Tag Archives: Banana Pies

Pie #13 – Banana Cream Pie

NOT a Frito Pie

Today’s selection comes to you courtesy of “Loud” Jen Beck. It was more of a plan B than plan A though. Her original request was something called Frito Pie. It isn’t something I would consider pie. It’s more like nachos and I would call it a pie in name only. Of course she had to counter that Shepherd Pie is also only a pie in name only as it has no crust. She would classify it as more of a casserole. That’s fine, I wasn’t going to make one of those either:)

I’m not a huge fan of bananas, let alone bananas in custard topped with whipped cream. Doesn’t mean I won’t eat it though…

The crust:

1 cup of graham cracker crumbs, about 16 graham crackers destroyed in a food processor

1/4 cup unsalted butter, melted (I used 1/3 of a cup as the crumbs seemed dry, and I like butter)

1 tbsp. granulated sugar

1 tbsp. all-purpose flour

Pre-heat the oven to 350 degrees F. Combine all the ingredients until well blended. Press evenly into a 9 inch pie dish, starting at the center and working your way outward until the crust is even on bottom and sides of pie dish. Bake for 10-15 minutes. Transfer to wire rack or your oven top to cool.

The filling:

3 large egg yolks

1/2 cup granulated sugar

1/3 cup cornstarch

1/4 tsp. salt

1 1/2 cups of whole milk

1 1/2 cups whipping cream

2 tbsp. butter, softened

2 tsp. vanilla extract

4 large ripe bananas

1 tbsp. lemon juice

Separate the egg yolks from the egg whites. Blend in a bowl. Combine the sugar, cornstarch, and salt in a saucepan. Slowly whisk in the milk, vanilla extract and the whipping cream. Cook over medium heat until it comes to a boil, stirring frequently. Cook for an additional minute. Remove from heat and blend half the custard into the egg yolks. Combine the mixture with the yolks and return to the saucepan. Return to a boil and cook until thickened which is about 6 minutes. Add the 2 tablespoons of butter and stir until melted. Transfer to a medium-sized bowl, cover the top with plastic wrap. Cool the mixture before chilling in refrigerator for 2 hours.

Cut the bananas into 1/2 inch slices and blend in with lemon juice, gently. Fill the pie crust with one cup of the chilled custard mix. Place a layer of bananas. Repeat the layers twice. The recipe at this point says to refrigerate for 6 hours. Forget that! Topping stat!

The topping:

1 1/4 cup whipping cream

2 tbsp. confectioner sugar

1 large ripe banana, sliced into 1/3 inch pieces to decorate the top

cinnamon to dust the top

Beat the chilled whipping cream and granulated sugar with an electric mixer until firm. Slather the mix over the top of the pie. Place the banana pieces decoratively in the whipped cream. Dust with cinnamon.

I whipped the topping earlier in the day, while the custard was chilling. We have friends visiting from Houston and San Francisco and this evenings event was Texas roller derby. So basically the topping is one of those “plan ahead” things you can do if you need to tend to other things in your life. I got home at 10 pm and assembled the pie and will be having this with Jen, and others, tomorrow morning with my coffee.

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Filed under Banana Pies, Cream Pies, Custard Pies