Banana Cream Pie
This old fashioned Banana cream pie reminds me so much of my grandma. This is a must at our Thanksgiving table, but also great for the Fourth of July. The pudding from scratch with the fresh banana slices layered throughout inside a flaky pie crust is delicious!
Ingredients
- 1 9-inch baked pie shell
- ¾ cup white sugar
- ⅓ cup all-purpose flour
- ¼ tsp salt
- 2 cups milk 2% or whole is recommended
- 3 egg yolks, whisked
- 2 tsp vanilla extract
- 2 Tbsp butter
- 2-3 bananas
Whipped topping
- 1 cup heavy whipping cream
- ¼-½ cup powdered sugar, to taste
- 1 tsp vanilla extract
Instructions
- In a medium sized saucepan, use a whisk to combine the sugar, flour and salt.
- Turn heat on to medium. Slowly pour in a little of the milk, while whisking. Add a little more milk at a time, using your whisk to incorporate all the dry ingredients. Whisk until all the milk is added and there are no lumps. Continue to slowly whisk over the heat till it is thick and bubbly.
- Remove the milk mixture from the heat. Measure about ⅓ cup of the hot milk mixture into the egg yolks. Whisk with a fork or small whisk as you add to temper the eggs. This will keep the eggs from curdling when you add them into the hot milk. **If you put the egg yolks straight into the milk, you will have scrambled eggs in your pudding.
- Put the milk mixture back onto medium low heat. Whisk in the tempered egg yolks as you whisk. Continue to whisk over the heat till the mixture looks like a thick, creamy pudding. I also watch for it to hit a low boil, and know it is done. It will look like white lava.
- Remove the pudding from the heat. Add in the vanilla and butter. Whisk until the butter has melted in.
- Slice one banana into the bottom of the baked pie shell. Pour half of the pudding over the bananas. Slice ½ -1 banana over the pudding. As much or as little as you like. Or you could leave this layer of bananas out. Pour the rest of the pudding in and smooth over the top. Cover with plastic wrap and chill in the refrigerator for at least an hour. **For Thanksgiving I make the day before and chill until we are ready for pie the next day. I will take it out and proceed from here.
- In a stand mixer or using electric beaters, whip up 1 cup of heavy cream, ¼-½ cup of powdered sugar to your desired sweetness and 1 tsp of vanilla extract. Whip it up until firm and soft. Spread over the top of the pie. Add one more single layer of bananas on top. **You may use a piping bag and tip to apply the whipped cream in a more decorative manner.