Banana cream pie, with its silky, luscious texture and classic flavour profile, is proof that for The Oakwood owner/baker extraordinaire Wendy May, following a recipe precisely is optional, but having patience is essential.
Chefs John Lindenbach and Wendy May
255 g flour
83 g cold butter, cubed
45 g lard or vegetable shortening
Pinch of sugar
Ice cold water
1/2 cup 35% cream
1 cup sugar, divided
3 1/2 gelatin sheets
2 Tbsp cornstarch
2 ripe bananas, mashed
2 ripe bananas, sliced
3 cups 35% cream
2 tsp vanilla
2 Tbsp sugar
- Place flour, butter, sugar and lard in a food processor. Pulse until mixture resembles coarse crumbs. With machine running, add ice water, a little at a time, until mixture comes together in a ball.
- Wrap dough in plastic wrap and flatten into a disc. Rest and chill in the refrigerator for 30-40 minutes.
- Once chilled, roll dough on a lightly floured surface between sheets of parchment paper to 1/4″ thickness. Place into a 10″ pie tin, gently pressing into bottom and sides of tin. Trim excess dough around edge. Let chill 20 minutes in refrigerator.
- Blind bake the crust until light golden and cooked through; let cool while filling is being made.
- In the bowl of a stand mixer, add cream, sugar and vanilla, mixing on medium high until cream holds stiff peaks. Set aside until ready to use.
- In a medium, heavy-bottomed pot, heat cream and 1/2 cup sugar together to a full simmer.
- In a medium bowl, combine the remaining sugar, cornstarch and eggs. Whisk well to combine.
- Mash 2 bananas and set aside.
- Slice 2 bananas and set aside.
- Temper egg mixture with hot cream, taking care to stir constantly as you add the cream.
- Carefully pour mixture back into the pot, stirring constantly.
- Over medium heat, cook until mixture comes to a hard simmer, taking care not to bring to a full boil. Remove from heat.
- Bloom gelatin sheets by fully submerging in cold water. Leave up to five minutes, then remove from water, gently squeezing out the excess.
- Add gelatin to the hot mixture, stirring to fully dissolve, then add the mashed banana mixture and stir to combine.
- On the bottom of the baked pie shell, cover with a single layer of sliced banana, then add custard mixture on top.
- Place remaining banana slices on top of custard in a single layer.
- Cover with plastic wrap pressed gently onto the surface and refrigerate until set.
- Using an offset spatula, spread a thin, even layer of whipped cream over the surface of the pie right to the edge of the crust.
- Mound remaining whipped cream onto the pie and swirl into an abstract pattern.
- Keep in fridge until ready to use. Will keep 3-4 days if covered so that the cream doesn’t dry out.
Yield 1 banana cream pie