Banana Cream Pie

Banana Cream Pie (Page 6 ) | September 18, 2023

Banana Cream Pie
The ultimate decadent banana cream pie recipe with a buttery crust,
sweet vanilla bean custard, and topped with fluffy whipped cream.

Ingredients :

Pie Crust
▢1 ½ cups all-purpose flour
▢½ teaspoon kosher salt
▢14 tablespoons unsalted butter, cut into ¼” cubes, chilled
▢½ cup ice-cold water, chilled
Filling
▢3 bananas, ripe but not brown and spotted
▢½ cup granulated sugar, plus 1 tablespoon
▢5 tablespoons cornstarch
▢2 large eggs
▢1 large egg yolk
▢2 cups whole milk
▢1 teaspoon dark rum, optional
▢½ whole vanilla bean, split and scraped
▢3 tablespoons unsalted butter, softened
Whipped Cream
▢1 cup heavy whipping cream, cold
▢¼ cup powdered sugar, sifted
▢½ teaspoon pure vanilla extract
▢2 tablespoons sliced almonds, optional

Instructions :
Prepare the Crust Ingredients – Add ice cubes and water to a measuring cup. Cut the butter into 1/4″ cubes. Place both items in the refrigerator until ready to use.
Break Down the Butter – In a stand mixer bowl, add the flour and salt. Mix using the paddle attachment on the lowest speed (stir) for about 10-seconds. Add chilled diced butter to the bowl. On the lowest speed, turn the mixer on and off quickly for a few seconds to coat and prevent the flour from spilling over.
Continue to mix on low speed until the flour and butter resemble wet sand with pea-sized butter pieces remaining, about 60 to 70-seconds. Do not over-mix. The dough should not bind together before the water is added.
Hydrate the Dough – Gradually add 1 tablespoon of ice-cold water to the bowl. After each addition, turn the mixer on for 2 to 3-seconds. Add enough water until the dough looks lumpy and hydrated but not wet or sticky. It should begin to clump together with small crumbles on the bottom of the bowl.
All of the water may not be needed, about 5 to 7 tablespoons is typical. When the dough is pinched together, it should compress and hold, not be dry or crumbly. Do not over-mix. The dough will be pressed together before resting.
Rest the Dough – Press the dough into a 1” thick round disc and wrap it in plastic, then place it in a resealable bag. Store in the refrigerator to rest for at least 4 hours, overnight, or up to 2 days.