Banana Cream π
I grabbed this recipe from Epicurios.com and I was quite pleased with the result. It is the first pie I have ever made from scratch. I used a pre-made pie crust, but I will include a link to the sub-recipe for the crust in case we have any over achievers in the audience. when I made it the custard didn’t quite set so it’s easier to serve in a bowl, but who cares it still tastes like bananas and cream.
- 1 pie crust (see recipe)
- 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 (or 1 tsp vanilla powder)
- 2 tablespoons (1/4 stick) unsalted butter
- 1 teaspoon vanilla extract
- 4-5 ripe bananas (about 1 1/2 pounds total), peeled, cut crosswise into 1/4-inch-thick slices
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 and 1/2 hours.
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.
I put some dollops of fresh whipped cream on top just to make it pretty – there is enough cream and flavor without this.