by Mary Ellen 8 Comments
Banana Cream Pie
This is one of my favorite pies and I don’t make it nearly often enough. In fact I can’t remember the last time I made it. When Sunday Supper announced this week’s event was going to be pies, sweet and savory at first I wanted to remake my Peanut Butter Pie so I could do new pictures for it but in the end this old family favorite recipe won out.
I made my go to recipe for pie crust, using half butter and half lard. It is the easiest pie dough to work with and it is always flaky. I used to consider myself pie crust challenged until I started making this recipe. If you want a store bought crust will also work, they are a great time saver. Don’t use a deep dish pie crust, there won’t be enough filling for it unless you increase the filling recipe by at least half.
The filling goes in the pie over the bananas warm, I only cool it about 10 minutes. It seems to infuse the filling with a banana flavor. Be sure to stay with the filling the whole time it is cooking, if not it could scorch easily and you’ll have to start all over.
5.0 from 2 reviews
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Banana Cream Pie
Author:Mary Ellen
Recipe type:Dessert, Pie
Prep time:
Cook time:
Total time:
Serves:Serves 8
Banana Cream Pie with a creamy filling and bananas with a whipped cream topping.
Ingredients
- Pie Crust
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup lard
- 1/4 cup butter
- 3 to 4 tablespoons cold water
- Filling
- 2 cups milk
- 1/2 cup sugar
- 3 tablespoons flour
- 1 tablespoon cornstarch
- 3 egg yolks
- 1 tablespoon butter
- 1 teaspoon vanilla
- Topping
- 1 cup heavy cream
- 1/3 cup sugar
- 1 teaspoon vanilla
- To assemble
- 3 bananas
Instructions
- Add all of the pie crust ingredients except the water to a food processor or a large bowl. Mix until there are coarse crumbs in the food processor. If doing in a bowl, use 2 forks or a pastry cutter. Add the water. Mix until the dough forms a ball. Let rest for 10 minutes. Lightly flour a surface to roll out the crust. Place the crust in a pie pan. Crimp the edges of the pie crust. With a fork poke holes in the bottom of the pie crust. Bake for 18 - 20 minutes at 400 degrees until crust is browned.
- Make the filling. Add the milk, sugar, flour and cornstarch to a saucepan. Whisk over medium low heat until mixture starts to steam. Add the egg yolks to a small bowl. Stir in some of the hot milk mixture to temper the eggs. Whisk into the milk mixture. Continue to whisk until the filling is thickened. Add the butter and vanilla. Cool for 10 minutes.
- Slice the bananas over the crust. Pour the warm filling over the bananas. Cover lightly and cool.
- Whip the cream with the sugar and vanilla until soft peaks form. Top the pie. Refrigerate until ready to serve.
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