This Banana Cream Pie is made with a super easy homemade custard and layers of bananas.
A couple of weeks ago we celebrated Pi Day, March 14th. 3.14 is the digital reading for March 14th and constant for the symbol Pi. It has become an unofficial holiday only to be celebrated with…wait for it…PIE!
This day, however, means so much more to us than an excuse to eat pie. A year ago my sister-in-law Kimi received a heart transplant on this very day. It’s a day filled with a lot of emotion. A second chance at life for Kimi and a day of remembrance for her donor and her family.
Besides Thanksgiving, I rarely take the time to make a pie but a new tradition has been started. My friend Brittany gave me her banana cream pie recipe and I absolutely loved it.
You know I hate making pie crusts. In fact, I’m quite terrible at it. But this crust was a no brainer. It has Crisco in the crust which I’m usually totally against, but it does make for an amazingly easy crust with the perfect texture.
I tried rolling this pie crust but since the dough is so soft I eventually just placed it in the pan and kind of pressed it on the bottom and up the sides. Crimp the sides for that classic crust look. You want to bake it until it’s golden brown.
Next fill it with 3 bananas and a super easy filling. Homemade custards usually terrify me but this one is super straight forward. I made this cake from start to finish in under an hour.Top with some fresh whipped cream and you have heaven my friends.
Of course the boys could wait to slice it up…
|Banana Cream Pie|| |
- 3 cups flour
- 1¼ cups shortening (I used butter flavored)
- 1 teaspoon salt
- 1 egg
- 5 Tablespoons cold water
- 1 Tablespoon vinegar
- ⅔ cup sugar
- ⅓ cup flour
- ¼ teaspoon salt
- 2 cups milk
- 3 slightly beaten egg yolks
- 2 Tablespoons butter
- 1 teaspoon vanilla
- 3 bananas
- 1 cup heavy cream
- 3 tablespoons white sugar or ⅓ cup powdered sugar
- ½ teaspoon vanilla extract or other flavoring
- Preheat oven to 450 degrees.
- In a food processor add the flour, shortening, and salt. Pulse until shortening is combined. If you don't have a food processor you can cut in the shortening by hand with a knife.
- Add the egg, cold water, and vinegar and pulse until incorporated. If doing by hand, cut it in with a fork.
- Divide the mixture into two balls. The recipe makes enough for two crusts so reserve the other ball for later or freeze if using later.
- Press dough into a 9" pie pan and pinch the edges of the crust like shown above.
- Bake for 10-12 minutes or until golden brown.
- For the filling: Add the sugar, flour, and salt to a medium saucepan. Gradually stir in the milk and cook over medium heat until mixture is boiling and thickens. Cook for 2 minutes.
- Remove from heat. Stir a small amount of the milk mixture into a separate bowl with egg yolks to temper them (about 2 tablespoons). This brings the temperature of the eggs up so that when they are added into the pan they don't scramble. Add the tempered eggs back into the milk mixture and cook for 2 minutes stirring constantly.
- Remove mixture from heat and add the butter and vanilla.
- Transfer to a separate bowl. Allow mixture to cool to room temperature.
- Slice bananas and place them in the pie crust and add the filling on top.
- For the whipped cream: Place cream and sugar in a chilled mixing bowl and mix on high for 1-2 minutes. Add the vanilla and beat for an additional 1-2 minutes or until soft peaks have formed. Don't whip too much or you will end up will cottage cheese looking whipped cream.
- Spread the whipped cream over the top of the filling and chill unto ready to serve.