Prep Time: 30 mins Cook Time: 45 mins Total: 3 hours 15 mins Yields: 10
In this blueberry banana cream pie, the star ingredient is undeniably the banana, enveloping a smooth banana custard and adorned with fresh banana slices that elegantly blanket the rectangular bed of biscuits.
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Blueberry Banana Cream Pie
Ingredients
For the base:
- 180 g of crumbled digestive biscuits
- 65 g of sugar
- 1 pinch of fine salt
- 85 g of butter melted
For the banana custard:
- 600 ml whole milk
- 1 large banana mashed
- 4 tablespoon vanilla extract
- 4 large egg yolks
- 100 g white sugar
- 6 tablespoon cornstarch
- 1 pinch salt
- 55 g butter divided into pieces
- 2 medium bananas cut into thin rings
For the blueberry topping:
- 200 g of fresh blueberries
- 100 g of blueberries in syrup
- 2 teaspoons of fresh lemon juice
Cream topping:
- 100 g cream cheese tablespoons icing sugar teaspoon vanilla extract
- 2 tablespoons icing sugar
- 1 tablespoon vanilla extract
- 350 ml fresh cream
Instructions
For the base:
- Preheat the oven to 190°C. Mix together the cookie crumbs, granulated sugar, and salt in a medium bowl until well combined.
- Add the melted butter and stir until the mixture resembles moist sand. Press the mixture into a shallow 22cm cake tin, using your fingers to form an even base around the edges and bottom of the tin.
- Bake in the preheated oven for about 10-12 minutes, until fragrant and lightly browned around the edges.
- Transfer the baking sheet to a wire rack and let cool completely, about 30 minutes.
For the banana custard:
- Mix the milk, mashed banana and vanilla in a medium saucepan.
- Cook over medium heat for about 5 minutes, stirring occasionally, until the mixture is steaming.
- Meanwhile, beat together the egg yolks, granulated sugar, cornstarch, and salt in a large bowl until light and fluffy, 2 to 3 minutes.
- Pour 1⁄4 of the heated milk into the egg yolk and stir until well blended.
- Then slowly add the remaining milk, beating with a whisk.
- Pour the mixture back into the saucepan, cook over medium heat, stirring with a whisk, until the mixture thickens and begins to simmer, 4 to 6 minutes.
- Remove from the heat and add the butter, stirring constantly with a whisk.
- After having passed it in a fine mesh sieve; discard any lumps and pour the ready cream into a clean bowl.
- Arrange the banana slices in a single layer on the bottom of the cooled base. Spread the custard evenly over the sliced bananas.
- Cover, adhering the plastic wrap directly to the surface of the custard, and refrigerate until the custard has set, from 4 hours to a day.
For the Blueberry Topping :
- Mix the fresh blueberries, canned blueberries, and lemon juice in a medium bowl until well blended.
- Cook in the microwave on maximum power for 1 minute / 1 minute and 30 seconds, until the blueberries release some liquid.
- Let the mixture cool to room temperature, about 20 minutes.
For the cream topping :
- Beat the cream cheese, powdered sugar and vanilla with an electric mixer on medium speed until smooth, about 30 seconds.
- With the mixer running at medium speed, gradually add the cream.
- Increase the speed to medium-high and beat until the cream is firm enough to form stiff clumps, about 2 minutes. Set aside.
- Remove the cake from the refrigerator.
- Top with an even layer of whipped cream.
- Pour the now-chilled blueberry mixture over the whipped cream, and refrigerate until firm, about 30 minutes.
Notes
- To get the most out of it, buy seasonal berries.
- Choose strawberries with a uniform red color that extends to the stem. Blueberries and raspberries are available in the summer and early fall.
- Choose those that are firm and full and turn the container upside down to check that there are no crushed, bruised, shriveled or opaque fruit.
