There is just something so classic and simple about a homemade fresh Banana Cream Pie! Flaky pie crust, layered with many layers of fresh sliced bananas, homemade vanilla pastry cream, and topped with pillows of fresh sweetened whipped cream - YUM! And in the midst of winter, this is such a light and "spring-like" treat - perfect on a cloudy, windy day! One of my favorite finds is a one-piece silicone and metal pie weight - made by Chicago Metallic. This is one of those things that I thought I had invented myself - it is so wonderful! Every pie crust that I have used this with has turned out PERFECTLY! So much easier than using tinfoil and pie weights or dry beans! It has been a game-changer in terms of making single layer pie crusts for me!
INGREDIENTS:
1 pie crust (homemade or refrigerated) 2 lbs (6-8) fresh bananas (firm & ripe) 4 large egg yolks ¼ cup (30g) cornstarch 1-3/4 cups half & half ½ cup heavy whipping cream ½ cup (100g) granulated sugar ¼ teaspoon salt 2 tablespoons (30g) unsalted butter (softened) 1-1/2 teaspoon pure vanilla extract ½ teaspoon banana extract SWEETENED WHIPPED CREAM: 1-1/2 cups (360ml) heavy whipping cream (COLD) 1/3 cup (40g) confectioners sugar 1 teaspoon pure vanilla extract GARNISH: fresh banana slices HOW I MAKE THIS:
YIELD: 8 servings RECIPE NOTES:
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