Banana Cream Pie
Banana Cream Pie
Ingredients
3 c Whole Milk
1 c Sugar
⅓ c Cornstarch
3 Egg Yolks, beaten
1 Tbsp Vanilla Extract
¼ Tsp Banana Extract
2 Tbsp Butter
¼ Tsp Salt
4-5 Bananas, divided
2 Tbsp Orange Juice
9 inch Pie Crust Blind Baked
Toasted Coconut and sliced Bananas as garnish
Whipped Cream Topping
Ingredients
2 c Heavy Cream
¼ c Confectioners Sugar
2 Tsp Vanilla Extract
Directions for Banana Cream Pie
In a medium saucepan add the milk and one banana simmer until warm, set aside.
In another medium saucepan combine the sugar, cornstarch and salt. Add the warm milk and beaten eggs and whisk until combined.
Over medium heat bring the mixture to a boil, stirring constantly (takes about 3-5 minutes). Once it comes to a boil, keep stirring for about a minute until thickened.
Take off heat, add in the butter, banana & vanilla extracts, stir until combined.
In a small bowl add two sliced bananas and the orange juice, set aside.
To assemble the pie, add a thin layer of the filling (about ⅓ ), then add two sliced bananas (orange juice drained), then top with the rest of the filling and smooth over with a spatula.
Cover with plastic wrap, pressing the top lightly so there is no air between the plastic wrap and filling. Refrigerate for at least 4 hours.
When ready to serve or a few hours prior, remove plastic wrap and cover with the whipped cream topping over the pie.
When you are ready to serve then garnish with sliced bananas and toasted coconut.
Directions for Whipped Cream Topping
Add the heavy cream, confectioners sugar and vanilla to a stand mixer and mix on low until sugar is combined then turn up to medium high until soft peaks form.
I would recommend making the whipped cream just before you serve it, however you could make it a few hours ahead and add to the pie but I would make sure the pie has been refrigerated for at least 4 hours before doing so.
