Banana Cream Pie Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the 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">2 tbsp granulated sugar</li> <li class="ingredients-single-item">115g cold unsalted butter, cubed</li> <li class="ingredients-single-item">60-75ml ice-cold water</li> <li class="ingredients-single-item">For the custard filling:</li> <li class="ingredients-single-item">600ml whole milk</li> <li class="ingredients-single-item">100g granulated sugar</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">4 large egg yolks</li> <li class="ingredients-single-item">45g cornstarch</li> <li class="ingredients-single-item">2 tbsp unsalted butter</li> <li class="ingredients-single-item">2 tsp vanilla extract (or 1 vanilla bean, scraped)</li> <li class="ingredients-single-item">4 ripe bananas, sliced</li> <li class="ingredients-single-item">For the whipped topping:</li> <li class="ingredients-single-item">300ml heavy whipping cream, cold</li> <li class="ingredients-single-item">30g powdered sugar</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">Pinch of ground nutmeg (optional, for garnish)</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">Medium saucepan</li> <li class="equipment-single-item">Whisk</li> <li class="equipment-single-item">Stand mixer or hand mixer</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Make the crust: In a large bowl, whisk together flour, salt, and sugar. Add 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 pockets of steam during baking, resulting in a flaky crust. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Drizzle 60ml ice water over the mixture and gently stir with a fork until the dough begins to come together. If needed, add the remaining water 1 tablespoon at a time. The dough should hold together when squeezed but shouldn't feel sticky. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Form the dough into a disc, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days. This resting period allows the gluten to relax and the butter to firm up, resulting in a more tender crust. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Preheat your oven to 190°C (375°F). Roll the chilled dough on a lightly floured surface into a 30cm (12-inch) circle. Gently transfer to your pie dish, pressing it into the bottom and sides. Trim excess, leaving a 2cm overhang, then fold and crimp the edges decoratively. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then carefully remove the weights and parchment. Return to the oven for another 10-12 minutes until golden brown. Cool completely on a wire rack. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Make the custard: In a medium saucepan, heat 500ml of milk with half the sugar and the salt until steaming but not boiling. Meanwhile, in a heatproof bowl, whisk together egg yolks, remaining sugar, cornstarch, and the remaining 100ml milk until smooth. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Gradually pour half of the hot milk mixture into the egg mixture, whisking constantly to prevent curdling (this is called tempering). Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking continuously, until the mixture thickens significantly and begins to bubble, about 4-5 minutes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Remove from heat and whisk in butter and vanilla extract until smooth and glossy. The butter enriches the custard and gives it a silky mouthfeel. Transfer to a bowl, place plastic wrap directly on the surface to prevent a skin from forming, and let cool to room temperature. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Assemble the pie: Arrange half of the sliced bananas in a single layer on the bottom of the cooled pie crust. Pour half of the cooled custard over the bananas, spreading evenly. Add remaining bananas in another layer, then top with the rest of the custard. Smooth the surface with a spatula. Refrigerate for at least 3 hours or overnight to set properly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Just before serving, prepare the whipped cream topping. Using a stand mixer with the whisk attachment or a hand mixer, beat the cold heavy cream, powdered sugar, and vanilla extract on medium-high speed until medium-stiff peaks form. Watch carefully as overbeating will turn your cream into butter! </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Dollop the whipped cream over the chilled pie, creating decorative swirls with the back of a spoon. If desired, sprinkle lightly with ground nutmeg for a warm, aromatic finish. For an extra special presentation, garnish with additional thin banana slices just before serving (toss them in a little lemon juice first to prevent browning). </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> For the cleanest slices, dip a sharp knife in hot water and wipe clean between cuts. The pie is best enjoyed the day it's assembled but will keep refrigerated for up to 2 days. The custard and crust can be made a day ahead, but add the bananas and whipped cream only when you're ready to serve to ensure maximum freshness and texture. </li> </ol>