Banana Cream Pie-SHK

Fresh bananas layer into a simple and incredibly flaky pie crust, the whole thing is served with sweet homemade egg ust. This banana cream pie is delicious, worthy of consistency, perfect for holidays, and totally addictive.

The best banana cream pie recipe

You may have noticed that we really like the banana dessert here. The texture and natural sweetness of fresh bananas make it perfect for cakes, ice creams and cookies. But sometimes we really want those bananas to shine. That’s where this banana cream is sent in.

It’s packed with fresh banana slices topped with sweet homemade cream, all piled into a homemade pie crust that’s easy, flaky, flaky and downright delicious. We use coconut oil in this crust to bring a little coconut flavor to the pie. Bananas and cream are absolutely fantastic. Not a fan of Coconut? You can substitute any neutral flavoring oil. Either way, this tried-and-true banana cream pie will make everyone beg for a few seconds.

The ingredients you need to make a banana cream pie:

• banana– You want ripe bananas, but don’t override. Our best location is when the stem is no longer green, but before there are many brown spots.
• half– Use half of the milk and half of the half to add richness and creaminess to the egg ust.
• milk– We used 2% milk, but you can use anything you reserved. If you use lower fat milk, you can also change the proportion and half of the milk. Just keep the total amount of liquid the same.
• sugar– Regular granule sugar is best for egg ust and adds perfect sweetness.
• Corn starch– Corn starch is used as a thickener in egg custard.
• yolk– The yolk adds rich color and helps the egg ust set.
• butter– Butter adds a smooth finish and a delicious buttery flavor to the cream.
• Salt– Only a pinch of salt does help to figure out the flavor.
• Vanilla extract

Homemade pie crust

• All-purpose flour– All-purpose flour is perfect for pie crust.
• Coconut oil– Coconut oil creates a flaky crust and adds a subtle flavor of coconut.
• cold water– I like to use ice water to make sure my shell stays cold.
• Salt– Just pinch the flavor.

How to Make Homemade Pie Case:

1. Mix dry ingredients. Add flour and salt to a medium bowl and stir to combine.
2. Add coconut oil. Cut the coconut oil into the flour mixture until there are pea-sized crumbs.
3. Add ice water. Slowly drizzle in the ice water and toss the crust mixture until the dough starts to gather together.
4. Will dispense the dough to form a ball. Quickly and gently form a ball with your hands, knead a few times to help it join together.
5. Get out of the dough. Roll the dough out on a light floured counter, parchment paper or baking mat. You want the circle to be about 12 inches.
6. Transfer to pie board. Carefully transfer the pie dough to the pie board. Use a fork or finger to tuck the edges of the dough underneath and crimp and seal. Punch the bottom of the crust with a fork several times to allow the steam to escape.
7. bake. Transfer the dough with heavy duty foil and top and dry beans, rice or pie to heavy. Bake at 400 degrees for 10 minutes. Remove the foil and bake for another 2-4 minutes, or until the crust turns golden brown.
8. Cool. Let the crust cool while filling the pie.

How to Make Banana Cream Pie:

1. Start cream. In a medium pot, stir the sugar, corn starch and salt well. Add the milk and cream and stir.
2. chef. Cook over medium heat until thick and stir continuously.
3. Recover eggs. Put the egg yolks into a small bowl. Slowly and carefully drizzle some thickened cream into the eggs and stir quickly. Add this egg mixture slowly to the pan and stir continuously. Cook for another 2 minutes. Your egg ust should be nice and thick.
4. Add butter and vanilla. Remove from heat and add butter and vanilla. Stir to combine.
5. Add bananas. Slice the bananas thinly and add them to the bottom of the cooked pie crust.
6. Top with buttercream. Pour the butter onto the banana. Top with a piece of plastic wrap and press to remove air bubbles to prevent the film from forming.
7. chill. Allow the pie to cool for 1-2 hours or until completely cooled and set.
8. Serve. If needed, add fresh cream and extra banana to the finished pie.

Tips and suggestions:

Switch the pie crust.

We love using this simple homemade pie crust in our banana cream pie. The mild coconut flavor of bananas is so delicious! However, you can also use the traditional butter pie crust or Graham Cracker Pie Crust. If you don’t like the flavor of coconut, you can also use vegetable oil instead of coconut oil in this recipe.

Can I make banana cream in advance?

Because this pie requires time to relax, you can do it earlier in the day, saving you a lot of time. However, after a day or so, bananas tend to brown. It will still taste delicious but it will hardly look appetizing. If you want to make this pie before the day you plan to serve it, I recommend making the egg ust and pie separately. Store egg ust in an airtight container in the refrigerator. Loosely wrap the pie crust at room temperature with plastic wrap. When ready to serve, add thinly sliced ​​bananas to the pie crust and add it with the refrigerated egg ust.

How long does Banana Cream Pie last?

Store the remaining banana cream pie in the refrigerator, loosely covered with plastic wrap. It will last for 2-4 days.

How should I serve banana cream pie?

We like to serve it with fresh cream and fresh banana slices. The toasted coconut flakes are delicious too! If you want to fantasize, you can decorate the decorative pipes to the top of the pie using a pipe bag filled with a star tip.

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