Banana Cream PieFebruary 2, 2013
One of my brother’s most favorite desserts is banana cream pie. Usually we use a store-bought graham crust and some banana pudding, but I made him this treat from scratch over the holidays. The pudding part is a very light vanilla cream and very easy to make. You will probably never want instant pudding again! Also, vanilla pudding means you want to use nice, ripe bananas to get the most from their flavor.
You will need:
- 1 1/2 c vanilla wafer crumbs
- 1 T ground cinnamon plus a dash, divided
- 1/3 c butter plus 2 T, divided
- 3 c whole milk
- 3/4 c sugar
- 1/4 c flour
- 1/4 t salt
- 3 egg yolks, lightly beaten and put in a small bowl (you can always use the whites to make a meringue topping!)
- 1 t vanilla extract
- 4 ripe bananas
Then you will…
- Preheat your oven to 350 degrees.
- In a small bowl, combine the vanilla wafer crumbs with one tablespoon of cinnamon and 1/3 cup of melted butter.
- Press the mixture into a 9-inch glass pie plate to create a crust along the bottom and up the sides. Try to make it an even thickness.
- Bake for 10-15 minutes until just turning golden brown.
- Remove from the oven and allow to cool completely before using.
- Scald the milk in a large saucepan by bringing it to just about boiling. The milk should begin to come to a light froth with tiny bubbles forming around the pan edges. You will want to keep stirring the milk occasionally while you wait — this will prevent scorching along the bottom and edges!
- In another large saucepan, mix together the sugar, flour and salt.
- Gradually whisk in the scalded milk.
- Cook until thickened over medium heat while whisking constantly.
- Cover and cook for another two minutes, whisking occasionally.
- Add a small amount of the hot milk mixture to the bowl of eggs while stirring. Add another small amount and combine thoroughly. This tempers the egg yolks and prevents scrambling in the next step!
- Whisk the egg yolks into the larger pot of the hot milk mixture.
- Cook for one more minute while whisking.
- Remove the pudding from the heat and whisk in the butter, vanilla and a dash of cinnamon.
- Let cool until lukewarm, whisking occasionally.
- Slice your bananas and place them in your pie shell. Pour the lukewarm pudding over the bananas.
- Allow to cool before serving. Store in the fridge!