Banana Cream Pie

 

Banana Pies are always good any time of the year as long as the bananas you use are firm and yellow-skinned. You don't want to use over-ripe bananas because those will distort the taste. Only use over-ripe bananas for banana bread or muffins.  So lets make a pie!

Ingredients: 

Crust: 

9 Whole Graham Crackers 

1/4 teaspoon of kosher salt

6 tablespoons of melted butter unsalted

Filling 

1/2 cup Sugar

1/4 cornstarch

2 large eggs

3 egg yokes

3 cups whole milk

2 tsp vanilla extract

1/2 teaspoon kosher salt

2 tablespoons chilled unsalted butter

4 ripe bananas sliced 1/4 inch thick 

2 cups heavy cream

1/4 cup powdered sugar

1/4 chopped finely dry roasted peanuts (Optional) 

Preheat oven to 350 degrees F.

In a food processor pulse graham crackers until ground to a fine consistency. Add salt to the machine and pulse until incorporated then pour the melted butter into the mixture and pulse until mixture holds together. 

Press the mixture into a pine pane that has been sprayed with baking spray. Place in a preheated oven for 12-15 minutes or until golden brown. Once you take out the pie pan examine the crust to ensure it still covers the sides, if not, gently press it back into place while it's still warm. The crust can be made ahead of time, even a few days. Just store it tightly wrapped at room temperature. 

Make the filling: 

Whisk sugar and cornstarch together in a saucepan add 2 large eggs and 3 egg yokes and whisk vigorously, making sure to get into the corners of the pan until the mixture is smooth. Then add the milk, vanilla extract, and kosher salt, and mix until completely smooth. Then place over medium heat on the stove and bring to a simmer. Be sure to constantly whisk to ensure it doesn't stick to the bottom of the pan. You're making a custard pudding so keep that in mind while you are stirring the pot. Should take about 8 minutes to come together, once it does, let it cool for about 5 minutes. Be sure to continue stirring. 

Once cooled whisk in the chilled butter and whisk until it is melted and incorporated. Add in your cut up bananas and stir to incorporate. Then once it's all together pour the pudding mixture into the pie crust and let it chill for 2 hours to set. 

Before Serving the pie in a bowl combine the whipping cream and powdered sugar together along with a pinch of kosher salt until it forms soft peaks. Once you achieve soft peaks, spoon the cream on top of the pie and serve. Enjoy this pie with a cup of hot tea or coffee or even a cool glass of lemonade. 

 

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Graduating with an Associate of Arts from Pheonix University in Business Management, then a degree in Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology, her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. In her spare time, Elizabeth is also a gourmet cook, life coach, and avid artist, proficient in watercolor, acrylic, pen and ink, Gouache, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week.