Banana Cream Pie Recipe

Make dough

In a food processor or large bowl, combine 1.5 cups rye flour, 0.5 cup all-purpose flour, 1 tablespoon granulated sugar, and 1/4 teaspoon salt. Pulse or cut in 8 tablespoons cold cubed butter until mixture resembles coarse crumbs with pea-sized pieces.

Bind dough

Add 1 large egg yolk and 3 tablespoons ice water, 1 tablespoon at a time, pulsing or mixing until dough just comes together. Do not overwork. If dry, add up to 1 additional tablespoon ice water.

Chill and roll

Form dough into a disk, wrap in plastic, and chill at least 30 minutes (or up to 2 days). On a lightly floured surface, roll dough into a 12-inch circle and fit into a 9-inch (23 cm) pie pan. Trim and crimp edges.

Blind bake

Preheat oven to 375°F (190°C). Chill pie shell in the pan for 15 minutes. Line crust with parchment and fill with pie weights or dried beans. Bake 18 minutes, remove weights and parchment, then bake 8–10 more minutes until golden and center set. Cool completely on a rack.

Heat milk and cream

In a medium saucepan, combine 2 cups whole milk and 1/2 cup heavy cream. Warm over medium heat until it just begins to steam and small bubbles form at the edges; do not boil.

Whisk egg mixture

While milk warms, whisk together 4 large egg yolks, 3/4 cup granulated sugar, and 1/3 cup cornstarch in a heatproof bowl until smooth and pale.

Temper eggs

Slowly pour about 1/3 of the hot milk mixture into the egg mixture, whisking constantly to temper. Then pour tempered eggs back into the saucepan with the remaining milk, whisking constantly.

Cook to thicken

Return saucepan to medium heat and cook, whisking continuously, until the mixture thickens and comes to a gentle boil (about 2–3 minutes). Continue whisking and cook for 1 more minute to remove raw starch taste. Mixture will be thick and glossy.

Finish cream

Remove from heat and whisk in 3 tablespoons unsalted butter, 1 teaspoon vanilla extract, and 1/8 teaspoon salt until butter melts and pastry cream is smooth. Pour through a fine mesh sieve into a clean bowl to remove any lumps. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Chill at least 2 hours until fully cold and set.

Prepare bananas

Peel 3 ripe bananas. Slice 2 bananas into 1/4-inch rounds and toss gently with 1 teaspoon lemon juice to prevent browning. Reserve the third banana for decorative slices on top; slice it just before assembling.

Fill crust

When pastry cream is chilled and crust is cooled, layer the bottom of the crust with a single even layer of the tossed banana slices (use about half of the sliced bananas). Spoon about two-thirds of the chilled pastry cream onto the bananas and spread evenly.

Second banana layer

Add another layer of the remaining banana slices on top of the cream, then spread the remaining pastry cream to cover. Smooth the top with an offset spatula.

Chill to set

Chill the assembled pie in the refrigerator for at least 1 hour to allow flavors to meld and the filling to firm slightly.

Top with whipped cream

If using whipped cream: whip 1.5 cups heavy cream (or prepared lightly sweetened whipped cream) with 1 teaspoon powdered sugar until soft peaks form. Pipe or spread the whipped cream over the top of the pie. Alternatively, leave the pie without whipped cream for a more classic look.

Garnish and serve

Just before serving, arrange decorative slices from the reserved banana across the top. Sprinkle with 2 tablespoons toasted rye crumbs or crushed rye crackers and 1 tablespoon grated dark chocolate, if desired. Slice and serve chilled. Leftovers keep covered in the refrigerator for 2–3 days.