A plate of food on a table, with Banana and Cream pie

 

Banana cream pie next to an orange napkin

 

Top view of a banana cream pie garnished with banana slices

 

Close view of a banana cream pie

 

Slice of pie on a dessert plate with pie in the background

 
Sweet Erin of Dinners, Dishes and Desserts is getting settled in her new home in Colorado and has asked me to guest post on her blog. I know her baking sheets will be unpacked soon, but I am delighted to share my banana cream pie recipe over on her blog today. Pop over and say hello if you haven’t met Erin yet…you will love both her and her blog.

Banana Cream Pie…adapted from The Best Recipe

1 baked and cooled pastry shell (I used Martha Stewart’s Páte Brisée)

1/2 cup plus 2 tablespoons sugar
1/4 cup cornstarch
1/8 teaspoon salt
5 egg yolks, beaten slightly
2 cups whole milk
1/2 cup cream
1/2 vanilla bean, split lengthwise
2 tablespoons butter
1 teaspoon cognac
1 teaspoon vanilla

2 bananas, peeled and sliced just before placing over filling.


1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla


Whisk together sugar, cornstarch and salt in a medium saucepan. Add yolks and whisk to combine. Slowly add milk and cream, whisking till combined. Add vanilla bean and cook over medium heat, whisking constantly till mixture starts to thicken and simmer. Cook for an additional minute, then remove from heat. Whisk in butter, cognac and vanilla. Remove vanilla bean.


Cover top of filling with plastic wrap and allow to cool for about 30 minutes. When cooled to warm, spread about half the filling into the pie shell. Top with sliced bananas, and spread the remaining filling over the bananas. Cover filling with plastic wrap and chill at least 3 hours.


To finish, beat cream with sugar and vanilla till soft peaks form. Beat slightly longer to almost stiff peaks. Spread over filling and garnish with banana slices before serving if desired.


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