Authentic Cream Pie Recipe United States of America, North America

Add the flour, the sugar, and the sea salt to a food processor, then pulse to combine everything together. Add the cubed butter, and pulse a few times. With the food processor running, drizzle in the cold water and the vodka.

Turn onto a pastry mat or a floured working surface. To bring it together, fold the pastry mat over the mixture and press on it. Flatten into a disc. Wrap in cling film. Refrigerate for at least 1 hour, but overnight is ideal.

Set the oven to preheat to 220°C (425°F).

Place the dough on a liberally floured working surface. Roll out into a circle that's about 1/4 inch (0.6 cm) thick — roll the dough from the center out, turning and flouring the dough as you do.

Roll the dough onto a rolling pin, then gently unroll over the pie pan. Fit the dough into the pie pan without stretching it. Cut off any dough that's over 1-inch (2.5 cm) wider than the pie pan, and crimp the edges. Then, prick the bottom of the pie shell with a fork.

Cover the bottom and the sides of the pan with parchment paper. Then, place a tin foil on top of the parchment paper — the bottom needs to be covered and the sides supported. Fill with pastry weights or beans.

Bake for 15 minutes in a 220°C (425°F) oven.

Take out the foil with the beans and the parchment paper.

Mix the egg and the cream, then brush the pie shell with the said mixture. Cover the outside of the pie shell with tin foil. Prick the bottom of the pie shell with a fork.

Bake for 15 minutes in a 220°C (425°F) oven. Then, lower the temperature to 190°C (375°F). Remove the tin foil. Bake until golden brown.

Add the egg and the yolks to a bowl and whisk.

To a heavy-bottomed saucepan, add the sugar, the cornstarch, the salt, and the milk, and whisk to combine. Cook the milk over medium-high heat, constantly stirring, until thickened, about 5-7 minutes.

To temper the eggs, add half a cup of the hot and thickened milk mixture to the eggs, constantly whisking as you add. Then, add another half a cup of the hot mixture, constantly whisking as you add.

Now, add the tempered egg mixture to the thickened milk mixture, whisking as you add.

Cook over medium heat for 2 minutes to thicken the mixture a bit more, whisking constantly.

Transfer the custard into a bowl.

Whisk the vanilla extract and the 60g of butter into the custard.

Peel the bananas and cut them at a diagonal.

Spread the bottom of the pie shell with a thin layer of custard, then arrange a layer of banana slices on the bottom of the pan, and pour over with the rest of the custard into the pie shell.

Cover the pie with cling film, so it sticks to the custard, and refrigerate for at least 4-5 hours, but best overnight.

Whip the heavy whipping cream with confectioners' sugar, taking care not to overbeat.

Then, with speed on low, whip in the vanilla extract.

Spread the top of the pie with the whipped cream, then top with a ring of banana slices.