Earlier this month my Oma turned 92… 92! I can hardly believe it. Almost every year when I ask her what she would like me to bake for her birthday she requests this banana cream pie. It is her absolute favourite. Although, she threw me a curveball last year telling me to surprise her, which led to me figuring out how to make this stunning german buttercream torte.
This year’s birthday celebrations were subdued, a small family dinner, as her health has been slowly declining. I know that one day I’ll be making this banana cream pie in her memory, but for now I am so very grateful that she has lived an extraordinarily long life and has had the chance to not only meet but watch my daughter grow.
In years past when Oma has requested this banana cream pie for her birthday I have simply spread the whipping cream out over the pie filling, but this year I decided to pull out my piping tips and try something a little bit fancier. If you want to up the ante even more, you could place slices of banana into the tops of some or all of the whip cream swirls just before serving.
If you liked this recipe you are going to love these ones!
Banana Cream Pie with Flaky Spelt Pie Pastry
- 1/2 cup granulated sugar
- 5 tbsp cornstarch
- 1/4 tsp sea salt
- 2 cups homogenized milk
- 3 large egg yolks lightly beaten
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 4 large ripe, bananas
- 3 tbsp lemon juice
- 2 cups whipping cream
- 1 tbsp granulated sugar
Make the Pie Pastry
Make the flaky spelt pie pastry and follow the single blind baked pie crust instructions via my recipe linked in the Notes below.
Make the Banana Cream Filling
In a medium saucepan whisk together the sugar, cornstarch and salt. Add the milk in gradually while whisking gently. Cook on medium heat, whisking constantly until mixture is bubbly and thickened. Cook for 2 more minutes and then remove from the heat.
Whisk a small quantity of the hot mixture into the beaten egg yolks and then immediately add the egg yolk mixture to the rest of the hot mixture. Whisk and cook for 2 more minutes. Remove from the heat, add the butter and vanilla extract and then whisk until smooth. Set aside.
Add the lemon juice to a medium bowl then slice the bananas, add them to the bowl and gently stir so all the slices are coated in lemon juice. Add these to the pudding mixture, fold together gently and then pour it into the cooled and baked pie pastry crust. Line the top of the pudding with plastic wrap so it doesn't develop a skin then chill thoroughly, overnight is best.
Before serving, whip the whipping cream and sugar to stiff peaks and spread or pipe on top of the chilled pie.
- Find the recipe for my flaky spelt pie pastry here.