Indulge in the creamy, dreamy world of Banana Cream Pie—a classic dessert that combines luscious layers of silky vanilla pudding, fresh bananas, and fluffy whipped cream, all nestled in a buttery, flaky crust. This pie is not just a treat for your taste buds; it’s a nostalgic journey that evokes memories of family gatherings and sunshine-filled days. Perfect for any occasion, this homemade banana cream pie is sure to impress your guests and satisfy your sweet cravings.
Ingredients:
For the Pie Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon sugar
- ½ cup unsalted butter, chilled and cubed
- 4–5 tablespoons ice water
For the Banana Cream Filling:
- 2 cups whole milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2–3 ripe bananas, sliced
For the Whipped Cream Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Banana slices for garnish (optional)
Instructions:
1. Prepare the Pie Crust:
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the flour, salt, and sugar.
- Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together.
- Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish, trimming the excess, and prick the bottom with a fork.
- Bake the crust for 15–20 minutes or until golden brown. Let it cool completely.
2. Make the Banana Cream Filling:
- In a saucepan, combine the milk, granulated sugar, cornstarch, and salt. Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble (about 5–7 minutes).
- In a separate bowl, whisk the egg yolks. Gradually whisk in a small amount of the hot milk mixture to temper the yolks. Then, pour the yolk mixture back into the saucepan, continuing to cook for another 2 minutes while stirring.
- Remove from heat and stir in the butter and vanilla extract until fully melted and combined.
- Allow the filling to cool slightly, then layer the sliced bananas in the cooled pie crust. Pour the custard over the bananas, smoothing the top with a spatula.
3. Prepare the Whipped Cream Topping:
- In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Spread the whipped cream evenly over the pie filling.
4. Chill and Serve:
- Refrigerate the pie for at least 4 hours or until set. For best results, serve it the next day.
- Before serving, garnish with additional banana slices if desired.
Enjoy Your Slice of Heaven!
Slice into this delectable banana cream pie, and let the creamy layers envelop your senses. Perfect for birthdays, potlucks, or just a sweet indulgence on a rainy day, this dessert is sure to become a favorite in your recipe repertoire. Share with friends and family, or keep it all to yourself—either way, it’s a pie worth savoring!