Name: Banana Cream Pie
Yield: Makes one single-crust pie
Ingredients: ¼ cup [55 g] unsalted butter, room temperature; 2 Tbsp granulated sugar; 1 batch sugar cookies (from above) or 5 oz [140 g] store-bought sugar cookies or vanilla wafers; 2 Tbsp plus 1 tsp unsalted butter, melted; ½ cup [115 g] heavy cream; ¼ cup plus 2 tsp [60 g] granulated sugar; Pinch fine sea salt; 3 large egg yolks; ½ tsp vanilla extract; ⅛ tsp fine sea salt; ⅔ cup [80 g] pastry flour, plus more for dusting; 1 Tbsp plus 2 tsp [25 g] granulated sugar; 5 to 6 [545 g] peeled fresh bananas; ⅛ tsp vanilla extract; ⅛ tsp orange zest; 1 cup plus 1 Tbsp [245 g] heavy cream; 1 Tbsp plus 2 tsp granulated sugar; 1 Tbsp lemon juice; ½ vanilla bean, scraped; 2 Tbsp cornstarch; 2 Tbsp unsalted butter; ⅛ tsp lemon zest; ½ cup [115 g] whole milk; 1 Tbsp whisked egg

At home, we like to celebrate Pi Day with something a little different, like our Banana Cream Pie, a beloved favorite of both staff and guests that makes an appearance a few times a year as what we call a “special bake.” We make this pie with vanilla bean pastry cream, fresh bananas, vanilla bean whipped cream, and a scrumptious sugar cookie crust. We use our own sugar cookies, but if you’d like to streamline your pie-making experience, feel free to substitute store-bought sugar cookies or