Banana Cream Pie

New Years is a very special time of year and to conclude 2013 I wanted to make a delicious dessert. This year my boyfriend and I made his parents dinner for the first time and I thought this banana cream pie would be the perfect thing to end a memorable occasion. Banana Cream PieWho doesn’t love the taste of Banana Cream Pie? After deciding this was the dessert of the night, I did a good amount of research on various ways to go about making one. I  finally found the perfect recipe that would put all the other banana cream pies to shame in The Best Of America’s Test Kitchen 2013 cookbook. banana filling

Banana Cream Pie
  • Filling
  • 5 ripe bananas
  • 4 tbsp. unsalted butter
  • 2½ cups half-and-half
  • ½ cup plus 2 tbsp. granulated sugar
  • 6 large eggs yolks
  • ¼ tsp salt
  • 2 tbsp cornstarch
  • 1½ tbsp vanilla extract
  • 2 tbsp orange juice
  • 1 cup heavy cream
  • 2 tbsp confectioners' sugar
  1. Peel two bananas and slice into ½- inch-thick pieces. Melt 1 tablespoon butter in medium saucepan over medium-high heat. Add sliced bananas and cook until they begin to soften, about 2 minutes. Add half-and-half, bring to boil, and boil for 30 seconds. Remove from heat, cover, and let sit for 40 minutes.
  2. Whisk granulated sugar, egg yolks, and salt together in large bowl until smooth. Whisk in cornstarch. Strain cooled half-and-half mixture through fine-mesh strainer into yolk mixture- do not press on bananas - and whisk until incorporated: discard cooked bananas.
  3. Transfer mixture to cleaned saucepan. Cook over medium heat, whisking constantly, until thickened to consistency of pudding, 4 to 6 minutes. Remove pan from heat; whisk in remaining 3 tbsp butter and 1 tbsp vanilla. Transfer pastry cream to bowl and let cool for 1 hour.
  4. Peel and slice 3 remaining bananas to ¼ inch thickness. Toss with orange juice. Whisk pastry cream briefly, then spread half over bottom of pie shell. Arrange sliced bananas on pastry cream. Top with remaining pastry cream.
  5. Using mixer whip cream, confectioners sugar, and remaining ½ tsp vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 - 3 minutes. Spread whipped cream evenly over top of pie. Refrigerate until set, at least 5 hours,



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1 Comment

  • Reply Rustic Apple-Cinnamon Tart- The Spoonful of Honey January 20, 2014 at 2:32 am

    […] place, seeing as I had just the right amount of frozen pie dough left over in the fridge from the banana cream pie I made on new years. After it letting it thaw on the counter for awhile I rolled it out and began […]

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