Banana Cream Pie

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 20

Custard Cooling Time: 20

Total Time: 35

Servings: slices

Calories: 445kcal

Author: Becky Hardin

Original recipe: Dorie Greenspan, Baking From My Home to Yours This is not what one would call a classic banana cream pie (although it is just as delicious). It has a touch of spice (thus the darker than usual color) and a little sour cream added to the topping. Yum!!

Print Recipe

Equipment

Ingredients

For the Pie

1 9-inch refrigerated pie crust 213 grams
2 cups whole milk 454 grams
6 large egg yolks 300 grams
½ cup brown sugar 107 grams
⅓ cup cornstarch 37 grams, sifted
½ teaspoon ground cinnamon
⅕ teaspoon freshly grated nutmeg
⅛ teaspoon kosher salt
1 teaspoon pure vanilla extract 4 grams
3 tablespoons unsalted butter 42 grams, cut into smaller pieces
3 bananas ripe but firm

For the Topping

1 cup heavy cream 227 grams
2 tablespoons powdered sugar 14 grams
1 teaspoon pure vanilla extract 4 grams
2 tablespoons sour cream 28 grams

Instructions

For the Pie Crust

Follow instructions on the package for "pre-cooking". This is called "blind baking". Here is a great link telling how: https://www.thekitchn.com/how-to-blind-bake-a-pie-crust-cooking-lessons-from-the-kitchn-197553
1 9-inch refrigerated pie crust

For the Custard

Bring the milk to a boil, stirring often. Once it comes to a boil, remove from the heat and set aside.
2 cups whole milk
While the milk heats, in a large saucepan, whisk together the yolks, brown sugar, cornstarch, cinnamon, nutmeg, and salt. Whisk until the mixture is thick and completely blended.
6 large egg yolks, ½ cup brown sugar, ⅓ cup cornstarch, ½ teaspoon ground cinnamon, ⅕ teaspoon freshly grated nutmeg, ⅛ teaspoon kosher salt
While whisking quickly and nonstop, drizzle in ¼ cup of the hot milk to temper the yolks so they won’t curdle. While still quickly whisking, slowly add the remaining milk.
Place the pan over medium heat. Whisk constantly while bringing the mixture to a boil. Boil and continue whisking, being sure to get the edges of the pan, for 1-2 minutes before removing from the heat.
Continue whisking and add the vanilla. Leave alone for 5 minutes, then whisk in the butter pieces. Stir until all butter is incorporated and the custard is smooth and silky.
1 teaspoon pure vanilla extract, 3 tablespoons unsalted butter
Cover the custard with plastic wrap that has been sprayed with nonstick spray (place the sprayed side on top of the custard) and refrigerate until cold, about 1 hour. Once the custard and pie crust are completely cooled, it is time to assemble the pie. (See NOTE for quicker cooling method)
To assemble the pie, peel the bananas and cut them into ¼-inch thick, diagonal slices. Whisk the cold custard to loosen it and spread ¼ of it over the bottom of the pie crust. The layer will be thin. Top the custard with half of the banana slices. Spread half of the remaining custard over the banana layer and top with the remaining banana slices. Spread the remaining half of the custard evenly over the bananas.
3 bananas

For the Topping

In a stand mixer fitted with the whisk attachment, beat the cream, powdered sugar, and vanilla to the stiff peak stage. Add the sour cream and whisk just until it is incorporated (just a couple of seconds).
2 tablespoons powdered sugar, 1 teaspoon pure vanilla extract, 2 tablespoons sour cream, 1 cup heavy cream
Top the pie with the whipped cream and slices of just-cut bananas. Refrigerate until ready to serve or serve immediately.

Video

Notes

NOTE: To cool the custard more quickly, put the custard in a bowl and put that bowl of custard in an even larger bowl of ice water. Stir the custard occasionally until it is completely cool, about 20 minutes.
As an alternative to whipped cream, to use up all of those leftover egg whites, consider making a meringue topping. Follow the recipe attached to my lemon meringue pie recipe.

Storage: Store banana cream pie tightly wrapped in the refrigerator for up to 2 days.

Nutrition