Banana Cream Pie
There's nothing quite like homemade banana cream pie. Fresh bananas topped with a creamy vanilla custard for an old fashioned but never out of style pie.
Prep Time2 hrs 20 mins
Cook Time0 mins
- 2 ½ cups flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 20 tablespoons cold butter 2 1/2 sticks cut into cubes
- 1 tablespoon apple cider vinegar
- ¼ cup cold water
- ¾ cup sugar
- ⅓ cup flour
- ¼ teaspoon salt
- 2 cups milk
- 3 egg yolk beaten
- 2 tablespoons butter
- 1 teaspoon vanilla
- 2-3 bananas
- 1 cup heavy cream
- 2-3 tablespoon confectioner's sugar
- ½ teaspoon vanilla
CRUST: In a food processor, add flour, sugar and salt and pulse to combine. Add cold butter, cut into 1 inch pieces, and pulse until you have pea size chunks of butter. Add vinegar and water and pulse until the dough starts to come together. Place on floured surface and knead until all flour is incorporated, it won’t be smooth. Divide in half and pat into two flat disks about 1 inch thick. Wrap in plastic wrap and refrigerate for at least 2 hours.
FILLING: In a medium saucepan over medium heat whisk together sugar, flour and salt. Whisk in milk and cook until thickened whisking throughout. It will take about 6 minutes. The mixture needs to be thick.
Stir a small amount of the hot mixture into the egg yolks and once mixed, return the egg yolks to the hot mixture. Add butter and vanilla. Cool to room temperature.
WHIPPED CREAM: Add heavy cream to a bowl and beat with a hand mixer. When close to the consistency you want, add confectioners sugar and vanilla to taste and continue beating until you have medium but not stiff peaks, about 2-3 minutes.
Slice 3 bananas into cooked crust and top with filling. Top with whipped cream.
Calories: 499kcal | Carbohydrates: 48g | Protein: 6g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 165mg | Sodium: 555mg | Potassium: 238mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1177IU | Vitamin C: 3mg | Calcium: 105mg | Iron: 1mg