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Homemade pie is a treat anytime of year, but come summer, banana cream pie is always at the top of my list. It's layered with dreamy vanilla pastry cream and slices of banana, all topped with fluffy clouds of whipped cream and my ingredient superstar: toasted coconut chips. Decadent yet light, this is the pie that will be the centerpiece of your summer potluck or any special occasion. Here are a few tips for ultimate success:
First, lightly flour a work surface, and roll your pie dough out to a 12” circle. You’re looking for it to be between 1/4” and 1/8”. Don’t roll the pie dough too thin to ensure it can hold the weight of the luscious pastry cream and bananas when slicing. Then, carefully drape it over a 9” pie dish, and gently press it to fit (no stretching it!). Trim the excess, leaving a 1/2" overhang. Fold the edges under, then crimp as you desire. Use a fork to prick the bottom of the dough all over, then place in the refrigerator until firm (this should take around 30 minutes).
Then, in a medium bowl, whisk together the egg yolks and vanilla extract until combined. Set aside, then in a large saucepan, whisk together the milk, granulated sugar, cornstarch, and salt until smooth and combined. Bring the mixture to a gentle simmer over medium heat, making sure to stir often. Cook until thickened, around 2 to 3 minutes, then remove from the heat.
Very gradually, whisk 1/2 cup of the milk mixture into the egg yolk mixture until well combined. Then, whisk the egg mixture into the remaining milk mixture in the saucepan (again, very gradually). Bring the entire mixture to a simmer over medium heat, then cook while stirring constantly until thickened (this should take around 2 to 4 minutes).
Then, prepare an ice bath in a large bowl. Remove the saucepan from the heat, and stir in the butter until melted and combined. Transfer the mixture to another large bowl (or measuring cup), then cover with plastic wrap that is pressed tightly onto the surface of the mixture. This will help prevent a skin from forming on top of the pastry cream. Place the bowl in the ice bath until slightly cooled, about 15 minutes, then remove from the ice bath and refrigerate until cold. This should take at least 30 minutes, but if you want to work ahead, you can do this up to 1 day ahead of time.
Arrange a rack in the center of the oven, then preheat to 375°. Grab the refrigerated pie dough, and line it with parchment, leaving a 1” overhang. Fill with pie weights, dried beans, or rice, then bake until the edges are golden. This should take around 20 to 25 minutes. Lift the parchment to remove the pie weights, then continue to bake the crust until it is deeply golden, around 12 to 15 minutes more. Once golden, place the pan on a wire rack and let it cool completely before moving on. Slice 2 to 3 bananas on a bias into 1/4"-thick slices, then arrange the slices on the bottom of the crust, slightly overlapping them, until the entire bottom of the crust is fully covered. Then, spread the pastry cream over the sliced bananas.
Press plastic wrap onto the surface of the pastry cream (again, this prevents a skin from forming on the surface), then refrigerate for at least 2 hours or up to 1 day.
Once you’re almost ready to serve the pie, whip the heavy whipping cream into soft peaks. Dollop the whipped cream on top of the pie, leaving a 1” border. Slice your remaining bananas in the same manner as before, and arrange them on top of the whipped cream. Sprinkle the top with coconut chips (if you’re using), slice into wedges, and serve!
The full list of ingredients and instructions can be found in the recipe below.
If you'd like to make this pie ahead of time—or if you're storing leftovers—simply cover it in storage wrap and place in the fridge for up to three days. Wrap the entire pie in storage wrap if you'd like to freeze it where it'll keep for around two months.
batch basic pie dough
All-purpose flour, for surface
large egg yolks
pure vanilla extract
(475 ml.) whole milk
(100 g.) granulated sugar
cornstarch
kosher salt
unsalted butter, cut into 1/2" pieces
5 to 6 medium bananas (about 2 lb.; 905 g. total), divided
(235 ml.) heavy whipping cream
Toasted coconut chips, optional
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