Tag Archives: Banana Cream Pie

Going Banana’s for Banana Cream Pie!


As the More is More Mom®, I’m all about………more homemade desserts! While I may be a complete and total chocoholic (candy, cookies, brownies, cakes, ice cream……), Chuck has leanings towards a greater variety of desserts. Other than fresh fruit (which is so not a treat, it’s one of the food groups), Chuck has a soft spot for pie. Yesterday, I noticed we had two very nice ripe bananas, so I decided to whip up a quick Banana Cream Pie.

When I was a girl, the only place to get pie was at Poppin’ Fresh Pies, which today, you may know as Baker’s Square. Making pie is so much more intimidating than cakes or brownies, but you’ll love this recipe because it is super easy.  

Banana Cream Pie:

This should be made at least a day before you plan to serve it, so the custard has time to firm up.

Pre-heat oven to 350®

Put aside a 9” pie plate

2 ripe bananas, sliced into ½” slices, put aside  

 

Crust:

In a small bowl, mix together;

1 ½ cups graham cracker crumbs

¼ cup sugar

6 Tbsp melted butter

 

Press the graham cracker mixture into the pie pan on the bottom and on the sides

Bake for 8-10 minutes, or until a light golden brown

Remove and cool

For the Custard:

3 egg yolks

1 cup sugar

3 Tbsp cornstarch

¼ tsp salt

1 ½ cups of milk

1 Tbsp butter

1 Tbsp vanilla extract

2 cups heavy whipping cream (one for the custard and one for the topping)

Vanilla and sugar to taste

In a saucepan;

Beat the egg yolks

Mix in;

Sugar

Cornstarch

Salt

Stir

Add;

Milk

Blend well

Over a medium heat, stir together

After a minute or so, add;

Butter

Stir until the butter melts and the custard starts to bubble and thicken

Cook for 5 minutes or so, being careful not to over cook (and curdle)

Remove the pan from the heat

Add vanilla, mixing well

Transfer the custard to a bowl, covering with plastic wrap (to eliminate the chance of a thick skin forming) and refrigerate for at least 2 hours

In a large bowl, using an electric hand mixer, whip together;

Heavy cream

Few splashes of vanilla

2 heaping Tbsp or so of sugar

Beat until stiff peaks form

 

Add the refrigerated custard to half of the whipped cream, beating until well combined

(Reserve the other half of the whipped cream in the refrigerator)

Take the pie pan with the graham cracker crumb crust

Arrange all of the banana slices, evenly around the pie crust

Spread the custard filling evenly over pie

Cover with plastic wrap and refrigerate for at least 6 hours or over night

To Decorate;

Wilton has the coolest decorative baking accoutrements. You can buy decorative tips for frosting at your local craft store and pastry bags too. However, a Zip-loc baggie works just fine as well. Using a scissors, snip off a corner of your bag and insert your decorative tip of choice, securing a tight fit. Fill the bag with the reserved whipped cream.

 

Remove the pie from the refrigerator. Squeeze decorative dollops of the whipped cream around the pie. Refrigerate allowing the whipped cream to set.

Slice, serve and enjoy!

More bananas, more pies, more homemade pies, more tasty goodness……

To schedule an Interior Design appointment, Life Style consultation or speaking engagement, please email moresimoremom@aol.com

Going Banana’s for Banana Cream Pie

Leave a comment

Filed under Entertaining, Family Life, More is More Mom, Recipes