Banana pudding, Bananas Foster, banana bread… Southerners really do have a knack for turning anything remotely healthy into a decadent treat. You could put this banana cream pie at the top of that list. I’m not sure if it’s purely Southern, but it’s pretty darn delicious.
This was my first attempt at making and eating banana cream pie. When it comes to pies, I generally stick to either pecan pie or ones with berries. Again, this cookbook is proving to be a godsend for my culinary ignorance. My tastebuds are forever indebted.
A traditional banana cream pie usually has a buttery pie dough or a graham cracker crust but I really liked the chocolate crumb crust here. It was not too sweet and provided a deep flavor that went so perfectly with the bananas. Plus you get to give a little oh-it’s-no-big-deal shrug when people ask… “you made the cookie crumbs for the crust too?”
I had so much fun making this pie. While a Momofuku Milk Bar recipe, this banana cream pie reminded me of something a grandma would make, the BEST grandma ever… maybe it was also the whipped cream delirium.
banana cream pie
from Momofuku Milk Bar
makes 1 (10-inch) pie; serves 8 to 10
- 1 recipe Banana Cream
- 1 recipe Chocolate Crust
- 1 banana, just ripe, sliced
Pour half of the banana cream into the pie shell. Cover it with a layer of sliced bananas, then cover the bananas with the remaining banana cream. The pie should be stored in the fridge and eaten within a day of when you make it.
Note: Tosi keeps her decorations to a minimum but I figured she wouldn’t mind if I took some creative license. As you can see, I topped mine with about ¼ cup of whipped cream, some more sliced bananas, and a sprinkling of the chocolate crumbs. You could also use chocolate shavings, brûléed bananas, let your Milk Bar imagination go bananas (I had to).
makes about 775g (3 cups)
- about 2 (225g) rrrrrripe bananas (like completely black and disgusting-looking on the outside– trust me. I found the easiest method is to let the bananas ripen on the counter, freeze them, and then let defrost in the fridge the day before you make the pie. They’ll squeeze right out like toothpaste.)
- ⅓ cup (75g) heavy cream
- ¼ cup (55g) milk
- ½ cup (100g) sugar
- 2 tablespoons (25g) cornstarch
- ½ teaspoon (2g) kosher salt
- 3 egg yolks
- 2 gelatin sheets [used 1 teaspoon powdered gelatin]
- 3 tablespoons (40g) butter
- ½ teaspoon (25 drops) yellow food coloring (10 drops were enough for me)
- ¾ cup (160g) heavy cream
- 1 cup (160g) confectioners’ sugar (reduced to ½ cup, which was plenty sweet!)
(1) Combine the bananas, cream, and milk in a blender and puree until totally smooth.
(2) Add the sugar, cornstarch, salt, and yolks and continue to blend until homogenous. Pour the mixture into a medium saucepan. Clean the blender canister.
(3) Bloom the gelatin. In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water. Let sit for about 10 minutes.
(4) Whisk the contents of the pan and heat over medium-low heat. As the banana mixture heats up, it will thicken. Bring to a boil and then continue to whisk vigorously for 2 minutes to fully cook out the starch. The mixture will resemble thick glue, bordering on cement, with a color to match.
(5) Dump the contents of the pan into the blender. Add the bloomed gelatin and the butter and blend until the mixture is smooth and even. Color the mixture with yellow food coloring until it is a bright cartoon-banana yellow. (It’s a ton of coloring, I know, but banana creams don’t get that brilliant yellow color on their own. Womp.)
(6) Transfer the banana mixture to a heatsafe container, and put in the fridge for 30 to 60 minutes—as long as it takes to cool completely.
(7) Using a whisk or a mixer with the whisk attachment, whip the cream and confectioners’ sugar to medium-soft peaks. (When you pull the whisk away from the whipped cream, the mounds of cream hold their shape softly.) Add the cold banana mixture to the whipped cream and slowly whisk until evenly colored and homogenous. Stored in an airtight container, banana cream keeps fresh for up to 5 days in the fridge.
makes 1 (10-inch) pie crust
- ¾ recipe (260g, 1¾ cups) Chocolate Crumb
- 2 teaspoons (8g) sugar
- ⅛ teaspoon (0.5g) kosher salt
- 1 tablespoon (14g) butter, melted, or as needed
(1) Pulse the chocolate crumbs in a food processor until they are sandy and no sizeable clusters remain.
(2) Transfer the sand to a bowl and, with your hands, toss with the sugar and salt. Add the melted butter and knead it into the sand until it is moist enough to knead into a ball. If it is not moist enough to do so, melt an additional 14g (1 tablespoon) butter and knead it in.
(3) Transfer the mixture to a 10-inch pie tin. With your fingers and the palms of your hands, press the chocolate crust firmly into the tin, making sure the bottom and sides of the pie tin are evenly covered. Wrapped in plastic wrap, the crust can be stored at room temp for up to 5 days or in the fridge for 2 weeks.
makes about 350g (2½ cups)
- ⅔ cup (105g) flour
- 1 teaspoon (4g) cornstarch
- ½ cup (100g) sugar
- ⅔ cup (65g) cocoa powder, preferably Valrhona
- 1 teaspoon (4g) kosher salt
- 6 tablespoons (85g) butter, melted
(1) Heat the oven to 300°F.
(2) Combine the flour, cornstarch, sugar, cocoa powder, and salt n the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until mixed.
(3) Add the butter and paddle on low speed until the mixture starts to come together in small clusters.
(4) Spread the clusters on a parchment- or Silpat-lined sheet pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should still be slightly moist to the touch at that point; they will dry and harden as they cool.
(5) Let the crumbs cool completely before using in a recipe or eating. Stored in an airtight container, they will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.