From the diner classic to the homemade delight, the banana cream pie has become a norm within the realm of pie. The majority of quick versions are based on the use of a graham cracker-crusted crust and vanilla pudding. However, this one, which we love, includes a genuine pastry crust along with homemade cream fillingwhich we hope will be the best banana cream pie ever! Although it’s not required, naturally, freshly whipped cream is a great addition to this delicious pie.
This is the best banana cream pie. It’s smooth, rich, and decadent, yet light and heavenly. It’s full of banana flavor, and in the absence of artificial flavors, you’ll enjoy the rich, crunchy soft, and light elements all melding together in each bite !
This banana cream pie recipe is awe-inspiring. The crust is soft and buttery and the filling delicious as are the bananas, which are soft. Everything is made prepared from scratch !
How to Make Banana Cream Pie
For the pie crust heat the oven to 425 degrees. In a food processor, mix sugar, flour, and salt. Blend them together. Grate butter into chilled jars and then drizzle it over the ice-cold water. Mix it with a fork.
The pastry dough is then rolled into the shape of a ball. Cover it with plastic wrap, or in a Ziplock bag , and put it in the fridge at least 30 minutes .
With a rolling pin on a surface that is well-floured and flattened into an oval at least one inch bigger than your pie dish. Continue moving from the center up to the edge, rotating while flouring it until it won’t stick to the surface. Divide it in half, then gently place it in the pie pan with no stretching and then unfold to fit in the pan. Utilizing a small paring knife cut the dough one inch bigger as the dish. Fold the edges under and crimp the edges by using your fingertips or using the tines of forks.
Dock your pie crust. Put in tin foil so that you can ensure that your pie crust is propped up. Bake at 425°F for 15 minutes.
Create the egg wash using the mixture of egg with a small amount of heavy cream. Get the tin foil out and rub the crust with an egg wash.
Make sure to pierce the pie crust using a fork or sharp knife. Add the foil to the edges. Bake for 15 minutes at 425 degrees, then lower the temperature to 375 ° and bake until the middle is golden. When the pie’s center is golden, take it from the oven. put it in a dish to cool.
For the Filling: Mix the dry ingredients together, then add the milk, and then whisk once more. Cook on medium-high heat until the mixture becomes thicker, while continuously whisking.
Slowly drizzle a cup of the hot milk mixture into the whisked eggs to allow them to temper. Pour the egg mixture back into the pot while whisking, and cook for another 2 minutes.
Mix in vanilla and butter after which mix until the vanilla is completely it is completely dissolving. Cover and chill until brought to room temperature.
To make the Whipped Cream Topping; add sugar, heavy cream, and vanilla to an electric mixer. The mixer should be on high until you get a soft peak. Then, add the whipped cream to the top layer of pie, and blend it lightly.
Sprinkle a thin layer custard over the top of your pie shell once it has cooled. Slice bananas, and place them on the the bottom.
Make use of the remaining custard filling for the pie shell. Add the whipped cream and bananas to top it off.
Can banana cream pie be refrigerated?
It is recommended to refrigerate the banana cream pie because it’s full of dairy and must not be kept out more than an hour. Cover the pie with a large, cover or lay some foil over the pie and let it sit at least 3 days.
The dough for single-crust pie
1 cup of sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups 2% milk
two large eggs well beat
3 tablespoons butter
1 1/2 teaspoons vanilla extract
2 large firm bananas
1 cup of heavy whipping crème whipped
On a lightly floured surface create the size of a 1/8-in.-thick circle. Transfer it onto 9-in. pie plate. Cut crust until 1/2 inch. beyond the rim of the plate; cut the edge. Refrigerate 30 minutes. Preheat oven to 425deg.
Cover the crust with a double layer of foil. Fill it with pie weights or dried beans or rice that is not cooked. Bake in an oven rack lower until the edges are golden brown, about 20 to 25 minutes. Remove the foil and the weights and bake until the bottom has a golden color, about 3 minutes more. Cool on an air-tight rack.
In a large pan mix sugar as well as cornstarch, salt, and milk until they are smooth. Stir and cook on medium-high heat until it becomes thick and bubbly. Reduce heat, cook, and stir for another 2 minutes. Take off the heat. Mix a small amount of the hot filling into eggs. Return all to the pan. Bring the mixture to a simmer Cook and stir for two minutes more.
Remove from the heat. Mix butter gently with vanilla. Cover with plastic wrap and place on top of the custard. Refrigerate, covered, for 30 minutes.
Place half of the custard in the crust. Slice bananas, and arrange them over the filling. Pour the remaining custard over the bananas. Spread it with whipping cream. Refrigerate for 6 hours or up to overnight.