Ingredients:

  • 1 ½ cups (192g) all-purpose flour, plus more for dusting
  • ½ teaspoon (3g) salt
  • ½ cup (1 stick/113g) unsalted butter, very cold, cut into cubes
  • ¼ cup (60ml) ice water, plus more if needed
  • 3 cups (720ml) whole milk
  • ¾ cup (150g) granulated sugar
  • ¼ cup (30g) cornstarch
  • ¼ teaspoon (1.5g) salt
  • 4 large egg yolks
  • 2 tablespoons (28g) unsalted butter
  • 1 ½ teaspoons (7.5ml) vanilla extract
  • 3-4 ripe but firm bananas
  • 2 tablespoons (30ml) lemon juice
  • 1 ½ cups (360ml) heavy cream, very cold
  • ¼ cup (30g) powdered sugar
  • ½ teaspoon (2.5ml) vanilla extract

Instructions:

  1. Make the Pie Crust: Combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Form into a disc, wrap in plastic, and chill.
  2. Pre-Bake the Crust: Roll out dough and fit into pie plate. Crimp edges. Prick the bottom with a fork. Line with parchment paper and fill with pie weights. Bake blind until lightly golden. Remove weights and parchment; bake until golden brown. Cool completely.
  3. Prepare the Custard: Whisk together milk, sugar, cornstarch, and salt in a saucepan. Whisk in egg yolks. Cook over medium heat, stirring constantly, until thickened and smooth. Remove from heat, stir in butter and vanilla.
  4. Assemble the Pie: Slice bananas and toss with lemon juice. Spread half of the custard into the cooled pie crust. Arrange banana slices over the custard. Pour remaining custard over the bananas.
  5. Chill the Pie: Cover with plastic wrap, pressing directly onto the surface of the custard to prevent a skin from forming. Chill for at least 2-3 hours, or preferably overnight.
  6. Make the Whipped Cream: Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  7. Garnish and Serve: Spread whipped cream over the chilled pie. Garnish with extra banana slices or chocolate shavings, if desired. Slice and serve!