I made this gorgeous dessert for my 22nd birthday and, let me tell you, it was everything pie loving girl could wish for. Sweet, but not overbearing (the blueberries are a nice tang), and chock full of bananas. Yum. The crust is like a cookie itself, and I swear I’ll never look for another recipe.
I shared this huge pie with the roommates, of course, and it went fast. In fact, I haven’t been able to live down cries for another one.
Here’s your chance for pie fortune… ;) Please do report back if you make it. I’d love to see photos!
xo – Simone
Banana Blueberry Cream Pie
Filling+Topping: 2 cups milk, 1 cup cream, 1 tin condensed milk, 1 teaspoon of vanilla extract, 1/4 cup cornflour/maizena, 4 egg yolks, 2-3 large sliced bananas, 1 pint of blueberries, approximately 2 cups of whipped cream
Crust: 2 cups unbleached flour, 1/2 cup sugar, 1 teaspoon finely grated lemon peel, 1 teaspoon salt, 2 sticks chilled unsalted butter, cut in to cubes, 4 large egg yolks
To make the crust (do this first):
Preheat oven to 400 degrees Fahrenheit. Mix flour, sugar, grated lemon peel, and salt with a hand mixer. Add butter and mix until a coarse meal forms. Add the egg yolks and keep mixing until your dough is becoming moist clumps. Gather the dough in to a ball with your hands and then roll it out.
Press it in to a nine inch pan – all along the bottom and up the sides. Freeze the crust for about fifteen minutes, until it is firm. (You can keep it frozen longer, if you’re making this a day ahead of time.)
Bake crust for five minutes and then press the sides up with a fork, if they begin to fall dow. Cook for another ten minutes or so, depending on your oven. Let the crust cool completely. You can turn the oven off.
To make the filling:
Whisk together the cornflour and egg yolks. Bring the milk, cream, condensed milk, and vanilla to a boil.
Spoon a bit of the hot milk mixture in to the cornflour and egg yolk mixture. Don’t spoon more than a little bit at a time and make sure they mix well or you’ll get lumps. Mix into a paste and then pour the cornflour and egg yolk mixture back in to your milk pan, which is still on the burner.
Stir continuously to keep the mixture from burning. The mixture will change color and thicken. This is good. When it’s fully cooked it will be thick and lack any flour-y taste from the cornflour (go ahead, taste it!). Add half of your sliced bananas and mix well.
Pour custard in to the tart ban and place a piece of cling wrap directly on to the surface of the pie to prevent a skin from forming on the custard. Place in the fridge for 2-3 hours to set the pie.
To assemble: When you’re ready to serve your gorgeous banana cream pie, whip your whipped cream. I like to whip it a little bit longer than normal so that it’s a bit stiff and can hold its shape well. Arrange sliced bananas on top, dollops of whipped cream, and your blueberries. Enjoy!