Banana Pudding Pie – Tart with Banana Custard and Whipped Cream Recipe
Banana pudding pie combines two American classics: banana pudding with cookies and a crisp tart. A crust made from crushed biscuits, creamy custard with banana slices, and a light whipped cream topping create a dessert that often appears at summer family gatherings and picnics. The flavor is reminiscent of the well-known Southern U.S. banana pudding, but in a more elegant, café-style form.
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Servings
8
Ingredients
- butter biscuits for the crust - 200 g
- butter melted, for the crust - 80 g
- milk for the custard - 500 ml
- sugar for the custard - 80 g
- egg yolk - 3 piece
- cornstarch about 3 tablespoons - 30 g
- vanilla extract - 1 teaspoon
- butter for the custard - 20 g
- bananas ripe but not overripe - 3 pieces
- 30% heavy cream for whipping - 250 ml
- powdered sugar for the whipped cream - 20 g
- lemon juice for drizzling the bananas - 1 tablespoon
Main Ingredient:
bananas
Preparation
- Prepare the crust: finely crush the biscuits in a food processor or in a bag, hitting them with a rolling pin until you get fine, sand-like crumbs.
- Mix the crumbs with the melted butter until the mixture resembles wet sand and holds together slightly when pressed in your hand.
- Transfer the mixture to a tart tin about 24 cm in diameter. Spread it evenly over the bottom and sides, pressing down with a spoon or the bottom of a glass. Place the tin in the fridge while you prepare the custard.
- Make the custard: in a saucepan bring 400 ml of milk to a boil with half of the sugar, stirring to dissolve the sugar.
- In a bowl, whisk together the remaining 100 ml of milk, the rest of the sugar, the egg yolks, and the cornstarch until smooth and free of lumps.
- When the milk in the saucepan starts to rise, remove it from the heat. Pour in the yolk mixture in a thin stream, whisking vigorously all the time so the yolks don’t scramble.
- Return the saucepan to low heat and cook for 2–4 minutes, stirring constantly, until the custard clearly thickens and starts to bubble gently. It should be as thick as a rich cream.
- Remove the saucepan from the heat, add the vanilla and 20 g of butter, and stir until the butter melts. Cover the surface of the custard with plastic wrap, pressing it directly onto the cream (this prevents a skin from forming), and set aside for 15–20 minutes to cool slightly – the custard should be warm but not hot.
- Peel the bananas and slice them thinly. Drizzle with lemon juice and gently toss so they don’t turn brown.
- Take the tart shell out of the fridge. Arrange an even layer of banana slices on the bottom, reserving a few for decorating the top.
- Pour the warm, but not hot, custard over the bananas and smooth the surface. Let the tart cool completely, then refrigerate for at least 2 hours so the cream sets well.
- Just before serving, whip the chilled cream with the powdered sugar to stiff, fluffy whipped cream – when you lift the whisk, distinct trails should remain in the cream.
- Spread the whipped cream over the top of the tart or pipe it into decorative dollops. Decorate with the remaining banana slices. Serve well chilled.
Storage
In fridge:
2 days
Freezing:
No
Leftover tart should be kept in the refrigerator, tightly covered, and eaten within 1–2 days. The crust may soften slightly and the bananas can darken, but the dessert will still be tasty. Do not freeze, as the custard and whipped cream will lose their texture after thawing.
Recipe submitted by
Marek, Site owner
Updated:
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