Pie, pie, pie… Banana Cream pie is already delicious as it is. But if you add Raspberry Jam to it, you’re probably going to be called a sweet genius!!
Not that I am trying to call myself a genius. I did pat myself in the back a lil bit after taking the first bite of this stupendous pie.
The crust in this pie is more like a tart crust. It has got a cookie texture. This almond crust is sweet, nutty and absolutely my favorite! I’ve been making this crust for years and years.
Yes, I do use a tart crust for this pie! If you want to know more about the differences between pies and tarts, check out my Pear Pie with Walnut Crumble blog post.
This almond-cookie-like crust is perfect for the banana pie, but I am imagining the Macadamia Crust I use for my Chocolate Meringue Pie, would be equally delicious!
When you make the custard for the filling, you may use a vanilla pod, a bit of vanilla extract, or even both.
If you choose to use a vanilla pod, there are a couple different things you can do to the pod itself after making the custard. You can split the vanilla pod in half, scrape the seeds out into the milk, and also place the pod in the mixture to help with the infusion.
And that’s what I did for a long time, anytime I was making some sort of custard.
However, nowadays, I make my own vanilla extract (which is another post, for another time), and I always save the dry pod to place in my vanilla extract jar (important: dry pod! I don’t boil the pod with the milk mixture).
Another use for the dry pod, would be to place it inside your sugar bowl. Simply place the dry pod in there and wait. After a couple days, your sugar will have a delicious aroma of vanilla. That’s called vanilla sugar, and it is the bees knees.
If you don’t care about saving the pod for anything, just place it in the milk because that will help with the infusion quite a bit.
When you bite into this pie, you will forget all of your problems! Check out those vanilla bean speckles in my custard. Is that dreamy or what??
Finally, don’t forget to share this with your friends, because that’s even more fun than eating the pie all by yourself. Baking and sharing is one of the best feelings in the world! Almost as good as taking a bite out of this.
Oh, and what to do with all those extra egg whites, remainders of your 6 yolks you had to use for this pie?
Word of advice, save it and try making my macarons!!! You can start with these Matcharons!! You won’t be sorry!
Banana Cream and Raspberry Jam Pie
- 6 tablespoons unsalted butter at room temperature
- 1/2 cup powdered sugar sifted
- 3 tablespoons almond flour
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- 1 egg
- 1 1/4 cup all-purpose flour
- 10 oz raspberries frozen or fresh
- 2 tablespoons maple syrup
- 2 teaspoons cornstarch
- 1/3 cup water
- 2 1/2 cups of milk
- 1/2 vanilla bean split optional, you can use simply vanilla extract if you want to
- 6 large egg yolks
- 1/2 cup sugar
- 6 tablespoons all-purpose flour
- 2 teaspoons vanilla extract if you’re not using the vanilla bean, though sometimes I like to use both, still
- 2 tablespoons unsalted butter at room temperature
- 9 inch pie pan or tart pan with removable bottom
- 2 bananas
- In the bowl of an electric mixer, cream butter for about 1 minute. Add powdered sugar and cream for another 2 minutes at medium speed.
- Add almond flour and salt. Mix to combine.
- Add vanilla extract and egg. Mix on medium speed for 30 seconds to incorporate egg. Scrape bowl and make sure egg has been fully incorporated.
- Add all-purpose flour and mix on low briefly or with a spoon to combine ingredients. Mix just until flour has been fully incorporated.
- Wrap dough in plastic wrap and press it lightly into a small disk. Leave it in the refrigerator for about 2 hours.
- Mix maple syrup and raspberries in a small saucepan. Bring to a boil over medium heat. Turn heat down once it starts boiling. Stir often while mixture boils, for about 2 minutes.
- Mix water and cornstarch in a small bowl. Once cornstarch has been dissolved in the water, add mixture to raspberries. With the heat still on low, or medium-low, keep stirring mixture until it thickens, about 5 more minutes.
- Strain through a sieve, pressing down and stirring jam.
- Place jam in the fridge to cool down.
- Heat up vanilla bean seeds and milk in a small saucepan. Turn heat off when you see the first bubbles coming up.
- Let milk and vanilla bean infuse for 10-15 minutes.
- Meanwhile, whisk egg yolks and sugar in a bowl, for about 1 minute.
- When yolk-sugar mixture is lighter in color, add flour in and whisk until combined.
- Pour a little bit of the milk in the yolk-sugar mixture, while whisking. Once that little bit is incorporated, add a little more and whisk. Then proceed to slowly add all the milk in, while whisking.
- Once hot milk is incorporated in the yolk, put everything back in the saucepan. Bring it to a boil over medium heat, while stirring with a wooden spoon. Don’t stop stirring, don’t take your eyes off the pan.
- It will take a few minutes until it starts thickening. Keep stirring the boiling mixture until it’s thick like a custard.
- Remove to a bowl. Stir butter in. Wait about 5 minutes, stir vanilla in.
- Cover bowl with a plastic wrap, placing the plastic directly on the surface of the custard, in order not to form a crust as it cools down.
- Place custard in the fridge for 20-30 minutes, it doesn’t have to be all the way cooled down.
- Get ready to assemble your pie.
- Get your dough out of the fridge. Roll it out over floured surface into a 12 inch circle.
- Transfer to pie pan and press it down with your fingers to mold.
- Cut off excess from the top.
- It’s quite ok if dough is breaking up, simply use your fingers to press down lightly in the crust, to patch up any tears.
- Pre-heat oven to 350F.
- While oven pre-heats, place pie pan in the freezer, so this way the crust is very firm before entering the oven, which will provide it with a better structure.
- Once oven is pre-heated, remove crust from the freezer, poke holes in the bottom of the crust.
- Bake it for 10-15 minutes, checking constantly so the crust doesn’t overbake.
- If the sides are browning too fast and the middle looks uncooked, simply wrap the sides with strips of aluminum foil and keep baking, checking every 5 minutes.
- Remove pie crust from the oven once it looks slightly browned.
- Let it cool down for about 10 minutes.
- Slice bananas into thin 1/4” rounds.
- Place banana slices on the bottom of crust. You’ll probably have 2 layers of bananas.
- Spread custard over bananas.
- I like to put my jam in a squirt bottle so I can create a pretty design with it on top of the pie, but by all means, simply spread some raspberry jam on top, or serve it on the side.
- Place pie in the fridge until set, about 4 hours.
- Top with whipped cream (about 1/4 cup of heavy cream whipped on high for about 2 minutes) and some fresh raspberries.