Ingredients

1 unbaked pie crust (or all butter pie crust*)

Optional egg wash: 1 large egg white beaten with 1 Tablespoon milk

4 large egg yolks

1/4 cup (30g) cornstarch

2 cups (480ml) whole milk

1/2 cup (120ml) heavy cream

1/2 cup (100g) granulated sugar

1/8 teaspoon salt

2 teaspoons pure vanilla extract

2 Tablespoons (28g) unsalted butter, softened to room temperature

4 yellow bananas (not super ripe)

Optional: sprinkle of ground cinnamon

1 cup (240ml) cold heavy cream

2 Tablespoons (15g) confectioners’ or granulated sugar

1/2 teaspoon pure vanilla extract

Instructions

Step 1: Prepare the pie dough at least 2 hours ahead. Roll out one chilled dough disc on a floured surface into a 12-inch circle and gently place it into a 9-inch pie dish. Fold excess dough over the edges to create a thick rim and crimp or flute the edges. Chill the pie crust in the refrigerator for at least 30 minutes.

Step 2: Preheat the oven to 375°F (190°C). Line the chilled crust with parchment paper and fill with pie weights or dried beans. Blind bake for about 15–16 minutes until edges begin to brown. Remove weights and parchment, prick the bottom crust with a fork, optionally brush edges with egg wash, and return to the oven for another 14–15 minutes until the bottom is browned. Cool completely on a wire rack.

Step 3: To make the custard, whisk egg yolks and cornstarch together in a bowl. In a saucepan, combine milk, heavy cream, sugar, and salt; heat over medium until simmering. Slowly whisk about half a cup of hot milk mixture into the yolks to temper them, then slowly pour the yolk mixture back into the saucepan. Cook for 1 minute, whisking constantly until thickened. Remove from heat and whisk in vanilla and butter. Strain if needed. Cover with plastic wrap touching the custard to prevent skin and cool for 15 minutes.

Step 4: Slice 2–3 bananas and arrange them in the cooled pie shell. Sprinkle with cinnamon if desired. Spread the custard over the bananas, cover with plastic wrap touching the surface, and refrigerate for at least 4 hours or up to 1 day.

Step 5: Before serving, whip cold heavy cream with sugar and vanilla until medium peaks form, about 3–4 minutes. Pipe or spread the whipped cream over the pie. Garnish with remaining sliced bananas just before serving.

Step 6: Slice and serve the pie immediately or refrigerate for up to 1 hour before garnishing and serving.

Tips & Variations

Use a high-quality all-butter pie crust for the best flaky texture and rich flavor.

To avoid browning of banana slices, toss them briefly in lemon juice before arranging in the crust.

If you don’t have pie weights, dried beans or rice can be used for blind baking.

For a cinnamon twist, add a pinch of ground cinnamon to the custard mixture before cooking.

Whipped cream can be stabilized with a teaspoon of cornstarch or cream cheese if you want it to hold shape longer.

FAQs

Can I use a pre-made pie crust?

Yes, a store-bought all-butter or refrigerated pie crust works well and can save time. Just follow the blind baking instructions to ensure a crisp crust.

How do I prevent the custard from curdling?

Tempering the egg yolks by slowly whisking in a small amount of hot milk mixture before combining with the rest of the hot liquid is key. Stir constantly and remove from heat as soon as it thickens to avoid curdling.