Uploaded November 2024 | Updated September 2026, 1 day ago
On the beaches of Yelapa, vendors served us creamy, custardy pie by the slice, to be eaten in hand—one local specialty is a simple, silky banana pie. This is recipe writer Paola Briseño-González’s adaptation (which is so good, Briseño-González served it at her own wedding). Briseño-González brûlées the topping of shingled bananas, which is optional, but we love the addition of a crackly crust and the burnt sugar flavor to balance the sweet filling. Milk Street recipe developer Rose Hattabaugh brings us the recipe.
Get the recipe for Banana Custard Pie With Caramelized Sugar: bit.ly/40AdGWj
On the beaches of Yelapa, vendors served us creamy, custardy pie by the slice, to be eaten in hand—one local specialty is a simple, silky banana pie. This is recipe writer Paola Briseño-González’s adaptation (which is so good, Briseño-González served it at her own wedding). Briseño-González brûlées the topping of shingled bananas, which is optional, but we love the addition of a crackly crust and the burnt sugar flavor to balance the sweet filling. Milk Street recipe developer Rose Hattabaugh brings us the recipe.
Get the recipe for Banana Custard Pie With Caramelized Sugar: bit.ly/40AdGWj
