Saturday, August 30, 2008

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.

7 comments:

Tania said...

You know, in South Africa we have a very similar desert although instead of the vanilla filling, we use caramel. I made it once here but they do not sell caramel at the stores however at Migros they sell condensed milk in a can so I just boiled the can for a few hours and voila, caramel!

Amy Mc. said...

The pregnant girl is going to have to stop reading your food blog. This may be my new craving. It looks fantastic.

Julie Ramsay said...

That is my favorite pie...I always get it at Marie Callendars when I'm in the states. Tania Ryan are you talking about Banoffee Pie? They have it here and its awesome!

Zurich Mama Geek said...

That is a beautiful sight. I've always wanted to try making a chocolate banana cream pie, but that vanilla looks luscious.

Jenna said...

Tanya - You Rock!

This pie was soooo good! The pictures are great at capturing it's colorful beauty! I wish you all could have tried it!

ROSA E OLIVIER said...

I lost the love of heaven above...delicious!...kiss!

blik said...

Yummmmmmmmmy! I could have eaten the whole thing, let me know when you make another.

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