Recipes
Banana cream pie
Creamy, nostalgic and indulgent, Banana cream pie is a dessert that deserves more attention. While banoffee pie often steals the spotlight, this classic combines ripe bananas, silky banana custard and whipped cream in a crisp chocolate biscuit crust. It’s also surprisingly easy to make.
Serves
8–10
Preparation time
40 minutes
Chilling time
4 hours
Ingredients
For the chocolate crumb
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120g plain flour
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30g cocoa powder
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20g cornflour
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30g caster sugar
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¼ tsp fine sea salt
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90g unsalted butter, melted
For the chocolate crumb crust
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14g unsalted butter, melted
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8g caster sugar
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Pinch of sea salt
The total weight of the chocolate crumb should be 260g. Alternatively, you can use any finely crushed biscuits, blitzed until they resemble a fine crumb. Each type of biscuit will need a different amount of butter to make it mouldable. Start with 14g of melted butter, but you may need to add more depending on how absorbent the biscuits are.
For the banana cream filling
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220g very ripe bananas
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55g whole milk
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75g double cream
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100g caster sugar
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25g cornflour
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2g sea salt
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3 egg yolks
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2 gelatine leaves
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40g unsalted butter
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50ml double cream
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50g granulated sugar
For the whipped cream topping
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200ml double cream
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20g icing sugar
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1 tsp vanilla extract
Method
Make the biscuit crumb.
Preheat the oven to 170°C (150°C fan).
In a bowl, combine the plain flour, cocoa powder, cornflour, sugar and salt.
Pour in the melted butter and mix until a crumbly dough forms.
Spread the mixture onto a lined baking tray in an even layer, breaking it into small clusters.
Bake for 15–18 minutes until crisp and fragrant. Allow to cool completely.
Make the biscuit crumb crust.
Place the crumb, or biscuits if using, into a food processor and pulse until they resemble coarse crumbs. Alternatively, place them in a sealed bag and crush with a rolling pin, leaving a little texture.
Mix the biscuit crumbs with the sugar and salt, then stir through the melted butter until the mixture resembles wet sand and holds together when pressed.
Transfer the mixture to a 23cm pie dish and firmly press into the base and up the sides. Take time to push it into the corners and create an even edge all the way around.
Place in the fridge and chill until completely firm.
Prepare the banana base.
Add the bananas, milk and double cream to a blender and blend until smooth.
In a saucepan, whisk together the sugar, cornflour, salt and egg yolks. Gradually pour in the banana mixture, whisking continuously.
Cook over a medium heat, stirring constantly, until thickened into a smooth banana custard.
Add the gelatine.
Soak the gelatine leaves in cold water for 5 minutes until softened.
Remove the banana custard from the heat and return it to the blender. Squeeze any excess water from the gelatine and add to the warm mixture.
Start to blend the mixture together. Add the butter and blend until completely smooth.
Allow the mixture to cool slightly, but stir periodically so it doesn’t set.
Lighten the filling.
Whip the double cream and sugar together until soft peaks form.
Once the banana mixture has cooled but is still pourable, gently fold in the whipped cream. This creates the light, mousse-like texture typical of Banana Cream Pie.
This can also lighten the colour. If you are looking for a distinctive yellow finish, you can add a dash of yellow food colouring here.
Set the pie.
Remove the chilled crust from the fridge and pour in the banana filling.
Return to the fridge and chill for at least 3–4 hours, or until fully set.
Add the whipped cream topping.
Add the double cream, icing sugar and vanilla to a bowl and whisk until soft to medium peaks form.
Remove the pie from the fridge and add the cream to the top of the banana filling. Smooth the top with a palette knife or spoon.
Finish and serve.
For a more traditional finish, you can include a layer of sliced bananas under the whipped cream topping. Tossing the banana slices in a little lemon juice beforehand will help reduce browning.
We love lime zest or chocolate shavings on top of the whipped cream, but this is not traditional.
Add the toppings just before serving.
Slice and enjoy.
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