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Banana cream pie

banana cream pie recipe
Banana cream pie

If there are too many ripe bananas hanging around at home, do not throw them away: instead, make a delicious banana cream pie, an original alternative to traditional apple pie or strawberry  pies!       

simply Looking for a quick, easy and creamy pie for your afternoon tea ? You are in the right place ! I have concocted a pie with cream of banana ultra sweet and creamy, topped with a beautiful whipped cream

30 MIN


20 MIN


3:30 AM





 310 g  Graham cracker crumbs

 60  g  unsalted butter, melted

30 g sugar


180 g sugar

30 g cornstarch

30 g unbleached all-purpose flour

125g cream 35%

3 egg yolks

560 g  milk, warm

30 g unsalted butter

5 g vanilla extract

Whipped cream

250 g cream 35%

45 g sugar

2 to 3 ripe but firm bananas, sliced



Place the grill at the center of the oven. Preheat oven to  350 ° F.
In a bowl, mix all the ingredients. Squeeze the mixture into the bottom and sides of a 23 cm (9 inch) pie plate. Bake for about 12 minutes or until crust is golden brown. Let cool.


In a saucepan, out of the oven, combine the sugar, cornstarch and flour. Add the cream, the egg yolks and mix well with a whisk. Stir in the milk.
Bring to a boil over medium heat, stirring and scraping the bottom of the pan. Simmer for about 30 seconds. Stir in butter and vanilla. Pour into a bowl. Cover with plastic wrap directly on the surface of the pastry cream. Refrigerate until the mixture is tempered, about 1 hour 30 minutes.

Whipped cream

In a bowl, beat the cream with the sugar on the electric mixer until stiff peaks are obtained.


Spread 1/4 of the pastry cream in the bottom of the crust. Spread half of the banana slices. Cover with half of the remaining custard cream. Add the rest of the bananas and custard. Garnish with whipped cream. Refrigerate at least 2 hours. Keep refrigerated.

see as well :

basic pasta     pastries      how-to-cook-healthy       gluten-free-cake

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