--- comments: true tags: - dessert - pie - martha-stewart --- # :banana: Banana Cream Pie ![Banana Cream Pie](../../assets/images/banana-cream-pie.jpg){ loading=lazy } | :fork_and_knife_with_plate: Serves | :timer_clock: Total Time | |:----------------------------------:|:-----------------------: | | 1 9 inch pie | 8.08 hours | ## :salt: Ingredients - :icecream: 4 cups heavy cream - :glass_of_milk: 1.5 cups whole milk - :candy: 1.5 cups granulated sugar - :icecream: 1 vanilla bean - :egg: 3 large egg yolks - :egg: 2 large eggs - :corn: 0.5 cup cornstarch - :rice_cracker: 1 graham cracker crust - :banana: 3 lbs (6 to 7) banana - :candy: 2 tsp granulated sugar - :icecream: 0.5 tsp vanilla ## :cooking: Cookware - 1 large heavy-bottomed saucepan - 1 large wooden spoon - 1 fine-mesh strainer - 1 bowl - 1 plastic wrap - 1 large spoon or rubber spatula - 1 pastry bag ## :pencil: Instructions ### Step 1 Combine 2 cups heavy cream, the whole milk, 1/2 cup granulated sugar, and vanilla bean and seeds in a large heavy-bottomed saucepan over medium heat. Bring to a gentle boil, whisking to dissolve sugar. Remove from heat. ### Step 2 Combine egg yolks, eggs, cornstarch, and 1 cup sugar in a medium bowl; whisk until pale yellow in color. Set aside. ### Step 3 Whisk 1 cup hot cream mixture into egg yolk mixture. Gradually add egg mixture to hot cream mixture, whisking constantly. Bring to a simmer, stirring constantly with a large wooden spoon to cook out cornstarch and thicken mixture, about 5 minutes. (The mixture may separate slightly; if it does, remove from heat and beat with an electric mixer until thick and smooth.) Strain through a fine-mesh strainer into a clean bowl. Cover with plastic wrap, pressing down against surface to prevent a skin from forming. Chill in refrigerator about 4 hours. ### Step 4 To assemble, spread 1/2 cup custard over bottom of prepared graham cracker crust, smoothing with the back of a large spoon or rubber spatula. Arrange enough (6 to 7) banana slices (not quite one-third of them) in a tight, tiled pattern over custard, pressing down with hands to pack them firmly. Repeat to build a second layer, using 3/4 cup custard and enough bananas to cover, smoothing down layer evenly. For third layer, spread 3/4 cup custard over bananas and top with remaining bananas, starting 1 inch from outer edge and working toward center. Spread 1 cup custard evenly over bananas to prevent discoloration. Cover with plastic wrap and chill at least 4 hours or overnight. ### Step 5 Whip remaining 2 cups heavy cream in a medium bowl until soft peaks form. Add remaining 2 teaspoons granulated sugar and vanilla extract and continue to whip until stiff peaks form. ### Step 6 Remove pie from refrigerator. Fill a pastry bag with whipped cream and pipe onto pie. (Alternately, spread whipped cream evenly over pie.) With a sharp knife dipped in hot water, cut pie into 10 equal slices. Transfer slices to dessert plates. Serve. ## :link: Source -