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Ingredients
Scale
- 1 unbaked pie crust (store-bought or homemade)
- Optional: 1 large egg white beaten with 1 tablespoon milk (for egg wash)
- 4 large egg yolks
- 1/4 cup (30g) cornstarch
- 2 cups (480ml) whole milk
- 1/2 cup (120ml) heavy cream
- 1/2 cup (100g) granulated sugar
- 1/8 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 tablespoons (28g) unsalted butter, softened
- 4 yellow bananas (medium ripeness)
- Optional: sprinkle of ground cinnamon
- 1 cup (240ml) cold heavy cream
- 2 tablespoons (15g) confectioners’ or granulated sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- Prepare pie crust ahead; chill for at least 2 hours.
- Blind bake the crust at 375°F (190°C) for 15–16 minutes, then finish baking after removing weights for another 14–15 minutes.
- In a bowl, whisk egg yolks and cornstarch; set aside.
- Heat milk, cream, sugar, and salt in a saucepan until simmering.
- Temper egg yolks with some warm milk mixture, then return to saucepan and cook until thick.
- Add vanilla and butter, strain if necessary, then cool.
- Layer sliced bananas in cooled crust, pour custard over, and chill.
- Whip cream with sugar and vanilla, then spread over pie before serving.
Notes
Use ripe bananas for optimal flavor and texture.
Ensure to blind-bake the crust fully to avoid sogginess.
Refrigerate the pie for at least 4 hours before serving.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 15
- Sodium: 150
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 100