Dessert: United Kingdom – Banana Cream Pie

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 30 min

Cook 10 min

Additional 2 hrs

Total 2 hrs 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 blind-baked 9-inch (23 cm) pie crust
4 ripe bananas, sliced
2 cups (480 ml) whole milk
1 / 2 cup (100 g) granulated sugar
3 large egg yolks
1 / 4 cup (30 g) cornstarch
2 tbsp (30 ml) unsalted butter
1 tsp (5 ml) vanilla extract
1 1 / 4 cups (300 ml) whipping cream, lightly sweetened
4–5 passion fruits (pulp)
2 tbsp (30 ml) sugar (for coulis)
1 tbsp (15 ml) water (if needed)

Show original ingredient measurements

1 blind-baked 9-inch (23 cm) pie crust
4 ripe bananas, sliced
2 cups (480 ml) whole milk
1 / 2 cup (100 g) granulated sugar
3 large egg yolks
1 / 4 cup (30 g) cornstarch
2 tbsp unsalted butter
1 tsp vanilla extract
1 1 / 4 cups (300 ml) whipping cream, lightly sweetened
4–5 passion fruits (pulp)
2 tbsp sugar (for coulis)
1 tbsp water (if needed)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. For the pastry cream: heat milk until steaming. Whisk sugar, yolks and cornstarch until smooth, temper with hot milk, return to saucepan and cook over medium heat until thick and bubbling; stir in butter and vanilla, cool slightly.
2. Line the baked crust with a single layer of banana slices. Pour warm pastry cream over bananas, smoothing the top; chill until set (about 2 hours).
3. Make coulis: scoop passion fruit pulp into a small saucepan with 2 tbsp (30 ml) sugar and 1 tbsp (15 ml) water; warm briefly until sugar dissolves, cool and strain if desired.
4. Whip cream to soft peaks and spread atop chilled pie or dollop on each slice.
5. Drizzle passion fruit coulis over the whipped cream and serve chilled.

1. For the pastry cream: heat milk until steaming. Whisk sugar, yolks and cornstarch until smooth, temper with hot milk, return to saucepan and cook over medium heat until thick and bubbling; stir in butter and vanilla, cool slightly.
2. Line the baked crust with a single layer of banana slices. Pour warm pastry cream over bananas, smoothing the top; chill until set (about 2 hours).
3. Make coulis: scoop passion fruit pulp into a small saucepan with 2 tbsp sugar and 1 tbsp water; warm briefly until sugar dissolves, cool and strain if desired.
4. Whip cream to soft peaks and spread atop chilled pie or dollop on each slice.
5. Drizzle passion fruit coulis over the whipped cream and serve chilled.