Banana Cream Pie
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Banana Cream Pie
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A beloved dessert classic that is perfect for all occasions.
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Ingredients
- 10 ounces pie crust dough homemade or store-bought, 300g
- 2 cups whole milk 500ml
- ⅓ cup heavy cream 79ml
- ¾ cup sugar 150g
- 4 egg yolk
- ¼ cup corn starch 30g
- 2 teaspoons vanilla extract
- 3 tablespoons butter softened
- 4 banana divided, large
- 1 ¼ cup heavy cream that has been whipped, 295ml; whipping cream
- white chocolate shavings; optional topping
Instructions
- Roll dough on a lightly floured surface, transfer to a 9-inch pie dish, trim the crust to ½ inch larger than the dish, flute the edge, and refrigerate for 30 minutes.
- Preheat the oven to 425F / 218C.
- Line pie crust with a foil (covering the edges so they don’t burn), fill the pan with pie weights or dry beans and bake for about 15 minutes or until lightly browned, Then remove the foil and the weights and bake for a further 3-4 minutes. Allow to cool on a wire rack.
- Combine milk, heavy cream, and sugar in a saucepan. Cook on medium heat, whisking until smooth and the sugar has dissolved. Cook until it begins to gently simmer then turn heat to low and let it simmer for another minute.
- Combine egg yolks and cornstarch in a heatproof bowl, then slowly stream about ¾ cup of the warm milk mixture into the eggs.
- Very, very, slowly, pour the egg mixture into the saucepan, making sure to whisk continuously. Keep whisking and cook for a few minutes more until thickened and bubbly.
- Remove the pan from heat and add butter and vanilla extract. Then place plastic wrap onto the surface of the custard to avoid any skin forming and refrigerate for 30 minutes.
- Slice two of the bananas and spread them out over the bottom of the pie crust. Then pour the cooled custard on top. Cover the assembled pie with plastic wrap and refrigerate for at least 4 hours up, to overnight.
- When ready to serve, spread (or pipe) on whipped cream, slice the remaining bananas, place on top, and add white chocolate curls (if desired).
Notes
- You can use dry beans instead of pie weights when baking your crust.
- Save yourself some time and purchase a premade pie crust dough.
- To prevent lumps, whisk the custard filling constantly.
- Reduce the amount of cornstarch for a creamier filling.
- For even more banana flavor, add a bit of banana extract or banana liqueur to the custard filling.
- Make the pie in advance and add the whipped cream and sliced bananas just before serving.
- Storage - cover pie with plastic wrap and keep refrigerated for up to 3 days.
Nutrition Information
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Calories
443kcal
(22%)
Carbohydrates
57g
(19%)
Protein
6g
(12%)
Fat
22g
(34%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
129mg
(43%)
Sodium
218mg
(9%)
Potassium
347mg
(7%)
Fiber
2g
(8%)
Sugar
29g
(58%)
Vitamin A
544IU
(11%)
Vitamin C
5mg
(6%)
Calcium
98mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Calories | 443kcal | 22% |
| Carbohydrates | 57g | 19% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 129mg | 43% |
| Sodium | 218mg | 9% |
| Potassium | 347mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 544IU | 11% |
| Vitamin C | 5mg | 6% |
| Calcium | 98mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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