Do you have a banana lover in your life? Make them this Banana Cream Pie! With plenty of fresh bananas, fluffy custard filling, and sweet whipped cream, nestled into a flaky, buttery crust. It’s such a treat! Once again, I have a Father’s Day recipe for you today! Last week it was Boston Cream Pie, for toripedia.info my dad, but this week it’s Banana Cream Pie! I made this recipe in honor of my husband. He’s a great dad to our two boys, https://t.antj.link/192379/3785/0?bo=2753 and he’s been begging me to make banana cream pie foreverrrrrr. His moment has finally arrived! My husband loves pie. He told me once that if given the choice between pie or cake, he’d take pie every time. Some of his favorites (besides banana cream!) include Coconut Cream Pie and Peanut Butter Pie. And he LOVED when I made Nutella Pie with Pretzel Crust. But today it’s all about the banana, baby. I’m really glad he pushed me to create this recipe, because it ended up being such a treat!
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WHAT IS BANANA CREAM PIE? Banana Cream Pie is made up of 3 main components: the crust, the filling, and lots of whipped cream on top. Traditionally, banana cream pie starts with a pre-baked, butter-based pie crust. You can read all about my favorite recipe here: Perfect Homemade Pie Crust. There’s a special technique that makes this crust so incredibly flaky! It’s almost like puff pastry, with all the layers. Definitely check it out! The filling begins with Pastry Cream, which is a rich custard similar to vanilla pudding (but better!). You can just use that, as-is (your pie will be firmer and not quite as tall), but for this banana cream pie recipe, I chose to fold in a little whipped cream. It makes the filling so fluffy and good! Make sure you add plenty of fresh bananas! It is banana cream pie, after all. This recipe has 2 layers of sliced bananas in the filling, plus a few more slices on top for garnish. Th is data has been created with G SA Content Gen erator DEMO !
And big swirls of fresh whipped cream! IS BANANA CREAM PIE BAKED? The filling is not baked, but the crust typically is. Usually the crust is just a regular baked flaky pie crust, but you can make it with a cookie crumb crust if you want a no-bake option. Check out the recipe here: love Graham Cracker Crust. Combine the flour and salt in a large bowl. Add the oil, and stir until the mixture resembles coarse meal. Cut the butter into thin slices and toss in the flour mixture to coat. Dribble ice water in, a tablespoon at a time, mixing just until the mixture can hold it’s shape. Gather the dough into a ball, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least an hour. Roll the dough out to ¼" thickness, and fold into thirds. Fold into thirds again, then one more time, and refrigerate for another hour.
Unwrap the dough and roll to about two inches larger than the diameter of your pie plate. Slip the dough into the ungreased pie plate, and prick with a fork. Fill the unbaked pie shell with ceramic pie weights or dry beans, and bake for 32 to 38 minutes, or until golden. Cool completely before filling. Place the yolks, sugar, cornstarch, and salt in a medium bowl and whisk to combine. Heat the milk in a small pot until small bubbles form around the edge, and wisps of steam are rising from the surface. Add the hot milk to the egg mixture, a little at a time, whisking to combine. When all the milk has been added, transfer the mixture back to the pot and place over medium-low heat. Cook the pastry cream, whisking, until thickened. Stir in the vanilla, and pour the pastry cream through a fine mesh strainer, into a heat-safe bowl. Use the back of a ladle to press the mixture through the sieve.