Banana Cream Pie

This Best Banana Cream Pie boasts a velvety, creamy, delicious custard that is loaded with bananas and only bananas. The all-butter crust is light and flaky and a perfect match for this pie. Give yourself enough time to pre-bake crust and let it cool before adding filling. The filling also needs time to chill.

Makes 8

INGREDIENTS

For the Crust:

1 1/4 cup {156 g}

all purpose flour

1 TBL {12 g}

granulated sugar

1/2 tsp {3.0 g}

table salt

8 TBL {113 g}

cold butter, cubed and chilled

4 - 6 TBL {49-74 g}

ice water

For the Filling:

150 ml {127 g}

graulated sugar

80 ml {43 g}

cornstarch

1/8 tsp {0.8 g}

table salt

1/2 cup {122 g}

evaporated milk

{80 g} 5

large egg yolks

2 cup {256 g}

whole milk

2 TBL {28 g}

unsalted butter, cut in half

2 tsp {8.7 g}

pure vanilla extract

{272 g} 2

ripe but still firm bananas

For Topping:

1 cup {238 g}

cold heavy cream

2 TBL {25 g}

confectioner’s sugar

1/2 tsp {2.2 g}

vanilla extract

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