If you love banana cream pie, this is the only recipe you will ever need - luxurious pastry cream surrounds sliced bananas and lathered in freshly whipped cream. The filling’s banana flavor in heightened by infusing the pastry cream with sautéed bananas. I…
What you'll need
Ingredients
5 ripe bananas (see note above)
4 tablespoons unsalted butter (divided)
2 ½ cups half-and-half
½ cup plus 2 tablespoons granulated sugar
6 large egg yolks
¼ teaspoon salt
3 tablespoons cornstarch
1 ½ teaspoons vanilla extract
1 9” prebaked pie shell, or graham cracker crust
2 tablespoons orange juice
1 cup heavy cream
2 tablespoons confectioners' sugar
The method
Directions
01
Peel 2 bananas and slice into ½-inch-thick pieces. Melt 1 tablespoon butter in medium saucepan over medium-high heat. Add sliced bananas and cook until they begin to soften, about 2 minutes. Add half-and-half, bring to boil, and boil for 30 seconds. Remove from heat, cover, and let sit for 40 minutes.
02
Whisk granulated sugar, egg yolks, and salt together in large bowl until smooth. Whisk in cornstarch. Strain cooled half-and-half mixture through fine-mesh strainer into yolk mixture—do not press on bananas—and whisk until incorporated; discard cooked bananas.
03
Transfer mixture to clean medium saucepan. Cook over medium heat, whisking constantly, until thickened and registering 180 to 185 degrees, 4 to 6 minutes. Remove pan from heat; whisk in remaining 3 tablespoons butter and 1 teaspoon vanilla. Transfer pastry cream to bowl, press greased parchment paper directly against surface, and let cool for about 1 hour.
04
Peel and slice remaining 3 bananas ¼ inch thick and toss with orange juice. Whisk pastry cream briefly, then spread half over bottom of cooled pie shell. Arrange sliced bananas on pastry cream. Top with remaining pastry cream.
05
Using stand mixer fitted with whisk, whip cream, confectioners’ sugar, and remaining ½ teaspoon vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread whipped cream evenly over top of pie. Refrigerate until set, at least 5 hours and up to 24 hours. Serve.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Blue Ribbon Banana Cream Pie
Prep
Cook
Yield
If you love banana cream pie, this is the only recipe you will ever need - luxurious pastry cream surrounds sliced bananas and lathered in freshly whipped cream. The filling’s banana flavor in heightened by infusing the pastry cream with sautéed bananas. I…
Ingredients
5 ripe bananas (see note above)
4 tablespoons unsalted butter (divided)
2 ½ cups half-and-half
½ cup plus 2 tablespoons granulated sugar
6 large egg yolks
¼ teaspoon salt
3 tablespoons cornstarch
1 ½ teaspoons vanilla extract
1 9” prebaked pie shell, or graham cracker crust
2 tablespoons orange juice
1 cup heavy cream
2 tablespoons confectioners' sugar
Cook Like James · The method
Directions
1
Peel 2 bananas and slice into ½-inch-thick pieces. Melt 1 tablespoon butter in medium saucepan over medium-high heat. Add sliced bananas and cook until they begin to soften, about 2 minutes. Add half-and-half, bring to boil, and boil for 30 seconds. Remove from heat, cover, and let sit for 40 minutes.
2
Whisk granulated sugar, egg yolks, and salt together in large bowl until smooth. Whisk in cornstarch. Strain cooled half-and-half mixture through fine-mesh strainer into yolk mixture—do not press on bananas—and whisk until incorporated; discard cooked bananas.
3
Transfer mixture to clean medium saucepan. Cook over medium heat, whisking constantly, until thickened and registering 180 to 185 degrees, 4 to 6 minutes. Remove pan from heat; whisk in remaining 3 tablespoons butter and 1 teaspoon vanilla. Transfer pastry cream to bowl, press greased parchment paper directly against surface, and let cool for about 1 hour.
4
Peel and slice remaining 3 bananas ¼ inch thick and toss with orange juice. Whisk pastry cream briefly, then spread half over bottom of cooled pie shell. Arrange sliced bananas on pastry cream. Top with remaining pastry cream.
5
Using stand mixer fitted with whisk, whip cream, confectioners’ sugar, and remaining ½ teaspoon vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread whipped cream evenly over top of pie. Refrigerate until set, at least 5 hours and up to 24 hours. Serve.
Cook Like James
Blue Ribbon Banana Cream Pie
Prep
Cook
Yield
If you love banana cream pie, this is the only recipe you will ever need - luxurious pastry cream surrounds sliced bananas and lathered in freshly whipped cream. The filling’s banana flavor in heightened by infusing the pastry cream with sautéed bananas. I…
Ingredients
5 ripe bananas (see note above)
4 tablespoons unsalted butter (divided)
2 ½ cups half-and-half
½ cup plus 2 tablespoons granulated sugar
6 large egg yolks
¼ teaspoon salt
3 tablespoons cornstarch
1 ½ teaspoons vanilla extract
1 9” prebaked pie shell, or graham cracker crust
2 tablespoons orange juice
1 cup heavy cream
2 tablespoons confectioners' sugar
Directions
1
Peel 2 bananas and slice into ½-inch-thick pieces. Melt 1 tablespoon butter in medium saucepan over medium-high heat. Add sliced bananas and cook until they begin to soften, about 2 minutes. Add half-and-half, bring to boil, and boil for 30 seconds. Remove from heat, cover, and let sit for 40 minutes.
2
Whisk granulated sugar, egg yolks, and salt together in large bowl until smooth. Whisk in cornstarch. Strain cooled half-and-half mixture through fine-mesh strainer into yolk mixture—do not press on bananas—and whisk until incorporated; discard cooked bananas.
3
Transfer mixture to clean medium saucepan. Cook over medium heat, whisking constantly, until thickened and registering 180 to 185 degrees, 4 to 6 minutes. Remove pan from heat; whisk in remaining 3 tablespoons butter and 1 teaspoon vanilla. Transfer pastry cream to bowl, press greased parchment paper directly against surface, and let cool for about 1 hour.
4
Peel and slice remaining 3 bananas ¼ inch thick and toss with orange juice. Whisk pastry cream briefly, then spread half over bottom of cooled pie shell. Arrange sliced bananas on pastry cream. Top with remaining pastry cream.
5
Using stand mixer fitted with whisk, whip cream, confectioners’ sugar, and remaining ½ teaspoon vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread whipped cream evenly over top of pie. Refrigerate until set, at least 5 hours and up to 24 hours. Serve.
