Banana Cream Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Pie Crust:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">115g unsalted butter, very cold and cubed</li><li class="ingredients-single-item">4-6 tbsp ice-cold water</li><li class="ingredients-single-item">For the Custard Filling:</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">1 vanilla pod, split and seeds scraped (or 2 tsp vanilla extract)</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">45g cornstarch</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">30g unsalted butter</li><li class="ingredients-single-item">3-4 ripe bananas</li><li class="ingredients-single-item">For the Whipped Cream Topping:</li><li class="ingredients-single-item">240ml heavy cream, cold</li><li class="ingredients-single-item">25g powdered sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Extra banana slices for garnish (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Fine mesh sieve</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin with the pie crust. In a large bowl, whisk together flour, salt, and sugar. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. The cold butter creates steam pockets during baking, resulting in a flaky crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Drizzle in ice water, 1 tablespoon at a time, mixing with a fork until the dough just begins to come together. You may not need all the water. The dough should hold together when pinched but shouldn't feel wet or sticky. Form into a disc, wrap in plastic, and refrigerate for at least 1 hour.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 190°C. Roll the chilled dough on a lightly floured surface into a circle about 30cm in diameter and 3mm thick. Carefully transfer to your pie dish, gently pressing it into the corners. Trim excess dough leaving a 2cm overhang, then fold under and crimp decoratively. Prick the bottom with a fork.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 10-12 minutes until golden brown. This blind baking ensures your crust won't become soggy when filled with custard. Cool completely on a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the custard filling, warm the milk with vanilla seeds and pod (if using) in a medium saucepan over medium heat until just simmering, then remove from heat. If using extract instead, you'll add it later.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a large bowl, whisk together egg yolks and sugar until pale and slightly thickened. Add cornstarch and salt, whisking until smooth. This thorough mixing prevents lumps in your custard.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gradually pour about half of the hot milk into the egg mixture while whisking constantly (this is called tempering and prevents the eggs from scrambling). Pour this mixture back into the remaining milk in the saucepan, whisking continuously.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil. Continue cooking for 1-2 minutes more (this is important to fully activate the cornstarch). The custard should be thick enough to coat the back of a spoon and hold a line when you run your finger through it.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from heat and stir in butter and vanilla extract (if using instead of the pod). Strain through a fine mesh sieve into a clean bowl to remove any lumps or bits of cooked egg. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Let cool to room temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Slice 2-3 bananas about 5mm thick. Arrange a layer of banana slices on the bottom of the cooled pie crust, then pour half of the custard over them. Add another layer of banana slices, then cover with the remaining custard. Smooth the top with a spatula. Refrigerate for at least 3 hours or preferably overnight to set completely.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the whipped cream topping, chill your mixing bowl and beaters in the freezer for 15 minutes (this helps the cream whip better). Pour the cold heavy cream into the chilled bowl and beat on medium speed until it begins to thicken. Add powdered sugar and vanilla extract, then increase to high speed and whip until stiff peaks form. Be careful not to overwhip or it will become grainy.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Just before serving, spread or pipe the whipped cream over the chilled pie. If desired, garnish with fresh banana slices (tossed in a little lemon juice to prevent browning) or a light dusting of ground cinnamon. For the best flavor and texture contrast, serve the pie cold but not straight from the refrigerator—allow it to sit at room temperature for 10-15 minutes before slicing.</li></ol>