churro banana cream pie

churro banana cream pie

No, you’re not hallucinating. What you’re seeing on your screen is completely real and just as incredible as it looks. Introducing… CHURRO BANANA CREAM PIE! And with this showstopping dessert, we declare that the holidays have officially begun! Resting in a buttery churro-flavored pie crust, smooth vanilla custard is mixed with slices of fresh bananas, then topped with homemade whipped cream and crispy cinnamon-sugar churro bites. Garnished with elegant dark chocolate shavings, you might want to consider serving this pie with some tissues, since your recipients will be streaming tears of joy after their first taste. If you like churros and banana cream pie as much as we do, then this dessert is for you! Let the celebrations begin!

Churro Banana Cream Pie
Makes one 9-inch pie

For the crust:
2 1/2 cups (300 g) all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 cup (226 g / two sticks) unsalted butter, cubed and chilled
1/2 cup (118 ml) ice water, plus more if needed
1 large egg
1 teaspoon water at room temperature
1/4 cup (50 g) granulated sugar
2 teaspoons ground cinnamon

For the filling:
4 large egg yolks
1/4 cup (28 g) cornstarch
2 1/4 cups (532 ml) milk of your choice
1/2 cup (100 g) granulated sugar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
2 tablespoons unsalted butter, cut into cubes
3 to 4 bananas (about 375 g after peeling)

For the whipped cream:
1 cup (237 ml) heavy whipping cream
1 tablespoon granulated sugar
1 teaspoon vanilla extract
dark chocolate shavings, for garnish (optional, see note)

To make the crust:
In a large bowl, whisk together the flour, 1 tablespoon sugar, and salt. Add the chilled butter cubes and use a pastry blender to work in the butter until the largest pieces are the size of peanuts. Add the ice water and stir until the dough begins to come together. The dough will be somewhat dry and shaggy, but use your hands to gather it into one ball without kneading the dough. If it seems too dry, add additional ice water a few teaspoons at a time until the desired texture is reached. Cut the ball of dough in half, roll each half into a ball, then flatten them slightly into a disc shape. Wrap both discs in plastic, and refrigerate for at least 30 minutes, or up to one day.

Unwrap one of the dough discs, and place on a floured work surface. Roll the dough into a rough circle about 12 inches wide. Transfer the dough to a 9-inch pie dish and press the crust into the bottom and sides of the dish. Fold over any overhanging dough to form a crust around the edge of the pie, crimping the edges with a fork to create a ridged design.

In a small bowl, whisk together an egg and a teaspoon of room temperature water with a fork until smooth. Brush the bottom, sides, and outer edge of the crust with the egg wash—but do not use so much egg that it begins to pool in the bottom of the crust. Reserve the remaining egg mixture.

In a small bowl, stir together the 1/4 cup sugar and cinnamon until evenly blended. Sprinkle generous pinches of the sugar mixture over the entire crust until it is sparkling with sugar. Note that the sugar will absorb into the egg wash, so be generous and sprinkle each section several times, using about half of the sugar mixture. Reserve the remaining cinnamon-sugar. Place the crust in the refrigerator and chill for 30 minutes.

Preheat the oven to 375°F/191°C.

While the crust is chilling, make the churro cut-outs. First, line a baking sheet with parchment or a silicone baking mat. Unwrap the second disc of dough, and place it on a floured work surface. Roll the dough into a circle about 12 inches wide. Use a cookie cutter or pie stamp to cut out shapes of your choice about 1 to 2 inches wide. Place the shapes on the prepared baking sheet, then brush each one with the egg wash, and sprinkle each one with a generous layer of cinnamon-sugar. You will probably use most of the remaining sugar mixture (we had about 2 tablespoons left). Transfer the baking sheet to the fridge and chill the shapes for 30 minutes.

When the crust has chilled for 30 minutes, place the pie dish on a rimmed baking sheet to catch spills. Lightly grease a 12-inch square of aluminum foil, and place the square butter-side-down in the crust, pressing it gently into the sides and bottom, but leaving the outer edge of the crust uncovered. Fill the center of the foil with pie weights, dried beans, or coins, and bake for 20 minutes. Then carefully remove the pie from the oven, remove the weights and foil, and return the pie to the baking sheet in the oven. Continue to bake uncovered until the edges of the crust are golden-brown, about 5 to 10 more minutes. Transfer the pie to a wire rack to cool.

While the crust is cooling, bake the shapes. Place the chilled baking sheet in the oven and bake for 10 to 12 minutes, until crispy and golden. Transfer the sheet to a wire rack to cool. The shapes can be used immediately, or once completely cool, they can be stored in a sealed container at room temperature for up to 2 days.

To make the filling:
In a medium heatproof bowl, stir together the egg yolks and cornstarch until they form a smooth paste. Set aside next to the stove.

In a medium saucepan, combine the milk, sugar, and salt. Set over medium-low heat, and cook, stirring often, until the milk begins to get steamy. Use a ladle to scoop about a cup of milk, then slowly drizzle the hot milk into the bowl with the egg yolk paste, whisking to combine. Add a second ladle of milk in the same way, whisking until smooth. Then pour the egg mixture into the saucepan of milk, and stir until thickened and large bubbles are popping on the surface, about 30 to 60 seconds. Remove the pan from heat, and add in the vanilla and butter, stirring until smooth. Pour the hot custard through a fine-mesh strainer into a heatproof bowl, using a silicone spatula to press the mixture through to remove any lumps. Add the sliced bananas and stir to combine. Cover with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Place in the refrigerator and chill for 15 minutes.

Spread the cooled custard in the prepared crust, smoothing it into an even layer. Cover the pie with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Store in the fridge until completely chilled, at least 2 to 4 hours or up to one day.

To make the whipped cream and serve:
Place a large mixing bowl and beaters in the freezer for at least 10 minutes to chill. Once cold, remove the bowl from the freezer and pour in the heavy cream. Add the sugar and vanilla, and mix using an electric mixer—start on low speed, then increase speed to high and beat until soft peaks form when you lift the beaters. If you don’t have an electric mixer, this can be done by hand with a whisk, although it will take a bit longer.

Remove the chilled pie from the fridge, remove the plastic, and spread the whipped cream on top in an even layer. Arrange the shapes on top in a decorative pattern of your choice, and garnish the pie with a few chocolate shavings if desired. Serve and enjoy!

— To make chocolate shavings, use a vegetable peeler on a chocolate bar to create little curls.


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