Ingredients:

  • 1 ¼ cups All-Purpose Flour
  • 1 Tbsp Granulated Sugar (for crust)
  • ½ tsp Salt (fine sea salt)
  • ½ cup (1 stick) Unsalted Butter, chilled and cubed
  • 3–5 Tbsp Ice Water
  • 2 cups Whole Milk (full fat)
  • ½ cup Heavy Cream
  • 6 Large Egg Yolks
  • ¾ cup Granulated Sugar (for custard)
  • ¼ cup Cornstarch
  • 2 Tbsp Unsalted Butter, cold and cubed (for custard)
  • 1 Tbsp Pure Vanilla Extract (for custard)
  • ⅛ tsp Salt (for custard)
  • 3–4 medium Ripe Bananas (firm-ripe)
  • 1 ½ cups Heavy Whipping Cream (for topping, chilled)
  • 3 Tbsp Confectioners’ Sugar
  • 1 tsp Pure Vanilla Extract (for topping)

Instructions:

  1. Combine flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse breadcrumbs. Slowly drizzle in ice water, mixing just until the dough comes together. Form the dough into a disc, wrap tightly, and chill in the refrigerator for at least 30 minutes.
  2. Roll the chilled dough into a 12-inch circle and fit it into the pie plate. Trim and crimp the edges. Prick the bottom generously with a fork (docking). Freeze for 15 minutes. Preheat oven to 400°F (200°C). Line the chilled shell with parchment paper, fill with pie weights, and bake for 15 minutes. Remove weights, reduce heat to 375°F (190°C), and bake for an additional 5–8 minutes until golden brown. Cool completely.
  3. Combine milk and heavy cream in a saucepan and heat until just steaming. In a separate bowl, whisk the egg yolks, sugar, salt, and cornstarch until pale yellow and thick.
  4. Slowly ladle about 1 cup of the hot milk mixture into the yolk mixture while vigorously whisking. Pour the tempered yolk mixture back into the remaining hot milk in the saucepan. Cook over medium heat, whisking continuously, until the mixture comes to a gentle boil and thickens significantly, coating the back of a spoon thickly (about 2–3 minutes of boiling).
  5. Remove from heat. Immediately whisk in the cold butter cubes until emulsified, then stir in the vanilla extract. Pour the finished custard into a shallow dish, press plastic wrap directly onto the surface, and refrigerate until completely cold and firm (at least 2 hours).
  6. Slice the firm-ripe bananas into ¼-inch thick discs. Spread a thin layer of the cold pastry cream onto the base of the cooled pie shell as a moisture barrier. Layer half of the banana slices over this cream.
  7. Spoon the remaining pastry cream over the bananas and smooth the surface. Layer the remaining bananas on top of the custard. Refrigerate the assembled pie for at least 2 additional hours to ensure the custard sets fully.
  8. Just before serving, combine the cold heavy cream, confectioners’ sugar, and vanilla. Beat until stiff peaks form. Spread or pipe the whipped cream generously over the chilled pie. Slice and serve immediately.