Serve: Once you are ready to serve, top the chilled pie with another layer of sliced bananas and a generous amount of whipped cream then serve immediately.Place in the fridge and allow to chill for at least 4-6 hours but ideally overnight. This will prevent the custard from forming a skin. Spray a piece of parchment paper or plastic wrap with cooking spray then press onto the surface of the custard. Add a layer of sliced bananas then add the remaining custard. Assemble the pie: Spread two tablespoons of custard onto the bottom of the baked crust.Remove from the heat, pass through a fine mesh sieve to get rid of any lumps then whisk in the butter. Pour the egg mixture into the remaining milk and cook over low heat, whisking continuously until thick and glossy. Slowly ladle in a spoonful of the hot milk mixture to temper the eggs, whisking continuously. In a separate bowl, whisk the eggs with the flours until smooth. Stir regularly to allow the sugar to dissolve. Make the custard: Heat the milk, sugar and cream in a medium saucepan set over medium heat until just before it starts to boil.Place the crust in the oven and allow to bake for 15 minutes then remove the parchment paper and weight and bake for another 10-15 minutes until lightly golden brown. Line the chilled dough with parchment paper and add baking or pie weights like raw rice or beans. Press the dough into a pie plate then transfer to the freezer to chill while you preheat the oven. Make the crust: Combine the flour, powdered sugar, cold butter, ice water and egg yolk in the bowl of a food processor then pulse until the dough comes together in a ball.Pipe the cream onto the banana cream pie with a star tip nozzle or simply dollop on before slicing and serving. This might take longer but whipping cream slowly creates more stable air bubbles that won’t collapse quickly and cause the cream to split and weep. For the perfect homemade whipped cream, whisk heavy or whipping cream with powdered or icing sugar. Whipped cream: No cream pie is complete without a mountain of whipped cream on top.Top the pie with more bananas just before serving to prevent them from browning. The layer of bananas under the custard will be protected and won’t brown if served within 24 hours. Two layers of bananas will not only add more banana flavor but also adds some texture to the finished pie. Bananas: I like a lot of bananas in my banana cream pie.Whisking continuously while the custard cooks over medium-low heat will also prevent this. Passing the custard through a fine mesh sieve will remove any flour lumps or bits of cooked egg. Filling: For a custard filling that is super creamy and perfectly set, I like using egg yolks from extra-large eggs along with cornstarch (cornflour) and flour.By freezing the dough before blind-baking until golden and crisp, you ensure the dough doesn’t shrink much.
You can also make it by hand by rubbing the butter into the dry ingredients before adding the egg and water to form a dough. Simply press the dough into the pie plate after blending together. The recipe shared here is a very simple pastry and requires no rolling out. Crust: This pie works well with both a cookie crust or a pastry crust.Tips for making the best banana cream pie Made with an easy, homemade crust, this pie is simply perfection.įull banana cream pie recipe can be found in the recipe card. Creamy, perfectly set banana cream pie is a joy to eat and a seriously impressive dessert.
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