The crust of this Banana Cream Pie Recipe is flaky, the filling is creamy vanilla, and there are layers of sliced bananas on top. The easy homemade whipped cream covers the whole thing.
SERVINGS: 10 SLICES– 1 (9-inch) pre-baked pie crust cooled completely– 1/2 cup (100 grams) granulated sugar– 1/4 cup (32 grams) cornstarch– 2 cups (480 ml) half and half– 4 large egg yolk– 3 tablespoons (45 grams) unsalted butter, cut into tablespoon-sized piece– 1 teaspoon pure vanilla extract– 2 medium bananas slicedFOR THE WHIPPED CREAM:– 1 cup (240 ml) cold heavy whipping cream– 1/4 cup (30 grams) powdered sugar– 1 teaspoon pure vanilla extract
Stir sugar and cornstarch in a large saucepan. Set aside. Mix half-and-half and egg yolks in a large bowl. Slowly add the wet ingredients to the saucepan with the sugar and cornstarch and whisk.
Stir the saucepan over medium heat until it boils (scrape bottom and sides with rubber spatula). The mixture should thicken after one minute of boiling. Turn off heat and add one tablespoon of butter, then vanilla extract.
Strain the mixture into a heat-safe bowl using a fine-mesh strainer. Allow the custard to stand for 30 minutes under plastic wrap directly on its surface.
Remove plastic wrap, stir filling, scoop half into cooled pie crust, and spread evenly. Layer banana slices evenly on the filling, then scoop and spread the rest. Plastic wrap the pie and refrigerate for 3 hours to firm.
Mix heavy whipping cream, powdered sugar, and vanilla extract in a stand mixer with the whisk attachment or a large bowl with a hand-held mixer. Mix slowly, then medium-high until stiff peaks form.
Spread out the whipped cream so that it's a single layer on top of the chilled filling. Put it in the fridge until you're ready to serve it or cut it up and enjoy.
Soft And Chewy Oatmeal Chocolate Chip Cookies Recipe