one of my childhood memories was going to
baker's square for a pie after enduring a doctor's appointment. it was definitely a ploy to make us feel better about the doctor and potential shots. is this the best place for pie...i definitely thought so when i was 10 years old with underdeveloped, uneducated taste buds. it was heaven. i can't say that i know that answer now because all of these restaurants have closed in california since. they're only in the midwest - if that says anything.
well, since this was no longer an option, trying to find a pie seemed too daunting of a task, so i needed a sure thing. mind you, i was pregnant at this time, so mama was having a serious craving. remembering a blog post from my dear friend,
regina, i called upon her to possibly make me a pie to address this monster craving. and, like a true friend, she made the pie at 9pm in the evening and i was presented with one of the most perfect slices of heaven one can ask for. the graham cracker crust is like no other, which is what really made this recipe perfection.
i recently have been craving the deliciousness of that banana cream pie and attempted to make this myself. being a new mom has some serious side effects, one of them being mommy-brain and juggling. my time management and multi-tasking skills are no match for the unpredictable baby, so when i attempted to make the custard, it turned out extremely thick and was not what i remembered, which lead me to find another option. so, what you'll see below is the original recipe i followed from regina (who confirmed her custard is thicker in consistency) and a more runnier, vanilla pudding option.
BANANA CREAM PIE
posted on always remain awesome on november 15, 2012
CRUST
- 2 1/2c graham cracker, crushed
- 1/3c sugar
- 1/4c banana, mashed
- 1/4c unsalted butter, melted
preheat oven to 375°F.
in the pie pan, mix together graham cracker, sugar, and banana.
mix in melted butter until everything is moist. then, evenly press into the pie pan.
bake until golden brown for about 15 minutes. cool completely.
CUSTARD FILLING
- 1/2c sugar
- 1/3c cornstarch
- 1/4t salt
- 1 1/2c heavy whipping cream
- 1 1/2c whole milk
- 3 large egg yolk
- 1 vanilla bean
- 2T unsalted butter
- 1t vanilla extract
- 5 bananas (yellow with minor bruising), sliced
in a medium saucepan, whisk together sugar, cornstarch, and salt.
gradually whisk in cream and milk. then, whisk in egg yolks.
cut vanilla bean in half, scrape the seeds and add the whole bean into the saucepan.
whisk over medium-high heat until custard thickens or comes to a boil.
remove from heat. whisk in butter and vanilla extract. discard vanilla bean
transfer to a bowl and cover with plastic wrap so that it touches the surface of the custard.
cool completely.
CUSTARD FILLING OPTION 2
- 2c whole milk
- 3/4c heavy cream
- 1/2c sugar
- 3T cornstarch
- 2T all purpose flour
- 1/4t salt
- 5 large egg yolks
- 1/4c unsalted butter, cubed
- 1 vanilla bean, seeds removed
in a medium saucepan, bring milk and cream to a simmer.
meanwhile, whisk sugar, cornstarch, flour, and salt in a large bowl.
add egg yolk to sugar mixture and whisk until smooth.
while constantly whisking, gradually add milk mixture to yolk mixture in the bowl. once combined, return everything back to the saucepan and cook over medium-low heat, whisking constantly, until thick (about 2-3mins). add butter and vanilla until butter is melted.
transfer to a bowl and cover with plastic wrap so that it touches the surface of the custard.
cool completely for about 2 hours.
WHIPPED CREAM
- 3/4c heavy whipping cream
- 2T sugar
- 1t vanilla extract
using an electric mixer, whip until stiff on high for about 5 minutes.
ASSEMBLY
- spread about 1c of the custard into the pie pan evenly.
- place 1/4 inch sliced bananas, covering the on top of the custard.
- repeat first 2 steps.
- spread whipped cream topping.
- add bananas around edge and sprinkle any leftover graham cracker crumbs.
