Banana Cream Personal Pie Recipe

Make and blind-bake crust

Preheat oven to 375°F (190°C). In a medium bowl, whisk together 1.5 cups flour, 2 tablespoons granulated sugar and 1/4 teaspoon salt. Cut in 6 tablespoons cold cubed butter with a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized pieces. Sprinkle ice water, 1 tablespoon at a time, and gently mix until dough just comes together (you may not need all water). Gather dough, form into a disk, wrap and chill 20–30 minutes. On a lightly floured surface, roll dough to about 1/8-inch thick and cut into two 5–6 inch circles (for two personal pies) or one if making a single larger personal pie. Gently transfer to greased 4–5 inch ramekins or tart pans, trim edges and crimp. Prick bottoms lightly with a fork. Line crusts with parchment and fill with pie weights or dried beans. Beat the egg with 1 tsp water and brush edges for a golden rim, then chill 10 minutes. Bake with weights for 12–15 minutes until edges set. Remove weights and parchment, bake 6–8 more minutes until golden and cooked through. Let cool completely on a wire rack.

Prepare banana purée

Peel the first ripe banana and mash thoroughly with a fork until smooth. Optionally pass through a fine mesh sieve for extra smoothness. Stir in 1/2 teaspoon lemon juice to prevent browning. Set aside.

Temper eggs and cook custard

In a medium bowl, whisk together 3 egg yolks, 1/2 cup granulated sugar and 1/4 cup cornstarch until pale and smooth. In a saucepan, heat 1.5 cups whole milk over medium heat until it begins to steam and small bubbles form at the edges (do not boil). Slowly pour about 1/3 of the hot milk into the yolk mixture while whisking constantly to temper the eggs. Gradually whisk the tempered yolk mixture back into the remaining milk in the saucepan.

Thicken and finish pastry cream

Return the saucepan to medium heat and whisk constantly until mixture comes to a boil and thickens (about 2–4 minutes). Continue cooking gently, whisking, for 30–60 seconds after boiling to fully activate the cornstarch. Remove from heat and stir in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract until smooth. Whisk in the prepared banana purée until evenly combined. Transfer the pastry cream to a bowl, cover the surface with plastic wrap to prevent a skin from forming, and cool to room temperature, then chill in refrigerator for at least 1 hour to set.

Prepare banana slices

Peel the second banana and slice into 1/4-inch rounds. Toss the slices gently with any remaining 1/2 teaspoon lemon juice to slow browning and set aside until ready to assemble.

Chill a small bowl and whisk or beaters in the freezer for 5–10 minutes. Pour 1/2 cup heavy whipping cream into the chilled bowl. Add 1.5 tablespoons powdered sugar and 1/4 teaspoon vanilla. Whip by hand or with an electric mixer on medium speed until soft to medium peaks form (do not overwhip). Keep chilled until assembly.

Once crusts are cooled and banana pastry cream is chilled and set, spoon or pipe the pastry cream into each personal pie crust, filling to about 3/4 full. Arrange banana slices on top of the cream in a single decorative layer. Top with a dollop or piped ring of whipped cream. If you like, brush exposed crust edge lightly with the reserved egg wash and sprinkle a pinch of demerara or coarse sugar, then briefly torch or broil for 10–20 seconds for extra sparkle (watch carefully). Chill assembled pies for 30 minutes to 1 hour to settle. Serve chilled. Leftovers refrigerated up to 2 days—bananas may brown slightly; best eaten the same day.