A rich and creamy banana cream pie with a buttery crust and layers of fresh bananas, topped with a smooth vanilla custard and whipped cream. Perfect for a sweet dessert treat!
Ingredients:
- 1 pre-baked pie crust (9-inch)
- 3-4 ripe bananas, sliced
- 2 cups whole milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 4 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract (for whipped cream)
Instructions:
- Prepare the Crust: Bake a 9-inch pie crust according to package or recipe instructions and allow it to cool completely.
- Make the Custard Filling:
- In a medium saucepan, combine the milk, sugar, cornstarch, and salt. Cook over medium heat, whisking constantly until the mixture begins to thicken and comes to a simmer.
- In a small bowl, whisk the egg yolks. Gradually pour a small amount of the hot milk mixture into the egg yolks, whisking quickly to temper them.
- Pour the tempered egg yolks back into the saucepan and continue to cook, whisking constantly, until the mixture becomes thick and creamy, about 2-3 minutes.
- Remove from heat and stir in butter and vanilla extract. Let it cool slightly.
- Assemble the Pie:
- Arrange a layer of banana slices on the bottom of the cooled pie crust.
- Pour half of the custard filling over the bananas, spreading it evenly.
- Add another layer of banana slices, then pour the remaining custard over the top.
- Smooth the top of the custard and refrigerate the pie for at least 4 hours, or until fully set.
- Make the Whipped Cream:
- In a mixing bowl, whisk the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Top the Pie:
- Spread or pipe the whipped cream over the chilled pie.
- Garnish with extra banana slices if desired.
- Serve: Slice and enjoy!