Recipe: Banana Cream Pie

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:

  1. 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.
  2. 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.
  3. Set aside.
  4. In a medium saucepan, combine sugar and cornstarch.
  5. Stir in the milk. Cook over medium high heat, stirring constantly until the mixture is thickened and bubbly.
  6. Reduce heat to medium low and cook and stir 2 – 3 minutes more.
  7. Remove from heat.
  8. In a small bowl, lightly beat your egg yolks.
  9. 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.)
  10. Return the yolk and milk mixture to the remaining milk mixture in your saucepan.
  11. Cook and stir over medium low heat for 2 – 3 minutes more to thicken the pudding.
  12. 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.
  13. Cover the bottom of your prepared crust with the banana slices and pour the pudding over top.
  14. 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.
  15. In a stand mixer, on high speed, beat the cream with the whisk attachment until soft peaks form.
  16. Add the sugar and vanilla and beat about 1 minute more until firm peaks form.
  17. Right before serving the pie, spread the top with the whipped cream and garnish with banana slices and a few graham cracker crumbs.
  18. Enjoy!

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Source: Radishes and Rhubarb

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