There is nothing I like better than an amazing banana cream pie. With that said, however, the kind I like are not the pre-made, banana pudding type pies. I was searching for a real, old-fashioned, before instant pudding kinda pie and found the perfect pie in this recipe, literally called Old Fashioned Banana Cream pie recipe. I first made this pie at Christmas and attempted two versions. This version worked well, but a deep, evil part of me likes a little fake banana flavor in the pie, so I used banana flavoring in it.
This pie is so good that it’s worth the extra time to make a real filling, not an instant pudding. It’s also incredibly easy, I kid you not. I whipped this up this afternoon while having a nice coffee visit with a friend, chatting the same time as putting it together.
It’s just that easy.
3 cups whole milk
3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
3 egg yolks, beaten
2 tablespoons butter
2/3 tsp banana flavoring (optional) or 1 tsp vanilla
2-3 small,nicely ripened bananas
Graham Wafer Crumb Crust:
2 cups of graham wafers or cookie crumbs of your choice
1/3 cup & 2 tbsp melted butter
(Combine the crumbs and butter, press into a 9.5 inch pie plate on bottom and sides to form crust. Refrigerate till using.)
Prepare your graham crumb crust as described above.
Combine your sugar,flour and salt into a large, heavy saucepan and set aside for the moment.
For this recipe you will need to scald the milk and my favorite way to do that is in the microwave. I use my 4 cup Pyrex glass measuring cup, put in my three cups, nuke it until scalded and voila. No mess, no waiting, no using the stove. My mom is the one who taught me this and we do it whenever we make Babka and need to scald our milk fast. Scalding is NOT boiling the milk, true scalding occurs at 82 degrees, well below the 100 degree boiling point. If you like, measure the temperature to make sure you have scalded it. You will get to know the look and smell of scalded milk the more you do it. Just make sure you don’t boil it!
Place your heavy saucepan that contains the dry mix on the stove on medium heat then slowly whisk in the scalded milk.
Cook this mixture until it starts to thicken up, about 5-8 minutes depending on the heat of your element. Once it reaches the thickening stage, turn down the heat a bit and cook for a couple more minutes longer, stirring occasionally to make sure it doesn’t burn or stick to the pot.
Beat your egg yolks together and then once your hot mixture is ready, we need to temper the eggs. This involves taking a small amount of the hot mixture and combining it into the egg yolks completely. Once you have done that, you are safe to whisk the egg yolks into the whole pot of the hot mixture without fear of it clumping up.
Cook the egg yolks for a minute then remove from the heat.
Here’s where you are going to have to make the “purist or not” call on this pie.
Purists will use 1 tsp of vanilla.
Heathens – like myself- will use banana flavoring to kick the banana burst up a notch. I have a confession to make; I also eat those fake little marshmallow bananas. And enjoy them. So I am a half purist : I adore a homemade, custardly milk and egg filling for my banana cream pie recipe, with a dash of fake flavor added to it.
There’s just no accounting for taste some days.
When the mixture is cooled down to being just warm, slice 2-3 bananas and place into the pie shell you made and refrigerated earlier on. When you have all the bananas you want, pour the filling evenly over the bananas and smooth out the top.
Refrigerate a few hours so it sets then top with as much whipped cream as you want.
The kids wanted a lot.
So, again, here’s to another Happy PieDay everyone!
Plans for this weekend include sleeping in, sleeping in some more and the going to the Slow Food Gala tomorrow night. Oh, am I excited.
I have a purty outfit all brand spankin’ new.
I have my cute little rubber boots to wear.
I will have my appetite ready to feast upon 8 courses created by 8 different chefs, some of whom I consider the crème de la crème of Edmonton’s chef community. This is a gathering of the most amazing culinary talent that Edmonton has to offer, their superb skills matched with locally sourced food, all in one evening, all under one roof. This is such a unique and exciting culinary opportunity that I am excited beyond words to be able to attend. *insert giddy screech of excitement*
Of course, the wine pairings with each course are also something I can’t wait for.
Good luck to all of the chef’s participating in the gala tomorrow, congrats and bonne chance to Valerie who has worked tirelessly and passionately to put this event together and kudos to the Slow Food community here in Edmonton. I know you are going to do Edmonton proud.
Seriously. I’m Like a Kid on Christmas Eve About The Gala Tomorrow Magpie