← Back to Search Results
baking American
Banana Cream Pie

Photo by:
Comments: 1
 

Recipe

This traditional American pie makes a rich and creamy end to any meal.

Yield: Makes 8–10 servings
Prep time: 20 Mins, Plus Chilling
Cooking time: Cook 25 Mins

Ingredients

  • 1 refrigerated pie dough round for a 9 in (23cm) pie
  • 4 large egg yolks
  • ½ cup sugar
  • ¼ cup cornstarch
  • ¼ tsp salt
  • 2 cups whole milk, heated
  • 1 tsp pure vanilla extract
  • 3 ripe bananas
  • ½ tbsp fresh lemon juice
  • 1½ cups heavy cream
  • 3 tbsp confectioners sugar

Special Equipment:

  • 9 in (23cm) pie dish
  • Baking beans

Directions

1. Preheat the oven to 400°F (200°C). Line a 9in (23cm) pie dish with the pie dough. Prick the dough all over with a fork.

2. Line the dough with wax paper, then fill with baking beans. Place the pie dish on a baking sheet. Bake for 10 minutes or until the pastry looks set. Remove the paper and beans and prick the dough again. Bake for about 10 minutes more, until the pastry is golden brown. Transfer to a wire rack and let cool.

3. Meanwhile, beat the egg yolks, sugar, cornstarch, and salt together well in a medium saucepan until the mixture is pale yellow. Whisk in the hot milk and vanilla. Cook over medium heat, stirring constantly, just until thickened and beginning to boil. Reduce the heat to low and let cook and bubble gently, stirring, for 2 minutes more. Strain through a wire sieve into a bowl, press a piece of plastic wrap on the surface, and let cool.

4. Thinly slice the bananas and toss with the lemon juice. Spread them in the pie shell, then top with the custard. Cover with plastic wrap and refrigerate until chilled, at least 2 hours.

5. Beat the cream and confectioner's sugar until stiff peaks form. Spread over the filling and serve chilled.

Notes

Prepare ahead: The filling can be refrigerated, with wax paper pressed on its surface, up to 1 day ahead. The baked piecrust can be wrapped in aluminum foil and stored up to 1 day at room temperature.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 10 servings.

369kcal (18%)
92mg (9%)
4mg (6%)
197mcg RAE (7%)
254mg
22mg
5g
19g
2g
38g
138mg (46%)
190mg (8%)
12g (60%)
23g (35%)
1mg (3%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • caugust118

    03.14.10 Flag comment

    I just made this pie (for Pie Day!) and it was very good. The truth is that I've never had banana cream pie so I don't have anything to compare it to, but it was definitely tasty. The bananas were pleasant but not overpowering. The custard was creamy and the whipped cream was... well, it was whipped cream, YUM.

 

Explore Cookbooks on Cookstr

allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
west-coast-cooking West Coast Cooking
by Greg Atkinson
new-american-table New American Table
by Marcus Samuelsson
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-provence-cookbook The Provence Cookbook
by Patricia Wells
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?