Classic Banana Cream Pie Recipe

Introduction

Indulge in the timeless delight of a classic banana cream pie! This creamy, dreamy dessert is easier to make than you think, and it’s guaranteed to be a crowd-pleaser. We’ll guide you through each step, from the flaky crust to the luscious filling and the fluffy whipped cream topping. Get ready to experience a taste of pure comfort and nostalgia with this simple, yet satisfying recipe.

Making the Perfect Banana Cream Pie

The Crust: A Foundation of Flakiness

The crust is the unsung hero of this pie. You can use a store-bought crust for convenience, but a homemade crust truly elevates the flavor. Here’s what you’ll need:

• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup (1 stick) cold unsalted butter, cut into cubes
• ¼ cup cold shortening, cut into cubes
• 5-7 tablespoons ice water

Instructions:

1. In a large bowl, whisk together the flour and salt.
2. Cut in the butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together.
4. Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.
5. On a lightly floured surface, roll out the dough to fit a 9-inch pie plate.
6. Crimp the edges and prick the bottom with a fork.
7. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until golden brown. Let cool completely before filling.

The Creamy Banana Filling: The Heart of the Pie

This is where the magic happens! The filling is smooth, rich, and bursting with banana flavor. Here’s what you’ll need:

• ¾ cup granulated sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 3 cups milk
• 4 large egg yolks, lightly beaten
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 3 ripe bananas, sliced

Instructions:

1. In a medium saucepan, whisk together the sugar, cornstarch, and salt.
2. Gradually whisk in the milk until smooth.
3. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
4. Reduce heat to low and simmer for 1 minute, stirring constantly.
5. Temper the egg yolks by whisking a small amount of the hot milk mixture into the yolks.
6. Pour the tempered yolks into the saucepan and cook for 1 minute more, stirring constantly.
7. Remove from heat and stir in the butter and vanilla extract.
8. Let cool slightly, then pour half of the filling into the cooled pie crust.
9. Arrange the sliced bananas over the filling.
10. Pour the remaining filling over the bananas.
11. Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming.
12. Refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.

The Whipped Cream Topping: A Cloud of Sweetness

No banana cream pie is complete without a generous topping of whipped cream. Here’s how to make it perfect:

• 1 ½ cups heavy cream
• 3 tablespoons powdered sugar
• ½ teaspoon vanilla extract

Instructions:

1. In a chilled bowl, beat the heavy cream with an electric mixer until soft peaks form.
2. Gradually add the powdered sugar and vanilla extract, and continue beating until stiff peaks form.
3. Spread the whipped cream over the chilled pie.
4. Garnish with additional banana slices, if desired.

Conclusion

Congratulations! You’ve successfully created a classic banana cream pie that’s sure to impress. This recipe is a testament to the fact that simple ingredients and techniques can come together to create something truly extraordinary. Enjoy every creamy, banana-y bite! Remember to store your pie in the refrigerator to maintain its freshness.