Luisa's Banana Cream Pie
From luisascatering 10 years ago
- n/a to make
- Serves 8
Banana Cream Pie and Coconut Cream Pie are my favorite in the whole world! There are a few secrets to successfully making this pie. First, the bananas, while ripe, need to be firm so that they hold their shape when pushed into place. Read more Second, the pastry cream needs to be very stiff so that, when sliced, the pie will not crumble or slide. It's also important to cover the bananas completely with the last layer of pastry cream to prevent them from discoloring. I have found a touch of ghee in the crust really bumps up the flavor of the graham crackers but if you don't have any, all butter is just fine. See less
Ingredients
- 2 cups heavy cream shopping list
- 1 1/2 cups whole milk shopping list
- 1 1/2 cups granulated sugar shopping list
- 4 large egg yolks shopping list
- 2 large eggs shopping list
- 1/2 cup cornstarch shopping list
- About 8 firm but ripe bananas, peeled and cut crosswise into 1/2-inch-thick slices shopping list
- 2 teaspoons pure vanilla extract shopping list
- ~ shopping list
- Graham Cracker Crust: shopping list
- 1 1/4 cups graham cracker crumbs shopping list
- 1/4 cup granulated sugar shopping list
- 4 tablespoons unsalted butter, melted shopping list
- ~ shopping list
- For Topping: shopping list
- 2 cups chilled heavy cream + 2 tablespoons sugar, whipped to soft peaks shopping list
- ~ shopping list
- Brûléed banana Garnish: shopping list
- 1-2 sliced bananas, sprinkled with sugar, torched or broiled until caramelized shopping list
How to make it
- Vanilla Custard:
- Combine the cream, the milk, sugar and vanilla in large heavy-bottomed saucepan over medium heat. Bring to a gentle boil, whisking to dissolve the sugar. Remove from the heat.
- Combine the egg yolks, eggs and cornstarch in a medium bowl, and whisk until smooth. Set aside.
- Whisk 1 cup of the hot cream mixture into the egg yolks. Gradually add the egg mixture to the hot cream, whisking constantly. Bring to a simmer, stirring constantly with a large wooden spoon to cook out the cornstarch and the mixture thickens, about 5 minutes. (The mixture may separate slightly. If so, remove from the heat and beat with an electric mixer or hand blender until smooth again.) Strain through a fine mesh strainer into a clean bowl. Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Chill in the refrigerator for about 4 hours.
- For Crust:
- Preheat the oven to 350 degrees F. Combine the graham cracker crumbs and sugar in a medium bowl and mix well. Add the butter and mix well. Press the mixture into a 9-inch pie pan. Top with aluminum pie tin and with a circular motion, press the crust tightly into the pan. Bake until browned, about 25 minutes. Cool for 10 to 15 minutes.
- To assemble:
- Spread about 1/2 cup of the custard over the bottom of the prepared crust, smoothing with the back of a large spoon or rubber spatula. Arrange enough banana slices (not quite one-third) in a tight, tiled pattern over the custard, pressing down with your hands to pack them firmly. Repeat to build a second layer, using 3/4 cup of the custard and enough bananas to cover, smoothing down the layer evenly. For the third layer, spread 3/4 cup of custard over the bananas and top with the remaining bananas, starting 1-inch from the outer edge and working toward the center. Spread 1 cup of custard evenly over the bananas to prevent discoloration. Cover with plastic wrap and chill for at least 4 hours or overnight.
- In a medium bowl, whip the cream until soft peaks form. Add the remaining 2 teaspoons of sugar and the vanilla extract and whip until stiff peaks form.
- Remove the pie from the refrigerator. With a sharp knife dipped in hot water, cut the pie into 10 equal slices. Transfer the slices to dessert plates. Fill a pastry bag with the whipped cream and pipe onto each slice. (Alternately, spread the whipped cream evenly over the pie before cutting.) Top with brûléed banana garnish, if desired.
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