Banana Cream Pie

Instructions

Shortbread Crust

Preheat your oven to 375°F (190°C).

In a stand mixer (or using a hand mixer), beat 1/2 cup softened butter, 2 tablespoons honey, 2 tablespoons brown sugar, and 1 teaspoon vanilla extract together until well combined.

Gradually add 1 1/4 cups all-purpose flour and 1/4 teaspoon salt to the butter mixture, mixing just until combined. Be careful not to overmix. The mixture should be crumbly. The dough should be crumbly.

Firmly press the dough into a 9-inch standard pie dish, ensuring an even layer.

Bake in the preheated oven for 710 minutes, or until the crust is lightly golden. Set aside to cool completely.

Banana and Pudding Layer

In a medium saucepan, melt 3 tablespoons salted butter over low heat. Once completely melted, whisk in 3 tablespoons cornstarch until well combined and cook 1 minute.

Whisk in 3 cups heavy cream and 1/4 cup granulated sugar. Stir continually while slowly increasing the heat to medium-high. When the cream thickens and starts to simmer, immediately remove the pan from the heat. Stir in 1 cup white chocolate chips and 1 teaspoon vanilla extract. Stir until completely melted.

Cover the pudding with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate for 3060 minutes, or until completely cool.

Once the crust and pudding have cooled, slice 3 medium bananas and brush them with 2 teaspoons lemon juice to help prevent them from turning brown Line the bottom of the pie crust with the slices. Pour the cooled pudding over the banana slices, spreading it evenly.

Whipped Cream

In a large mixing bowl, use a hand mixer or stand mixer to whip 3 cups heavy cream, 1/3 cup powdered sugar, and 2 teaspoons vanilla extract on medium-high speed until stiff peaks form. This should take about 35 minutes. Set aside.

Top the pie with the freshly whipped cream, spreading it smoothly across the pie. If desired, garnish with additional banana slices before serving. Keep refrigerated.

Dessert