Wednesday, 24 March 2010

Banana Cream Pie

Ok so Banana Cream Pie won the latest poll vote :) I was sort of hoping it would be grasshopper pie, I remember having it as a young child in a pub I always used to go to and have never seen anywhere serve it since so I was really excited at the thought of making it..but everything will get made at some point and it was just Banana Cream Pies turn now :). I was looking at the recipe for Banana Cream Pies and was actually surprised to see no cream was involved hehe but a creamy delicious pudding like filling made with milk and egg yolks, wow it sounded good! I wasn't sure whether to top mine with meringue or not..with the left over egg whites, as some recipes suggested, but I ended up deciding not to and just drizzling it with some caramel sauce and topping with some extra yummy banana. This pie has nearly all gone now and it was only made yesterday, everyone loved it! It's slightly sloppy but I'm not sure whether this is what it's meant to be like, but surprisingly my pastry turned out perfectly and flaky yayyy :).

Banana Cream Pie

Pie Crust
1 1/3 cup all-purpose flour

1/2 cup Crisco vegetable shortening, plain or butter-flavored

1/2 teaspoon kosher or coarse salt

3 tablespoons ice water

  1. Mix flour and salt in mixing bowl. Cut shortening into the flour with a pastry cutter, until mixture resembles the texture of tiny split peas. Do not use your hands to try and mix it, the heat from you hands will melt the shortening, causing the pastry to be "heavy", not light and flaky.
  2. Once mixture is the right texture, add the ice water and combine with a fork. It may appear as if it needs more water, it does not. Quickly gather the dough into a ball and flatten into a 4-inch-wide disk. Wrap in plastic, and refrigerate at least 30 minutes.
  3. Remove dough disk from refrigerator. If stiff and very cold, let stand until dough is cool but malleable.
  4. Using a floured rolling pin, roll dough disk on a lightly floured surface from the center out in each direction, forming a 12-inch circle. To transfer dough, carefully roll it around the rolling pin, lift and unroll dough, centering it in an ungreased 9-inch regular or deep-dish pie plate. (Or you can fold dough in quarters, then place dough point in center of pie pan and unfold dough, whatever is easiest for you.)
Banana Cream Pie Filling
1 9-inch pie shell, baked
3 cups whole milk
3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
3 egg yolks, slightly beaten
2 tablespoons butter
1 teaspoon vanilla
3 bananas


  1. Have baked 9-inch pie shell ready.
  2. In a large saucepan, scald the milk.
  3. In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.
  4. Over medium heat, stirring constantly, cook until thickened.
  5. Cover and, stirring occasionally, cook for two minutes longer.
  6. In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.
  7. Cook for one minute longer, stirring constantly.
  8. Remove from heat and blend in the butter and vanilla.
  9. Let sit until lukewarm.
  10. When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.


Anonymous said...

That pie looks soooo delicious! Is that caramel on top?

Natalie... said...

yehh it is :) i drizzled it with caramel sauce :)

Paris Pastry said...

Oh my god, that looks sooooo inviting! I wish I could eat a slice!

Abby said...

I've never met a banana dessert I didn't like! (And as a food blogger you can make anything you want! Onto grasshopper pie!)

Anonymous said...

Wonderful! I do love a good banana cream pie! Loved the touch with the caramel! Great idea!

Ingrid said...

My children would totally devour that pie! They adore banana desserts. I'm printing this recipe out.

Btw, good call on the caramel drizzle.