Going Banana's for Banana Cream Pie


2 ripe bananas, sliced into ½ ” slices, put aside
In a small bowl, mix together;
1 cup graham cracker crumbs
1/4 cup sugar
6 tablespoons melted butter
Press the graham cracker mixture into the pie pan on the bottom and on the sides
10 Bake for minutes, or until a light golden brown
Remove and cool
For the Custard:
3 egg yolks
1 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 cup of milk
1 tablespoon butter
1 tablespoon vanilla extract
2 cups heavy whipping cream (one for the custard and one for the topping)
Vanilla and sugar to taste


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 degrees
For the Crust:In a small bowl, mix together, graham cracker crumbs, sugar, and melted butter in a bowl. It should resemble wet sand. Press the graham cracker mixture into the pie pan on the bottom and on the sides. Bake for 10 minutes, or until a light golden brown. Remove and cool
For the Custard: In a bowl, beat egg yolks. Add sugar, cornstarch, salt and stir. Add milk and blend well. Transfer mixture a saucepan over medium heat and stir. After a minute or so, add the 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 and 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, a few splashes of vanilla and a heaping Tbsp of sugar. Beat until it forms stiff peaks. 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 accouterments. 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!


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




Friday, June 17, 2011 - 3:01am


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