Banana Cream Pie Recipe

Directions

1. 1.

   For the Custard: In a 2-quart stainless steel saucier, whisk sugar, cornstarch, and salt together, followed by eggs and egg yolks, then milk until well combined.

2. 2.

   Cook over medium heat, whisking constantly until the custard begins to thicken, about 8 minutes. Once it thickens, continue to whisk, pausing every few seconds to check for bubbling, about 1 minute. When it begins to bubble, set a timer and continue whisking for 1 minute. This step is important to neutralize a starch-dissolving protein found in egg yolks.

3. 3.

   Off-heat, whisk in butter and vanilla extract until fully incorporated. Strain custard through a fine-mesh sieve set over a heatproof medium bowl. Immediately place plastic wrap directly on the surface to prevent a skin from forming. Let cool to room temperature (about 1 hour), then refrigerate until cold, about 2 hours.

4. 4.

   Meanwhile, for the Topping: In the bowl of the stand mixer with the whisk attachment, combine heavy cream and powdered sugar. Whip at medium-high speed until thick peaks form (peaks should not be loose or stiff in structure). Transfer to a medium bowl and set aside. (Alternatively, this can be done by hand; combine the cream and sugar in a medium bowl and whisk until thick peaks form).

5. 5.

   To Assemble the Pie: Whisk the chilled custard until smooth.

6. 6.

   In the same stand mixer bowl with whisk attachment, whip heavy cream at medium-high speed until thick peaks form. (Alternatively, this can be done by hand; whisk the cream in a medium bowl until thick peaks form). Using a flexible spatula, add to the custard and fold until well combined.

7. 7.

   Using an offset spatula, spread a third of the custard mixture over the bottom of the crust, top with a single layer of bananas, then repeat until all of the custard and bananas have been used. Evenly spread whipped cream over the top. Refrigerate until set, about 3 hours. Slice and serve.