Last weekend I was looking for a multi-component dessert that involved several steps and some sort of crust. I was intrigued by the strawberry and banana combination in a pie, so I immediately decided to make this Strawberry Banana Cream Pie.
While you must make the crust, custard filling and whipped cream for this pie, it is very simple and easy. Layers are fun!
Strawberry Banana Cream Pie
from Joy the Baker
makes 1 9-inch pie
for the crust:
1 1/2 cups all-purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
9 tablespoons unsalted butter, cut into cubes, frozen
1 large egg yolk, beaten
for the filling:
2 cups whole milk
6 large egg yolks
1/2 cup light brown sugar
1/3 cup cornstarch
pinch of salt
1 teaspoon pure vanilla extract
3 tablespoons unsalted butter
1 ripe banana, sliced
about 12 strawberries, sliced
for the topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
To make the crust, combine the flour, powdered sugar, and salt in a food processor and pulse until incorporated. Scatter the butter pieces on top of these dry ingredients and pulse until the butter is combined. Gradually add the egg yolk little by little and pulse for 10 seconds at a time. Once the whole egg yolk is incorporated, pulse until the ingredients come together in clumps. Place the tart dough in a buttered 9-inch fluted tart pan with removable bottom and press the dough evenly across the bottom and sides of the pan. Press the dough so that it clings together, but still has a slightly crumbly texture. Freeze at least 30 minutes before baking.
When ready to bake the crust, preheat the oven to 375F. Butter the shiny side of a piece of foil and tightly press against the frozen tart crust. Place the crust on a baking sheet, bake for 25 minutes, carefully remove the foil, and bake uncovered an additional 8-10 minutes. It will brown quickly, and when it does, remove from oven and allow to cool completely before filling.
To make the filling, bring the milk to a boil in a small saucepan. Whisk together the yolks, brown sugar, cornstarch, and salt in a medium, heavy-bottom saucepan until the ingredients are well combined and the mixture is thick. Whisking without stopping, slowly add about 1/4 cup of the milk to the egg mixture to prevent curdling. Still whisking constantly, gradually add the rest of the hot milk.
Place the pan over medium heat and, whisking constantly, bring the mixture to a boil. Make sure to get the edges of the pan. Continue whisking for an additional minute after the mixture comes to a boil. Remove from heat and whisk in the vanilla extract. The mixture will be very smooth and silky. Allow to stand for 5 minutes before whisking in the butter. Transfer the custard to a medium bowl and cover with plastic wrap so that the wrap touches the top of the custard. Refrigerate until the mixture is completely chill.
To assemble the pie, arrange a layer of banana slices on top of the cooled crust, followed by a layer of strawberries. Spread the custard over the slices of fruit and refrigerate while you make the whipped cream topping.
To make the topping, beat the heavy cream with a hand mixer or electric mixer until it just starts to thicken. Then, add the powdered sugar and vanilla extract. Continue to beat until stiff peaks form. Spoon the whipped cream on top of the custard filling. Finished with sliced strawberries.
Serve pie immediately or refrigerate. Pie is best served the day made.