Prep 20 mins
Cook 29 mins
Just about right for 4 people. This recipe is a classic pudding on a shortbread crust. Blows 'nilla wafers out of the water! Actually this sounds a lot harder than it is.
For the crust
- 1 1⁄2 cups all-purpose flour
- 1⁄3 cup white sugar
- 1 pinch salt
- 1 egg, beaten
- 1⁄2 cup butter, softened
for the pudding
- 1 1⁄2 tablespoons cornstarch
- 1⁄2 cup sugar (more if desired)
- 1 pinch salt
- 5 egg yolks
- 3⁄4 cup heavy cream
- 3⁄4 cup whole milk
- 1 tablespoon butter, softened
- 1 teaspoon pure vanilla extract
to finish the filling
- 2 medium bananas, ripe but still firm
- 1 tablespoon lemon juice
- 2 tablespoons orange juice
the final topping
- 1⁄2 cup whipping cream (or more if desired)
- 1 tablespoon confectioners' sugar
- 1 dash pure vanilla extract
- Preheat oven to 400°F.
- Combine crust ingredients into a bowl, mix until just combined, press into bottom and 1/2 up the sides of a greased 8" springform pan.
- Poke with fork.
- Bake for 10-15 minutes until golden brown.
- Remove from oven and cool on a rack until room temperature.
- Combine sugar, salt, cornstarch in a medium pan, whisk to combine.
- Add egg yolks, cream and milk.
- Whisk lightly to combine.
- Place pan over medium heat, stir occasionally.
- When the mixture starts to steam stir it constantly, scraping the bottom and sides of the pan.
- At this point you can add more sugar if the custard is not sweet enough for your tastes Continue to cook until pudding is about the thickness of mayonnaise.
- Remove from heat, whisk in butter and vanilla.
- Pour mixture into a bowl, cover with plastic wrap so the wrap is in contact with the top of the pudding.
- Allow to cool.
- When pudding mixture is cool, slice bananas into 3/8" slices and toss in orange/lemon juice mixture.
- drain well and dry off bananas on paper towel.
- Layer pudding and bananas on the prebaked crust.
- Place in fridge to set-up for several hours.
- For the topping, immediately before serving.
- In a chilled bowl with chilled mixers, beat heavy cream until soft mounds form.
- Add sugar and vanilla.
- Beat until stiff peaks form.
- Serve pie with a large dollop of cream on top.
- Best when served the same day, but will keep 2 or three days in the fridge.
Banana Cream Pie is my husband's favorite dessert and he has always wanted it with a shortbread crust. I made this recipe for his birthday and he was in heaven! (he's eating leftovers right now). Thanks for posting it!!!
This was an excellent pie. I made it for the 4th of July and everyone who tried it loved it. My husband liked it so much he said to put it in my personal cookbook.