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…