Recipe: Momofuku's Banana Cream Pie Recipe

Momofuku's Banana Cream Pie
4 stars

We had some bananas that were very very ripe (almost black) which made me remember Christina Tosi (on Chef's Table on Netflix) saying that the blacker the bananas, the better when making her Banana Cream Pie.  Note:  This is the first Christina Tosi recipe I've made.

I found the recipe (see link above) on a U.K. website and made it last weekend.

It was really good, but quite sweet as I think all of her desserts are.  Interestingly, her pie crust was bitter -- but perhaps that's to balance the sweetness of the pie filling.  The recipe took a while to make... a bit of effort and time primarily because of the pie crust.  I will definitely be taking some shortcuts if I make this again.

Tips/Notes:

• Next time, use a different chocolate crust recipe as this one took a bit of time and didn't wow me at all (plus, it was bitter as I mentioned above)
• Didn't use yellow food coloring (I never use food coloring!)
• Substituted cornflour for corn meal that we already had
• Potentially use less sugar in the banana cream next time