Best Banana Cream Pie

• Refrigerated

  • 5 Egg yolks, large

• Canned Goods

  • 1/2 cup Evaporated milk

• Baking & Spices

  • 1/4 cup 1 rounded tb cornstarch
  • 1 1/4 cups All-purpose flour
  • 2 tbsp Confectioners' sugar
  • 1 tbsp Granulated sugar
  • 5/8 cup Graulated sugar
  • 5/8 tsp Salt
  • 2 tsp Vanilla extract, pure
  • 1/2 tsp Vanilla extract

• Drinks

  • 4 tbsp Ice water

• Dairy

  • 8 tbsp Butter
  • 2 tbsp Butter, unsalted
  • 1 cup Heavy cream
  • 2 cups Whole milk

• Other

  • 2 Ripe but still firm bananas

Found on chewoutloud.com

Description

Ingredients

• For the Crust:
• 1¼ cups all purpose flour
• 1 TB granulated sugar
• ½ tsp table salt
• 8 TB cold butter, cubed and chilled
• 4-6 TB ice water
• For the Filling:
• ½ cup plus 2 TB graulated sugar
• ¼ cup + 1 rounded TB cornstarch
• ⅛ tsp table salt
• ½ cup evaporated milk
• 5 large egg yolks
• 2 cups whole milk
• 2 TB unsalted butter, cut in half
• 2 tsp pure vanilla extract
• 2 ripe but still firm bananas
• For Topping:
• 1 cup cold heavy cream
• 2 TB confectioners sugar
• ½ tsp vanilla extract

Directions

• Make the Crust: In a food processor, blend flour, sugar, and salt together until combined, 5 seconds. Add cold butter and pulse about 10 times or until it resembles coarse crumbs. Transfer to a bowl. Sprinkle 4 TB ice water in, stir, and press dough together with a rubber spatula until dough comes together. If needed, add 1 TB ice water at a time until dough comes together. Turn dough onto plastic wrap, flatten into 4 inch disk, and wrap tightly. Chill 1 hour.
• Let chilled dough sit at room temp for 10 minutes and preheat oven to 375F with rack on lower middle position. Roll dough into a 12 inch circle on a lightly floured surface. Loosely roll dough around rolling pin and gently unroll it onto a 9 inch pie plate, with excess draped over edges. Gently press dough into plate and tuck/crimp edges. Cover and place in freezer 30 minutes.
• Line edges of cold crust with foil to prevent burning and fill inside of plate with pie weights (I use a bag of beans in oven-proof bag) Bake 25-30 minutes. Remove weights and foil. Continue baking until golden brown, about 10 minutes. Let cool completely.
• Make the Filling: In a medium saucepan, whisk sugar, cornstarch, and salt. Whisk in evaporated milk, egg yolks, and milk until smooth. Bring to simmer, whisking constantly, until mixture thickens and becomes smooth, several minutes. Off heat, whisk in butter and vanilla extract. Let mixture cool to warm, stirring often with wooden spoon, 5 minutes. *Do not stir again after this.
• Pour half of warm filling into cooled pie crust. Slice bananas and lay over filling. Spread rest of warm filling over bananas. Lay plastic wrap over surface of filling and chill until set, at least 4 hours to overnight.
• Topping: In a stand mixer fitted with whisk attachment, whip the cold heavy cream, sugar, and vanilla on medium speed until foamy, 1 min. Increase to high speed and whip until stiff peaks form, 3-4 minutes. Spread or pipe whipped cream over chilled pie. Keep pie chilled until ready to serve.