Banana Cream Pie
Ingredients
- 1/2 recipe [old-fashioned flaky pie dough](https://www.seriouseats.com/old-fashioned-flaky-pie-dough-recipe), [blind-baked](https://www.seriouseats.com/how-to-blind-bake-a-pie-crust)
- 3 medium ripe, peeled bananas (about 12 ounces; 340 g), sliced into 1/4-inch rounds
- 1 recipe [vanilla pastry cream](https://www.seriouseats.com/vanilla-pastry-cream-creme-patissiere), cold
- [Brown sugar whipped cream](https://www.seriouseats.com/brown-sugar-whipped-cream-recipe), for topping
Instructions
- 1
Starting in the center of the blind-baked crust, set down a single banana slice, then arrange concentric circles of banana slices around it in a single, even layer until you fully cover the bottom of the crust.
- 2
Using a small offset spatula, spread half of the pastry cream in an even layer on top of banana slices (banana slices should be fully covered). Repeat layering process with remaining bananas and cream. Place plastic wrap directly on the surface of the cream to prevent a skin from forming. Refrigerate until filling is cold and set, at least 3 hours and up to 1 day.
- 3
When ready to serve, top pie with whipped cream. Slice into wedges with a chef's knife, carefully slide a pie server under the crust, making sure it reaches all the way to the tip of each wedge, and serve.
