Happy Holly's Banana Cream Pie
Serves: 6
Madilyn Boehm
1 January 1970
Based on User reviews:
48
Spice
45
Sweetness
49
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 cup
Granulated Sugar1 tsp
Kosher Salt2 tbsps
Unsalted Butter1 cup
All-Purpose Flour2 cups
Milk3 large
Egg Yolk (beaten)2 tsps
Vanilla Extract1.5 cups
Heavy Cream (chilled)3 tbsps
Sugar (confectioners')1 tsp
Pure Vanilla ExtractDirections:
1
For the dough, in a large bowl, combine the flour, granulated sugar, and salt
2
Sprinkle in the butter pieces and cut them into the flour with a pastry cutter (or 2 knives or your fingertips) until the mixture is crumbly and the pieces are the size of small peas
3
Mix in 5 tablespoons very cold water and toss with a fork until the dough just comes together
4
Place the dough on the floured counter and knead a few times, just to make a ball
5
Don't overwork the dough or the crust will be tough! Lightly flour the counter
6
Flatten the dough into a disk and wrap in plastic
7
Let it rest in the refrigerator for at least 15 minutes
8
(If making more than 1 hour ahead, let it rest on the counter for 10 minutes before rolling out
9
) Roll the dough out on a floured surface into a 12-inch circle
10
Fit into a 9-inch pie plate and trim to a 1/2-inch overhang all around
11
Fold the overhanging dough under itself and crimp with a fork or your fingers
12
Chill the pie shell in the refrigerator for 30 minutes
13
Preheat the oven to 400 degrees F
14
Cover the shell with a piece of parchment paper and fill with dried beans or pie weights
15
Bake on the bottom rack until the crust is set but still blond in color, about 20 minutes
16
Remove the paper and beans or weights and bake until the crust is golden brown, 10 to 15 minutes more
17
Let cool completely on a rack
18
For the custard, in a saucepan, combine the granulated sugar, flour, and salt
19
Add the milk gradually while stirring
20
Cook over medium heat, stirring constantly, until it begins to bubble
21
Cook, stirring, for 3 minutes, or until it forms firm peaks
22
Stir a small amount of the hot milk mixture into the beaten egg yolks in a small bowl
23
This will temper the yolks so they don't turn into scrambled eggs
24
Stir the tempered yolks back into the rest of the custard
25
Cook for 2 more minutes, stirring constantly
26
Remove from the heat and stir in the butter and vanilla
27
Slice 2 bananas into the cooled pastry crust
28
Top with half of the custard and slice the remaining bananas on top
29
Top with the rest of the custard
30
Chill for at least 1 hour
31
For the whipped cream, in a cold bowl with an electric mixer, beat the cream, confectioners' sugar, and vanilla until firm peaks form
32
Be careful not to overbeat or your cream will turn to butter
33
Watch as you beat and stop when it gets thick and stays on the beaters when you remove them from the bowl
34
Top the pie with the whipped cream and serve