Banana Cream Pie

Name: Banana Cream Pie
Yield: Makes one 9-inch pie, 6 to 8 slices (level: easy)
Ingredients: 1 prebaked 9-inch Traditional Pastry Piecrust shell (page 6), cooled; 1/2 cup sugar; 1/4 teaspoon salt; 1/3 cup unbleached all-purpose flour; 1 1/3 cups whole milk; 3/4 cup water; 3 large egg yolks, beaten; 1 cup thinly sliced bananas; 2 cups Whipped Cream (page 193)

January 24, 2012

This pie is all about decadence, where the smooth and velvety filling melds beautifully with a flaky pastry crust. For optimal results, be sure to use ripe bananas as they’re more flavor packed and they maximize the creamy texture that’s the hallmark of a perfect Banana Cream Pie.

Recipe notes

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