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Banana Phyllo Pie Recipe

★★★★★

4.5 from 149 reviews
  • Author: Mariam
  • Total Time: 3 hours 5 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This Banana Phyllo Pie is a delicate and flaky dessert featuring layers of crisp phyllo pastry filled with a smooth, creamy banana custard. With warm spices like cinnamon and nutmeg, it’s a delightful treat perfect for any occasion. The pie is baked until set and chilled for a refreshing finish, garnished with a light dusting of powdered sugar for an elegant presentation.

Ingredients

Scale

Phyllo Pastry

  • 5 to 6 phyllo pastry sheets, from 1 (16-ounce) package, thawed overnight in the fridge
  • 4 tablespoons (57 grams) unsalted butter, melted

Banana Custard

  • 2 medium ripe, lightly spotted bananas, peeled and broken into 2-inch pieces (about 1 1/2 cups/200 grams when prepped)
  • 1/2 cup (120 grams) heavy cream
  • 1/2 cup (120 grams) sour cream
  • 1/3 cup (67 grams) sugar
  • 2 large eggs
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon kosher salt (such as Diamond Crystal)

For Serving

  • Powdered sugar, for dusting

Instructions

  1. Preheat Oven: Heat the oven to 350 degrees Fahrenheit and place a baking sheet inside to warm as the oven heats up. This will ensure even baking and a crisp phyllo base.
  2. Prepare Phyllo Layers: Brush one sheet of the thawed phyllo pastry evenly with melted butter and lay it butter side up into a 9-inch pie plate, scrunching the edges slightly to fit and create a ruffled, frilly look. Repeat this layering and buttering process with all remaining phyllo sheets until butter is used up, building a crisp and flaky crust.
  3. Make Banana Custard: In a blender, combine the banana pieces, heavy cream, sour cream, sugar, eggs, ground cinnamon, ground nutmeg, and kosher salt. Blend until the mixture is smooth and creamy.
  4. Fill and Bake: Pour the blended banana custard into the prepared phyllo crust in the pie plate. Carefully transfer the pie onto the preheated baking sheet in the oven. Bake for 42 to 45 minutes, or until the custard is set but still jiggles slightly at the center when the pie plate is gently shaken.
  5. Cool and Chill: Remove the pie from the oven and allow it to cool completely to room temperature. Then transfer it to the refrigerator and chill for a minimum of 2 hours and up to 1 day to let the custard firm up and flavors meld.
  6. Serve: Before serving, lightly dust the top of the pie with powdered sugar for a sweet and attractive finish. Enjoy the pie best on the day it is baked.

Notes

  • Ensure phyllo pastry sheets are thawed overnight in the refrigerator to prevent tearing during layering.
  • Handle phyllo sheets gently and keep them covered with a damp towel while working to prevent drying out.
  • The pie custard will jiggle slightly when done; avoid overbaking to keep it creamy.
  • This pie is best served chilled but can be kept refrigerated up to one day.
  • Adjust sugar according to the sweetness of bananas for a more balanced flavor.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Banana Phyllo Pie, banana dessert, phyllo pastry dessert, banana custard pie, baked banana pie, flaky phyllo pie, easy banana pie

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Find it online: https://aromaofgrandma.com/banana-phyllo-pie-recipe/