Nitrate & Nitrite Free Banana Cream Pie with Vanilla Custard
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Learn more →Ingredients
8 servings
For the crust
- 1 ¼ cups all-purpose flour
- 1 tbsp granulated sugar
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
- 3–4 tbsp ice water
For the vanilla custard
- 2 cups whole milk
- ½ cup heavy cream
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ tsp salt
- 4 large egg yolks
- 2 tbsp unsalted butter, cut into pieces
- 1 ½ tsp pure vanilla extract
For the filling
- 3 medium ripe bananas, sliced into ¼-inch rounds
For the whipped cream
- 1 ½ cups heavy cream
- 2 tbsp powdered sugar
- ½ tsp pure vanilla extract
For serving
- 1 banana, sliced, for garnish (optional)
Instructions
- 1
Make the pie dough: whisk together the flour, 1 tbsp sugar, and 1/2 tsp salt in a large bowl. Add the cold butter cubes and work them in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining. Drizzle in 3 tbsp ice water and stir with a fork until the dough just comes together; add the fourth tablespoon only if the dough is still crumbly. Turn the dough onto a lightly floured surface, press into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 2
Preheat the oven to 400°F (205°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick. Drape it over a 9-inch pie dish, gently press it into the bottom and sides, and trim the overhang to about 1 inch. Fold the edge under itself and crimp as desired. Prick the bottom all over with a fork, line with parchment paper, and fill with pie weights or dried beans.
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