Ingredients:

  • 1 ¼ cups (150 g) All-Purpose (Plain) Flour
  • 1 tablespoon (15 g) Granulated Sugar (for crust)
  • ½ teaspoon (3 g) Fine Sea Salt (for crust)
  • 8 tablespoons (113 g) cold Unsalted Butter, cubed into ½-inch pieces
  • 3–5 tablespoons (45–75 ml) Ice Water
  • ¾ cup (150 g) Granulated Sugar (for custard)
  • ⅓ cup (40 g) Cornstarch (Cornflour)
  • ¼ teaspoon (1 g) Fine Sea Salt (for custard)
  • 4 Large Egg Yolks
  • 2 cups (480 ml) Whole Milk
  • 2 tablespoons (30 g) cold Unsalted Butter, cut into small cubes (for finishing custard)
  • 1 ½ teaspoons (7.5 ml) Pure Vanilla Extract (for custard)
  • 3–4 medium Firm, Ripe Bananas (approx. 400 g)
  • 1 ½ cups (360 ml) Heavy Whipping Cream (Double Cream), very cold
  • 3 tablespoons (25 g) Confectioners' (Icing) Sugar
  • ½ teaspoon (2.5 ml) Vanilla Extract (for whipped cream)

Instructions:

  1. Prepare the Dough: Combine flour, crust sugar, and crust salt. Cut in the cold butter using a pastry blender or pulse in a food processor until the mixture resembles coarse breadcrumbs with some pea-sized chunks remaining. Gradually stream in ice water, mixing just until the dough barely comes together. Form into a flat disc, wrap tightly, and refrigerate for a minimum of 60 minutes.
  2. Blind Bake the Crust: Roll the chilled dough to an 11-inch circle and gently transfer it to a 9-inch pie plate. Crimp the edges, and prick the bottom all over with a fork (docking). Line the shell with parchment, fill with pie weights, and bake at 375°F (190°C) for 15 minutes. Remove weights/parchment. Brush the interior lightly with a beaten egg white (optional seal) and bake for another 10–12 minutes, or until deeply golden brown. Cool completely.
  3. Prepare Custard Base: In a mixing bowl, whisk together the custard sugar, cornstarch, and salt. In a separate bowl, whisk the 4 egg yolks until pale. Heat the whole milk in a heavy-bottomed saucepan over medium heat until small bubbles form around the edges (do not boil).
  4. Temper and Cook Custard: Slowly drizzle about 1 cup (240ml) of the hot milk into the egg yolk mixture, whisking constantly. Pour the tempered yolk mixture back into the remaining milk in the saucepan. Cook over medium-low heat, whisking continuously, until the custard thickens significantly and boils gently for 1 minute.
  5. Finish and Cool Custard: Remove from heat. Whisk in the cold finishing butter until melted and smooth, then stir in the vanilla extract. Transfer the custard to a clean bowl and immediately press a sheet of plastic wrap directly onto the surface to prevent a skin from forming. Let cool for 30 minutes at room temperature.
  6. Assembly and Chilling: Slice the firm bananas ¼-inch (6 mm) thick. Arrange a single, dense layer of banana slices evenly across the bottom of the cooled pie crust. Pour the slightly cooled custard over the bananas, spreading gently. Cover the pie plate loosely and refrigerate for a minimum of 3 hours, or until the custard is completely set and cold.
  7. Whip Cream and Serve: Just before serving, combine the cold heavy cream, confectioners’ sugar, and vanilla extract in a chilled bowl. Beat until firm peaks form. Pile the whipped cream high onto the chilled pie. Serve immediately.