I love a good Banana Cream Pie. It's my all time favorite pie after apple. I think. It may be my absolute favorite barring all others. I'm not sure.
Yesterday was Pi Day (3.14...get it?) and in celebration, and just because I can, I threw a Pi Party. We had a light dinner of soup and salad, and then feasted on pies! I made my Key Lime, but since I also wanted to bake something new, I ventured out and tried my hand at a from-scratch Banana Cream. Attempt one was a flop. Well, it was actually soupy, but the second attempt was great. Lesson learned: read the directions carefully and when it says "stir stir stir" -- stir stir stir! All that aside, this was a fairly easy pie to throw together. You have to stand over the stove for 10-15 minutes strait, but it's totally worth it.
And yes, this was possibly the best Banana Cream Pie I ever tasted.
Banana Cream Pie
- 3/4 cup white sugar
- 3 T cornstarch
- 1/4 teaspoon salt
- 2 cups milk (2% or whole)
- 3 egg yolks, beaten
- 2 tablespoons butter
- 1 1/4 teaspoons vanilla extract
- 1 (9 inch) pie crust, baked
- 4 bananas, sliced (one extra if you want for the pudding - see below)
|1.||In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.|
|2.||Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 3 more minutes (you want them to cook all the way through); remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency. OPT: Puree one banana into the pudding to give it the extra banana flavor!! (A must in my book) |
|3.||Slice bananas into the cooled baked pastry shell. Top with pudding mixture. Chill overnight (or at least 4hours). Serve with whipped cream and enjoy!|