Ingredients:
For the Crust:
200 grams of digestive biscuits (or any plain biscuits)
1/2 cup (115 grams) unsalted butter, melted
For the Filling:
1 cup granulated sugar
1/3 cup cornstarch
1/2 teaspoon salt
4 cups whole milk
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
4 ripe bananas, sliced
For the Topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Grated chocolate (for garnish, optional)
Instructions:
Prepare the Crust:
Preheat the oven to 350°F (175°C).
Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing them with a rolling pin.
In a medium bowl, combine the biscuit crumbs and melted butter, mixing until the crumbs are evenly coated.
Press the mixture into the bottom and up the sides of a 9-inch pie dish to form an even layer.
Bake the crust for about 10 minutes, or until it is lightly golden. Let it cool completely on a wire rack.
Prepare the Filling:
In a medium saucepan, whisk together the sugar, cornstarch, and salt.
Gradually add the milk, whisking until smooth.
Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a boil. Boil for 1 minute, then remove from heat.
In a separate bowl, beat the egg yolks. Gradually add a small amount of the hot milk mixture to the yolks, whisking constantly to temper the eggs.
Pour the egg yolk mixture back into the saucepan with the remaining milk mixture, whisking to combine.
Return the saucepan to the heat and cook for an additional 2 minutes, whisking constantly.
Remove from heat and stir in the butter and vanilla extract until smooth.
Let the filling cool slightly.
Assemble the Pie:
Arrange a layer of sliced bananas over the cooled crust.
Pour half of the cream filling over the bananas.
Add another layer of sliced bananas and top with the remaining cream filling.
Smooth the top with a spatula.
Prepare the Topping:
In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Spread the whipped cream evenly over the top of the pie.
Garnish and Serve:
Garnish the pie with grated chocolate, if desired.
Chill the pie in the refrigerator for at least 2 hours before serving.
Enjoy your homemade banana cream pie!