National Banana Cream Pie Day is March 2. Make a from-scratch banana cream pie with homemade vanilla custard, fresh bananas, and a cloud of whipped cream.
Ingredients
1 blind-baked 9-inch pie crust
3 cups (720ml) whole milk
3/4 cup (150g) granulated sugar
1/3 cup (40g) cornstarch
4 large egg yolks
2 tbsp butter
2 tsp vanilla extract
3 ripe bananas, sliced, tossed with 1 tsp lemon juice
Whipped cream, for topping
Instructions
1
Heat the milk until steaming. Whisk the sugar, cornstarch, and egg yolks in a bowl.
2
Slowly whisk the hot milk into the yolk mixture, then return it all to the pot.
3
Cook over medium heat, whisking constantly, until thick and bubbling, about 3 to 5 minutes.
4
Off the heat, stir in the butter and vanilla. Cool slightly.
5
Spread a layer of custard in the crust, add banana slices, then more custard. Repeat, ending with custard.
6
Press wrap onto the surface and chill at least 4 hours. Top with whipped cream before serving.
