12.14.2019

I'm Bananas For This Pie

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.

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.


30 comments:

  1. beautiful, I love bananas in pies !!
    have a nice weekend!

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    1. Thanks, Gloria. This is probably my favorite way to have bananas! I hope you have a nice weekend, as well.

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    2. really?!? :)) .... I have never seen banana pie here in the UK, they go misty eye if u mention bananas and custard, but I have never seen a banana pie. I call this "kids food" & I love it. I love bananas but they must be ripe, all mottled, not the bright yellow ones. I love the banana ice cream in Hazan and the new style fake ice cream (by processing frozen bananas). Last year I made many times the excellent banana bread from Kingh Arthur flour - one of the best. ciao stef

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  2. Such a pretty pie and I'm sure it was DELIZIOSO! I'm not a huge banana fan, but I did enjoy a Southern banana pudding or whatever it was they told me I HAD to try in Charlotte, once. I also adore a Banoffee Pie! Have you ever had one, David? I gild the lily and add a layer of chocolate ganache on top and it's heavenly! You must try it sometime (with the ganache)! :)

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    1. We just watched “Love, Actually,“ and I turned to Mark and said, “I think I want to try making a banoffee pie!“ So, the answer to your question is, no… I have not yet made a banoffee pie yet, but it’s on the way!

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  3. Thank you for your beautiful nature photos . . . and the fact that your fruit pie is made with fresh fruit and not the sweet dense dried variety which seems to be around in most homes in Australia at Yuletide. I absolutely love all kinds of bananas, especially the finger ones - at least one seems to disappear into my mouth every day all year round . . . best . . .

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    1. I think you get a lot more banana varieties than we do here in Tucson! For su, this is generally a time of apple pies - which are wonderful. Mincemeat has fallen in popularity...

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  4. hi david
    well i just don't like bananas i have to tell you...
    ooh that slimy texture and fibrous inner. aarrgghh! but i can take it in a smoothie and even a few slices in a banoffee pie...

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    1. You and Mark! So sunny. Okay, I need to make a banoffee pie to see what the deal is! :)

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  5. I guess it betrays my ignorance of that part of the country, but I was fairly shocked to see photos of lush green woods on your trip to Flagstaff. When I think Arizona I only imagine endless desert... !

    And yes, I do love me a nice banana cream pie every once in a while.

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    1. Frank - amazingly, from almost any city in Arizona, mountains, streams, and cool weather are but an hours drive! (Exceptions: Yuma and Lake Havasu...) Maybe you need to come visit our beautiful state?

      We rarely have cream pies - all that cream at bedtime is a disaster with the digestion - but once in a while it is worth it!

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  6. I must agree, Banana Cream pie is both a fruit and cream pie as well as a fav of mine. With that said, I've not had or seen banana cream pie since moving over this way. What a fun thing to have on our Julbord dessert table.

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    1. Would it cause a ruckus to add such an oddity to your Julbord? Glad you are with me about it being both a fruit and a cream pie!

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  7. Absolutely into vanilla custard and bananas cake or pie, both of us. Pinned beautiful nature photos David !

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    1. I think custard is one of the greatest thing on earth! Glad you enjoyed the photos from our Flagstaff trip!

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  8. Oh, I'd have no problem at all eating this for breakfast! I love banana cream pie, any day, any time of day.

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  9. Banana cream pie may be the best of all the cream pies. Which is saying something -- there are some good flavors out there. Anyway, this look terrific. And I'm with Jeff -- I could eat this for breakfast! Thanks. And Happy Holidays!

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    1. It certainly is my favorite in the cream pie category! Maybe we need to have a breakfast meeting of the pie-minded someday, John!

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  10. How could anyone not like bananas? I used to order a lot of Banana Cream Pie in the 1960s at a cafe called Miller's in Chula Vista-a single piece cost 25c. I haven't eaten much BC pie since then,but I'm now tempted!Bravo!

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  11. Your summer photos are so refreshing now. We don't even have snow to perk things up, just a lot of brown. Love your pie! Didn't think there were pie police so I guess you can call it fruit pie if you want to. Great tip on the egg wash. I have occasionally had "soggy bottom" problems.

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    1. We all hate a soggy bottom, Inger! 😉 Glad to know there isn’t a Pie Police out there! And so pleased you enjoyed the photos...

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  12. Yes, Yes, Yes I adore bananas so I know I would love this pie. Merry Christmas David to you and yours.

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    1. Thanks, Emma - Merry Christmas to you and yours, too!

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  13. Delicious! I've never made a pie with banana and I think it's about time. Love the beautiful flower photos from the trip. :-) ~Valentina

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    1. Thanks, Valentina! I love remembering summer at this time year... we can do that with both pictures and the food we make!

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  14. Dear David, I must admit that I never made a Banana Pie in my life and I have never seen one around here either - it looks very pretty and sounds even more delicious! I really enjoy your nature's pics, especially the one from the dandelion, one of my favorite 'wild flowers' out there.
    Happy Holidays, my friend & I hope you are feeling much better by now!!!
    Andrea

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    1. I remember learning the name for dandelion when I lived in Heidelberg the summer of 1980. Löwenzahn - it is the first time I ever thought about the etymology of the English word for dandelion - from the French "dents de lion"! But funny that the French call them "Pissenlit!"

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    2. PS - you must try a banana cream pie someday!

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