Banana Cream Pie ~ the old fashioned way


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Member since 2008
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Serves 6 ~ 8 | Prep Time 45 minutes | Cook Time 20 minutes

Why I Love This Recipe

I'm a purist. I like to do things from scratch. This recipe is almost too easy and there are so many ways to make it different. One way is to melt chocolate and pour it over the baked pie crust (and let cool) before adding the custard. This makes it a black bottomed pie ~ yumma yumma...

Without the bananas it is a plain but delicious vanilla cream pie and if you add 1 cup of coconut to the mix as it is heating, it becomes a coconut cream pie. Or you could do them all and make a black bottomed banana coconut cream pie. Tropical delight. Easy as pie...


Ingredients You'll Need

Crust
sweet wafers (about 3 cupa)
2/3 cup melted butter

Pie Filling:
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
4 bananas


Directions

Crust


blend ingredients in food processor until finely crumbed and press into lightly greased pie pan


bake 10 min in moderate oven ~ cool


Pie Filling


1. In a large saucepan, scald the milk.


2. In another saucepan, combine the sugar, flour and salt; gradually stir in


the scalded milk.


3. Over medium heat, stirring constantly, cook until thickened.


4. Cover and, stirring occasionally, cook for two minutes longer.


5. 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.


6. Cook for one minute longer, stirring constantly.


7. Remove from heat and blend in the butter and vanilla.


8. Let sit until lukewarm.


9. When ready to pour, slice bananas and scatter in pie shell; pour warm


mixture over bananas.


10. Lay sliced bananas over the top of the pie to decorate. If desired, make a


meringue (you'll have 3 leftover egg whites) to top the pie, or just let the


pie cool until serving.


Questions, Comments & Reviews



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