Here we are at Sukkot and I’ve got the air conditioner going pretty much all day. I did see in the forecast that some kind of storm was on its way this coming weekend and should bring the temps down to the 70s – so that’s pretty neat. I have so many cute clothes and sleepers for the baby, and would love to dress him up in something other than a onesie. Even more, I’d like to get out of the house a little more, which is not kind or possible with an infant.
Banana Cream Pie has always been a favorite of mine since I was a kid, and the mild flavors combined with cool custard are great for this not-so-autumn-like weather when you still want all the comfort food feels.
The best parts about this recipe: no pudding, no fake crust. It’s all from scratch.
What I would change: More bananas! I would probably double the amount of bananas to be honest and do maybe a 5 layer thing (custard, bananas, custard, bananas, custard).
Do you want to pin this recipe? Use this photo!
Recipe adapted from Chew Out Loud.
- For the Crust:
- For the Filling:
- For Topping:
- In a large bowl whisk flour, sugar, and salt together until combined.
- Dice the cold butter into small cubes and using a fork cut the butter into the flour mixture.
- Sprinkle 4 TB ice water in, stir, and press dough together with a rubber spatula until dough comes together.
- Turn dough onto plastic wrap, flatten into 4 inch disk, and wrap tightly.
- Chill 1 hour.
- Let chilled dough sit at room temp for 10 minutes and preheat oven to 375F with rack on lower middle position.
- Roll dough into a 12 inch circle on a lightly floured surface.
- Loosely roll dough around rolling pin and gently unroll it onto a 9 inch pie plate, with excess draped over edges.
- Gently press dough into plate and tuck/crimp edges.
- Cover and place in freezer 30 minutes.
- Cover cold crust with foil, gently bending foil over the edges to prevent burning and fill inside of plate with pie weights (I use uncooked rice).
- Bake 25-30 minutes.
- Remove weights and foil. Continue baking until golden brown, about 10 minutes. Let cool completely.
- In a medium saucepan, whisk sugar, cornstarch, and salt.
- Whisk in evaporated milk, egg yolks, and milk until smooth.
- Bring to simmer, whisking constantly, until mixture thickens and becomes smooth, 1 minute.
- Off heat, whisk in butter and vanilla extract.
- Let mixture cool to warm, stirring often with wooden spoon, 5 minutes.
- Pour 1/3 of warm filling into cooled pie crust.
- Slice bananas and lay 1/2 over filling.
- Pour 1/3 of warm filling over the bananas.
- Lay the rest of the bananas over the filling.
- Spread rest of warm filling over bananas.
- Lay plastic wrap over surface of filling and chill until set, 4 hours.
- In a stand mixer fitted with whisk attachment, whip the cold heavy cream, sugar, and vanilla on medium speed until foamy, 1 min. Increase to high speed and whip until stiff peaks form, 3-4 minutes.
- Spread or pipe whipped cream over chilled pie.
- Keep pie chilled until ready to serve.