Luscious Banana Cream Pie

Here’s the benchmark banana cream pie. Sweet, creamy and oh, so good, it’s a great treat for a crowd.

MAKES:ONE 9-INCH PIE; 8 TO 10 SERVINGS

PREP TIME: 40 MINUTES

CHILLING TIME: 4 HOURS, 45 MINUTES

COOKING TIME: 45 MINUTES

STEEPING TIME: 20 MINUTES

INGREDIENTS:

• ½ batch of Perfect Pastry

FILLING

• 1 vanilla bean
• 1 ½ cups whole milk
• ¾ cup whipping cream (35%)
• ¾ cup granulated sugar, divided
• 1 Tbsp finely grated lime zest (2 to 3 limes)
• 5 large egg yolks
• ¼ cup cornstarch
• ½ tsp fine sea salt
• 3 Tbsp cold unsalted butter
• 2 Tbsp freshly squeezed lime juice (about 4 limes)
• 2 large firm, ripe bananas

TOPPING

• 1 cup whipping cream (35%)
• 2 Tbsp icing sugar
• 1 tsp vanilla extract

INSTRUCTIONS:

1. Make the pastry and line a 9-inch pie dish. Refrigerate for at least 30 minutes.
2. Preheat the oven to 375ºF.
3. Bake the pie crust blind. Let cool completely.
4. For the filling, split the vanilla bean in half lengthwise. Scrape the seeds out into a medium, heavy-bottomed saucepan, then drop in the pod.
5. Add the milk, cream, ½ cup of the sugar, and the lime zest to the saucepan. Cook over medium heat until the mixture is just starting to simmer, about 3 minutes. Remove from the heat, cover, and set aside for 20 minutes to steep.
6. In a large bowl, whisk together the egg yolks, cornstarch, salt, and the remaining ¼ cup of sugar.
7. Reheat the milk mixture over medium heat until just beginning to steam. Gradually whisk the hot milk mixture into the egg yolk mixture, ½ cup at a time, whisking constantly.
8. Pour the milk-egg mixture back into the saucepan. Cook over medium heat, stirring constantly, until the mixture begins to simmer. Cook, still stirring constantly, 1 minute.
9. Remove from the heat. Discard the vanilla pod. Whisk in the butter, then 1 tablespoonful of the lime juice. Lay a piece of plastic wrap directly on the surface of the filling and let cool for 15 minutes.
10. Pour the remaining 1 tablespoonful of lime juice into a medium bowl. Cut off one-third of one unpeeled banana, wrap it tightly in plastic wrap and refrigerate to use as garnish.
11. Peel the remaining bananas, then slice them on the diagonal to create ovals about 2 inches long, dropping the slices in the bowl of lime juice as you work. Toss the banana slices with the lime juice to coat them completely.
12. Spoon half of the filling into the prepared pie crust, smoothing the surface level. Top the filling with half of the banana slices, arranging them in concentric circles.
13. Spoon the remaining filling over the bananas, smoothing the surface level. Lay a piece of plastic wrap directly over the filling. Refrigerate for at least 4 hours, or up to 24 hours.
14. Just before serving, make the topping by beating the cream and icing sugar in a medium bowl until medium peaks form. Beat in the vanilla extract until stiff peaks form.
15. Peel and slice the reserved piece of banana. Garnish the pie with whipped cream and the sliced banana. Serve immediately.

CHANGE IT UP:

Substitute finely grated orange zest and freshly squeezed orange juice for the lime zest and juice.