It has become a tradition for me to make a fruit pie during our annual summer visit to friends Jennifer and Patrick in Flagstaff.
Enjoy some photos from our trip, as I didn't take a lot for the pie!
Fruit pies are my specialty, and this year was no exception... except that it was an exception.
Bananas are fruit, right? So a banana cream pie is a fruit pie, right? Or is it a cream pie?
It’s both, and, while I can convince myself that a traditional fruit pie makes for a healthy breakfast (I suffer from Creative Health Consciousness), I can’t quite go there with a cream pie, even if it is potassium rich.
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| I love the Roses and Pineapple cake stand - a gift from my friend Nancy. |
Pat asked if I could make a banana cream pie using some perfectly ripe bananas they had...
Naturally, as I love banana cream pie, I said yes—after all, I aim to please.
For this pie, make sure you fully bake your pie shell. I brushed mine with an egg wash before baking so that it wouldn’t become soggy after adding the cream.
~ David
Banana Cream Pie
1 pre-baked 10-inch pie shell
1 1/4 cups sugar
4 tablespoons corn starch
pinch salt
2 large eggs
2 large egg yolks
3 cups milk
1 tablespoon + 1 teaspoon vanilla extract
4 tablespoons unsalted butter
3 ripe but firm bananas
1 1/2 cups heavy whipping cream
3 tablespoons confectioners sugar
In a large, heavy, nonreactive saucepan, whisk together the sugar, cornstarch, and salt until no lumps are visible. Add whole eggs and egg yolks, and whisk until smooth. Slowly add the milk while whisking. Add 1 tablespoon vanilla extract. Place over medium heat and stir constantly until mixture thickens—about 12-15 minutes. Pour custard into a glass bowl and whisk in the butter until completely melted. Place a round of parchment directly on the surface of the hot custard and place in the refrigerator to cool some.
When somewhat cooled (it should still be somewhat warm—just not hot!), remove the parchment and place about 1 cup of the custard in the bottom of the crust and spread evenly. Cut the bananas into 1/4-inch slices and arrange the slices on top of the custard, covering the bottom completely. Top with remaining custard to fill the crust. Again, place a round of parchment directly on the surface of the custard and return the pie to the refrigerator to cool completely. (If there is extra custard, place it in a ramekin or two covered with cling wrap for a vanilla pudding treat at a later time.)
Just before serving, whip the cream, confectioners sugar, and remaining 1 teaspoon vanilla until very stiff peaks form. Remove the parchment from the custard and dollop cream on top to cover completely. Smooth with a spatula and top with more banana slices.
Serves 8.
Labels: banana, banana cream pie, custard, vanilla pudding
