
- 1 teaspoon sugar
Sweet and Flavor Enhancers:
- ½ cup granulated sugar
- 3 tablespoons corn starch
- 2 tablespoons smooth peanut butter (optional)
- 1 tablespoon vanilla extract
Topping:
- Sweetened whipped cream for serving
Instructions
- Combine flour, salt, and sugar in a food processor and pulse to create a uniform mixture.
- Add chilled butter cubes and pulse until butter pieces resemble small peas in size.
- Gradually introduce cold water and pulse until dough forms a cohesive mass without being overly wet or sticky.
- Form the dough into a compact disc, wrap tightly with plastic wrap, and refrigerate for a minimum of 1 hour (up to several days is acceptable).
- Preheat oven to 425°F (220°C). Roll out pastry on wax paper, ensuring it extends 2 inches beyond a 9-inch (23-centimeter) pie plate.
- Transfer pastry to pie plate, folding and pinching edges to create a thick border.
- Use a fork to create multiple punctures across bottom and sides of the crust.
- Line crust with parchment paper and fill with pie weights or dried beans.
- Bake for 10 minutes until top edges turn light golden brown.
- Remove weights and parchment, then continue baking 8-10 minutes until bottom crust achieves a golden hue.
- Cool crust completely on a wire rack.
- In a medium saucepan, whisk half and half, sugar, cornstarch, and eggs until completely smooth.
- Cook mixture over medium heat, stirring constantly to prevent lumps, until significantly thickened (approximately 12-15 minutes).
- Remove from heat and optionally strain through a fine mesh sieve to eliminate potential lumps.
- Incorporate peanut butter (if using) and vanilla extract into the filling.
- Gently fold in sliced bananas and pour mixture into prepared pie crust.
- Refrigerate pie for a minimum of 4 hours or overnight until thoroughly chilled and set.
- Before serving, garnish with freshly whipped cream.
Notes
- Chill the pie crust dough for at least an hour to ensure a flaky, tender texture that melts in your mouth.
- Use cold butter and water when making the pie crust to create those coveted delicate, layered edges.
- Constantly whisk the filling while cooking to prevent lumps and achieve a smooth, creamy consistency.
- Strain the filling through a fine mesh sieve if you spot any tiny lumps for an ultra-silky texture.
- Allow the pie to set in the refrigerator for a minimum of 4 hours or overnight to develop rich, full flavors.
- Optional peanut butter can add a delightful depth and nutty undertone to the classic banana cream pie.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 365 cal
- Sugar: 22 g
- Sodium: 280 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 125 mg