Banana Cream Pie

Alright, alright… I will write another blog post! You don’t have to be so cruel… hehe. Just playing. But really, I am SO sorry for taking a month “off” of blogging. Baking has still occurred but life has just gotten in the way lately… imagine that?!


See below for evidence of MUCHO baking-o that happened:



AND NOW FOR THE MAIN EVENT!!!


This week’s baking adventure actually occurred…. ohhhhhh about 2 weeks or so ago.



*Bad Ashley*



My dad is ruler of the roost and has arguably a larger sweet tooth than myself (combined, we are dangerous in a bakery or candy shoppe or FUDGE shoppe in Helen, GA that shall remain nameless to keep all those involved safe… just playing. Or am I?).



Anyways, my grandmother was an amazing cook and BAKER and even though she has passed, her legacy lives on…. as do my dad’s memories of the delicious pies she used to make. For a few months now, my dad has been requesting three in particular said pies: Coconut Cream, Banana Cream, and Chocolate Cream. As you saw in the slideshow above, I conquered the Coconut Cream pie and the Chocolate Cream Pie will come soon… me thinks. Which then leaves pie request #3…



Even though the pie order listed above doesn’t reflect it, the Banana Cream Pie was my first stab at his requests. I found the recipe on Delish.com (shocker!) and altered it slightly. You’ll find out shortly how it was altered… aka I cheated. Whenever looking for recipes, I’m mostly drawn to the simple ones with minimal ingredients but maximum taste and reviews.


First things first, per usual. PREP the ingredients. Otherwise you’ll be running around the kitchen like a chicken with your head cut off… much like I did when making the Cinnamon Raisin Bread for the SECOND time.
 Banana Cream Pie
After prepping the ingredients, whisk the milk, corn starch, sugar, and salt until dissolved. Allow the mixture to thicken and boil while making sure to stir constantly. (You’ll see in a bit that I kind of neglected this part of the instructions and had some of the custard stick to the bottom and then make it a little lumpy… Hey! It still tasted good though!)
 Banana Cream Pie
While the custard is beginning to boil (or before if you don’t want to be a rebel like me), dice up 3 of the 4 bananas.
 Banana Cream Pie
And divide in half, as you will be making two layers of ‘nanners (or dice up 1.5 bananas at a time so you have an EXACT measurement if you’re an anal mathematics nerd like me).
 Banana Cream Pie
Next it’s time to take the pre-separated and whisked egg yolks and add some of the hot milk to them SLOWLY, VERY SLOWLY, WHISKING THE ENTIRE TIME so that you temper the egg yolks before adding them back into the saucepan of hot milk. (Tempering keeps the yolks from curdling people… you don’t want scrambled eggs in your pie do you? Yea, me neither.) Keep stirring the quasi-custard until it thickens enough to coat the back of a spoon thickly (Think pudding consistency).


Once you reach the consistency you want, then remove the saucepan from the heat and stir in the butter and vanilla extract (I don’t feel the need to spend oodles of $$$ on vanilla beans just yet).
 Banana Cream Pie
[I must apologize for the lack of pictures during this process but everything happens so quickly and unfortunately, I do not have a third arm or sous chef/photographer to help. Any volunteers?]


Transfer the custard to a medium bowl and press plastic wrap down onto the top of the custard (so it’s actually touching it all over) and place in the fridge to cool. While the custard is cooling, arrange half of the bananas you cut earlier in the bottom of the cooled pie. [Where did this miraculous pie crust come from? This is where I cheated (yet again). I bought it pre-made in the Frozen foods section of the grocery.]
 Banana Cream Pie
Then, once the custard has chilled and set some in the fridge, layer half of the custard on top of the first layer of bananas.
 Banana Cream Pie
Add another layer of bananas and then a second layer of custard. Place plastic wrap around the top of the custard again and place back in the fridge to cool completely (a few hours or overnight if you wish).
 Banana Cream Pie
When ready to serve, make the homemade whipped cream. (I whipped it a little stiffer than normal.) Pile on top of the cooled custard pie and then layer the last sliced banana on top…
 Banana Cream Pie
Admire for 2.5 seconds before diving into a big slice of Banana Cream Pie goodness!
 Banana Cream Pie
 Banana Cream Pie
I did warn you it was a big slice right???
 Banana Cream Pie


Ok, ok… this may have been a few slices. hehe.


I hope you all can forgive me for being away for so long! I have also been trying to diet a little (it is bathing suit season afterall), so the baking has been less experimental as of late… gotta avoid sugar intake as much as possible. Until next time my friends! Thanks for hanging in there while I was away!
This entry was posted in baking blog, banana, pie, pint size baker, whipped cream. Bookmark the permalink.

One Response to Banana Cream Pie

  1. Pingback: Texas Sheet Cake recipe by Grandma Gross |

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