Banana Cream Pie at Dish Up Delish
 
Well, the Superbowl was a little disappointing this year to say the least. I feel pretty terrible for Peyton Manning. Poor guy. But the Seahawks dominated, so congratulations to them. Superbowl aside, things have been pretty crazy around here with really sick kids and opening my husband’s Chiropractic practice! We are absolutely thrilled that he has opened his doors and now we just need to find some more patients.
 
A few weeks ago, a good friend of mine asked for a really good Banana Cream Pie recipe. I made about 4 pies before I settled on this one. I had some people say they like completely from scratch pie the best and other people say they like some short cuts involved. Well, this pie is completely from scratch and totally delicious!   This pie involves making a custard on the stove. It’s not as scary or intimidating as you might think.
 
Just remember a few key tips:
 
-Whisk together the cold milk and cornstarch first. By doing so, the cornstarch will dissolve in the milk and prevent lumps from forming.

-While bringing the mixture to a boil, stir constantly! If you stop stirring, lumps are much more likely to form. As soon as the boil starts, time 3 minutes and then whisk into the eggs.

-When mixing with the egg, make sure your egg is whisked gently first. As you pour the hot liquid into the egg, do so slowly and stir constantly! It may be helpful to have someone else pouring while you stir vigorously. Add just under half of the hot mix into the eggs, and then pour everything back into the saucepan.
 
In order to make sure the whipped cream doesn’t melt when folded into the custard, the custard must be completely cooled. This means it should sit in the refrigerator for at least an hour before adding the whipped cream. Make sure to whisk the custard really well before adding the cream to make sure the lumps are gone. Fold the cream in gently and pour into the prepared pie shell. You will get best results if you let the pie chill overnight, but it will be set up enough to eat within 4 hours. Top with your desired amount of whipped cream in any desired design. I’m boring so I just glop it on top and spread it around. Top with extra bananas just before serving. Yum!  
 
Banana Cream Pie from Dish Up Delish

 

From-Scratch Banana Cream Pie
 
Prep time
Cook time
Total time
 
Smooth and creamy, from-scratch, Banana Cream Pie.
Karissa Dodds:
Recipe type: Dessert
Serves: 8
Ingredients
  • 3 Tbsp. cornstarch
  • 2 cups cold milk
  • 1 cup sugar
  • 3 egg yolks, lightly beaten
  • 2 Tbsp. butter
  • 1 Tbsp. vanilla
  • 2 cups whipping cream, divided and whipped
  • 2 Tbsp. powdered sugar
  • 3-4 bananas
  • 75-80 Nilla wafers
  • ½ cup butter, melted
  • Instructions
  • For the pie filling:
  • Whisk together the egg yolks in a separate bowl and set aside.
  • Combine the cornstarch and cold milk in a saucepan. Whisk well until the cornstarch is dissolved. Add the sugar and whisk together. Bring mixture to a boil over medium heat. Stir constantly.
  • Once the mixture reaches a boil (that doesn't disappear with stirring) set the timer for 3 minutes and stir constantly while boiling until the timer beeps.
  • Gradually add almost half a pan of the boiling mixture into the eggs. Be sure to whisk constantly and add gradually!! Return the pan to the stove, whisk the egg mixture for 30 more seconds, and pour everything back into the saucepan.
  • Bring to a boil again and cook for 2-3 more minutes, until thick and smooth, while stirring constantly.
  • Remove from heat and stir in butter and vanilla. Pour into a bowl and cover with wax paper, pressing the paper onto the surface of the pudding. Chill for at least 1 hour.
  • To prepare the crust:
  • Crush the Nilla wafers in a food processor or blender until finely ground. Add the melted butter and stir to combine.
  • Press the crumb mixture into a pie pan. Make sure to press with lots of pressure to get the crumbs to stick together. It's okay if you don't use all the crumbs.
  • Bake in a preheated oven at 350 degrees for about 8 minutes. Remove and set aside.
  • To finish the pie:
  • Slice 1-2 bananas to cover the bottom of the pie crust in a single layer.
  • Whip 1 cup of the whipping cream with 1 Tbsp. powdered sugar until stiff peaks form then gently fold into chilled custard mixture. Pour into prepared pie crust.
  • Return to fridge and chill for at least 4 hours.
  • Just before serving, whip up the remaining cream and 1 Tbsp. powdered sugar. Top the pie with the desired amount of whipped cream and slice extra bananas on top.
Instructions
  1. For the pie filling:
  2. Whisk together the egg yolks in a separate bowl and set aside.
  3. Combine the cornstarch and cold milk in a saucepan. Whisk well until the cornstarch is dissolved. Add the sugar and whisk together. Bring mixture to a boil over medium heat. Stir constantly.
  4. Once the mixture reaches a boil (that doesn't disappear with stirring) set the timer for 3 minutes and stir constantly while boiling until the timer beeps.
  5. Gradually add almost half a pan of the boiling mixture into the eggs. Be sure to whisk constantly and add gradually!! Return the pan to the stove, whisk the egg mixture for 30 more seconds, and pour everything back into the saucepan.
  6. Bring to a boil again and cook for 2-3 more minutes, until thick and smooth, while stirring constantly.
  7. Remove from heat and stir in butter and vanilla. Pour into a bowl and cover with wax paper, pressing the paper onto the surface of the pudding. Chill for at least 1 hour.
  8. To prepare the crust:
  9. Crush the Nilla wafers in a food processor or blender until finely ground. Add the melted butter and stir to combine.
  10. Press the crumb mixture into a pie pan. Make sure to press with lots of pressure to get the crumbs to stick together. It's okay if you don't use all the crumbs.
  11. Bake in a preheated oven at 350 degrees for about 8 minutes. Remove and set aside.
  12. To finish the pie:
  13. Slice 1-2 bananas to cover the bottom of the pie crust in a single layer.
  14. Whip 1 cup of the whipping cream with 1 Tbsp. powdered sugar until stiff peaks form then gently fold into chilled custard mixture. Pour into prepared pie crust.
  15. Return to fridge and chill for at least 4 hours.
  16. Just before serving, whip up the remaining cream and 1 Tbsp. powdered sugar. Top the pie with the desired amount of whipped cream and slice extra bananas on top.
Notes
The 6 hour prep time includes the 1 hour of custard chilling before finishing the pie and the 4 hours of finished pie chilling before serving.

 

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