Banana Cream Pie Classic Dessert (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 -
3/4 cup (150 g) granulated sugar
05 -
1/4 cup cornstarch
06 -
1/2 teaspoon salt
07 -
5 large egg yolks
08 -
1 1/2 cups (355 ml) milk
09 -
1 1/2 cups (355 ml) heavy cream
10 -
3 tablespoons butter, softened and cut into pieces
11 -
1 1/2 teaspoons vanilla extract
12 -
2 bananas
13 -
1/4 cup lemon or lime juice
→ Homemade Whipped Cream
14 -
3/4 cup (175 ml) heavy cream, very cold
15 -
1/4 cup (30 g) powdered sugar
16 -
1/2 teaspoon vanilla extract
# Instructions:
01 -
Preheat oven to 350F (175C). Pulse vanilla wafer cookies in a food processor into fine crumbs. Combine crumbs with melted butter and brown sugar. Transfer mixture to a 9 ½-inch pie plate and press evenly into bottom and sides. Bake for 13 minutes. Cool completely.
02 -
Whisk sugar, cornstarch, and salt in a saucepan. Add egg yolks, milk, and heavy cream. Whisk constantly over medium heat until thickened. Remove from heat, add butter one tablespoon at a time, and whisk in vanilla extract. Strain filling through a fine mesh strainer. Cover surface with plastic wrap and cool for 20 minutes.
03 -
Pour half the cooled filling into the crust and spread evenly. Slice bananas and dip slices in lemon or lime juice, then pat dry. Layer bananas over filling and top with remaining filling. Cover surface with plastic wrap and chill in refrigerator for several hours.
04 -
Combine cold heavy cream, powdered sugar, and vanilla extract in a chilled bowl. Beat with electric mixer until stiff peaks form. Dollop or pipe whipped cream onto cooled pie.
05 -
Chill for several hours before slicing to allow flavors to meld. Slice and serve chilled.
# Notes:
01 -
To keep bananas from browning, dip slices in lemon or lime juice and pat dry before layering.
02 -
For neat slices, freeze pie for 30 minutes before slicing.