Banana Cream Pie - Delicious Anytime
I Dream of Banana Cream Pie
Each year when the weather turns cooler and the sweltering days of Texas summer have passed, I start planning my Thanksgiving and Christmas pies. When I give my hubby a choice of which pie he wants for the holidays, chocolate cream or banana cream, he says, "Why not both?"
There are a few secrets to making any type of cream pie that will guide you seamlessly through the process. The old adage "Easy as Pie" really is true. Just like anything else, once you know the tips and pitfalls, you can avoid recipe failure.
There is no fancy equipment or special skills required just a little patience and attention to detail. Dedicate at least thirty minutes to preparing the custard and cooking it to perfection and the rest will fall easily into place.
I enjoy making a crust from scratch for the upper body workout it provides when rolling out the dough, but if you're not confident making your own crust, there are alternatives that speed up the process with little change to the results. The proof is in the pudding.
To be sure I have all the necessary ingredients, I gather everything together on the kitchen counter before I begin.
Ingredients for the Pie Filling
- 2 Cups Whole milk or 2% Milk, Either works fine
- 1/2 Cup Sugar, Granulated, white
- 4 Tablespoons Cornstarch, 3 teaspoons equals 1 TBS
- 1/4 Cup Corn Syrup
- 2 Egg yolks, I use Large eggs
- 1 Tablespoon Butter, Real butter tastes best
- 1 teaspoon Vanilla extract, I like Watkins or McCormick
- 1 teaspoon Banana extract, Makes it taste delicious
Instructions for the Custard
- Using a dry measuring cup, carefully measure out the granulated sugar using a flat knife to level off the top. Too much sugar can negatively affect the outcome.
- Pour the sugar directly into a heavy duty, two-quart sauce pan. No need for a double boiler if you watch your mixture carefully as it cooks.
- Separate the egg whites from the yolk.
- Pull apart the halves allowing the white to fall into the container and the yolk to remain in the shell. This takes a little practice. To remove the rest of the egg white, gently pour the yolk into the other half of the eggshell
- Pour the egg yolk into the saucepan with the sugar.
- Repeat steps 3 and 4 for the other egg.
- Measure out 1/4 cup of corn syrup and pour it into the pan using a rubber spatula to get it all out.
- Measure out the 4 TBS cornstarch, leveling off the top with a flat knife. I cut the top of the container open as shown and use that edge to level it. (Tip)
- Pour the cornstarch into the saucepan in individual places in case you get interrupted or lose count. This makes it easier to be sure. (Hint)
- Stir in just a little bit of the milk to make a paste to remove any lumps in the mixture
Measuring the IngredientsClick thumbnail to view full-size
Cooking the Custard
- 11. Stir in the remainder of the milk until all the ingredients are blended.
- 12. Cook this slowly over medium heat stirring constantly. Milk tends to scald easily so do not get distracted at this point. It takes 15 minutes to come to a boil.
- 13. The mixture starts out thin and with heat, starts to thicken after about 15 to 20 minutes depending on your stove.
- 14. When the mixture begins to boil, remove the pan immediately from the heat.
- 15. Add one Tablespoon of butter to the hot mixture.
- 16. Stir in the vanilla extract and banana extract.
- 17. Set aside the pudding to cool while making the crust.
Cooking the PuddingClick thumbnail to view full-size
Putting the Pie Together
- Follow the directions of your favorite pie crust recipe or use a prepared deep dish one crust pie.
- Using two fingers of one hand, press the thumb of the opposite hand to form scallops around the edge if desired.
- Use a fork to prick holes around the rim and bottom of the pie crust before baking
- Bake in a 400 degree oven for 10 minutes or until light golden brown.
- Allow the pie crust to cool before filling it or the crust will get soggy
- Layer the bottom of the cooled crust with sliced bananas
- Pour the cooled pudding over the sliced bananas and smooth with a spatula to spread the filling evenly around the pie dish
- Refrigerate the finished pie for 2 to 3 hours for best results
- Slice individual pieces and garnish with home made whipped cream
The Pie CrustClick thumbnail to view full-size
If you enjoy whipped cream, it's easy to prepare following the directions on my other hub, Chocolate Cream Pie from Aunt Jessie. The pie may also be served with Cool Whip if you don't have time to make whipped cream from scratch.
I hope you'll give this recipe a try for your next family gathering. Serve it up and watch it disappear.
Ready to Eat
© 2013 Peg Cole
More by this Author
Making a pie crust from scratch is fun, economical and easy. It reminds me of playing with modeling clay as a youth. Follow these simple instructions and you'll be surprised at the great results.
Getting kids to eat vegetables is easy when it's made into dessert. This recipe is often requested by my family and never goes to waste.
When harvest brings in the butternut squash, it's time fire up the oven and bake this delicious vegetable in pies or serve it as a simple, nutritious side dish.