Decadent Homemade Banana Cream Pie with Vanilla Pastry Cream

Banana Cream Pie Recipe: A Deliciously Creamy Delight

Banana Cream Pie is an indulgent and velvety dessert that combines the rich flavors of vanilla pastry cream with ripe, firm bananas, all nestled in a flaky, homemade shortcrust pastry. This dessert is crowned with a light and airy whipped cream topping, making every bite an experience of pure bliss. The combination of sweet bananas, smooth custard, and delicate whipped cream on a crisp crust creates a perfect balance of textures and flavors. Though the recipe involves making both the crust and pastry cream from scratch, it’s well worth the effort for the ultimate creamy, dreamy pie.

While the recipe is comprehensive, it’s also flexible: the pastry cream and whipped cream can be prepared ahead of time, making the final assembly a breeze. This dessert is perfect for special occasions or as a showstopper at any gathering. For those looking for an eggless alternative, you can substitute the pastry cream with a store-bought vanilla custard powder, cooked as per the package instructions. So, let’s dive into the details of making this decadent Banana Cream Pie.

Ingredients

For the Crust:

2 cups All-Purpose Flour (Maida)
140g Butter (Salted), chilled and cut into cubes
2 tablespoons Icing Sugar
3 tablespoons Chilled Water

For the Vanilla Pastry Cream:

1 ½ cups Milk
5 Egg Yolks
4 tablespoons All-Purpose Flour (Maida)
1 tablespoon Corn Flour
¼ cup Caster Sugar
1 pinch Salt
1 teaspoon Vanilla Extract

For the Whipped Cream:

1 cup Heavy Whipping Cream (or non-dairy cream)
3 tablespoons Icing Sugar
½ teaspoon Vanilla Extract

Other Ingredients:

2 Ripe Bananas (large, sliced)
1 pinch Cocoa Powder (optional, for garnish)

Preparation and Cooking Time

Prep Time: 5 hours
Cook Time: 15 minutes

Instructions

1. Preparing the Crust:

Begin by preheating the oven to 190°C (375°F).
In a mixing bowl (or food processor), combine the all-purpose flour (maida), chilled butter, and icing sugar. Using your fingertips, rub the mixture together until it resembles breadcrumbs, or pulse 2-3 times if using a food processor.
Gradually add chilled water to the mixture, just enough for the dough to come together. Be careful not to over-handle the dough.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 45 minutes to an hour.
Once chilled, grease a 7-inch loose-bottom fluted tart pan. Lightly flour your work surface and roll out the dough into a circle slightly larger than the pan.
Gently transfer the rolled-out dough into the pan, pressing it evenly into the bottom and sides. Trim any excess dough along the edges.
Prick the bottom of the crust with a fork, then refrigerate for 10 minutes.
Cut a piece of baking paper larger than the pan and place it on top of the dough. Fill the paper with baking beans, dried chickpeas, or kidney beans to prevent the crust from puffing up.
Bake the crust for 10-12 minutes, remove the paper and beans, and bake for an additional 6-7 minutes, or until it turns light golden brown. Cool the crust on a wire rack.

2. Preparing the Vanilla Pastry Cream:

In a saucepan, heat the milk over medium heat until it begins to steam but does not boil.
Meanwhile, in a heatproof bowl, whisk together the egg yolks, caster sugar, both flours (maida and corn flour), and a pinch of salt. Add the vanilla extract and continue whisking until smooth.
Once the milk starts to steam, gradually pour half of it into the egg yolk mixture while whisking constantly to ensure the mixture remains smooth.
Return the entire mixture to the saucepan and cook over low heat, whisking constantly. Allow the custard to thicken, which should take about 2-3 minutes.
Once thickened, remove the saucepan from the heat and cover the custard to prevent a skin from forming on top. Let it cool before using.

3. Preparing the Whipped Cream:

In a mixing bowl, whip the heavy cream (or non-dairy cream) with icing sugar and vanilla extract until stiff peaks form.
If you’re using non-dairy cream, you can skip the sugar and vanilla extract, depending on your preference for sweetness.

4. Assembling the Banana Cream Pie:

Start by placing the sliced bananas evenly on the bottom of the cooled pie crust.
Next, spoon the prepared vanilla pastry cream over the bananas, spreading it evenly to cover them.
Gently spread the whipped cream over the pastry cream, or you can pipe it into decorative peaks.
If desired, sprinkle a pinch of cocoa powder on top for a light dusting, which adds a touch of flavor and color (this is optional).
Refrigerate the pie for 3-4 hours to allow the flavors to meld and the pie to set.

Allergen Information:

This recipe contains the following allergens:

Eggs: Present in the pastry cream (can be omitted if using an eggless custard alternative).
Dairy: Present in the butter, milk, and whipping cream (can be substituted with non-dairy alternatives).
Gluten: Present in the all-purpose flour (can be substituted with a gluten-free flour blend).
Sugar: Present in multiple components, including icing sugar, caster sugar, and in the whipped cream (adjust the sweetness level to taste).

Dietary Preferences:

Eggetarian: This recipe is suitable for those following an eggetarian diet as it uses egg yolks in the pastry cream.
Vegetarian: This dessert is vegetarian-friendly.
Eggless Alternative: For an eggless version, substitute the egg yolks with a store-bought vanilla custard powder, and follow the instructions for cooking it into a thick custard.

Tips and Variations:

Bananas: Use ripe but firm bananas to avoid mushy slices. Overripe bananas may turn too soft and watery when layered in the pie.
Make-Ahead: Both the pastry cream and whipped cream can be prepared ahead of time. Just refrigerate them separately until you’re ready to assemble the pie.
Non-Dairy Version: To make this pie dairy-free, use a non-dairy butter, non-dairy milk (like almond or coconut milk), and a non-dairy whipping cream alternative.

Conclusion:

Banana Cream Pie is a luxurious dessert that combines the simplicity of fresh, ripe bananas with a rich vanilla pastry cream and a fluffy whipped cream topping. The homemade crust adds an extra layer of flavor and texture, making this pie a memorable treat for any occasion. While the recipe involves several steps, the result is a wonderfully indulgent dessert that’s sure to impress. Whether you’re serving it at a special dinner or enjoying it as a sweet treat after a meal, this Banana Cream Pie is sure to become a favorite in your recipe collection.

Serve this decadent pie with a refreshing cup of Iced Lemon Tea or a warm Roasted Vegetable Pasta Primavera for a well-rounded meal. Enjoy!