Silky Banana Pie (Print Version)
# Ingredients:
→ Crust
01 -
3 tablespoons of packed brown sugar
02 -
7 tablespoons melted salted butter
03 -
65 pieces of vanilla wafer cookies
→ Banana Cream Pie Filling
04 -
¼ cup of either lemon or lime juice
05 -
2 ripe bananas
06 -
1 ½ teaspoons of vanilla extract
07 -
3 tablespoons of butter, broken into smaller pieces
08 -
1 ½ cups (355 ml) of heavy cream
09 -
1 ½ cups (355 ml) of milk
10 -
5 large egg yolks
11 -
½ teaspoon of salt
12 -
¼ cup of cornstarch
13 -
¾ cup (150 g) of white sugar
→ Homemade Whipped Cream
14 -
½ teaspoon of vanilla extract
15 -
¼ cup (30 g) powdered sugar
16 -
¾ cup (175 ml) very cold heavy cream
# Instructions:
01 -
Get your oven going at 350°F (175°C). Blitz the vanilla wafers in a food processor until they’re like sand. Toss in brown sugar and mix it up. In a bowl, stir the crumb mix with melted butter until it sticks together. Push it all firmly into a 9½-inch pie pan, covering the bottom and sides evenly. Bake this for 13 minutes, then let it cool down to room temperature.
02 -
Grab a medium pot and whisk your sugar, salt, and cornstarch together. Pour in the egg yolks, milk, and heavy cream, stirring until you’ve got a smooth mix. Heat it gently on medium and stir non-stop until it thickens enough to coat your spoon. Once it's thicker, keep stirring for a minute, then take it off the heat. Stir butter in bit by bit along with the vanilla. Pour through a fine strainer into a bowl while still warm. Press plastic wrap flat against the surface and let it sit for 20 minutes to cool.
03 -
Spread half the cooled cream mixture across the baked crust. Cut bananas into thin slices, dunk them in lime or lemon juice, and pat them dry. Arrange the banana pieces across the cream layer evenly. Add the rest of the filling on top and smooth it out gently with a spatula. Cover it tightly with plastic wrap and chill in the fridge for a few hours.
04 -
Throw a metal bowl and your beaters in the freezer for 10 minutes. Once chilled, combine cold heavy cream, powdered sugar, and vanilla in the bowl. Whip it up on medium speed with your mixer until the peaks are stiff and hold their shape.
05 -
Spread or pipe the whipped cream right over the chilled dessert. For cleaner slices, pop it back into the fridge for half an hour. Slice it up, grab a fork, and dig in!
# Notes:
01 -
To stop banana slices from turning brown, coat them in lemon or lime juice before layering.