Ingredients
Equipment
Method
Step‑By‑Step Instructions
- Prepare the chosen crust by blind baking it until lightly golden, about 10 to 15 minutes at 375°F (190°C). Allow it to cool completely.
- In a medium saucepan, whisk together sugar, flour, and salt. Gradually add milk over medium heat, stirring continuously for 8-10 minutes until thickened.
- Once thickened, stir in beaten egg yolks and cook for an additional 2-3 minutes. Mix in butter and vanilla extract until smooth.
- In a separate bowl, whip the reserved egg whites with remaining sugar until stiff peaks form.
- Gently fold whipped egg whites into the cooled custard mixture.
- Layer sliced bananas in the cooled crust and pour the custard over the bananas, smoothing it out.
- Refrigerate the pie for at least 2 hours, up to 24 hours for best flavor.
- Top the pie with whipped cream just before serving.
Nutrition
Notes
Chilling allows flavors to meld beautifully; serve with chocolate shavings or nutmeg if desired.