Banana Cream Pie with some twists and turns

The first banana cream pies were simple—sliced bananas softened in the oven and topped with whipped cream, as described in 1901's "Woman’s Exchange Cook Book." By 1906, custard made its debut, though initially layered separately from the bananas. Over time, the recipe evolved, blending custard and bananas into the luscious filling we know today. By the 1950s, banana cream pie had cemented its place as an American favorite, even beloved by soldiers. With variations like chocolate or coconut, this dessert continues to delight palates, proving that a classic can always find new ways to shine.

Ingredients

The Filling (The star of the show):

4 large egg yolks (don’t even think about wasting the whites; make meringues or something)
30 g cornstarch (aka magic thickener)
480 ml whole milk (only the real stuff, none of that skim nonsense)
120 ml heavy cream (because more cream = more happiness)
100 g sugar (yes, the regular kind—you’re already being fancy enough)
1 tsp salt (don’t skip this; it’s the secret to balance)
1 vanilla pod (paste or powder works too, but fresh is king)
30 g unsalted butter (room temperature and smug about it)
4 bananas (yellow, slightly firm—you want balance, not mush)

The Crust (Yes, you can cheat with store-bought, but… why?):

150 g all-purpose flour
150 g cold unsalted butter (as cold as your ex’s heart)
A pinch of salt
Water (just enough to bring it together—don’t overdo it)

The Whipped Cream (Fluffy, spiced glory):

500 ml heavy cream
½ tbsp powdered sugar
½ tbsp ground cinnamon

Instructions

The Crust: Start with the Base, Literally

Mix flour, salt, and butter. Use your hands or a pastry cutter to smash that butter until the mixture looks like sandy crumbs. Add just enough cold water to form a dough. Don’t overmix—this isn’t bread.
Wrap it up and chill for 30 minutes. Or longer, if you need a break.
Roll it out, slap it into a pie dish, and poke holes in the bottom with a fork to prevent it from puffing up like your ego after making this pie.
Bake at 200°C for 10-15 minutes until lightly golden. Let it cool. It’s like a spa day for your crust.

The Custard: The Creamy Soul of the Pie

In a saucepan, heat milk, cream, sugar, salt, and the scraped-out goodness of a vanilla pod. Don’t let it boil—just a warm, cozy simmer for 20 minutes.
Whisk egg yolks with cornstarch in a separate bowl. Slowly, carefully, gently—add some hot milk to the yolks while whisking. Then combine everything back in the saucepan.
Cook over medium heat until it thickens into a glorious custard. Stir constantly, or you’ll end up with scrambled eggs. Nobody wants that.
Stir in the butter until it’s glossy and smooth. Chill it in the fridge for a couple of hours, but no sneaky spoonfuls. Okay, maybe one.

The Bananas: Slice ‘Em, Fry ‘Em, or Both

Slice the bananas evenly. You’re aiming for elegance here.
Want to get fancy? Fry half the slices in butter for 2-3 minutes per side. The caramelization will blow your mind.

The Whipped Cream: Don’t Skip This

Whip the cream with powdered sugar and cinnamon until it forms soft peaks. Use a siphon if you’re feeling extra. If not, whisk it by hand—your arms could use the workout.

Assembly: Time to Create a Masterpiece

Spread the chilled custard over your crust like you’re frosting the cake of your dreams.
Arrange the banana slices over the custard. Go wild with patterns, or just throw them on there—nobody’s judging.
Top it all off with your spiced whipped cream. Go big, pile it high, and make it look like the dessert of the gods.

The Finish: Admire and Devour

Let your pie sit for a few minutes to settle, then cut a slice and revel in the glory. This isn’t just dessert; it’s a work of art. Dust it with some extra cinnamon or chocolate shavings if you’re feeling extra bougie. Eat it with pride—you’ve earned this.

Remember, sharing is optional.