Bananas. Sugar. Milk. And some other stuff. BLAM-OH! Delicious.
That's the simplified version of the Banana Cream Pie.
I had extra bananas and what else would I do but bake them into something sweet? Banana bread or pie just makes sense. It's a given. And the fact that I began making this pie at 9:30pm naturally follows in the logical thought pattern I got going on.
However, word to the wise, don't bake this late at night for two reasons: you might not be functioning at 100 percent and indulging in a slice of pie at midnight isn't really that healthy. But, it does make breakfast pie look awfully appealing!
Banana Cream Pie
adapted from Kelsey's Essentials
Pie Filling
½ cup sugar
Directions
That's the simplified version of the Banana Cream Pie.
I had extra bananas and what else would I do but bake them into something sweet? Banana bread or pie just makes sense. It's a given. And the fact that I began making this pie at 9:30pm naturally follows in the logical thought pattern I got going on.
However, word to the wise, don't bake this late at night for two reasons: you might not be functioning at 100 percent and indulging in a slice of pie at midnight isn't really that healthy. But, it does make breakfast pie look awfully appealing!
Banana Cream Pieadapted from Kelsey's Essentials
Pie Crust Ingredients
1½ cups flour
3 tbsp sugar
½ tsp salt
½ tsp vanilla extract
1½ sticks unsalted butter, cut into small 1 inch pieces
4 tbsp ice water (a little more if necessary)
Directions
Mix flour, sugar, and salt together. Work the butter and
vanilla into the dry ingredients.
How I do this: grab a small
handful in each hand, turning your palms up, rub the butter into the dry
ingredients – start with thumbs at pinkies and rub outwards.
Before you rub in the butter
You want it to look like this before adding in the water
Add the ice water, a tablespoon at a time, still using your
hands work into the dough until it is just combined.
Preheat oven to 425° F, form dough into a disc, and wrap the
dough in plastic wrap. Refrigerate for 30 min.
On a prepared floured surface roll out your dough, there
will be extra so you can make a mini pie or tartlets or something. Transfer the
dough to the pie plate, mold, and using a folk poke holes in the bottom of the
crust. Line with tin foil, fill with beans or baking weights, and bake for 15
minutes. Remove the beans and foil, return to oven for about 5 minutes and bake
until the crust is golden.
Pie Filling
½ cup sugar
½ tsp salt
2 tbsp cornstarch
1 tbsp flour
2½ cups milk, the thicker the better
2 egg yolks
1 tbsp butter
1 tsp vanilla
3 bananas, sliced
Topping
1 cup heavy whipping cream
1 tbsp sugar
1 tsp vanilla
In a medium saucepan, stir the sugar, salt, cornstarch, and
flour together over a medium-low heat. Slowly whisk in the milk. In a small
bowl, whisk the eggs. As the pastry cream starts to boil, quickly transfer a
small portion to the pastry cream to the eggs, whisk together, return make to
saucepan. This keeps the eggs from scrambling. Keep stirring the pastry cream
until it is very thick. The pastry cream does not thicken much once off the
stove so keep it over the heat until it’s very thick.
Remove the saucepan from the stove, stir in the butter,
vanilla, and 1-2 of the sliced bananas. Let the cream cool.
For assembly, line the bottom of the crust with banana slices. Pour in the pastry cream and let set in the refrigerator for
2 hours.
For the topping, whip the heavy whipping cream, sugar, and
vanilla in a standing mixer until peaks form.
Top the pie with your whipped cream and garnish with the
remaining banana slices if you wish.Yum!
