Banana Cream Pie

Made by Angie

Credit to Martha Stewart and Kathleen Tedeschi

1/2 Recipe Pie Dough

5 Large Egg Yolks

1/2 cup Granulated Sugar

3 Tbsp. Corn Starch

1/4 tsp. Salt

2 1/2 cups Whole Milk

4 Tbsp. Butter, cut into pieces

1 tsp vanilla extract

3 Ripe Bananas

1 1/2 tsp Lemon Juice

1 3/4 cups Heavy Cream

3 Tblsp Confectioners’ Sugar

1 tsp Vanilla

Lightly dust a clean work surface with flour, and roll out the pie dough to a 1/8 inch thickness. Fit into a 9-inch deep-dish pie plate. Trim pastry; crimp edges. Poke holes all over pastry with a fork. Chill for 30 minutes.

Preheat oven to 375. Line pastry with parchment paper, pressing it into corners and edges, and weight with dry beans or pie weights. Bake until pastry begins to color around edges, about 15 minutes. Remove paper and weights, and continue to bake just until pastry dries out and turns golden brown, 10-15 minutes more. Cool completely on a wire rack.

Prepare an ice-water bath; set aside. In a medium bowl, whisk together egg yolks, granulated sugar, cornstarch, and salt. In a medium saucepan, bring milk just to a boil. Remove from heat, and whisk about 1/2 cup of hot milk into yolk mixture. Whisk yolk mixture into saucepan of hot milk. Place over medium-high heat, and bring to a gentle boil, whisking constantly. Continue to cook, whisking constantly, until thickened, about 1 minute. Remove from heat, and whisk in butter, one piece at a time, until melted. Add 1 tsp vanilla, and whisk until smooth. Immediately strain through a fine-mesh sieve into a medium bowl. Place bowl of custard in ice bath to cool, stirring occasionally.

Peel bananas, and slice 1/4 inch thick. Add lemon juice, and toss gently to coat. Arrange in an even layer in bottom of baked pie crust. Scrape cooled custard over bananas, and smooth with a spatula. Refrigerate for at least 2 hours or up to overnight.

In the bowl of an electric mixer fitted with the whisk attachment, beat cream on med-low speed for 30 seconds. Increase speed to high until soft peaks form. When cream reaches desired texture, whisk in 3 Tblsp confectioners’ sugar and 1 tsp vanilla. Spread over custard just before serving.

Pie Crust Recipe from Martha Stewart

2 1/2 cups Flour

1 tsp Salt

1 tsp Sugar

2 Sticks of Butter, chilled and cut up into small pieces

1/4 to 1/2 cups Ice Water

In a large bowl combine flour, salt and sugar. Cut in butter with a pastry cutter or fork until the mixture resembles course meal.

Add 1/4 cup ice water. Work dough until it sticks together without being wet or sticky. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least one hour.