Tool

• 1 (9‑inch) pie plate

• Rolling pin

• Stand mixer or handheld mixer

Ingredients

For the Filling

• 2 large eggs, room temperature

• 2 large egg yolks, room temperature

• 1 cup granulated sugar

• 6 tablespoons cornstarch

• ¼ teaspoon salt

• 3 cups whole milk

• 1 tablespoon vanilla extract

• ¼ cup unsalted butter, cold and cubed

• 3 to 4 bananas, divided

For the Pie Crust

• 1 pie crust, homemade or store‑bought

• 1 large egg

• 1 tablespoon heavy cream

For the Whipped Cream Topping

• 2 cups heavy whipping cream

• ¼ cup confectioners’ sugar

• 2 teaspoons vanilla extract

Direction

1. Whisk the Eggs

• In a medium heat‑proof bowl, whisk together the whole eggs and egg yolks.

• Set aside.

2. Milk Mixture

• In a medium pot, whisk together sugar, cornstarch, and salt.

• Pour in the milk and whisk again until fully combined with no clumps.

• Cook over medium‑high heat, whisking constantly, until the mixture begins to bubble and thicken (about 6 minutes).

• Remove from heat.

3. Temper the Eggs

• Slowly drizzle 1 cup of the hot milk mixture into the egg mixture while whisking vigorously.

• Pour the tempered egg mixture back into the pot while whisking.

• Return the pot to medium heat.

4. Cook

• Cook, whisking gently and constantly, until the mixture bubbles again.

• Continue cooking until the pudding is thick enough that the whisk leaves visible trails (about 6–8 minutes).

• Remove from heat.

5. Finish

• Add cold cubed butter and vanilla.

• Whisk until the butter melts and the mixture becomes smooth.

• Transfer pudding to a bowl and press plastic wrap directly onto the surface.

• Cool to room temperature for 2–3 hours.

  • After 30 minutes, you may refrigerate to speed up cooling.

Pie Crust Prep

6. Roll the Dough

• On a lightly floured surface, roll the pie crust into a 13‑inch circle.

• Roll from the center outward, turning and flouring as needed to prevent sticking.

7. Fit the Crust

• Transfer the dough to a 9‑inch pie pan without stretching it.

• Press gently into the pan.

• Trim excess dough, leaving a 1‑inch overhang.

• Fold the edge under and crimp.

• Prick the bottom of the crust with a fork.

• Refrigerate for 1 hour or freeze for 30 minutes.

8. Blind Bake

• Preheat oven to 425°F.

• Line the chilled crust with foil or parchment and fill with baking beans.

• Bake 15–25 minutes until edges are golden and the bottom looks dry.

9. Wash & Bake

• Whisk together the egg and heavy cream.

• Remove foil and baking beans.

• Brush crust with egg wash.

• Tent edges with foil if needed.

• Bake 10–12 minutes more until fully golden.

• Cool completely.

Assembly

10. First Layer

• Spread 1 cup of cooled pudding into the bottom of the cooled crust.

11. Banana Layer

• Slice 2 bananas into ½‑inch pieces.

• Scatter over the pudding, slightly overlapping if needed.

12. Final Filling Layer

• Spoon the remaining pudding over the bananas.

• Smooth the top.

• Cover and refrigerate for at least 6 hours.

Whipped Cream Topping

13. Make the Whipped Cream

• In a stand mixer or large bowl, combine heavy cream, confectioners’ sugar, and vanilla.

• Beat on medium speed until soft peaks form (about 2 minutes).

14. Finish the Pie

• Dollop or pipe whipped cream over the pie.

• Chill for another hour if needed.

• Slice the remaining 1–2 bananas and decorate the top before serving.

Nutrition -

(Per Serving)

Calories: 631kcal Carbohydrates: 61g Protein: 10g Fat: 39g Saturated Fat: 22g Polyunsaturated Fat: 3g Monounsaturated Fat: 11g Trans Fat: 0.2g Cholesterol: 208mg Sodium: 240mg Potassium: 410mg Fiber: 2g Sugar: 41g Vitamin A: 1414IU Vitamin C: 4mg Calcium: 177mg Iron: 1mg