OLD FASHIONED BANANA CREAM PIE

By serena On December 8, 2013 · Leave a Comment

OLD FASHIONED BANANA CREAM PIE

This recipe is very good, if you like banana pudding you will like Banana Cream Pie.. This pie is more of a pudding pie, you run the risk of it not “cutting” pretty , but it is always DELICIOUS.. the longer it sets the better chances you have of it cutting nice..

this recipe makes only one pie.. so you will need to have 1 pre baked 9 inch Pie Crust made

Ingredients

3/4 cup sugar

1/3 cup self rising flour (if you use all purpose flour add a pinch of salt)

2 cups of milk

3 egg yolks beaten

about 4 bananas

tsp vanilla

Note for Topping:

you can save your egg whites to make a meringue topping or you can use cool whip or whipped cream on top as well.. or you can leave plain with banana slices and vanilla waffers crumbled over top..

Banana Cream Filling

in medium saucepan whisk sugar and flour.

Add your milk and heat over medium heat constantly whisking and scraping sides of saucepan, be careful do not leave it or it will scorch on the bottom and nothing can save your cream filling, it will have the burned scortched taste in it..

watch carefully when it starts to simmer and bubble, cook one more minute, once the cream thickens to the point it hangs onto a spoon remove from heat..

Put your egg yolks in separate small bowl and add 1/4 cup of the heated mixture whisk into the eggs with fork

and then pour into your saucepan.

Simmer for a few minutes stirring constant and scraping sides so a skin does not form..

Remove Saucepan from heat and add 1 tsp vanilla

and 1 tab of butter,

beat with whisk well till melted..

next open a very ripe banana

and take off a little of one end of the nanner and mash in your bowl you used for your egg..

mash well..

and scrape into your cream filling, whisking in well till you can see no lumps..

taste,

if not good add a little more, some nanners are sweeter than others.. (the riper they are the sweeter)

Now check your consistency of your cream filling, should be starting to thicken more, if not, take 1 tbsp cornstarch and put in cup, add 1 tbsp water beat till smooth with fork

then pour into your cream filling.. whisk whisk whisk..cooking over low heat.. then take off heat…

taste.. should not be able to taste the cornstarch if you do you added to much and you can add a tiny bit more mashed nanner

Now your waiting shell should be lined with a good amount of sliced thin nanners..

don’t be stingy.. put them all over the crust..

Pour every drop of your warm banana cream filling over top of the nanners,

careful not to hit sides of crust..

put on wood block and straight into the fridge for at least 3 hours in very cold fridge. It must be served cold, and also needs to “set up” the longer it chills the better it will set up, usually overnight then put topping on before serving.

Once chilled, take it out of fridge and you now can do your topping of your choice, see above choices in ingredients.. I decided to do a Whipped Cream Topping today..

with some nanners along side.

It can be stored in the fridge for up to 3 days but note that bananas will turn brown in color but they are still ok to eat it is just a visual hinderance. =) Enjoy! XO Serena