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. To schedule an Interior Design appointment, Life Style consultation or speaking engagement, please email moresimoremom@aol.com As the More is More Mom®, my mantra is more of everything is always better, especially making more memories for family and friends. I write about family life, personal style, home décor, entertaining, cooking and entertainment. Please visit me at my website http://moreismoremom.com
Total Steps
9
Ingredients
14
Tools Needed
11
Ingredients
- 2 cups heavy whipping cream
- Vanilla(optional)
- sugar(optional)
- 1 tablespoon butter
- 1 tablespoon vanilla extract
- 1 cup milk
- 1/4 teaspoon salt
- 3 tablespoons cornstarch
- 1 cup sugar
- 3 egg yolks
- 1/4 cup sugar
- 6 tablespoons melted butter
- 1 cup graham cracker crumbs
- 2 ripe bananas, sliced into ½” slices
Instructions
Step 1
Prepare the pie at least one day before you plan to serve it, allowing the custard sufficient time to firm up.
Step 2
Pre-heat oven to 350 degrees Fahrenheit.
Step 3
For the Crust: In a small bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons melted butter until the mixture resembles wet sand. Press this mixture firmly into a pie pan, covering the bottom and sides. Bake for 10 minutes, or until it reaches a light golden brown. Remove from the oven and allow to cool completely.
Step 4
For the Custard: In a bowl, beat the 3 egg yolks. Add 1 cup sugar, 3 tablespoons cornstarch, and 1/4 teaspoon salt, then stir to combine. Add 1 cup milk and blend well. Transfer the mixture to a saucepan and place over medium heat, stirring constantly. After about a minute, add 1 tablespoon butter. Continue to stir until the butter melts and the custard begins to bubble and thicken. Cook for approximately 5 minutes, being careful not to overcook and curdle the mixture. Remove the pan from the heat and add 1 tablespoon vanilla extract, mixing well. Transfer the custard to a bowl, covering the surface directly with plastic wrap (to prevent a thick skin from forming), and refrigerate for at least 2 hours.
Step 5
In a large bowl, use an electric hand mixer to whip together 2 cups heavy cream, a few splashes of vanilla (to taste), and a heaping tablespoon of sugar (to taste) 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.
Step 6
Assemble the Pie: Take the cooled pie pan with the graham cracker crust. Arrange all of the 2 sliced ripe bananas evenly over the crust. Spread the prepared custard filling evenly over the bananas. Cover the pie with plastic wrap and refrigerate for at least 6 hours or overnight.
Step 7
To Decorate: If using a pastry bag, insert your decorative tip of choice into the bag (or a Zip-loc baggie). Using scissors, snip off a corner of the bag and secure the tip tightly. Fill the bag with the reserved whipped cream.
Step 8
Decorate the Pie: Remove the pie from the refrigerator. Squeeze decorative dollops of the whipped cream around the pie. Refrigerate again, allowing the whipped cream to set.
Step 9
Slice, serve, and enjoy!