Banana Cream Pie
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| Prep Time | 45 minutes |
| Passive Time | 2 hours |
| Servings |
slices
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Ingredients
- Refrigerated pie crust or homemade
Banana Pastry Cream Pie Filling
- 6 egg yolks large
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 tsp kosher salt
- 1 1/2 cups milk
- 1 tsp vanilla extract
- 1/2 cup heavy whipping cream cold
- 4-5 bananas medium
Whipped Topping
- 3/4 cup heavy whipping cream cold
- 3 tbsp powdered sugar
Ingredients
Banana Pastry Cream Pie Filling
Whipped Topping
|
Rate this recipe!
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Instructions
Banana Pastry Cream Pie Filling
- Place the yolks, sugar, cornstarch, and salt in a medium bowl and whisk to combine.
- Heat the milk in a small pot until small bubbles form around the edge, and wisps of steam are rising from the surface.
- Add the hot milk to the egg mixture, a little at a time, whisking to combine.
- When all the milk has been added, transfer the mixture back to the pot and place over medium-low heat.
- Cook the pastry cream, whisking, until thickened. Remove from heat.
- Stir in the vanilla, and pour the pastry cream through a fine mesh strainer, into a heat-safe bowl. Use the back of a ladle to press the mixture through the sieve.
- Press a layer of plastic wrap directly onto the surface, and refrigerate for 2 hours minimum.
- Whip the cream until it holds stiff peaks, and fold it into the pastry cream.
- Line the bottom of the pre-baked pie crust with slices of fresh banana, and spread half the filling on top in an even layer.
- Place another layer of sliced bananas over the filling, and smooth the remaining filling on top.
- Garnish with whipped cream and more sliced bananas.
Whipped Topping
- Whip the cream and powdered sugar together until it holds soft peaks.
- Spread or pipe whipped cream on the pie and garnish with sliced bananas.
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