Sunday, November 10, 2013

The Best Banana Cream Pie

Yesterday was the day that I made my favorite pie, yes, Banana Cream Pie. This recipe is one of my favorites.  My favorite part is actually the graham cracker crust because it tastes so good. It actually has a mashed banana in the crust which gives it a nice, chewy texture. Every time that I make this pie, I have left over graham crackers and I actually eat it by the spoonfuls.

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!


Ingredients:

Crust:

  • 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

Filling:

  • 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

PREPARATION

Crust:

  • 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.

Filling:

  • 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.
ENJOY!
What is your favorite pie?

 Can't you tell it is one of our favorites?

3 comments:

  1. Banana Cream Pie is my most favorite! My Grandmother always makes them on Thanksgiving....she makes a good one, too. I am pinning yours but be sure to link it up to my first link up where I am co-hosting baked goods and favorite recipes on Nov. 20th! You got me all hungry!

    ReplyDelete
  2. Oh- I haven't had that in a long time. My hubby loves it, too. I like the idea of the banana in the crust. I am saving this to try- xo Diana

    ReplyDelete
  3. Oh Kelly YUM YUM YUM!!! Banana Cream pie is one of my all time favs. Thanks for the delicious recipe.
    Kris

    ReplyDelete

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