Sometimes I like to make something I have never tried before. In this case, I didn’t even think I would like it. What drew me to this recipe was the degree of difficulty. I concentrated, took my time, and it turned out beautifully. I don’t normally like the banana flavor in desserts but in this case it is not overpowering and perfectly sweet! I invited a friend who also doesn’t like banana flavor in her desserts and she loved it too! This is now my go to banana dessert recipe.


Pie Crust Pastry

2 2/3    cups (400 g) all-purpose flour
1/2       teaspoon of salt
3/4       cup (180 g) cold butter, cubed
2           tablespoons confectioners’ (icing) sugar
1           large egg yolk
1/4       cup (60 ml) iced water + extra, as required

Banana Pastry Cream

5          ripe bananas, peel and slice the banana just before using to minimize browning
4          tablespoons unsalted butter
2 1/2  cups half-and-half
1/2     cup (3 1/2 ounces) plus 2 tablespoons granulated sugar
6         large egg yolks
1/4     teaspoon salt
2         tablespoons cornstarch
1         teaspoon vanilla extract
2         tablespoons orange juice


1 1/2   cups heavy cream
3          tablespoons confectioners’ sugar
1/2      teaspoon vanilla extract

For Pie Crust: Pulse the flour, salt, and butter in a food processor until the mixture resembles fine crumbs. Add the confectioners’ sugar and pulse again. Combine the egg yolk and water in a small measuring cup and gradually add to the flour mixture until it combines to form a dough. Transfer to a lightly floured work surface and shape into two disks. Wrap in plastic wrap (cling film) and refrigerate one disk for 1 hour. You can freeze the other one for later.

Adjust oven rack to middle position and heat oven to 425 degrees.

Roll dough into 12-inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand. Trim overhang to 1/2 inch beyond lip of plate. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate loosely in plastic and freeze until dough is firm, about 15 minutes.

Line chilled pie shell with parchment paper or double layer of aluminum foil, covering edge to prevent burning, and fill with pie weights. Bake until pie dough looks dry and is pale in color, about 15 minutes, rotating plate halfway through baking. Remove parchment and weights and continue to bake crust until deep golden brown, 8 to 12 minutes longer. Let crust cool completely in plate on wire rack, about 1 hour.

For Banana Cream Pastry: Peel and slice 2 bananas 1/2 inch thick. Melt 1 tablespoon butter in medium saucepan over medium-high heat. Add sliced bananas and cook until they begin to soften, about 2 minutes. Add half-and-half, bring to boil, and cook for 30 seconds. Remove from heat, cover, and let sit for 40 minutes.

Whisk sugar, egg yolks, and salt in large bowl until smooth. Whisk in cornstarch. Strain cooled half-and-half mixture through fine mesh strainer into yolk mixture (do not press on bananas) and whisk until incorporated; discard cooked bananas.

Transfer mixture to clean medium saucepan. Cook over medium heat, whisking constantly, until mixture is thickened to consistency of warm pudding and registers 170 degrees, 4 to 6 minutes. Off heat, whisk in 1 teaspoon vanilla and remaining 3 tablespoons butter. Transfer pastry cream to bowl, press greased parchment directly against surface, and let cool for about 1 hour.

Peel and slice remaining 3 bananas 1/4 inch thick and toss with orange juice. Whisk pastry cream briefly, then spread half over bottom of crust. Arrange sliced bananas on pastry cream. Top with remaining pastry cream.

For Topping: Using stand mixer fitted with whisk, whip cream, confectioners’ sugar, and remaining 1/2 teaspoon vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Spread whipped cream evenly over pie, refrigerate until set, at least 5 hours or up to 24 hours. Serve.

Recipe from: America’s Test Kitchen Special Collection’s Edition


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