Banana Cream Pie Recipe

How to Make Banana Cream Pie

1. Preheat oven to 425°F (220°C).
2. On a lightly floured surface, roll out pie dough to a 14-inch circle.
3. Gently transfer the dough to a 9-inch pie plate. Trim and crimp the edges.
4. Prick the bottom of the crust with a fork. Line with parchment paper and fill with pie weights.
5. Freeze for 15 minutes.
6. Bake for 15 minutes. Reduce oven temperature to 375°F (190°C).
7. Remove pie weights and parchment paper. Bake until golden brown, about 20 more minutes.
8. Let cool completely on a wire rack.
9. In a bowl, whisk together 1/2 cup granulated sugar, 1/4 cup cornstarch, and a pinch of salt.
10. Whisk in 2 large egg yolks until smooth.
11. In a saucepan, heat 2 cups whole milk over medium heat until simmering.
12. Slowly whisk 1/2 cup of the hot milk into the egg yolk mixture.
13. Pour the yolk mixture into the saucepan with the remaining milk. Cook, whisking constantly, until thickened, about 6 minutes.
14. Strain the custard through a fine-mesh sieve into a bowl.
15. Stir in 2 tablespoons (1/4 stick) of unsalted butter until melted.
16. Gently fold in 2 ripe bananas, sliced.
17. Pour the filling into the cooled crust.
18. Cover with plastic wrap directly on the surface of the filling to prevent a skin from forming.
19. Refrigerate for at least 2 hours.
20. For the whipped cream topping: beat 1 cup heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract until soft peaks form.
21. Spread whipped cream over the filling and shape into peaks.
22. Shave some semi-sweet chocolate over the pie using a vegetable peeler.
23. Serve chilled and enjoy!