Cream pies are fun, casual and perfect for a party! This recipe uses a silky custard for the filling which plays together with the flaky pie crust and soft sliced bananas. After the pie is assembled, we prefer to let it sit for a few hours to let the flavours come together. 

Banana Cream Pie
1/2 recipe for Sifted Spelt Pastry Dough
1 egg white

Custard
2 cups (500 ml) whole milk
6 large egg yolks
1/2 cup (70 g) golden brown sugar
1/3 cup (45 g) cornstarch
1/2 tsp cinnamon
1/8 tsp grated nutmeg
pinch of salt
1 tsp vanilla
3 tbsp (42 g) butter, cold and cubed

Topping
2 cups (500 ml) heavy cream
2 tbsp (15 g) confectioner’s sugar
1 tsp vanilla
3 tbsp (45 g) sour cream or crème fraîche
6 ripe bananas

Pre-Bake Pie Dough
Remove pie dough from the fridge. Lightly flour a rolling pin and roll one disc into a circle about 13 inches wide and approximately 1⁄8-1/4" thick. Gently ease the dough into a 9-inch pie pan, lightly pressing it into the contours of the pan and making sure there is about 1/2 inch over hang all around. If any part tears or comes away, simply press the dough back together. Fold the edges over and crimp into a decorative pattern with your fingers or a fork. Place in freezer until frozen solid, about 30 minutes. 

Preheat oven to 400°F and place a baking sheet in the oven to heat up. 

Remove pie shell from the freezer and line it tightly with two pieces of aluminum foil (shiny side down, one piece going horizontally and the second vertically). Press the foil tightly into the bottom and edges of the pie pan. Pour pie weights (dry beans, rice or sugar also work well) onto the aluminum foil and fill until close to the top. Place pie pan on the pre-heated baking sheet (don't forget the pan will be very hot!) and bake for approximately 30-45 minutes, until the pastry dough is set and almost dry to the touch. If the dough looks soft or gooey, continue baking for 5 more minutes before checking again. 

Remove the foil and pie weights and return crust to the oven to bake for an additional 5-10 minutes. If the bottom of the crust has puffed, prick with the tines of a fork to allow stems to escape. Set aside to cool for a few minutes. Turn oven down to 350°F and make the egg wash.

To make an egg wash, lightly whip up the egg white with 15ml water with a fork. Using a pastry brush, brush the bottom and sides of the pie dough with egg wash, this helps to protect the dough from becoming soggy. Place crust in the oven and bake for 5 minutes to set the seal. Set pre-baked pie shell on a cooling rack while the pastry cream is being prepared.

Custard
Bring milk to boil over low to medium heat. In a separate saucepan, whisk together egg yolks, golden brown sugar, cornstarch, cinnamon, nutmeg and salt until thick. While whisking, drizzle in 1/4 cup warm milk to temper the yolks and prevent them from curdling. Whisk in the remaining milk in a slow and steady stream. 

Place sauce pot over medium heat and whisk constantly until mixture comes to a boil, make sure to get to the edges of the pot. Continue whisking for 2-4 minutes until the custard has thickened to a pudding consistency. Remove from heat and whisk in vanilla extract. Let stand for a few minutes and whisk in cubed butter, one at a time, until fully incorporated and smooth. Press a piece of plastic wrap directly on top of custard and refrigerate until cold.

Assembly
Before assembly, chill bowl and beaters in the fridge. Whip heavy cream until thickened, add confectioners’ sugar and vanilla and continue beating until stiff peaks are formed. Use a rubber spatula to gently fold in sour cream or crème fraîche.

Peel bananas and slice into thin rounds. Fan banana slices on the bottom of the pre-baked pie dough. Whisk cold custard to loosen and spread on top of banana slices. Top with remaining banana slices. Generously dollop whipped cream on top of bananas and spread with an offset spatula, making S shaped swirls.

Can serve immediately after assembly but we prefer to let it sit for a few hours to let the flavours come together.