For the Topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Instructions:
Mix the Dry Ingredients:
In a large bowl, combine the flour, salt, and sugar.
Cut in the Butter:
Add the chilled butter pieces to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
Add the Water:
Gradually add the ice water, one tablespoon at a time, mixing just until the dough comes together. Be careful not to overmix.
Chill the Dough:
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Roll Out the Dough:
On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish, trimming any excess and crimping the edges.
Bake the Crust:
Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper. Bake for an additional 10-15 minutes, or until the crust is golden brown. Allow to cool completely.
Prepare the Filling:
Mix the Dry Ingredients:
In a medium saucepan, whisk together the sugar, flour, and salt.
Add the Milk and Eggs:
Gradually whisk in the milk. Cook over medium heat, stirring constantly, until the mixture begins to thicken and comes to a gentle boil. Boil for 1 minute, then remove from heat.
Temper the Egg Yolks:
In a separate bowl, lightly beat the egg yolks. Gradually whisk about 1 cup of the hot milk mixture into the yolks to temper them. Then, return the yolk mixture to the saucepan.
Finish the Custard:
Return the saucepan to the heat and cook for an additional 2 minutes, stirring constantly. Remove from heat and stir in the butter and vanilla extract. Allow the custard to cool slightly.
Assemble the Pie:
Slice the Bananas:
Peel and slice the bananas into 1/4-inch thick rounds.
Layer the Bananas and Custard:
Arrange a layer of banana slices in the cooled pie crust. Pour half of the custard over the bananas, spreading it evenly. Add another layer of bananas and top with the remaining custard.
Chill the Pie:
Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until fully set.
Prepare the Topping:
Whip the Cream:
In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
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