The recipe is included at bottom of post.
It has two layers, this is the first layer ending in sliced bananas. My secret is I always add more bananas. It is called, Banana Cream Pie, right?
Final version ending with vanilla cream.
Now it is time to indulge!
- 2 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/4 cup mashed banana
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1/2 cup sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups whipping cream
- 1 1/2 cups whole milk
- 3 large egg yolks
- 1/2 vanilla bean, split lengthwise
- 2 tablespoons (1/4 stick) unsalted butter
- 1 teaspoon vanilla extract
- 5 ripe bananas (about 1 1/2 pounds total), peeled, cut crosswise into 1/4-inch-thick slices
- Preheat oven to 350°F. Stir graham cracker crumbs, sugar, and mashed banana in large bowl to blend. Add unsalted butter and stir to moisten evenly. Press onto bottom and up sides of 10-inch-diameter glass pie dish. Chill until firm, about 30 minutes.
- Bake crust until set and pale golden, about 15 minutes. Cool completely.
- Whisk sugar, cornstarch, and salt in heavy medium saucepan to blend. Gradually whisk in whipping cream and whole milk, then egg yolks. Scrape in seeds from vanilla bean; add vanilla bean. Whisk over medium-high heat until custard thickens and boils, about 6 minutes. Remove from heat. Whisk in unsalted butter and vanilla extract. Discard vanilla bean. Transfer custard to large bowl; cool completely, whisking occasionally, about 1 hour.
- Stir custard to loosen, if necessary. Spread 1 cup custard over bottom of prepared crust. Top with half of sliced bananas, then 1 cup custard, covering bananas completely. Repeat layering with remaining bananas and remaining custard. Chill banana cream pie until filling is set and crust softens slightly, at least 8 hours and up to 1 day. Cut pie into wedges and serve.
What is your favorite pie?
Can't you tell it is one of our favorites?