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Whisking the hot milk into the egg yolks gradually (rather than dumping it in) is what tempers them properly, preventing the custard from turning into sweet scrambled eggs the moment it hits the heat. Sliced fresh banana folded directly into the cooled pastry cream, rather than just layered on top, means every bite gets banana flavor instead of finding it only in certain spots.
Per serving
380kcal
Calories
6g
Protein
46g
Prep Time
30 min
Cook Time
15 min
Servings
8 people
Difficulty
medium
Carbs
19g
Fat
2g
Fiber
30g
Sugar
Follow step-by-step with voice guidance.
For the crust, bake a pre-made or homemade 9-inch pie crust according to instructions until fully golden, then let cool completely.
In a saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the milk until smooth.
Cook over medium heat, whisking constantly, for 8-10 minutes, until the mixture thickens and begins to bubble.
In a separate bowl, whisk the egg yolks. Slowly pour about a third of the hot milk mixture into the yolks, whisking constantly to temper them, then pour the tempered yolks back into the saucepan.
Cook for another 2-3 minutes, whisking constantly, until the custard thickens further.
Remove from the heat and stir in the butter and vanilla extract until smooth.
Let the custard cool slightly, then fold in half the sliced bananas.
Pour the custard into the cooled pie crust and arrange the remaining banana slices over the top.
Cover with plastic wrap directly on the surface and refrigerate for at least 4 hours, until fully set.
Before serving, top with whipped cream and a few extra banana slices.
Temper the Egg Yolks Slowly: Whisking a portion of the hot milk mixture into the yolks first, before combining everything, prevents the eggs from scrambling when they hit direct heat. Press Plastic Wrap Directly on the Custard: This prevents a skin from forming on top as the pie chills, keeping the surface smooth. Add Bananas Close to Serving: Sliced banana browns over time, so folding half into the custard right before pouring and adding the top layer just before refrigerating keeps the color freshest.
This usually means the eggs weren't tempered slowly enough, or the mixture wasn't whisked constantly while cooking - add the hot milk to the yolks gradually and keep whisking throughout the cooking process.
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