Ingredients
Scale
- 1 (9-inch) pie crust, baked and cooled
- 3 large egg yolks
- 2/3 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 2 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
- 3 to 4 large ripe bananas
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Step 1: Prepare the Custard Base: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually pour in the whole milk while whisking constantly to prevent lumps. Place the saucepan over medium heat and cook, stirring continuously, until the mixture begins to thicken and bubble. Once it reaches a simmer, cook for an additional 2 minutes to ensure the cornstarch is fully activated, then remove from heat.
- Step 2: Temper the Egg Yolks: Place the egg yolks in a small bowl and lightly whisk them. Slowly pour about half a cup of the hot milk mixture into the egg yolks, whisking vigorously the entire time. This “tempering” process warms the eggs slowly so they don’t scramble. Pour the egg mixture back into the saucepan with the remaining milk. Return to medium heat and cook for another 2 minutes, stirring constantly, until the custard is thick and glossy.
- Step 3: Add Butter and Vanilla: Remove the saucepan from the heat. Stir in the unsalted butter and vanilla extract until the butter is completely melted and the custard is smooth. If you want an extra-smooth texture, you can pour the custard through a fine-mesh sieve into a clean bowl. Cover the surface of the custard directly with plastic wrap to prevent a skin from forming, and let it cool slightly for about 15 minutes.
- Step 4: Assemble the Pie Layers: Peel and slice your bananas into 1/4-inch rounds. Spread a very thin layer of the warm custard over the bottom of your pre-baked pie crust. Arrange half of the banana slices in an even layer over the custard. Pour half of the remaining custard over the bananas. Repeat with another layer of bananas and the final portion of custard, smoothing the top with a spatula.
- Step 5: Chill and Garnish: Refrigerate the pie for at least 4 hours, or until it is completely set and cold. Just before serving, whip the heavy cream and powdered sugar together until stiff peaks form. Spread or pipe the whipped cream over the top of the pie. You can garnish with extra banana slices or crushed vanilla wafers if desired. Slice and serve immediately.
- Cook Time: 50 minutes (plus 4 hours chilling time)