Welcome to the world of luscious desserts, where today, we’re focusing on a classic favourite: banana cream pie. This delightful treat combines a buttery crust, creamy custard, and ripe bananas, creating a harmony of flavours that will make your taste buds dance with joy. With just a bit of time and love, you can whip up this cake-like sweet treat that’s perfect for any occasion!

What makes this banana cream pie special? It’s not just about the combination of fresh bananas and velvety custard; it’s also about the memories it creates.

Ingredients

For the Pie Crust:

1½ c. all-purpose flour, plus extra for rolling
½ t. salt
2/3 c. vegetable shortening
3-6 T. ice-cold water

For the Pie Filling:

2 cups whole milk
1 cup heavy cream
2 large eggs
¾ cup granulated sugar
¼ tsp salt
¼ cup cornstarch
1 oz. package unflavored gelatin
2 Tbsp unsalted butter
2 tsp real vanilla extract
4-6 ripe bananas, sliced

Directions

Preheat your oven to 400°F, placing the top rack in the center.
For the crust, combine flour, salt, and shortening in a bowl, mixing until crumbly.
Gradually add ice-cold water, forming a dough.
Roll out the dough and fit it into a pie plate, trimming as needed, then crimp the edges.
Blind bake the crust for 15 minutes before pouring in your filling.
For the filling, combine the milk, cream, eggs, sugar, salt, cornstarch, and gelatin over medium-low heat and whisk until thickened. Stir in butter and vanilla.
Layer sliced bananas in the crust before pouring the custard over.
Bake at 350°F for 20-25 minutes, then cool and chill before serving.

When serving, don’t forget to top your banana cream pie with a dollop of whipped cream and maybe a few extra banana slices for that sweet finish.

Enjoy making this scrumptious dessert, and let the creamy flavour and nostalgic feelings sweep you away.