Banana Cream Pie Recipe
Overview
Delightfully creamy and bursting with banana flavor, this Banana Cream Pie is a classic dessert that brings a touch of indulgence to any occasion. With its buttery crust, luscious vanilla pastry cream, and fluffy whipped cream topping, it’s sure to impress your guests or simply satisfy your sweet tooth. Perfect for special dinners or casual gatherings, this dessert pairs beautifully with a variety of main courses.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ripe Bananas (big ones, sliced) | 2 |
| Cocoa Powder (for garnish, optional) | 1 pinch |
| All Purpose Flour (Maida) | 2 cups |
| Butter (chilled, cut into cubes) | 140 grams |
| Icing Sugar | 2 tablespoons |
| Chilled Water | 3 tablespoons |
| Milk | 1 1/2 cups |
| Egg Yolks | 5 |
| All Purpose Flour (Maida) | 4 tablespoons |
| Corn Flour | 1 tablespoon |
| Caster Sugar | 1/4 cup |
| Salt | 1 pinch |
| Vanilla Extract | 1 teaspoon |
| Heavy Whipping Cream (or non-dairy cream) | 1 cup |
| Icing Sugar | 3 tablespoons |
| Vanilla Extract | 1/2 teaspoon |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | Approximately 380 |
| Protein | 4 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 1 g |
| Sugars | 15 g |
| Fat | 25 g |
Preparation Time
- Prep Time: 300 minutes (including chilling time)
- Cook Time: 15 minutes
- Total Time: 315 minutes
- Servings: 6
Instructions
Making the Pie Crust
- Preheat the Oven: Begin by preheating your oven to 190°C (375°F).
- Mix Dry Ingredients: In a mixing bowl or the bowl of a food processor, combine the all-purpose flour, chilled butter, and icing sugar. If using your hands, rub the mixture with your fingertips until it resembles coarse breadcrumbs. If using a food processor, pulse it 2-3 times until the same texture is achieved.
- Form the Dough: Gradually add the chilled water, mixing until the dough just comes together. Be careful not to overwork the dough.
- Chill the Dough: Shape the dough into a disk, wrap it in plastic film, and refrigerate for 45 minutes to 1 hour.
- Prepare the Tart Pan: Grease a 7-inch loose-bottom fluted tart pan. On a lightly floured surface, roll out the dough into a circle slightly larger than the pan.
- Transfer the Dough: Carefully place the rolled-out dough into the tart pan, pressing it evenly along the bottom and sides. Trim any excess dough hanging over the edge.
- Chill the Crust: Prick the bottom of the crust with a fork, then refrigerate for 10 minutes.
- Blind Bake: Cut a piece of baking paper slightly larger than the tart pan and place it over the crust. Fill with baking beans or dried beans to prevent puffing. Bake for 10-12 minutes. Remove the baking paper and beans, then bake for an additional 6-7 minutes until lightly golden brown. Cool on a wire rack.
- Invert the Crust: To remove the crust, invert a glass on a flat surface and carefully place the pie pan over it. The fluted edges should drop down. Use a palette knife to remove the base plate carefully, ensuring the crust remains intact.
Making the Vanilla Pastry Cream
- Heat the Milk: In a saucepan, heat the milk over medium heat.
- Prepare Egg Mixture: In a heatproof bowl, whisk together the egg yolks, caster sugar, all-purpose flour, corn flour, and vanilla extract until smooth.
- Temper the Eggs: When the milk begins to bubble at the edges, pour half of it into the egg yolk mixture, whisking constantly until combined.
- Cook the Custard: Pour the egg mixture back into the saucepan with the remaining milk. Cook over low heat, whisking continuously until the mixture thickens, about 2-3 minutes. Keep covered to prevent a skin from forming.
Whipping the Cream
- Whip the Cream: In a mixing bowl, whip the heavy cream, icing sugar, and vanilla extract to stiff peaks using a hand blender. If using non-dairy cream, you may omit the sugar.
Assembling the Banana Cream Pie
- Layer the Bananas: Slice the ripe bananas and arrange them evenly over the cooled pie crust.
- Add Pastry Cream: Pour the vanilla pastry cream over the bananas, spreading it evenly to cover them.
- Top with Whipped Cream: Spread the whipped cream over the pastry cream, creating a smooth layer. Optionally, pipe out a decorative design on top.
- Garnish: If desired, sprinkle a pinch of cocoa powder over the whipped cream for garnish.
- Chill: Refrigerate the assembled pie for 3-4 hours before serving to allow the flavors to meld and the pie to set.
Serving Suggestions
Once chilled, cut the Banana Cream Pie into wedges and serve chilled. This delightful dessert can be a perfect ending to a special meal, perhaps following a delicious main dish like Roasted Vegetable Pasta Primavera.
Enjoy!
Your Banana Cream Pie is now ready to be savored—each bite delivering a delightful combination of creamy pastry, sweet bananas, and rich whipped cream, making it an ideal treat for any occasion!
