Banana Cream Pie (Print Version)
# Ingredients:
→ Crust
01 -
65 vanilla wafer cookies
02 -
3 tablespoons brown sugar, firmly packed
03 -
7 tablespoons salted butter, melted
→ Banana Cream Pie Filling
04 -
¾ cup (150 g) granulated sugar
05 -
¼ cup cornstarch
06 -
½ teaspoon salt
07 -
5 large egg yolks
08 -
1 ½ cups (355 ml) milk
09 -
1 ½ cups (355 ml) heavy cream
10 -
3 tablespoons butter, cut into pieces
11 -
1 ½ teaspoons vanilla extract
12 -
2 bananas
13 -
¼ cup lemon or lime juice
→ Homemade Whipped Cream
14 -
¾ cup (175 ml) heavy cream, very cold
15 -
¼ cup (30 g) powdered sugar
16 -
½ teaspoon vanilla extract
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Place vanilla wafer cookies into a food processor and pulse until fine crumbs form. Add brown sugar and pulse to combine. Mix with melted butter in a bowl until evenly combined. Press the mixture firmly into a 9½-inch pie plate, spreading evenly across the bottom and up the sides to form a crust. Bake for 13 minutes and allow to cool completely.
02 -
In a medium saucepan, whisk together sugar, cornstarch, and salt until combined. Add egg yolks, milk, and heavy cream, stirring until fully mixed. Cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon. Once thickened, continue whisking for 1 minute, then remove from heat and stir in butter (one tablespoon at a time) and vanilla extract until smooth. Strain the mixture through a fine mesh sieve into a heatproof bowl, cover with plastic wrap that touches the surface, and let cool for 20 minutes.
03 -
Pour half of the cooled filling into the prepared crust and spread evenly. Slice bananas thinly, dip each slice in lemon or lime juice, and pat dry. Lay the banana slices evenly over the first filling layer. Top with the remaining filling and smooth the surface with a spatula. Cover with plastic wrap and refrigerate for several hours.
04 -
Chill a metal bowl and beaters for 10 minutes. Combine cold heavy cream, powdered sugar, and vanilla extract in the chilled bowl. Whip with an electric mixer on medium speed until stiff peaks form.
05 -
Dollop or pipe whipped cream over the chilled pie. Optional: Refrigerate the pie for 30 minutes before slicing to ensure cleaner cuts. Serve and enjoy!
# Notes:
01 -
Dip banana slices in acidic lemon or lime juice to prevent browning before layering.