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- 1
Roll and chill the crust
Roll your dough out on a floured counter to about 1/8 inch thick and lay it into a 9-inch pie plate. Trim it to a half inch past the rim and crimp the edge. Into the fridge for 30 minutes — cold dough bakes up flaky, warm dough bakes up sad. Meanwhile, heat the oven to 425°.
- 2
Blind bake
Line the crust with a double layer of foil and fill it with pie weights or dried beans. Bake on a lower rack until the edge is golden, 20-25 minutes. Pull the foil and weights and give it another 3-6 minutes until the bottom is golden too. Set it on a rack and let it cool all the way.
- 3
Cook the custard
In a big saucepan, whisk the sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until it's thick and bubbly, then drop the heat and keep stirring 2 minutes more. Off the heat, lightly beat the eggs, then stir a little of the hot filling into them before adding them back to the pan — that keeps you from making scrambled eggs. Bring it to a gentle boil and stir 2 minutes longer.
- 4
Butter, vanilla, chill
Off the heat, gently stir in the butter and vanilla. Press plastic wrap right onto the surface of the custard so it doesn't grow a skin, and refrigerate 30 minutes.
- 5
Build the pie
Spread half the chilled custard into the crust. Slice the bananas and lay them over the filling in a circle, like a clock. Pour the rest of the custard over the bananas. Whip the cream until it holds soft peaks and spread it over the top. Refrigerate 6 hours or overnight — no shortcuts here. Top with a few fresh banana slices right before serving if you want it looking like the pie case.
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Diner Counter Banana Cream Pie
Created by: DinerStyleDave
Ingredients
- 1 pie crust
- 1 cup sugar
- 1/4 cup cornstarch
- 1/2 tsp salt
- 3 cup milk
- 2 eggs
- 3 tbsp butter
- 1 1/2 tsp vanilla extract
- 2 bananas
- 1 cup heavy whipping cream
Instructions
- Roll and chill the crustRoll your dough out on a floured counter to about 1/8 inch thick and lay it into a 9-inch pie plate. Trim it to a half inch past the rim and crimp the edge. Into the fridge for 30 minutes — cold dough bakes up flaky, warm dough bakes up sad. Meanwhile, heat the oven to 425°.
- Blind bakeLine the crust with a double layer of foil and fill it with pie weights or dried beans. Bake on a lower rack until the edge is golden, 20-25 minutes. Pull the foil and weights and give it another 3-6 minutes until the bottom is golden too. Set it on a rack and let it cool all the way.
- Cook the custardIn a big saucepan, whisk the sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until it's thick and bubbly, then drop the heat and keep stirring 2 minutes more. Off the heat, lightly beat the eggs, then stir a little of the hot filling into them before adding them back to the pan — that keeps you from making scrambled eggs. Bring it to a gentle boil and stir 2 minutes longer.
- Butter, vanilla, chillOff the heat, gently stir in the butter and vanilla. Press plastic wrap right onto the surface of the custard so it doesn't grow a skin, and refrigerate 30 minutes.
- Build the pieSpread half the chilled custard into the crust. Slice the bananas and lay them over the filling in a circle, like a clock. Pour the rest of the custard over the bananas. Whip the cream until it holds soft peaks and spread it over the top. Refrigerate 6 hours or overnight — no shortcuts here. Top with a few fresh banana slices right before serving if you want it looking like the pie case.