If you're craving something creamy, nostalgic, and utterly delightful, this Classic Banana Pudding Pie is your answer. Imagine the lush custard mingling with ripe banana slices, all wrapped in a flaky pie crust. It's a comforting dessert that feels like a warm hug.
The foundation of this pie is the pie crust, which provides a satisfying crunch. You can use store-bought for ease, but homemade is always a treat. The granulated sugar adds sweetness while the all-purpose flour thickens the custard. A pinch of salt enhances the overall flavor.
Whole milk is the backbone of the custard, lending it a rich, smooth texture. The egg yolks not only thicken the custard further but also add a vibrant color. Unsalted butter introduces a subtle richness, while vanilla extract provides a comforting, aromatic note.
The star of the show is, of course, the ripe bananas, which add natural sweetness and a hint of tropical flavor. The heavy whipping cream, sweetened with powdered sugar and flavored with another touch of vanilla extract, tops the pie with a fluffy, airy finish.
This pie pairs wonderfully with a scoop of vanilla ice cream on the side. For a bit of contrast, serve it with a drizzle of caramel sauce. If you're feeling fancy, a sprinkle of shaved dark chocolate on top of the whipped cream adds a touch of elegance.
Start by pre-baking your pie crust. Follow the package instructions if using store-bought, or bake your homemade crust until golden brown. Let it cool completely — this gives the crust time to firm up, making it a perfect vessel for the creamy filling.
In a medium saucepan, whisk together the sugar, flour, and salt. Gradually add the milk, whisking continuously to avoid lumps. Heat over medium heat until the mixture thickens and becomes smooth. This is your custard base, so take your time to get it right.
Meanwhile, in a separate bowl, beat the egg yolks. To prevent scrambling, temper the yolks by slowly adding a small amount of the hot milk mixture while whisking constantly. This step is crucial for a smooth custard.
Return the tempered yolk mixture to the saucepan and cook for an additional two minutes, stirring constantly. Remove from heat and stir in the butter and vanilla extract until the butter melts completely. This custard should be thick and fragrant.
Arrange your banana slices evenly on the bottom of the cooled pie crust. Pour the warm custard over the bananas, spreading it evenly with a spatula. Refrigerate for at least four hours to let it set firmly.
Just before serving, whip the heavy cream with powdered sugar and vanilla until soft peaks form. Spread this luscious layer over the custard, and your pie is ready to impress.
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