Ingredients:

  • 1.5 cups (180g) All-purpose flour
  • 0.5 cup (113g) Cold unsalted butter, cubed
  • 0.25 cup (30g) Powdered sugar
  • 0.25 tsp Fine sea salt
  • 1 large egg yolk
  • 2 cups (480ml) Whole milk
  • 0.5 cup (100g) Cane sugar
  • 0.25 cup (32g) Cornstarch
  • 4 large egg yolks
  • 2 tbsp (28g) Unsalted butter
  • 1 tsp Vanilla bean paste
  • 3 large, firm-ripe bananas
  • 1.5 cups (360ml) Heavy whipping cream, chilled
  • 2 tbsp (15g) Powdered sugar
  • 0.5 tsp Vanilla extract

Instructions:

  1. Combine flour, sugar, and salt. Cut in cold butter until it resembles coarse crumbs, then add the yolk. Press into a 9-inch pie dish.
  2. Blind bake the crust at 350°F (180°C) for 15 minutes until the edges are pale gold and the center looks dry. Cool completely.
  3. Whisk cane sugar, cornstarch, and 4 egg yolks in a bowl. Bring milk to a simmer in a saucepan.
  4. Temper the eggs by slowly streaming half the hot milk into the egg mixture while whisking. Pour back into the pan.
  5. Whisk over medium heat until thickened with a 'lazy bubble.' Remove from heat and stir in butter and vanilla bean paste. Strain through a sieve.
  6. Layer sliced bananas into the cooled crust. Pour custard over the fruit. Chill for 4 hours to set.
  7. Whip heavy cream with powdered sugar and vanilla extract until fluffy peaks form. Spread over the chilled custard before serving.