Pioneer Woman Banana Cream Pie
Banana cream pie is a popular dessert. It has a creamy and sweet taste. It has been around for decades, but in the last few years it has become more popular. It is a great way to end the day with a sweet treat.
Ingredients
For The Crust
- 1½ cups flour
- 1/3 cup powdered sugar/icing
- ½ cup cold butter (cubed)
- 1 egg yolk
- 1-2 tablespoon ice water
For The Filling
- 4 large bananas (thinly sliced)
- 1½ cup milk
- ½ cup heavy whipping cream
- 4 egg yolks
- 3/4 cup Sugar
- 2 tablespoons cornstarch / cornflour
- 2 tablespoons flour
- 2 tablespoons butter
- 1 pinch salt
For The Topping
- 2 cups Cream
- ¼ cup sifted icing / powdered sugar
Instructions
For The Crust
- Combine all the crust ingredients in a food processor and pulse until a dough forms.
- Spread the dough evenly onto the pie plate and press it up the sides. Crimp the edges and smooth the top.
- Place the pie plate in the freezer for about 15 minutes. Preheat the oven to 350 degrees F.
- Make some holes in it, line it with parchment paper, and add baking weights. Bake it for about 15 minutes, then remove it from the oven.
- Remove the parchment paper and baking weights from the pastry and bake for another 10-15 minutes until golden brown. When it's done baking, take it out of the oven and let it cool completely.
For The Filling
- In a saucepan over medium heat, heat the milk, cream, and sugar to make the filling. Take care not to burn the mixture.
- In a bowl, combine the egg yolks and flour. Temper the eggs by adding a ladleful of the hot milk mixture.
- Pour the egg mixture back into the saucepan along with the remaining milk and whisk it continuously until it thickens. After a few minutes, the mixture will thicken and shine.
- Put the custard through a fine-mesh sieve to ensure there are no lumps in it. Add the butter and mix well.
- Pour 2 tablespoons of custard into the pie crust. Layer the bananas evenly on top. Pour the remaining custard on top.
- Spray a piece of parchment paper with cooking spray and place it on top of the custard to prevent it from sticking to the paper. Refrigerate for about 4 to 6 hours.
- Before serving, whisk together the cream and sugar until stiff peaks form. Serve the pie topped with more banana slices and whipped cream.
Nutrition
Calories: 325kcal