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slice of banana cream and raspberry jam pie

Banana Cream and Raspberry Jam Pie

This Banana Cream and Raspberry Jam Pie is incredibly delicious. It features a almond crust that will just melt in your mouth. The filling is creamy and sweet and the raspberry jam on top is tangy and brings everything together!
Course Dessert
Cuisine American
Prep Time 1 hour 40 minutes
Cook Time 1 hour 40 minutes
Total Time 3 hours 20 minutes
Servings 10 slices
Calories 280 kcal

Ingredients

Almond Crust

  • 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

Raspberry Jam

  • 10 oz raspberries frozen or fresh
  • 2 tablespoons maple syrup
  • 2 teaspoons cornstarch
  • 1/3 cup water

Banana Cream

  • 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

To assemble

  • 9 inch pie pan or tart pan with removable bottom
  • 2 bananas

Instructions

Almond Crust

  1. 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.
  2. Add almond flour and salt. Mix to combine.
  3. 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.
  4. Add all-purpose flour and mix on low briefly or with a spoon to combine ingredients. Mix just until flour has been fully incorporated.
  5. Wrap dough in plastic wrap and press it lightly into a small disk. Leave it in the refrigerator for about 2 hours.

Raspberry Jam

  1. 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.

  2. 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.

  3. Strain through a sieve, pressing down and stirring jam.
  4. Place jam in the fridge to cool down.

Banana Cream

  1. Heat up vanilla bean seeds and milk in a small saucepan. Turn heat off when you see the first bubbles coming up.
  2. Let milk and vanilla bean infuse for 10-15 minutes.
  3. Meanwhile, whisk egg yolks and sugar in a bowl, for about 1 minute.
  4. When yolk-sugar mixture is lighter in color, add flour in and whisk until combined.
  5. 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.
  6. 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.
  7. It will take a few minutes until it starts thickening. Keep stirring the boiling mixture until it’s thick like a custard.
  8. Remove to a bowl. Stir butter in. Wait about 5 minutes, stir vanilla in.

  9. 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.
  10. Place custard in the fridge for 20-30 minutes, it doesn’t have to be all the way cooled down.
  11. Get ready to assemble your pie.

To assemble

  1. Get your dough out of the fridge. Roll it out over floured surface into a 12 inch circle.
  2. Transfer to pie pan and press it down with your fingers to mold.
  3. Cut off excess from the top.
  4. 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.
  5. Pre-heat oven to 350F.
  6. 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.
  7. Once oven is pre-heated, remove crust from the freezer, poke holes in the bottom of the crust.
  8. Bake it for 10-15 minutes, checking constantly so the crust doesn’t overbake.
  9. 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.
  10. Remove pie crust from the oven once it looks slightly browned.
  11. Let it cool down for about 10 minutes.
  12. Slice bananas into thin 1/4” rounds.
  13. Place banana slices on the bottom of crust. You’ll probably have 2 layers of bananas.
  14. Spread custard over bananas.
  15. 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.
  16. Place pie in the fridge until set, about 4 hours.
  17. Top with whipped cream (about 1/4 cup of heavy cream whipped on high for about 2 minutes) and some fresh raspberries.
Nutrition Facts
Banana Cream and Raspberry Jam Pie
Amount Per Serving
Calories 280
* Percent Daily Values are based on a 2000 calorie diet.