Banana Cream Pie
Serves: 3
Destiney Bartoletti
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
57
Sourness
40
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
2.5 cups
Graham Cracker Crumb1 cup
Sugar1 cup
Banana (mashed)2 tbsps
Unsalted Butter (1/4 stick)1 cup
Cornstarch1 tsp
Salt1.5 cups
Whipping Cream1.5 cups
Whole Milk3 large
Egg Yolk1 tsp
Vanilla ExtractDirections:
1
For crust: Preheat oven to 350°F
2
Stir graham cracker crumbs, sugar, and mashed banana in large bowl to blend
3
Add unsalted butter and stir to moisten evenly
4
Press onto bottom and up sides of 10-inch-diameter glass pie dish
5
Chill until firm, about 30 minutes
6
Bake crust until set and pale golden, about 15 minutes
7
Cool completely
8
Preheat oven to 350°F
9
Stir graham cracker crumbs, sugar, and mashed banana in large bowl to blend
10
Add unsalted butter and stir to moisten evenly
11
Press onto bottom and up sides of 10-inch-diameter glass pie dish
12
Chill until firm, about 30 minutes
13
Bake crust until set and pale golden, about 15 minutes
14
Cool completely
15
For filling: Whisk sugar, cornstarch, and salt in heavy medium saucepan to blend
16
Gradually whisk in whipping cream and whole milk, then egg yolks
17
Scrape in seeds from vanilla bean; add vanilla bean
18
Whisk over medium-high heat until custard thickens and boils, about 6 minutes
19
Remove from heat
20
Whisk in unsalted butter and vanilla extract
21
Discard vanilla bean
22
Transfer custard to large bowl; cool completely, whisking occasionally, about 1 hour
23
Whisk sugar, cornstarch, and salt in heavy medium saucepan to blend
24
Gradually whisk in whipping cream and whole milk, then egg yolks
25
Scrape in seeds from vanilla bean; add vanilla bean
26
Whisk over medium-high heat until custard thickens and boils, about 6 minutes
27
Remove from heat
28
Whisk in unsalted butter and vanilla extract
29
Discard vanilla bean
30
Transfer custard to large bowl; cool completely, whisking occasionally, about 1 hour
31
Stir custard to loosen, if necessary
32
Spread 1 cup custard over bottom of prepared crust
33
Top with half of sliced bananas, then 1 cup custard, covering bananas completely
34
Repeat layering with remaining bananas and remaining custard
35
Chill banana cream pie until filling is set and crust softens slightly, at least 8 hours and up to 1 day
36
Cut pie into wedges and serve
37
Stir custard to loosen, if necessary
38
Spread 1 cup custard over bottom of prepared crust
39
Top with half of sliced bananas, then 1 cup custard, covering bananas completely
40
Repeat layering with remaining bananas and remaining custard
41
Chill banana cream pie until filling is set and crust softens slightly, at least 8 hours and up to 1 day
42
Cut pie into wedges and serve