Ingredients
1 1/4 cups all-purpose flour
1/2 cup butter, cold
3 large firm bananas
1 1/4 cups whole milk
3/4 cup granulated sugar
2 large cold eggs
2 tablespoons cornstarch
Instructions
Prepare the Crust: Combine flour, salt, and cold butter in a food processor. Add ice water gradually until dough holds together. Chill 30 minutes.
Blind Bake: Press dough into a 9-inch pie plate. Prick with a fork, chill 15 minutes, then bake at 375°F for 12-15 minutes.
Make the Filling: Whisk eggs, sugar, milk, and cornstarch in a bowl. Cook over a double boiler until thickened. Chill completely.
Assemble: Spread the custard in the cooled crust. Arrange sliced bananas on top. Return to fridge for 10 minutes before slicing.
Notes
Cold eggs whip better for volume. Test filling by pouring 1/2 cup on a plate – it should hold shape. Freeze ripe bananas 30 minutes before slicing to prevent browning. Use nonreactive bowls for custard to avoid off-flavors. Avoid undercooking the filling to prevent sogginess. Overripe bananas can make the filling watery. Skip the cornstarch at your own risk – custard will weep when chilled.
- Prep Time: 45
- Cook Time: 15
- Category: Classic American Cake Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: One slice (1/8 of pie)
- Calories: 270
- Sugar: 25g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg