Sat, 6 March 2021
Banana Cream Pie
For the Crust:
225g chilled butter, cut into small cubes
360g self-raising flour – may need to add more at the end to firm it up
20g caster or granulated sugar
3g salt
100mls cold water
For the Filling:
400mls full-fat milk
140mls heavy cream
100g caster or granulated sugar
1g salt (1/8 teaspoon)
4 large egg yolks
30g cornflour
30g butter
10mls vanilla extract
4 large bananas (or 6 small ones)
For the Topping:
400mls heavy cream
20g icing sugar
5 mls vanilla extract
Method:
1. For the filling, whisk together the milk, cream, sugar and salt in a medium saucepan. On the hob, over low heat, bring the mixture to a simmer (not a full boil).
2. While this is heating, quickly whisk together the egg yolks and cornflour in a medium bowl. Whisk vigorously until this mixture is thick and smooth.
3. Very slowly stream in 240 mls of the simmering milk into the egg mixture to slightly warm it (this is ‘tempering’ and helps to prevent scrambled eggs).
4. Now add all the egg mixture back into the saucepan with the milk mixture. Continue whisking while you cook on low heat.
5. Once it is thick and big bubbles form, remove from heat (do not leave it thin). Blend in the butter and vanilla. Place a large piece of cling film directly onto the top to prevent a ‘skin’ from forming on it. Set aside for 15 minutes.
6. Now make the pie crust by putting dry crust ingredients in food processor and blending. Add butter in small pieces down the funnel.
7. Add ice water down the funnel. This will travel around food processor in one lump together when it is ready.
8. You will need a 9” pie pan, ideally one that is 2” deep (a tart pan is usually 1” deep). To roll out your crust, dust surface with plain flour or self-raising flour to keep it from sticking. Roll it out an inch larger than the pan and transfer it into the pan. Fold over the edges and crimp between your thumb and forefingers.
9. If you have dried beans or pastry weights for baking pie crusts, those are helpful to hold your pie crust’s shape. Blind-bake the crust at 160 degrees Celsius for 15 minutes and set aside to cool. (Alternatively, you could use a prepared crust for this step instead of making your own.)
10. Slice 3 of the bananas and lay them evenly onto the bottom of the pie shell. Spread filling on top until the bananas are well covered. Again place a piece of cling film directly on top of the filling. Refrigerate for at least 4 hours or overnight.
11. When the pie is ready to serve, whip the topping ingredients together using a hand mixer until stiff peaks form. Do not leave it soft and runny.
12. Spread onto the chilled pie. Slice the last banana over the top for garnish. Slice, serve and enjoy!
