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grams (1½ cups) all-purpose flour
teaspoon table salt, divided
grams (4 tablespoons) salted butter, cut into pieces
grams (¼ cup) vegetable shortening, cut into pieces
pound ripe but firm bananas
large eggs, plus 1 large egg yolk
cup whole milk
ounce can sweetened condensed milk
teaspoon vanilla extract
grams (3 tablespoons) white sugar (optional, for caramelizing the surface)
The recipe for the banana pie says to line the bottom of the pie shell with bananas. Then pour in the filling. Some bananas might float to the top. Yet in the picture bananas are neatly placed on top. Then torched. Where do the bananas go? Top or bottom
Hi Diana -
The bananas go into the crust first then the custard gets poured over the bananas. Most of the bananas will, in fact, rise to the top. Then, if you choose to and have a kitchen torch, you can sprinkle sugar over the top of the pie and caramelize the sugar/bananas that floated to the top.
The Milk Street Team
I made this pie. It was good. It was all gone in one night. It tasted like the creme brulee with bananas and pie crust. I felt like the dough was not enough to cover my 10 in dish. I watched making this banana pie on YouTube and it seems there was more dough in the video once it was added to the pie dish. It had thick edges. Next time, I will make more dough. Also, in the YouTube video it shows you how to transfer the dough to the pie dish. I had failed 3 times then watched the video and it finally worked. My dough did shrink after baking it. It didn't end up pretty but the pie was good.
The recipe calls for a "9-inch pie plate" (step 3).
Delicious recipe and super simple! We are definitely making this again, but my custard came out a little grainy. Is there something I might have done wrong? Thank you!
Is there a way to make the crust without using vegetable shortening? It's all hydrogenated at the store and I don't do anything hydrogenated. thanks.