A lovely banana cream pie that’s layered with lots of flavors. This recipe contains all the classic elements with the addition of a few elevated twists.
This post was first published on January 8, 2018. The recipe is just as good as I remember it and I know it’s one that I’ll keep coming back to over and over again. It’s a perfect year-round dessert that’s perfect for both regular weekends and celebratory gatherings.
Happy New Year! Can’t believe we’re already a week in! So far, 2018 feels like it’s going to be an eventful and busy year. I’m excited for everything that’s to come and can’t wait to share those happenings with you! One of my resolutions this year is to host more dinner parties and create new recipes for JDP. I’ll be posting about a Korean meal I prepared for a gathering very soon, but in the meantime I’m starting the year off with a recipe for a scrumptious banana cream pie. It’s not necessarily in line with most people’s January goals of eating healthy, but I believe that everything in moderation leads to a happy thus healthy life. And a slice of this banana cream pie will definitely make you happy.
I created this banana cream pie for my friend’s birthday. It wasn’t a traditional birthday cake, but it was definitely a celebration dessert. The pie shell (which is actually a tart shell, but shh no one will care!) is filled with a thick banana jam then topped with fresh banana slices. Then, layered on top is an unctuous mousseline cream (a pastry cream enriched with butter). To finish the banana cream pie is topped with a sweetened whipped cream folded in with banana jam. Seriously, so good.
The banana cream pie is creamy, feathery, and crunchy. It has that great balance between festive and humble, which makes it perfect for birthday celebrations or for an impromptu get together on a Sunday. I’ve already made this banana cream pie twice, so you may want to double up on the grocery list, just in case.
Banana Cream Pie
- Total Time: 3 hours
- Yield: 1 Tart
- Category: Pies & Tarts
- Method: Baking
Description
A banana cream pie that’s layered with flavor. This recipe keeps all the nostalgic components alive while integrating a few additional twists.
Ingredients
Pie/Tart Shell
1 2/3 cup (200g) all purpose flour
1/4 cup (25g) almond meal
1/2 cup + 1 tablespoon (65g) powdered sugar
1/2 teaspoon (3g) salt
1/2 cup + 1 teaspoon (120g) butter, unsalted, cold & cut into small cubes
1 egg
1 teaspoon (4g) vanilla extract
Mousseline Cream
2/3 cup + 1 teaspoon (165g) milk
1/8 cup + 1 teaspoon (35g) heavy cream
2 yolks 1/3 cup (65g) sugar
2 tablespoons (16g) cornstarch
1 teaspoon (4g) vanilla extract or 1 vanilla bean
1/3 cup + 2 tablespoons (100g) butter, unsalted, cold & cut into small cubes
Banana Jam
1 1/3 tablespoons (20g) butter
About 1 1/2 large (200g) bananas
1/8 cup (25g) light brown sugar
Chantilly Banana Cream
1 cup (240g) heavy cream, cold
1 teaspoon (4g) vanilla extract or 1 vanilla bean
2 tablespoons (14g) powdered sugar
1/3 banana jam
Assembly
2 1/2 large bananas
Shaved dark chocolate (optional, not pictured)
Small cookies made from leftover pie/tart dough (optional)
Instructions
Pie/Tart Shell
1. In a food processor add the flour, butter, powdered sugar, salt, and almond meal. Pulse until the mixture is sandy. Add the egg and vanilla and pulse until the dough forms a ball. Remove dough onto a floured surface and slightly knead until all ingredients are thoroughly combined. Form dough into a disc, wrap in plastic and chill in the fridge for at least 30 minutes.
2. Butter an 8-inch tart ring. Roll the chilled dough on a lightly floured surface until about 0.3 cm or 1/8th inch thick. Carefully line the tart ring and create a rim that rises 1.5 cm or 1/2 inch above the width of the ring. Cut leftover dough with a small cookie cutter to use as decoration for the pie or discard. Prick the bottom of the shell with a fork and chill in the freezer for 30 minutes.
3. Preheat oven to 350 degrees F or 175 degrees C.
4. Once cold, place a sheet of aluminum foil on top of the tart dough and fill with pie weights or dried beans. Bake for 25 minutes, then remove weights and bake for another 10 minutes or until golden brown. Bake small cookies for 8-10 minutes or until golden brown.
Mousseline Cream
1. Pour the milk and heavy cream in a sauce pan and place over medium low heat. In a bowl whisk the yolks, sugar, cornstarch, and vanilla together. When the milk and cream barely come to a simmer, temper the yolks by whisking in a small amount of the hot liquid with the yolks. Once thoroughly combined, pour the yolk mixture into the saucepan.
2. Cook over medium heat while whisking constantly. Once the mixture thickens and almost comes to a boil, remove from heat. Slowly whisk in the cold butter a little bit at a time. Once the butter is completely incorporated, place the mousseline cream in a bowl. Cover with plastic wrap, making sure the wrap comes into contact with the cream. Set aside and cool completely.
Banana Jam
1. Melt the butter in a small pan over medium heat. Add the bananas and brown sugar. Using a spatula, crush the bananas while mixing all the ingredients together. Once the contents start to bubble, reduce heat to medium low. Continue to stir frequently to prevent burning. Once the mixture has reduced and become brown, about 10 minutes, remove into a clean bowl, cover with plastic wrap touching the jam, and cool completely.
Chantilly Banana Cream
1. Pour heavy cream into a large bowl. Lightly beat until it begins to thicken. Sift in the powdered sugar and add the vanilla. Continue to whisk until firm peaks form.
2. Get 1/3 of the cooled banana jam and gently fold in. *If the banana jam seems too thick or chunky, mix in 2 splashes of heavy cream before folding into whipped chantilly cream.
Assemble
1. Spread the remaining banana jam on the bottom of the cooled pie/tart shell. Cut the bananas into 1.25 cm or 1/2 inch thick rounds. Place two layers of banana rounds inside the shell. Next, cover the fresh banana rounds with the mousseline cream. Use an offset spatula to press and spread the mousseline cream evenly. Using a pastry tip and bag, pipe the chantilly banana cream in a pattern over the mousseline cream. Decorate with small cookies and shaved dark chocolate.
Notes
The pie/tart dough, mousseline cream, and banana jam and be made in advance. Keep in an airtight container in the fridge for up to three days.
Keywords: dessert, pies and tart, banana cream pie, bananas, tart, pie
Fran @ G'day Souffle' says
Jessica, this looks absolutely divine- I must work through this recipe one day to make this scrumptious pie. The Cordon Bleu chefs would be ecstatic with this pie (I think)!
Lady Dinner-Partaay says
Hi Jessica,
I’m so delighted I found your beautiful blog. I think you’re pretty inspirational. I’m at the beginning of my journey, and I’m glad I have someone to aspire to emulate.
Fran @ G'day Souffle' says
Ha ha- I’m back again 2.5 years later and still drooling!
Jessica says
Fran- Yay!!! I’m so glad you keep coming back!