A Symphony of Flavors in Every Bite

Imagine the lush sweetness of ripe strawberries and bananas nestled in a decadent vanilla custard, all encased in a buttery homemade crust. This pie is not just a treat; it’s an experience. It’s perfect for a sunny picnic, a celebratory feast, or simply as a loving gesture for family and friends. Pair it with a dollop of freshly whipped cream or a scoop of vanilla ice cream for an extra touch of bliss. Ready for a baking adventure that yields irresistible results? Follow our step-by-step guide, complete with insightful tips to ensure your Strawberry Banana Cream Pie is nothing short of perfection!

Recipe Snapshot

• Servings: 8
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 5 minutes (including chilling)
• Difficulty: Intermediate

Ingredients

Tart Crust:

• 190g (1 1/2 cups) all-purpose flour
• 65g (1/2 cup) powdered sugar
• 1/4 teaspoon salt
• 128g (9 tablespoons) unsalted butter, chilled and cubed
• 1 large egg yolk

Filling:

• 475ml (2 cups) whole milk
• 6 large egg yolks
• 100g (1/2 cup) light brown sugar
• 40g (1/3 cup) cornstarch, sifted
• Pinch of salt
• 1 teaspoon pure vanilla extract
• 42g (3 tablespoons) unsalted butter
• 2 ripe bananas, sliced
• 10 fresh strawberries, sliced

Topping:

• 240ml (1 cup) heavy whipping cream
• 30g (2 tablespoons) powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Making the Tart Crust:
   1. In a food processor, pulse together flour, powdered sugar, and salt.
   2. Add the cold, cubed butter and pulse until a crumbly mixture forms.
   3. Gradually add the egg yolk, pulsing until the dough clumps together.
   4. Transfer the dough to a flat surface, knead briefly, then press into a 9-inch tart pan with a removable bottom.
   5. Freeze the crust for at least 30 minutes. Preheat the oven to 190°C (375°F). Line the crust with buttered foil and bake for 25 minutes, then remove the foil and bake for another 8 to 10 minutes until golden. Allow cooling.
2. Making the Filling:
   1. Heat the milk in a saucepan until it reaches a boil.
   2. In another saucepan, combine egg yolks, brown sugar, cornstarch, and salt, whisking to blend.
   3. Temper the egg mixture by slowly whisking in 1/4 cup of hot milk, then whisk in the remaining milk.
   4. Cook over medium heat, whisking continuously, until the mixture boils. Boil for 1 minute, then remove from heat.
   5. Stir in the vanilla extract and butter, let sit for 5 minutes, then cover with plastic wrap and refrigerate until cold.
3. Assembling the Pie: Arrange slices of bananas and strawberries in the tart crust, pour in the custard, and smooth the top. Chill the pie as you prepare the topping.
4. Making the Topping: Whip heavy cream with sugar and vanilla until stiff peaks form. Spread or pipe onto the filled pie and garnish with strawberry slices.
5. Serving: Serve this luscious pie right away or keep it refrigerated until it’s time to indulge. Enjoy the most delightful flavors within the same day for optimal freshness.

Tips for Success

• For an extra crisp crust, blind-bake it with pie weights before adding the filling.
• If your bananas tend to brown, brush them lightly with lemon juice to preserve their color.
• To achieve a smooth custard, strain it before refrigerating to remove any cooked egg bits.

Nutrition Information

Calories: 420 | Protein: 5g | Carbs: 45g | Fat: 24g (approximate values per serving)

Frequently Asked Questions