Homemade banana cream pie is my mom’s specialty, and this dreamy dessert has a first-rate banana taste. It appears so pretty, and it cuts effortlessly, too.
Pastry for single-crust pie (9 inches)
1 cup of sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups 2% milk
2 large eggs, lightly beaten
3 tablespoons butter
1-1/12 teaspoons vanilla extract
2 big firm bananas
1 cup heavy whipping cream, whipped
On a lightly floured floor, roll dough to a 1/8-in.-thick circle; transfer to a nine-in. Pie plate. Trim to 1/2 in. Beyond the rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack till edges are golden brown, 20-25 minutes. Remove foil and weights; bake till backside is golden brown, three-6 minutes longer. Cool on a cord rack.
In a big saucepan, combine sugar, cornstarch, salt, and milk till easy. Cook and stir over medium-high warmness until thickened and bubbly. Reduce heat; cook and stir 2 mins longer. Remove from warmness. Stir a small amount of warm filling into eggs; go back all to the pan. Bring to a gentle boil; cook and stir 2 mins longer.
Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto the floor of custard; refrigerate, blanketed, 30 minutes.
Spread half of of the custard into crust. Slice bananas; arrange to overfill. Pour ultimate custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight.
Pastry for single-crust pie (nine inches): Combine 1-1/4 cups all-reason flour and 1/four tsp. Salt; reduce in half cup bloodless butter until crumbly. Gradually upload 3-five Tbsp. Ice water, tossing with a fork till dough holds collectively while pressed. Wrap in plastic wrap and refrigerate 1 hour.
1 piece: 521 energy, 30g fat (18g saturated fat), 129mg LDL cholesterol, 406mg sodium, 57g carbohydrate (35g sugars, 1g fiber), 8g protein.