September 18, 2018


Over the years, we’ve received many requests for recipes. Our award-winning team with 11 Red Seal chefs deliver an authentic farm to table experience. 60% of our food is locally purchased from community growers, and with every dish crafted in-house, our team of 30 chefs has won over the hearts and stomachs of our guests. Although our kitchen prepares 250,000 meals annually, Pastry Sous Chef Ilynna Lam has scaled measurements from feeding thousands at our table so you can re-create this meal for your loved ones in the comfort of your own home.

Try one of Chef Ilynna’s favourite classics, Banana Cream Pie! We love when you share your experiences – try this at home and tag us in your photos #yegscc!

Banana Cream Pie

Yield: 1 – 9” pie


Pie Dough:


  • 436 g All purpose flour, cold
  • 160 g Unsalted butter, cold cubed
  • 60g Vegetable shortening , cold
  • 8g Salt, cold
  • 200g Water, cold


Pastry Cream:


  • 436 g All-purpose flour, cold
  • 160 g Unsalted butter, cold cubed
  • 60g Vegetable shortening , cold
  • 8g Salt, cold
  • 200g Water, cold
  • 400g Milk 2%
  • 50g Unsalted Butter
  • 1 ea Vanilla Bean, split and scraped
  • 100g Granulated Sugar
  • 80g Egg Yolks
  • 36g Cornstarch
  • 125g Whipping cream, cold
  • 5 medium sized bananas


Whipped cream topping:


  • 200g Whipping Cream, cold
  • 50g Icing sugar
  • 1ea Vanilla bean, split and scraped

Pie Dough:

  1. Keep all ingredients as cold as possible.
  2. Cut the butter and shortening into the flour until pea sized pieces remain.
  3. Mix the salt and water together.
  4. Mix the dough just until it comes together.
  5. Do not over mix.
  6. Let the dough chill in the fridge overnight before use.
  7. Roll dough out to 1/4″ thickness and fold into thirds.
  8. Chill dough again and fold it into thirds. (This will create a super flaky crust, like laminating puff pastry).
  9. Roll dough to diameter of your pie plate with about two inches of overhang.
  10. Place dough into pie pan, prick the dough with a fork to aerate.
  11. Blind bake at 375 F until golden brown.

To make the filling:

  1. Heat the milk, butter and split vanilla bean, and half the amount of sugar.
  2. Bring to a boil.  Whisk together the remaining sugar with the yolks and corn starch.
  3. Whisk the mixture into the boiling liquid and continue cooking until it comes back to a boil, stir constantly.
  4. Cook on medium-low heat until there is no starchy taste and pastry cream is thickened.
  5. Pour pastry cream into a fine mesh strainer, use the back of a ladle to press the mixture through the sieve.
  6. Place plastic wrap directly onto the surface of the pastry cream and chill for at least 2 hours.
  7. Whip the whipping cream to medium stiff then fold into the pastry cream.

Whipped Cream Topping:

  1. Whip up whipping cream with icing sugar and vanilla to stiff peaks.


  1. Slice fresh bananas and place an even layer on the bottom of the pre-baked pie crust.
  2. Spread half of the pastry cream on top in an even layer.
  3. Place another layer of sliced bananas on top and smooth with remaining pastry cream.
  4. Finish with whipped cream topping and more sliced bananas.

Bonne Appetit!

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