Classic Banana Cream Pie
Ingredients:
For the Crust:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, chilled and diced
4-5 tablespoons ice water
For the Filling:
3 cups whole milk
3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
3 egg yolks, slightly beaten
2 tablespoons butter
1 tablespoon vanilla extract
3-4 ripe bananas
For the Topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Directions:
Prepare the Crust:
In a medium bowl, combine flour and salt. Cut in butter until the mixture resembles coarse crumbs. Gradually add ice water, tossing with a fork until dough forms a ball.
Roll out dough on a floured surface into a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp the edges.
Prick the bottom and sides with a fork. Chill for 30 minutes, then bake at 425°F (220°C) for 12-15 minutes or until golden. Cool completely.
Make the Filling:
In a saucepan, combine milk, sugar, flour, and salt over medium heat. Cook, stirring constantly, until the mixture thickens and boils. Continue to cook and stir for 2 more minutes.
Gradually whisk about one cup of the hot mixture into the beaten egg yolks. Return all to the saucepan, stirring constantly. Bring to a gentle boil; cook and stir for 2 more minutes. Remove from heat.
Stir in butter and vanilla. Cool to room temperature, stirring occasionally.
Assemble the Pie:
Slice the bananas and layer them on the bottom of the cooled crust. Pour the filling over the bananas. Cover and chill until set, about 4 hours.
Prepare the Topping:
In a bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread or pipe over the filling.
Serving:
Garnish with additional banana slices before serving, if desired. Ensure the bananas are freshly sliced and lightly coated with lemon juice to prevent browning if used for garnish.