The ultimate decadent banana cream pie recipe with a buttery crust, sweet vanilla bean custard, and topped with fluffy whipped cream.
ingredient
- 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
- 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
- 1 cup heavy whipping cream, cold
- ¼ cup powdered sugar, sifted
- ½ teaspoon pure vanilla extract
- 2 tablespoons sliced almonds, optional
Directions
- 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.
- Roll the Dough – Remove the dough from the refrigerator and allow it to sit at room temperature for about 5 to 10 minutes to make it easier to roll. If it’s still too hard, let it sit longer until more pliable.
- Dust the counter and dough with flour. Rotate and dust with flour underneath and on the top to prevent sticking and make it easier to transfer. Roll into a 14-inch circle, slightly less than 1/4" thick.
- Form the Crust – Place the rolled-out dough into a 9-inch pie dish and gently press against the sides and bottom. With a paring knife, trim the excess leaving a 1/2" overhang. Tuck the excess underneath the bottom crust edges. Crimp by pinching the pointer and thumb fingers. Place the crust in the freezer for 20 minutes.
- Preheat the Oven – Place the oven rack in the center position. Preheat to 375°F (190°C). Place the pie dish on a sheet pan.
- Bake the Crust – Place a piece of parchment paper inside the pie dish and add the pie weights to cover just the bottom and sides, do not overfill. Bake for 20 minutes.
- Remove from the oven, and allow the weights to sit in the crust for a few minutes to press down any puffed areas. Carefully remove the parchment paper with weights from the pie dish and set it aside. It will not be used again.
- Continue to bake again for 15 minutes, then remove from the oven. Use a spoon to gently press the base down and sides up, don’t force it too much. Finish baking until golden brown and dry, about 10 to 15 minutes. Transfer to a wire rack until completely cooled, 30 to 40 minutes.
- Prepare the Bananas – Cut the bananas into 1/4" slices. Layer them on the bottom and sides of the pie shell, about 46 pieces. Place plastic wrap over the bananas and press to remove air, then set aside.
- Custard Filling – In a small bowl, whisk together sugar and cornstarch, and set aside. In a medium bowl, whisk together the whole eggs and yolk. Add the cornstarch mixture to the eggs, and whisk until combined.
- In a medium pot, add the milk, rum, and whole vanilla bean with the scrapings. Heat over medium-low heat until it reaches 180 to 185ºF (82 to 88ºC). It should not be bubbling, 7 to 8 minutes. Turn off the heat.
- Temper the Eggs – Place the bowl with the egg mixture in between a kitchen towel. Place the pot of hot milk on a towel beside the bowl with the egg mixture. Temper the eggs by slowly whisking in ¾ cup of the hot milk mixture, ¼ cup at a time, into the egg mixture. Whisk vigorously after each addition.
- Whisk the tempered egg mixture into the remaining milk mixture in the pot. Turn the heat to medium, and continuously whisk until the consistency thickens, about 2 to 3 minutes. There may be small lumps. Turn off the heat and whisk in the softened butter.
- Add the Filling to the Crust – Immediately strain the custard through a fine-mesh sieve placed into a clean bowl using a spatula to press. Add strained custard to the prepared pie shell. Use a spatula to smooth it out.
- Cover the surface with plastic wrap, directly touching the filling to prevent a film from forming. Chill in the refrigerator for at least 3 hours or overnight to firm up the filling. It can also be chilled in the freezer for 1 ½ to 2 hours before adding the whipped cream.
- Make Whipped Cream – Right before serving, make the whipped cream topping. In a stand mixer fitted with the whisk attachment, add heavy cream, powdered sugar, and vanilla to the bowl. Alternatively, if using a hand mixer, use the whisk or beaters attachment and a large bowl or whip by hand. Processing times may vary.
- Whip on medium-low speed (setting 4), until the cream is frothy with bubbles on the surface, 1 minute. Increase the speed to medium-high (setting 8), and whip until a fluffy and smooth consistency is reached, about 75 seconds for soft peaks. Continue to beat in 5-second intervals until stiff peaks form. Be careful as the texture will change quickly.
- Use a spatula to spread the whipped cream over the entire pie. Be careful not to overspread, as more agitation can cause the consistency to change. Alternatively, transfer whipped cream to a piping bag fitted with a tip and make a design.
- To Serve – Sprinkle almond slices on top if desired. Refrigerate the pie until ready to serve.
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