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Did you know that there is a Banana Cream Pie Day?
I didn’t until this year!
March 2nd is Banana Cream Pie Day! It sounds like such a fun-type of day.
This pie has been in recipe books since the 19th century. The filling is similar to the filling in many French tarts. The creamy custard filling can be topped with whipped cream, coconut, more bananas, nuts, or even chocolate.
Interesting fact: The English version of this pie is called “banoffee” pie because it’s a cross between banana and toffee.
So, celebrate the day by creating one of your own!
Banana Cream Pie
- pie weights
- pastry wheel
- pie pan
- Stand or hand mixer
- rolling pin
Pie Crust Ingredients
- 1½ c. all-purpose flour plus extra for rolling
- ½ t. salt
- 2/3 c. vegetable shortening
- 3-6 T. ice-cold water
Pie Filling Ingredients
- 2 c. whole milk
- 1 c. heavy cream
- 2 large eggs
- ¾ c. granulated sugar
- ¼ t. salt
- ¼ c. cornstarch
- 1 oz. package unflavored gelatin
- 2 T. unsalted butter
- 2 t. real vanilla extract
- 4-6 ripe bananas sliced
Optional for Serving
- Whipped cream and sliced bananas
- Place the top oven rack in the center position and pre-heat oven to 400°F.
- Use a stand or hand-held mixer to prepare the pie crust. Add the flour, salt, and shortening in a medium-size bowl and mix to combine.
- Add the ice-cold water a little at a time, until the dough clumps together and can form a ball.
- On a lightly floured surface, roll out the dough into a 12-inch diameter. Fold the dough in half and then in half again and transfer to a 9-inch diameter deep-dish pie plate. Press the dough down into the pie pan. Trim if there is more than ½ inch of excess dough hanging over the edges. Fold the edges of the dough under, and then crimp together with your thumb or a fork.
- Line the pie crust with parchment paper and fill it with pie weights or dry beans. Blind bake (aka “pre-bake”) the crust in the preheated oven for 15 minutes.
- Remove the crust from the oven and remove the dry beans or pie weights. Set aside. Reduce oven temperature to 350°F.
- To make the filling, combine the milk, cream, eggs, sugar, salt, corn starch, and gelatin in a large saucepan. Stir until well blended and heat over medium-low heat while whisking often. When the custard has thickened and becomes difficult to stir, turn the heat off and stir in the butter and vanilla. Set aside.
- Slice the bananas and line the bottom of the pie crust with two layers of sliced bananas. Pour the custard over the bananas and smooth the custard out throughout the pie.
- Place in the 350°F oven and bake for 20-25 minutes.
- When the baking time finishes, remove the pie from the oven and cool completely before transferring to the refrigerator. Chill for a few hours or overnight before serving.
- To serve, top with whipped cream and additional banana slices if desired. Enjoy!
Notes: 1. You can also use a pastry wheel decorator tool to crimp the crust edges together.
2. You can also use pie weights to blind bake the pie crust.
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