We wanted a pie with a richer flavor experience and with clean ingredients. Today, we’re reclaiming banana cream pie from the fake counterparts. This recipe uses a quick homestyle custard that comes together in about ten minutes. The crust is our own flaky, no-fail delight. When choosing bananas, opt for those that are entirely yellow, with no hint of brown. You want the fruit to be firm. Our chef uses a thin layer of white chocolate on the surface of the pie to help prevent the crust from getting even a hint of a soggy bottom. For cream pies, the crust is typically blind baked. 

What is Blind Baking?

Blind baking refers to the process of fully baking a pie crust without any filling. This technique is often used to create a crispy and firm crust before adding a filling, especially for no-bake pies or those with fillings that might cause the crust to become soggy.  Line with parchment paper or foil and fill with weights, such as dried beans or rice, to prevent puffing. The crust is then fully baked until it’s golden brown.

We mentioned instant pudding, but it does have its use in some pie applications where a bit of extra stability is needed. For instance, in this recipe, the whipped cream is stabilized by a small box of cheesecake instant pudding. There are many options available for all-natural instant pudding.  It keeps the whipped cream from melting as quickly on hot days. Instant pudding also adds an extra layer of flavor to this already remarkably delicious pie.

In this recipe, we use one prepared pie crust shell.  You can find the in-depth tutorial here.

Old-Fashioned Banana Cream Pie

Panhandle’s Perfect Pie Crust

½ cup very cold butter

1 ½ cups Panhandle Milling All-Purpose Flour

½ tsp. salt

¼ cup very cold vegetable shortening

3 Tbsp ice water

1 Tbsp white balsamic vinegar

1 cup white chocolate chips (for after baking)

Custard Filling

3 cups whole milk

½ cup white sugar

½ cup Panhandle Milling All-Purpose Flour

1⁄4 teaspoon salt

3 egg yolks, slightly beaten

¼ cup butter

1 tsp. vanilla bean paste (or extract)

6 bananas, ripe but not brown

Whipped Cream Cheese Topping

1 small box of cheesecake instant pudding (naturally flavored)

3 cups of cold heavy cream

Directions:

Prepare the Pie Dough

• Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour and salt in the bowl of a mixer fitted with a paddle and pulse a few times to mix. Add the butter and shortening. Mix for 2-3 minutes until the fat is the size of peas.
• With the machine running, slowly pour the ice water and vinegar into the mixer until the dough begins to form a ball.
• Dump out on a floured board and roll into a ball.
• Wrap the ball in plastic wrap and refrigerate for 30 minutes.
• Roll out a well-floured board into a circle, rolling from the center to the edge, turning, and flouring the dough to prevent it from sticking to the board. The circle should be about 12 inches.
• Transfer the rolled-out dough to a 9-inch pie plate and crimp the edges.

Bake The Crust

• Prepare to blind bake the crust. Line the surface of the crust with a 10-inch circular piece of parchment paper. Cover the top of the parchment paper with 2 cups of pie weights or dry beans. Blind bake the crust at 425°F for 22-25 minutes, until it is a deep golden brown.
• When baked, remove it from the oven.
• Remove the blind baking materials and set aside.
• Cover the surface of the crust with white chocolate chips. Allow the white chocolate chips to melt and then spread into a thin layer covering the surface of the pie crust. Allow the crust to cool completely.

Make the Custard

•  In a saucepan, combine the sugar, flour, and salt; gradually stir in the milk. Over medium heat, stirring constantly, cook until the mixture thickens, about 3 minutes.
• Cover and, stirring occasionally, cook for two minutes longer.
• In a small bowl, have the 3 egg yolks, slightly beaten, ready. Stir a small amount of the hot mixture into the beaten yolks. When thoroughly combined, stir the yolks into the hot mixture. Turn off the heat and remove the pan from the stove. Keep stirring off the heat for an additional minute. Blend in the butter and vanilla until smooth.
• Cover with a lid and let the pudding sit until lukewarm.

Build the Pie

• When ready to pour, slice the bananas and scatter them in the pie shell; then pour the warm mixture over the bananas. Cover the pie with a layer of plastic wrap and place it in the fridge.
• Cool for at least two hours. When ready to serve, prepare the whipped topping.

Make the Whipped Topping

• Combine the pudding mix and heavy cream. Whip until fluffy.
• Top the cooled pie with whipped topping and garnish with banana chips or shaved white chocolate, if desired.
• Keep refrigerated until you are ready to serve the pie.