banana cream pie

bananas in the middle, yum yum

Whatever you're doing, just stop and go make yourself a banana cream pie. It is such a delight. I had forgotten how much I loved this pie. Of course, I've never made the filling from scratch before; when I was a kid, I thought using a pudding mix was making it from scratch. I was surprised how easy to was to make the pudding and it was simply luscious. I made this one for a party, so I didn't nearly eat my fill. I might have to make another one right away so I can eat the whole thing instead of share.


I love the little flecks on vanilla bean in the pudding


unbaked pie crust with the cookie crumbs

Recipe: Banana Cream Pie
Adapted from Cook's Illustrated

1. Make your favorite flaky pie crust, fully bake it, and cool completely. The recipe I used recommended rolling out the crust over graham cracker or butter cookie crumbs to help keep the crust from getting soggy. Just keep sprinkling the crumbs (about 1/2 cup total) over and under the crust as you roll it out.

2. Whisk 1/2 cup plus 2 TB sugar, 1/4 cup cornstarch, and 1/8 tsp salt in medium saucepan. Add 5 egg yolks, then immediately but gradually whisk in 2 cups milk (whole or 2%) and 1/2 cup evaporated milk. Drop in 1/2 vanilla bean, sliced open. Cook over medium heat, stirring frequently at first, then constantly as mixture starts to thicken and begins to simmer, 8 to 10 minutes. Once mixture simmers, continue to cook, stirring constantly, for 1 minute longer. Remove pan from heat; whisk in 2 TB butter. Remove vanilla bean, scrape out seeds, and whisk them back into filling.

3. Pour filling into shallow pan to cool(another pie pan works well). Put plastic wrap directly over filling surface to prevent skin from forming; cool until warm, about 30 minutes. Pour half the warm filling into pie shell. Peel and slice 2 bananas on top of half the filling and top with remaining filling. Once again, place sheet of plastic wrap directly over filling surface. Refrigerate pie until completely chilled, at least 3 hours.

4. Whip 1 cup cream, 2 TB sugar, 1 tsp vanilla to soft peaks. Spread over filling and refrigerate until ready to serve.