Dairy Farmers of Ontario brings us this recipe for Banana Cream Pie, a classic dessert with graham crust, fresh bananas, creamy custard, and whipped cream.
Banana Cream Pie
Ingredients:
For Crust
- 1 ½ cups (180 g) graham cracker crumbs
- 6 tbsp (90 mL) local butter, melted
- 2 tbsp (25 g) sugar
- 1 pinch salt
For Filling
- ⅓ cup (65 g) sugar
- ¼ cup (40 g) cornstarch
- ¼ tsp (0.5 g) salt
- 3 cups (750 mL) local milk
- 4 large egg yolks
- 2 tsp (10 mL) vanilla extract
- 2 tbsp (30 mL) local butter
- 3–4 ripe bananas, sliced
For Topping
- 1 ½ cups (375 mL) local whipping cream, cold
- 2 tbsp (15 g) icing sugar (or sugar)
- 1 tsp (5 mL) vanilla extract
- Banana slices, for garnish (optional)
Directions:
- Preheat oven to 350°F (180°C). Mix graham crumbs, melted butter, sugar, and salt in a bowl until evenly moistened. Press firmly into a 9-inch pie plate, pressing up the sides. Bake 8–10 minutes until lightly golden, then cool completely.
- In a saucepan, whisk sugar, cornstarch, and salt. Gradually whisk in milk until smooth. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble, 6–8 minutes.
- In a bowl, whisk egg yolks. Slowly whisk in about ½ cup (125 mL) of the hot custard to warm the yolks, then pour the yolk mixture back into the saucepan, whisking constantly. Cook 1–2 minutes more until thick and glossy.
- Remove from heat. Stir in vanilla and butter until melted and smooth. Let the custard cool for 10 minutes, whisking occasionally to prevent a skin from forming.
- Arrange sliced bananas over the cooled crust in an even layer. Pour the warm custard overtop and smooth the surface. Cover with plastic wrap directly on the custard and refrigerate until set, at least 4 hours.
- In a bowl, whip cold whipping cream with icing sugar and vanilla until soft peaks form.
- Spread or pipe whipped cream over the pie. Garnish with extra banana slices if using. Slice and serve chilled.
