Banana Symphony Delight: A Heavenly Banana Cream Pie

Indulge in the divine allure of a classic dessert with our rendition of the Banana Symphony Delight—a refreshing Banana Cream Pie that marries the richness of creamy banana pudding with a luscious vanilla wafer crust, crowned by a homemade whipped topping. Elevate your dessert experience to new heights with this delightful creation.

Ingredients & Creative Twists

Embark on a flavor journey with a unique addition to our Banana Cream Pie—Banana Simple Syrup. While not a common element in traditional recipes, this syrup enhances the banana essence in both the crust and the filling. However, feel free to experiment with alternative crusts like graham cracker or a homemade blind-baked pie crust.

Crafting your whipped topping is a game-changer. Say goodbye to store-bought options, and savor the superior taste of homemade whipped cream.

The Magic of Banana Simple Syrup

In our quest for perfection, we introduce Banana Simple Syrup—a secret ingredient that sets this Banana Cream Pie apart. While it may not be a staple in other recipes, the syrup adds an unparalleled banana flavor that surpasses the usual banana additions to vanilla pudding.

Store-bought vs. Homemade: The Choice is Yours

While our recipe boasts the goodness of homemade elements, you have the flexibility to assemble this pie using store-bought ingredients. Whether you opt for convenience or go all-out with homemade components, the Banana Cream Pie promises a delightful experience.

Preserving the Symphony: How to Store Banana Cream Pie

To preserve the freshness of your Banana Cream Pie, store it in the refrigerator, loosely covered, for up to 3 days. Since dairy products are involved, refrain from leaving the pie at room temperature for extended periods.

Ingredients:

Banana Simple Syrup

• 1 cup (200 g) granulated sugar
• 1/3 cup water
• 1/8 teaspoon kosher salt
• 3 ripe bananas, cut into 1-inch pieces

Pie

• 1/2 cup (100 g) granulated sugar
• 1/4 cup (32 g) cornstarch
• 1/4 teaspoon kosher salt
• 2 large eggs
• 2 cups (490 g) whole milk
• 1/4 cup banana simple syrup
• 2 tablespoons unsalted butter, cubed and chilled
• 1/2 teaspoon vanilla extract

Crust

• 2 cups (about 60) vanilla wafers, crushed
• 1/4 cup banana simple syrup
• 2 tablespoons butter, melted
• 2 large bananas, sliced, divided

Topping

• 1 pint (570 ml.) heavy whipping cream
• 1/2 cup (64 g) confectioners’ sugar

Instructions:

Banana Simple Syrup

1. In a saucepan over medium heat, add sugar, water, and salt. Whisk frequently until the mixture comes to a low boil and sugar is dissolved (8-10 minutes).
2. Reduce heat to medium-low, cover, and simmer for 10 minutes.
3. Add chopped banana pieces, simmer for 10 more minutes.
4. Strain out bananas and set the syrup aside.

Pie

1. In a large bowl, combine the sugar, cornstarch, and salt.
2. Add the eggs, whisking to combine.
3. Add the milk and simple syrup and whisk until well combined, about 30 seconds.
4. Pour the mixture into the saucepan and cook over medium-low heat, stirring constantly until thickened, approximately 5 to 10 minutes.
5. Remove from the heat and whisk in the butter, 1 cube at a time.
6. Whisk in the vanilla extract.
7. Cover with plastic wrap and chill for 2 hours.

Crust

1. In a food processor, add cookies and process until you have a fine crumb.
2. Pour in melted butter and simple syrup and pulse until the mixture is combined.
3. Press into the bottom and up the sides of a 9-inch pie pan. Chill for 30 minutes.

Topping

1. Add heavy cream to a mixing bowl, mixing from low to high speed until the cream thickens.
2. Stop the mixer, add powdered sugar, then resume mixing from low to high speed until the cream is thick and stiff.

Assembly

1. Top the crust with sliced bananas, reserving some for the topping.
2. Pour pudding on top.
3. Add more bananas and whipped topping.
4. Chill until ready to serve.