Banana Cream Pie Cook S Country Recipe

Ingredients for Banana Cream Pie Cook S Country

How to Make Banana Cream Pie Cook S Country

1. Preheat oven to 375°F (190°C).
2. Peel and slice 2 ripe bananas into 1/2-inch thick pieces.
3. Melt 1 tablespoon butter in a medium saucepan over medium-high heat. Add sliced bananas and cook until softened, about 2 minutes.
4. Pour in 1 cup of half-and-half, bring to a boil, and simmer for 30 seconds. Remove from heat, cover, and let stand for 40 minutes.
5. In a large bowl, whisk together 1/2 cup granulated sugar, 3 large egg yolks, and a pinch of salt until smooth. Whisk in 2 tablespoons cornstarch.
6. Strain the cooled banana-half-and-half mixture through a fine-mesh sieve into the yolk mixture (do not press on the bananas). Whisk until fully combined. Discard the cooked bananas.
7. Transfer the mixture to a clean medium saucepan. Cook over medium heat, whisking constantly, until thickened to the consistency of warm pudding (4-6 minutes).
8. Remove from heat; whisk in 3 tablespoons butter and 1 teaspoon vanilla extract.
9. Transfer the pastry cream to a bowl, press greased parchment paper directly onto the surface, and let cool completely (about 1 hour).
10. Meanwhile, roll out 1 1/4 cups (150g) of pie dough into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch pie plate.
11. Fold the edge of the dough under itself, crimping the edges to create a decorative border.
12. Refrigerate for 40 minutes, then freeze for 20 minutes.
13. Line the chilled pie shell with a 12-inch square of aluminum foil, folding the foil over the edges of the dough.
14. Fill with pie weights or dried beans and bake for 20 minutes. Carefully remove the foil and weights, rotate the pie plate, and bake until golden brown (7-11 minutes).
15. Let the crust cool completely to room temperature.
16. Peel and slice the remaining 3 bananas into 1/4-inch thick slices. Toss gently with 1 tablespoon of orange juice.
17. Briefly whisk the cooled pastry cream. Spread half of the pastry cream evenly over the bottom of the pie crust.
18. Arrange the sliced bananas over the pastry cream. Top with the remaining pastry cream.
19. In a stand mixer fitted with a whisk attachment, beat 2 cups (475ml) heavy cream, 1/4 cup confectioners' sugar, and 1/2 teaspoon vanilla extract on medium-low speed until foamy (about 1 minute).
20. Increase the speed to high and whip until stiff peaks form (1-3 minutes).
21. Spread the whipped cream evenly over the top of the pie.
22. Refrigerate for at least 5 hours, or up to 24 hours, to allow the pie to set completely. Serve chilled and enjoy!