Ingredients for Double Banana Cream Pie
- Pie Crust
- 4 ripe bananas, peeled (1 for the custard, 3 for topping)
- Whole Milk
- 4 large egg yolks
- 1/4 cup cornstarch
- Dark Brown Sugar
- Vanilla Extract
- Table Salt
- Unsalted Butter
- Heavy Cream
- Coffee Flavored Liqueur
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How to Make Double Banana Cream Pie
- Preheat oven to 375°F (190°C). Position oven rack in the upper third. Place a baking sheet on the rack while the oven preheats (this helps prevent the crust from over-browning).
- Place 1 peeled banana in a blender with the milk, egg yolks, cornstarch, 3/4 cup sugar, vanilla extract, and salt. Blend until completely smooth.
- Pour the banana mixture into a medium saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a simmer and thickens (about 7-8 minutes).
- Remove from heat and stir in the butter, a few pieces at a time, until completely melted and incorporated.
- Strain the custard through a fine-mesh sieve to remove any lumps and set aside to cool slightly.
- Pour the cooled custard filling into the prepared pie crust and spread evenly with a spatula.
- Slice the remaining 3 bananas into 1/2-inch thick pieces and arrange them neatly on top of the custard.
- Make the whipped cream: Place a very clean glass or metal bowl and a metal whisk in the freezer for 5 minutes to chill.
- Add the heavy cream to the chilled bowl and whisk until it begins to froth and thicken (about 1 minute).
- Continue whisking vigorously until soft peaks form (about 1 minute).
- Add the liqueur (if using) and whisk until stiff peaks form (about 1 minute).
- Spread the whipped cream evenly over the banana slices.
- Loosely cover the pie with plastic wrap and refrigerate for at least 3 hours, or until completely chilled and set.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
135g
Fat
91g
Carbs
18g
