Ingredients
- For the Crust:
- 150g (1 1/4 cups) all-purpose flour
- 114g (1/2 cup) unsalted butter, cold and cubed
- 25g (2 tbsp) granulated sugar
- 2-3 tbsp cold water
- 1/4 tsp salt
- For the Filling:
- 500ml (2 cups) whole milk
- 100g (1/2 cup) granulated sugar
- 30g (1/4 cup) cornstarch
- 3 large egg yolks
- 1 tsp vanilla extract
- 3 ripe bananas, sliced
- For the Whipped Cream:
- 240ml (1 cup) heavy whipping cream
- 15g (2 tbsp) powdered sugar
- 1/2 tsp vanilla extract
Instructions
Step 1: Prepare the Crust
In a mixing bowl, combine flour, sugar, and salt. Add the cold butter cubes and cut them into the flour using a pastry cutter until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, mixing until the dough just comes together. Wrap the dough in plastic wrap and chill for 30 minutes.
Step 2: Bake the Crust
Preheat your oven to 200°C (400°F). Roll out the chilled dough on a lightly floured surface into a circle to fit your pie pan. Transfer the dough to the pan, pressing it gently against the bottom and sides. Trim any overhanging dough and prick the bottom with a fork. Line the crust with parchment paper and add pie weights or dried beans. Bake for 15 minutes, remove weights and paper, and bake for another 10 minutes until golden. Let it cool.
Step 3: Make the Filling
In a medium saucepan, whisk together sugar and cornstarch. Gradually add milk, whisking to ensure no lumps form. Heat over medium, stirring constantly until the mixture thickens and comes to a boil. In a small bowl, beat egg yolks slightly and slowly whisk 1 cup of the hot milk mixture into the yolks to temper them. Return the mixture to the saucepan and cook for another 2 minutes. Remove from heat and stir in vanilla extract. Allow to cool slightly.
Step 4: Assemble the Pie
Arrange the sliced bananas at the bottom of the baked pie crust. Pour the warm custard filling over the bananas, spreading evenly. Cover the pie with plastic wrap pressed directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours or until set.
Step 5: Whip the Cream
In a chilled bowl, use an electric mixer to beat the heavy cream until it begins to thicken. Add the powdered sugar and vanilla, continuing to beat until stiff peaks form. Spread the whipped cream over the chilled pie or pipe it decoratively.
Step 6: Serve
Remove the pie from the refrigerator and let it sit for a few minutes at room temperature to soften slightly before slicing. Serve chilled and enjoy each creamy, banana-infused bite!
Conclusion
You’ve successfully crafted a delightful Banana Cream Pie with Whipped Cream, a dessert that’s as beautiful in presentation as it is delicious in flavor. The balance of creamy custard, fresh bananas, and the delightful crust will surely captivate your taste buds and impress your guests. This recipe not only offers satisfaction but also leaves room for personalization, such as trying caramel drizzle or chocolate shavings as additional toppings. Enjoy the fruits of your labor and make this pie a staple dessert for all special occasions!