Banana Cream Pie

Ingredients

• 1.25 cups all-purpose flour
• 0.5 teaspoon kosher salt – for crust
• 0.5 cup unsalted butter – cold, cut into 0.5-inch pieces
• 6 tablespoons ice water
• 0.75 cup granulated sugar
• 0.25 cup cornstarch
• 0.25 teaspoon kosher salt – for custard
• 2.5 cups whole milk
• 5 large egg yolks
• 2 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• 4 medium bananas – peeled and sliced 0.25-inch thick
• 1.25 cups heavy cream – well chilled
• 3 tablespoons powdered sugar
• bananas – sliced (for serving)

Instructions

1. Make the crust dough: In a large bowl, whisk the all-purpose flour and 0.5 teaspoon kosher salt (for crust). Cut in the 0.5 cup cold unsalted butter with a pastry cutter or fingertips until pea-size bits remain. Drizzle in ice water, tossing with a fork until the dough just holds together when pressed; you may not need all the water.
2. Chill and roll: Press dough into a 1-inch-thick disc, wrap, and chill 1 hour. On a lightly floured surface, roll to a 12-inch round. Ease into a 9-inch pie plate, trim to a 1-inch overhang, fold under, and crimp. Dock the bottom with a fork and chill 20–30 minutes. Meanwhile, preheat the oven to 400°F (200°C).
3. Blind-bake the crust: Line the chilled shell with parchment and fill with pie weights. Bake 20 minutes. Remove weights and parchment; bake 12–15 minutes more until the crust is deep golden and dry. Cool completely on a rack, about 30 minutes.
4. Cook the custard base: In a medium saucepan off heat, whisk together granulated sugar, cornstarch, and 0.25 teaspoon kosher salt (for custard). Gradually whisk in whole milk until smooth. Cook over medium heat, whisking constantly, until thick, glossy, and bubbling with slow “plops,” 6–8 minutes.
5. Temper the yolks and finish: In a bowl, whisk egg yolks. Slowly stream in about 1 cup of the hot custard while whisking. Return the tempered yolk mixture to the saucepan and cook, whisking, 1–2 minutes more until the custard is very thick and holds ribbons. Remove from heat; whisk in 2 tablespoons unsalted butter and 2 teaspoons vanilla extract. Let stand 10 minutes, stirring occasionally, until hot but no longer steaming.
6. Assemble the pie: Arrange half of the sliced bananas in the cooled crust. Pour half the warm custard over them, spreading to cover. Add the remaining bananas, then the remaining custard, smoothing the top. Press plastic wrap directly onto the surface. Chill until fully set and the slices hold their shape when cut, at least 4 hours.
7. Whip the topping: In a chilled bowl, beat heavy cream and powdered sugar with a whisk or mixer on medium-high to medium-soft peaks, 2–3 minutes. Remove the plastic wrap and spread or pipe the whipped cream over the pie.
8. Serve: Slice with a sharp knife. Garnish with additional banana slices (for serving) just before serving. Refrigerate leftovers, covered.