The Cake Chica

Organic Cooking | From Scratch Baking

Banana Cream Pie

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My husband and I had invited some family over for hamburgers this past Sunday and I wanted to make something sweet for the occasion. It was also my Birthday on Saturday and I was having too much fun to plan a dessert in advanced so at the last minute I had to come up with something.  My husband would be going to the grocery store later and asked if I wanted him to pick up a cake from the grocery store? Feeling a bit offended, I rolled my eyes and said no, I will find something to make. And I found this Banana Cream Pie from Dorie Greenspan’s book Baking From My Home To Yours.

I choose to use a premade pie dough for time purposes. I am still trying to perfect my homemade pie dough. I have not done so yet, but practice will make perfect!!!

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Banana Cream Pie

Yield 12

Ingredients

FOR THE CUSTARD

  • 2 cups whole milk
  • 6 large egg yolks
  • ½ cup (packed) light brown sugar, pressed through a sieve
  • 1/3 cup cornstarch, sifted
  • ½ teaspoon ground cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • Pinch of salt
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons unsalted butter, cut into bits
  • 3 ripe but firm bananas
  • 1 9-inch single crust pie dough, fully baked and cooled

FOR THE TOPPING

  • 1 cup cold heavy cream
  • 2 tablespoons confectioners’ sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 tablespoons sour cream

Instructions

  1. TO MAKE THE CUSTARD: Bring the milk to a boil. Stir occasionally.
  2. Meanwhile, in a large heavy-bottomed saucepan, whisk the yolks together with the brown sugar, cornstarch, cinnamon, nutmeg and salt until well blended and thick. Whisking without stopping, drizzle in about ¼ cup of the hot milk, this will temper, or warm the yolks so they won’t curdle, then still whisking, add the remainder of the milk in a steady stream. Put the pan over medium heat and whisk constantly. Bring the mixture to a boil. Boil, still whisking, for 1 to 2 minutes before removing from the heat.
  3. Whisk in the vanilla extract. Let stand for 5 minutes, then whisk in the bits of butter, stirring until they are fully incorporated and custard is smooth and silky. You can either press a piece of plastic wrap against the surface of the custard to create an airtight seal and refrigerate the custard until cold or, if you want to cool the custard quickly, put the bowl into a larger bowl filled with ice cubes and cold water and stir occasionally until the custard is thoroughly chilled, about 20 minutes. If it’s more convenient, you can refrigerate the custard, tightly covered, for up to 3 days.
  4. When you are ready to assemble the pie, peel the bananas and cut them on a shallow diagonal into ¼ inch thick slices.
  5. Whisk the cold custard vigorously to loosen it, and spread about one quarter of it over the bottom of the pie crust, it will be a thin layer. Top with half of the banana slices. Repeat, adding a thin layer of custard and the remaining bananas, then smooth the rest of the custard over the last layer of bananas.
  6. TO MAKE THE TOPPING: Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, beat the cream until it just starts to thicken. Beat in the confectioners’ sugar and vanilla extract and continue to beat until the cream holds firm peaks. Switch to a rubber spatula and gently fold in the sour cream.
  7. TO FINISH: Spoon the whipped cream over the filling and spread it evenly to the edges of the custard. Serve, or refrigerate.

Notes

This pie is best served the same day it is made.

Courses Dessert

Cuisine American

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