Banana Cream Pie
July 13, 2016
"Loads of ripe bananas folded into a rich pastry cream and then covered with sweetened whipped cream, there isn't anyone who doesn't love this pie, well except for those who do not like bananas. Use bananas that are yellow ripe but not brown. Chilling time of 4 hours for this pie"
- FOR THE CREAM FILLING
- FOR WHIPPED CREAM TOPPING
- Serving Size: 1 (271.2 g)
- Calories 484.1
- Total Fat - 25.8 g
- Saturated Fat - 15.2 g
- Cholesterol - 196.3 mg
- Sodium - 181.4 mg
- Total Carbohydrate - 60.5 g
- Dietary Fiber - 3 g
- Sugars - 39.1 g
- Protein - 6.1 g
- Calcium - 127.4 mg
- Iron - 0.7 mg
- Vitamin C - 10.7 mg
- Thiamin - 0.1 mg
TO MAKE THE CREAM FILLING
In a small mixing bowl, combine cornstarch, 1/4 cup sugar, and salt; whisk together to mix. Set aside.
In a medium mixing bowl, whisk the egg yolks then add the cornstarch mixture and whisk until thoroughly blended. Set aside.
In a heavy-bottomed pan over medium heat, combine the half and half and remaining 1/4 cup sugar. Bring the cream mixture to a simmer stirring constantly with a rubber spatula or wooden spoon, remove from the heat.
Temper the eggs: Very slowly, in a thin stream, pour about 1/2 cup of the hot milk mixture into the beaten eggs while quickly whisking the two together with a wire whisk. Return the egg mixture back to the rest of the hot milk, pouring back slowly while quickly whisking the two mixtures together. Return to medium-low heat, constantly whisking quickly with the wire whisk and scraping over the bottom of the pan, cook until the mixture just comes to a boil, continue to cook while whisking constantly for an additional 2 minutes. Remove from heat.
Add the vanilla extract and butter and stir until melted and completely blended.
Pour the cream filling into a medium-sized bowl and place a sheet of plastic wrap directly on the surface while the filling is cooling to prevent a skin from forming. Let cool about 10 minutes.
Peel the bananas, slice in half lengthwise, and then cut crosswise into slices about 1/4 inch thick. Using a large rubber spatula, gently fold the banana slices into the still warm filling.
Pour the warm filling into the baked pie crust. Place a sheet of plastic wrap directly on the surface of the filling. Refrigerate about 4 hours or until filling is set.
TO MAKE THE WHIPPED CREAM TOPPING
In a large mixing bowl, using an electric mixer beat the whipping cream until soft mounds form; gradually add the powdered sugar, continue beating until barely stiff peaks form. Tip: the cream will whip easier if the mixing bowl and beaters are first chilled; place in the refrigerator to chill until ready to whip the cream.
Spread the whipped cream over the pie filling using a rubber spatula, offset spatula, or the back of a spoon to form attractive swirls and peaks.
NOTE: Cream pies are best served immediately or served the same day. Refrigerate until ready to serve. Refrigerate leftovers
Tips & Variations
No special items needed.