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
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
Over a medium heat, stir together
After a minute or so, add;
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;
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
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……
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