Banana Cream Pie Recipe
The origins of Banana Cream Pie can be traced to the early 20th century in America, where it gained popularity in diners and households alike. Its simple yet satisfying combination of flavors quickly made it a beloved dessert across the country.
Equipment
- 9-inch pie dish
- Medium saucepan
- Whisk
- Mixing bowls
- Spatula
Ingredients
- 1 9-inch pie crust, baked and cooled
- 3 ripe bananas, sliced
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 cups whole milk
- 3 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a medium saucepan, combine sugar, cornstarch, and salt. Gradually whisk in milk until smooth.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil.
- In a separate bowl, whisk the egg yolks. Gradually whisk in a small amount of the hot milk mixture to temper the eggs.
- Pour the egg mixture back into the saucepan and cook for an additional 2 minutes, stirring constantly.
- Remove the saucepan from heat and stir in the vanilla extract. Let the mixture cool slightly.
- Arrange sliced bananas evenly on the bottom of the baked pie crust.
- Pour the cooled cream filling over the bananas, spreading it evenly.
- In a separate bowl, whip the heavy cream until stiff peaks form. Spread the whipped cream over the top of the pie.
- Refrigerate the pie for at least 4 hours, or until set.
- Serve chilled and enjoy the creamy goodness!