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Banana Pie

Thinly sliced fresh bananas are baked into an easy custard, all in a dead simple flaky pastry for a unique fruit pie.
Prep Time20 mins
Cook Time50 mins
Chilling Time45 mins
Total Time1 hr 55 mins
Course: Dessert
Cuisine: California
Keyword: banana, pie


  • ½ c/115g unsalted butter frozen
  • 1 ½ c/180g all-purpose flour
  • ¼ tsp/2g salt
  • 2 tbs/30ml cream cold
  • ¾ c/150g granulated sugar
  • ¾ c/180ml milk
  • ½ c/120ml cream
  • 2 lg eggs
  • 1 tsp/5ml vanilla
  • ¼ tsp nutmeg
  • 1 tbs/8g corn starch
  • 3 large bananas


  • Dice the frozen butter. Combine with flour and salt in food processor. Blend on low until butter is in small pea size pieces.
  • Add 2 tbs/30ml cream with ¼ c/60ml ice water. Process until a shaggy mass forms. If there is still a lot of loose flour, add more ice water 1 tbs at a time.
  • Bring pastry together in a thick disk. Wrap in cling film and chill in the fridge for at least 30 minutes.
  • Roll pastry out to a ¼”/6mm thick circle. Line a standard pie pan, trim and crimp the edge.
  • Prick the base a few times with a fork. Return to the fridge and chill for at least 15 minutes.
  • Preheat the oven to 350°F/180 C.
  • Slice bananas into ¼ - ½” slices.
  • Whisk the sugar, eggs, vanilla, nutmeg, and cornstarch in a large bowl until pale ribbons form.
  • Heat the milk and cream in a small saucepan until barely simmering. Remove from heat.
  • Whisk about 1/3 of milk mixture into the eggs. Pour the warmed egg mixture into the hot milk and stir to combine.
  • Layer the banana slices in the pastry case. Pour the custard over the bananas and make sure everything is level.
  • Bake for 50-55 minutes until the custard is just firm in the center, jiggling slightly when tilted, but not moving.
  • Allow to cool completely before serving.
  • Can be stored covered in the fridge for up to 3 days.