Banana Cream Pie is a classic and one I don’t visit nearly enough. I had a craving for it and decided to bring it, along with a couple of galettes to a summer party. I figured I would be left alone in the corner with my pie and the rest of the guests would enjoy the colorful and fruity galettes. The Banana Cream Pie emerged from the kitchen and I think one of the guests actually started clapping and exclaimed something to the effect of “this party was great, but it just went to the next level!” and he threw his hands in the air. It turns out I’d recreated his favorite and he wasn’t alone. It’s funny how these rather retro American desserts, like the Banana Cream Pie and Baked Alaska bring back memories of grandmothers and childhoods. I am happy to report that this version did not disappoint and I sent the last piece home with the man who cheered for Banana Cream Pie, which is why I have no pictures of the slice. 😉 You’ll just have to make one to see how beautifully it cuts and how fantastic it tastes.
You can watch me make the pie in my instagram video and recipe below.
Do you have pie questions or need to troubleshoot your recipe? Check out my guide on how to make pie crust.
Banana Cream Pie
Inspired by Sarabeth’s Bakery
Banana Custard Filling
2 1/2 teaspoons (1 package) powdered gelatin
2 tablespoons cold water
3 egg yolks
1/3 cup (75g) sugar
1 1/2 tablespoons cornstarch or tapioca flour
1 1/2 cups whole milk
1 vanilla bean, scraped (reserve the pod for making vanilla extract)
1 cup heavy whipping cream, whipped to soft peak
3 large or 4 small bananas, cut into 1/4-inch-thick coins
2 cups heavy whipping cream, whipped to medium peak
1 tablespoon confectioners’ sugar
1 teaspoon vanilla extract
Chocolate curls for top
To make the pie crust:
Prepare and blind bake as directed here. Once cooled, paint with chopped chocolate, as seen in my instagram video.
For the filling:
Bloom the gelatin in the 2 tablespoons water.
In a bowl, whisk together the egg, yolks, sugar, and cornstarch.
Heat the milk and vanilla seeds in a saucepan until simmering. Whisk a small amount of the hot milk into the egg mixture, repeat until the milk is warm to the touch, then add the warm egg mixture to the saucepan and bring it to a boil, whisking constantly. Once the mixture has started to boil, continue to whisk as it boils for 3 minutes. Any less and your custard may weep once it has cooled. Add the bloomed gelatin and whisk until it is completely dissolved. Strain the custard into a large bowl, cover with plastic and cool to room temperature. Once cooled, fold in the whipped cream, then the sliced bananas and pour into the prepared pie crust. Press plastic right to the surface of the pie and refrigerate for about 2 hours, but this can be made a day ahead.
To serve, cover with the whipped cream topping and chocolate shavings. See my instagram video to see how I decorate the pie.