Recipe: Banana Cream Pie
What’s better than a banana cream pie for the holidays? Nothing. Because they are filled with so much rich taste that they can’t be beat. Get over your post-Thanksgiving food coma and dive into this delicious classic.
Ingredients:
- 1/2 cups crushed graham crackers
- 1/4 cup sugar
- 1/3 cup butter, melted
- 3/4 cup sugar
- 1/4 cup cornstarch
- 3 cups milk
- 4 egg yolks
- 1 tablespoon butter
- 1 teaspoon vanilla
- 1 teaspoon banana extract
- 1-2 bananas sliced
- 1/2 cup whipping cream
- 2 tablespoons sugar
- 1 teaspoon vanilla
Instructions:
- In a small bowl, stir together the melted butter, sugar and graham cracker crumbs until the crumbs are moistened and the mixture begins to clump together.
- Pour the mixture into the bottom of your pie plate and, using your hand, press the crumb mixture to evenly coat the bottom of the pan and up the sides.
- Set aside.
- In a medium saucepan, combine sugar and cornstarch.
- Stir in the milk. Cook over medium high heat, stirring constantly until the mixture is thickened and bubbly.
- Reduce heat to medium low and cook and stir 2 – 3 minutes more.
- Remove from heat.
- In a small bowl, lightly beat your egg yolks.
- Whisking constantly, slowly add 1 cup of your warm milk mixture. (This will temper the yolks to bring them slowly up to the temperature of the milk so that you do not create scrambled eggs.)
- Return the yolk and milk mixture to the remaining milk mixture in your saucepan.
- Cook and stir over medium low heat for 2 – 3 minutes more to thicken the pudding.
- Remove from heat and stir in the vanilla, banana extract and tablespoon of butter. If desired, you can strain the pudding through a fine sieve to ensure it is smooth and there is no cooked egg in the mixture.
- Cover the bottom of your prepared crust with the banana slices and pour the pudding over top.
- Smooth the top with a spatula and cover with plastic wrap. Place in the fridge for 6-8 hours to allow the pudding to set and the pie to cool completely. You can prepare the pie the night before if you wish.
- In a stand mixer, on high speed, beat the cream with the whisk attachment until soft peaks form.
- Add the sugar and vanilla and beat about 1 minute more until firm peaks form.
- Right before serving the pie, spread the top with the whipped cream and garnish with banana slices and a few graham cracker crumbs.
- Enjoy!
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Source: Radishes and Rhubarb
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