30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Copycat Cheesecake Factory Banana Cream Pie
A luxurious banana cream pie featuring a pâte sucrée crust, Madagascar vanilla bean pastry cream, and caramelized bananas.
Total Time
360
Yield
8
Calories
700 cal
Difficulty
Hard
Cuisine
French
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What You'll Need
Equipment:
9-inch pie plate, Food processor, Saucepan, Whisk, Mixer •
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Instructions
Prepare the pâte sucrée: Combine flour, butter, and powdered sugar in a food processor. Pulse until crumbly. Add egg yolk and ice water, pulse until dough forms. Chill for 30 minutes. Roll out and press into a 9-inch pie plate. Blind bake at 375°F (190°C) for 15-20 minutes.
Make the pastry cream: Heat milk and vanilla bean in a saucepan. Whisk yolks, sugar, cornstarch, and salt. Temper yolks with hot milk, then return to saucepan. Cook, stirring, until thickened. Remove from heat, stir in butter, and strain.
Caramelize the bananas: Melt butter in a skillet. Add bananas and brown sugar, cook until bananas are tender and caramelized.
Pour pastry cream into the cooled crust. Arrange caramelized bananas on top.
Beat heavy cream and powdered sugar until stiff peaks form. Spread over the pie.
