Banana Pie
8 servings
135 minutes
Banana pie is a sweet delight that carefully preserves the traditions of American cuisine. It originated as a way to use overripe bananas, turning them into an exquisite dessert. At its base is a crispy shortcrust pastry topped with a delicate vanilla-flavored custard. Layers of thinly sliced bananas add natural sweetness and fruity freshness. The finishing touch is airy whipped cream that adds lightness and harmony to the flavor. This pie captivates with its velvety texture and richness of aromas, making it the perfect ending to a cozy evening. It can be served chilled, complemented by a cup of aromatic coffee or tea. It is great for family celebrations as well as quiet moments of dessert enjoyment, revealing its versatility in every bite.
1
In a pot over medium heat, combine sugar, flour, and salt with milk gradually (about half a cup at a time), and cook while constantly whisking until the mixture thickens, about fifty minutes; remove from heat. In a small bowl, whisk 0.3 cups of the resulting milk mixture with egg yolks and then use a whisk to incorporate the milk-egg mixture into what remains in the pot. Cook the custard over medium heat while constantly whisking until it thickens, about five minutes. Remove the pot from the stove and stir in butter and vanilla extract. Transfer the cream to a large bowl, cover with plastic wrap and cool.
- Sugar: 0.5 glass
- Wheat flour: 3 glasss
- Salt: 0.5 teaspoon
- Milk: 3 glasss
- Egg yolk: 3 pieces
- Butter: 1 tablespoon
- Vanilla extract: 1.5 teaspoon
2
Preheat the oven to 200 degrees. Dust the table surface with flour, roll out the dough, and place it in a baking dish lined with paper. Prick the dough with a fork in several places and refrigerate for thirty minutes. After half an hour, place a layer of baking beans on the dough and bake until the edges are golden, about fifteen minutes. Remove from the oven, let cool for two to three minutes, then remove the beans and paper. Return the crust to the oven for another five minutes, then take it out and let it cool completely.
- Wheat flour: 3 glasss
- Shortcrust pastry: 400 g
3
Peel the bananas and slice them thinly. Layer the bananas and custard on the shortcrust base. Cover the pie with plastic wrap and refrigerate for two hours. Use whipped cream and banana for decoration.
- Bananas: 3 pieces
- Cream 35%: 1 glass