Banana Cream Pie

Name: Banana Cream Pie
Prep time: 6 h
Cook time: 6 h
Total time: 6 h
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters; 170 grams; 4 Tbsps; 1; 2; 4; 142 grams; 3; 454 grams; 1; 1 teaspoon; 71 grams

Banana Cream Pie might be a good recipe to expand your dessert repertoire. This recipe is not so healthy. Our tips section below might have some information that could boost the score. One serving contains 403 calories, 6g of protein, and 24g of fat. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 8. It is a good option if you're following a vegetarian and gluten free diet. Head to the store and pick up tablespoon vanilla, whole milk, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 6 hours. If you like this recipe, take a look at these similar recipes: Vanilla Cream Pie/Chocolate/Coconut/Banana Cream Pudding, Banana Cream Pie, and Banana Cream Pie.

Instructions

Shape and chill the pie crust. Wet the surface of a sheet tray with sides and line it with plastic wrap, with additional plastic wrap close at hand. In a large saucepan, whisk together the milk, vanilla (pod and seeds if using the vanilla bean), and half the sugar. Set aside. In a large bowl, whisk together eggs, yolks, and salt until lightened. In a separate bowl, whisk together remaining sugar and cornstarch, then add to the eggs, whisking constantly.

Ingredients you will need

Vanilla

Corn Starch

Pie Crust

Seeds

Sugar

Egg Yolk

Egg

Milk

Salt

Wrap

Equipment you will use

Plastic Wrap

Whisk

Sauce Pan

Bowl

Whisk for two minutes, until egg mixture is pale and fluffy.

Ingredients you will need

Egg

Equipment you will use

Whisk

Place the milk mixture over medium heat and bring it just to a boil. Turn off the heat, and temper the egg mixture with the hot milk mixture in four additions, whisking constantly as you add the hot liquid to the egg mixture. Return the mixture to the pot and whisk constantly over medium-low heat until it begins to thicken and sputter. Once it begins to sputter, whisk two additional minutes, then turn off the heat and continue whisking as you add the butter.

Ingredients you will need

Butter

Milk

Egg

Equipment you will use

Whisk

Pot

Whisk until the butter is completely melted and combined, then pour the pudding into the lined sheet tray.

Ingredients you will need

Butter

Equipment you will use

Whisk

Spread it evenly to cool, then cover the surface directly with plastic wrap. Allow it to come to room temperature, then transfer to a sealed container and refrigerate for at least 2 hours.

Ingredients you will need

Spread

Wrap

Equipment you will use

Plastic Wrap

Preheat the oven to 425°F. Line the chilled pie crust with parchment or foil and fill with weights (I reuse dried beans for this purpose).

Ingredients you will need

Dried Beans

Pie Crust

Equipment you will use

Aluminum Foil

Oven

Bake the pie for 15 minutes, rotating halfway through, then remove the weights and lining and bake on the lower rack until the bottom of the crust is a golden brown.

Ingredients you will need

Crust

Equipment you will use

Oven

Remove from the oven and allow the shell to cool completely.

Equipment you will use

Oven

When ready to assemble, whisk the pudding until it becomes smooth and supple. Fold in the cold whipped cream.

Ingredients you will need

Whipped Cream

Equipment you will use

Whisk

Spread a third of the pudding over the bottom of the crust, then top with a layer of bananas, then repeat, reserving bananas for garnish (do not make the top layer bananas, they will become brown and unsightly). Top with additional whipped cream and bananas, sliced right before serving.

Ingredients you will need

Whipped Cream

Banana