Banana Cream
Pie Recipe
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Shortbread Crust:
Butter or lightly spray
with a nonstick cooking spray, an 8-9 inch (20-23 cm) tart pan with a removable bottom. In your food processor, place the flour, sugar, and salt and process to combine. Add the butter and pulse until the pastry starts to come together and form clumps. Place the pastry in the prepared pan and evenly press
the pastry onto the bottom and up the sides of the pan. (Can use the back
of a spoon to smooth the surface of the pastry.) Pierce the bottom of the crust with
the tines of a fork. (This will prevent the pastry crust from puffing up
while it bakes.) Cover and place
in the freezer for 15 minutes to chill. (This will
help prevent the
crust from shrinking while it bakes.)Preheat oven to 425 degrees F (220
degrees C). Place tart pan on a
larger baking sheet and bake until the crust is golden brown, about 13-15
minutes. Remove from oven and place on a wire rack to cool. Can be
covered and stored for a few days.
Pastry Cream:
In
a medium-sized heatproof bowl, mix the sugar and egg yolks
together. Whisk the flour and cornstarch
(corn flour) together and then add to the
egg mixture, mixing until you get a smooth paste. Meanwhile, in a
saucepan bring the milk and vanilla bean just to boiling (just until milk starts
to foam up.) Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get
a few pieces of egg (curdling) in the mixture, pour through a strainer.) Remove
vanilla bean, scrape out seeds, and add the seeds to the egg mixture. (The
vanilla bean can be washed and dried and placed in your sugar bowl to give the
sugar a vanilla flavor.) Then pour the egg mixture into
a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 - 60 seconds until it
just becomes thick. Remove from heat and
immediately whisk in the rum (if using). (Stir in vanilla extract if using
instead of a vanilla bean.) Pour into a clean bowl and
immediately cover the surface with plastic wrap to prevent a crust from forming. Cool
to room temperature before using. If not using right away refrigerate until needed, up to 3 days. Whisk
or stir
before using to get rid of any lumps that may have formed.
Whipped Cream:
Put your mixing bowl and whisk in the freezer for about 15 minutes. Then beat
the whipping cream, powdered sugar, and vanilla extract just until stiff peaks form.
To Assemble:
Spread pastry cream evenly over
cooled crust.
Top with sliced bananas. Spread the whipped cream over the
bananas. Can store in refrigerator for a few hours.
Scan for
Demonstration Video:
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![](../images/bananacreampie.jpg)
Shortbread Crust:
1 cup (130
grams) all purpose
flour
1/3 cup (35
grams) confectioners (powdered or icing)
sugar
1/8
teaspoon salt
1/2 cup (113 grams)
cold unsalted
butter,
cut into pieces
Pastry Cream:
1 1/4 cups (300 ml) milk
(whole or 2%)
1/2
vanilla bean,
split or 1 teaspoon pure vanilla extract
3 large
egg yolks
1/4 cup (50 grams)
granulated white sugar
2 tablespoons (20 grams)
all-purpose
flour
2
tablespoons (20 grams) cornstarch
1
tablespoon rum (optional)
2-3 large bananas,
peeled and sliced
Whipped Cream:
1
cup (240 ml)
cold heavy whipping
cream
2 tablespoons confectioners
sugar
1/4 teaspoon pure
vanilla extract
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