Banana Cream Pie
In the heyday of roadside restaurants, this tempting dessert was typically placed in the rotating glass case near the entrance, the better to entice hungry passersby. It was a good strategy: The pie’s velvety banana custard and billowy whipped-cream topping were—and remain—impossible to resist.
Recipe information
Yield
makes one 9-inch pie
Ingredients
Preparation
Step 1
On a lightly floured surface, roll out dough to a 13-inch round, 1/4 inch thick. Fit dough into a 9-inch pie plate. Trim dough, leaving a 1-inch overhang. Tuck overhang under, flush with rim, and crimp edges. Pierce bottom of shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes.
Step 2
Preheat oven to 425°F. Line shell with parchment, and fill with pie weights or dried beans. Bake until edges begin to turn gold, 15 to 18 minutes. Reduce heat to 375°F. Remove weights and parchment, and bake until golden brown, about 20 minutes more. Let cool completely on a wire rack.
Step 3
Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
Step 4
Whisk egg yolks in a medium bowl until combined. Add milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes.
Step 5
Pour milk mixture through a fine sieve into a bowl. Add butter, and stir until melted. Fold in bananas. Pour into crust. Press plastic wrap directly on surface of custard. Refrigerate until filling is set, 4 hours (or, wrapped in plastic, up to 1 day).
Step 6
In a chilled bowl, beat together cream, confectioners’ sugar, and vanilla until soft peaks form. Spread whipped cream over filling. Using a rubber spatula or the back of a spoon, shape topping into peaks. Sprinkle chocolate curls on top, and serve immediately.
