Banana Cream Pie
I must admit that this is the first time I made banana cream pie, but I'm so glad I decided to make it because it's so creamy, dreamy, and full of banana flavour! Adding chocolate shavings from dark chocolate with nuts takes it up a notch because there is a darker flavour compared to the light flavour of custard and whipped cream.
See the ripe bananas layered in between the slice?
Here is a video of how to make it!
Banana Cream Pie (Makes one 10 1/4" pie)
Ingredients
TART CRUST
90g room-temp. butter
38g powdered sugar
1 egg + 1 yolk
180g all-purpose flour
CUSTARD CREAM
1/2 cup + 2 tbsp. granulated sugar
1/4 cup + 1 tbsp. all-purpose flour
1/8 tsp. sea salt
1/2 cup evaporated milk
5 egg yolks
2 cups whole milk
2 tbsp. room-temp. butter
2 tsp. pure vanilla extract
2 ripe but firm bananas
WHIPPED CREAM
1 cup cold heavy cream
2 tbsp. powdered sugar
1/2 tsp. vanilla extract
some dark chocolate that has nuts inside
Instructions
CRUST
1. Cream butter and powdered sugar together.
2. Add eggs, whisk until softly creamy.
3. Sift in flour and cut in with spatula until a dough forms.
4. Gather with your hands, wrap in plastic wrap, flatten into a disk, and freeze for 30 minutes.
5. Roll out the dough on a floured surface. Fit into the pie plate, roll off excess at sides.
6. Refrigerate plate until firm, prick sides and bottom with fork, and bake for 20 minutes at 180 degrees C.
FILLING
1. In a medium saucepan whisk together sugar, salt, and cornstarch.
2. Add milk, evaporated milk, and egg yolks and whisk until smooth.
3. Continue whisking on medium low heat until mixture thickens to pudding consistency.
4. Take off heat, stir in butter then vanilla. Stir until it is not hot but warm, then do not stir any more.
5. Slice the bananas into slices.
6. Spread half of filling onto relatively cool tart crust. Layer the banana slices on top, covering whole area.
7. Spread rest of filling on top. Refrigerate for about 2 hours.
TOPPING
1. In a large bowl add heavy cream, powdered sugar, and vanilla. Beat on low until foamy.
2. Beat on high until stiff peaks form.
3. Spread whipped cream on top of set custard cream.
4. Grate on some chocolate shavings. Total time you are supposed to refrigerate is 4 hours, but you can enjoy the pie now! :)
Tart crust adapted from a Korean cookbook named 진짜 기본 베이킹 책 by super recipes. http://www.super-recipe.co.kr/etc_06/etc_s4_01.php?inc=view&idx=130&tbname=notice!
Custard cream filling and topping adapted from Chew Out Loud : http://www.chewoutloud.com/2015/03/27/best-banana-cream-pie-recipe/