Banana Cream Pie
By Sue Lau | Palatable Pastime
This is probably my daughter’s favorite pie. Almost invariably, I make it around Thanksgiving or Christmas, plus other times during the year, usually when bananas are on sale. And I thought of it recently when I did a pie blogging event with Sunday Supper. And then on the calendar, it pops up that today is National Banana Cream Pie Day.
How can I not make one now?
This version is pretty easy to make although I admit Bill made it one time and didn’t cook it long enough so it was runny. I don’t really time the cooking time- you just have to make sure the filling is thick, like pudding, and when you lift you whisk and shake, it comes off in globs, not a stream. Like pudding, right? We all know what pudding looks like.
Another thing is that this is cooked on the top of a double boiler (so it doesn’t scorch). You don’t want scorched custard. It tastes horrible. And you don’t have to go out and buy a double boiler (although I do have a nice one by all-clad that I picked up at an estate sale, otherwise I would not have bought it). You can use any regular saucepan, and put a stainless steel bowl on top. What’s that? No stainless bowl? Hey, those are cheap enough at Wal-Mart. And they last forever. Almost. I have a set still, given to me at a bridal shower. One small one got bent during a move (these are sturdy, but the movers managed to bend a graniteware roasting pan at the same time so just imagine the incredible hulk crushing these on the truck). And another one I just lost after over thirty years due to wear and a mysterious scratch on it. But you will need something for things like hollandaise sauce as well (I have a post coming up that includes that, so you might as well be prepared). And who doesn’t need a good stainless bowl?
Banana Cream Pie
Prep & Cook: 25 min
Chill 3 hours
- 1 pre-baked pie shell (you’ll be baking that)
- plastic wrap
- chopped nuts (garnish)
- whipped cream (about 2-3 cups)
- 1 2/3 cups milk
- 3 tablespoons cornstarch
- 14 ounces sweetened condensed milk
- 3 egg yolks
- 1 teaspoon vanilla extract or vanilla paste
- 2 cups freshly sliced bananas
- Pre-bake pie shell and allow to cool.
- In a large stainless mixing bowl, whisk together the milk, cornstarch, condensed milk and egg yolks.
- Place mixing bowl on top of a double boiler (simmering water in the pan below, not so high as to touch the bowl) and cook over low heat, whisking constantly, until mixture is like thick pudding.
- Remove from heat and stir in vanilla.
- Slice bananas (I do this at the last minute).
- Place enough of the custard in the bottom of the pie shell to coat the bottom and sides.
- Fill with one cup (half) of the banana slices, then top with half of the remaining custard.
- Add the rest of the bananas and pat down, the top with the rest of the custard, using a spatula to even it out all the way to the edges of the crust to keep as much air out as possible.
- Cover pie with a piece of plastic wrap to keep a skin from forming on top, and refrigerate several hours or overnight until cold and set.
- Top with whipped cream and a sprinkling of chopped nuts before serving.
From the kitchen of palatablepastime.com
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