My friend Griselda loves my banana cream pie. At her prodding, we got together to make pie and dinner. Making dinner and hanging out with friends in our kitchen distracted me a bit from the photography of the baking process. However, outside of a few missed shots in the crust making process, there are enough to get a general idea. We had a great night. Griselda’s partner had to work early in the morning so he stayed home, bringing instead our friend Mario. His partner was working as well, but he showed up in time for dessert. Besides the pie, we had fresh green beans, mashed potatoes and neatloaf (vegetarian meatloaf).
The recipe and detailed instructions are at the end of this post. For this recipe, we need all purpose flour, butter, shortening, salt, ice cold water, milk, sugar, cornstarch, eggs, vanilla extract, bananas, a bottle of Merlot (that’s for the cooks, not for the pie) and heavy cream. Looks like we have it all. Ready, set, bake…
Whisk together the flour and salt in a bowl. Cut in the butter and shortening until pea-size bits of the fats remains. Mix in the water. Flatten the dough between a piece of parchment paper and allow it to rest in the refrigerator. Roll out the dough on a floured surface to 1/4 an inch thick. Line your pie pan with the dough and let it rest in the refrigerator. Bake in oven for 15-20 minutes at 350°.
That’s not my prettiest pie crust – but who cares, it’s going to cover with cream and bananas. With filled pies, it doesn’t matter that much.
Combine two cups of the milk and all the sugar and salt in a saucepan. Bring to a boil over low heat. While you’re waiting for it to boil cut the bananas into thin slices. Place 1/2 cup of milk in a bowl and whisk in cornstarch, then eggs. If the milk reaches a boil before you’re finished turn the temperature down to low.
With the milk boiling over low heat whisk about a third of the egg mixture into the milk. Return milk and sugar mixture to a boil again and whisk in the remaining egg mixture, whisking constantly until the filling thickens. Whisking constantly, allow it to boil for about 30 seconds. Whisk in butter and vanilla. Fold in 1/2 the sliced bananas. Remove from heat.
Cover the bottom of the cooled pie crust with half the banana slices. Spread the filling evenly on the crust. Press plastic wrap against the surface of the filling and chill. Whip the cream with the sugar and vanilla until it holds a firm peak. Spread the cream over the filling, with the plastic wrap removed, making sure it touches the edges of the crust all the way around.
The crust in this recipe is very tender and has a shortbread-like texture. The side crust does not hold the weight of the pie very well which gives it a dome like a shape when sliced. For best flavor and presentation cut and serve this pie when it’s thoroughly chilled.
Recipe: Banana Cream Pie
Adapted from Food NetworksPrint Recipe
Yield: 8 large slices
Ingredients
Crust
- 2 cups all purpose flour
- 1/2 cup butter
- 1/2 cup shortening
- 1/8 teaspoon salt
- 1 tablespoon ice cold water
Filling and topping
- 2 1/2 cups milk
- 2/3 cup sugar
- Pinch salt
- 1/3 cup cornstarch
- 3 large eggs
- 4 tablespoons unsalted butter, softened
- 2 teaspoons vanilla extract
- 2 large bananas, sliced
- 1 cup heavy cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
Instructions
- Whisk together the flour and salt in a bowl. By hand incorporate the butter and shortening until pea-size bits of the fats remains. Use your hands to mix in the water. Flatten dough between a piece of parchment paper and allow to rest in the refrigerator for about 20 minutes, or until chilled enough to roll out.
- Roll out the dough on a floured surface to 1/4 an inch thick. Line your pie pan with the dough. Place pie pan back in the fridge to rest for at least 15 minutes. Bake in oven for 15-20 minutes at 350° or until golden brown.
- Combine 2 cups milk, sugar, and salt in a non-reactive saucepan; whisk once to mix and bring to a boil over low heat.
- Place 1/2 cup milk in a mixing bowl and whisk in cornstarch, then eggs.
- Return milk and sugar mixture to a boil over low heat then whisk about a third of it into the egg mixture. Return milk and sugar mixture to a boil once more and whisk in the egg mixture, whisking constantly until the filling thickens and comes to a boil. Bring to a boil, whisking constantly, for about 30 seconds. Whisk in butter and vanilla. Fold in 1/2 the sliced bananas.
- Remove from heat, spread evenly in the crust. press plastic wrap against the surface of the filling and chill.
- Whip the cream with the sugar and vanilla until it holds a firm peak. Spread the cream over the filling, making sure it touches the edges of the crust all the way around.
3 Comments
The pie looks awesome! I guess you can probably also add in some toasted chopped sliced almonds with it if you like some crunch. Bananas and nuts always go together. Maybe thats why the terms “going bananas” and “going nuts” can be used interchangeably!
Im a purist when it comes to cream pies and ice cream – no nuts 🙂 But in banana bread yes! Although nuts in the pie crust might be a good thing with this recipe – it might add some strength to it.
I am so honored you named this pie after me 😉 I also had a great time!
Let’s do it again sometime soon.
Besos and magic dust,
La Brujita Griselda