Dessert: United Kingdom – Banana Cream Pie

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 30 min

Cook 10 min

Additional 2 hrs

Total 2 hrs 30 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

1 blind-baked 9-inch (23 cm) pie crust
4 ripe bananas, sliced
2 cups (480 ml) whole milk
1 / 2 cup granulated sugar
3 large egg yolks
1 / 4 cup cornstarch
2 tbsp unsalted butter
1 tsp vanilla extract
1 1 / 4 cups (300 ml) whipping cream, lightly sweetened
4–5 passion fruits (pulp)
2 tbsp sugar (for coulis)
1 tbsp water (if needed)

Show original ingredient measurements

1 blind-baked 9-inch (23 cm) pie crust
4 ripe bananas, sliced
2 cups (480 ml) whole milk
1 / 2 cup (100 g) granulated sugar
3 large egg yolks
1 / 4 cup (30 g) cornstarch
2 tbsp unsalted butter
1 tsp vanilla extract
1 1 / 4 cups (300 ml) whipping cream, lightly sweetened
4–5 passion fruits (pulp)
2 tbsp sugar (for coulis)
1 tbsp water (if needed)

Instructions

1. For the pastry cream: heat milk until steaming. Whisk sugar, yolks and cornstarch until smooth, temper with hot milk, return to saucepan and cook over medium heat until thick and bubbling; stir in butter and vanilla, cool slightly.
2. Line the baked crust with a single layer of banana slices. Pour warm pastry cream over bananas, smoothing the top; chill until set (about 2 hours).
3. Make coulis: scoop passion fruit pulp into a small saucepan with 2 tbsp sugar and 1 tbsp water; warm briefly until sugar dissolves, cool and strain if desired.
4. Whip cream to soft peaks and spread atop chilled pie or dollop on each slice.
5. Drizzle passion fruit coulis over the whipped cream and serve chilled.