Banana Cream Pie
For a sweet, billowy dessert, try our banana cream pie recipe. This recipe for delicious banana cream pie is adapted from "Martha Stewart's Baking Handbook," and it is one of Martha's favorites because it's pure banana and pure cream.
- Yield: Makes one 9-inch pie
Source: The Martha Stewart Show, Episode 4108
- All-purpose flour, for dusting
- 1/2 recipe Pate Brisee for Woven Dried-Fruit Tart
- 1 large whole egg, lightly beaten, plus 4 large egg yolks
- 6 to 8 medium-ripe bananas
- 3 cups whole milk
- 2/3 cup granulated sugar
- 5 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup heavy cream
- 2 tablespoons confectioners' sugar
Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to a 12-inch round, a bit less than 1/4 inch thick. Fit dough into a 9-inch pie plate. Using kitchen shears or a sharp knife, trim crust so there's a 1/2-inch overhang all around. Fold under overhang so it extends slightly beyond edge of pie plate. Crimp edge as desired. Prick dough all over with a fork. Brush rim of dough with beaten egg. Chill pie shell until firm, about 30 minutes.
Line chilled pie shell with a round of parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges of crust just turn golden, 25 to 30 minutes. Remove pie weights and parchment. Return crust to oven, and continue baking until golden all over, 20 to 25 minutes more. Place pie shell on a wire rack to cool completely.
Prepare an ice bath; set aside. In a bowl, lightly whisk egg yolks; set aside. In a saucepan, whisk together milk, granulated sugar, cornstarch, and salt. Bring to a simmer (do not boil), and cook, whisking constantly, 3 to 4 minutes.
Whisk a quarter of hot-milk mixture into egg yolks; whisk in remaining milk mixture. Strain into a clean saucepan, and cook over medium-high heat, whisking constantly, until custard is thick and bubbles appear in center, 2 to 3 minutes. Transfer to a medium bowl, and cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Set in ice bath until completely chilled, 30 to 35 minutes. (Filling can be kept in refrigerator, covered with plastic wrap, up to 1 day.)
Cut 3 or 4 bananas into 1/4-inch slices, slightly on the bias. Beginning at the edge of the piecrust, arrange the slices in slightly overlapping rows. Cover with custard, using an offset spatula to smooth it into an even layer. In the bowl of an electric mixer fitted with the whisk attachment, combine cream and confectioners' sugar; beat until soft peaks form. Using a small offset spatula, spread the whipped cream on top of the custard. Refrigerate pie, loosely covered with plastic wrap, for at least 1 hour or up to 2 days.
Just before serving, cut 3 or 4 bananas into 1/4-inch slices, slightly on the bias. Beginning at the edge of the piecrust, arrange the slices in slightly overlapping rows on top of the whipped cream.