Banana Cream Pie
I have discovered the danger or the delight of having extra pie crusts sitting in the freezer just waiting for me to be inspired to make a pie. Following our Pie Baking Class early this month, I had six pie crusts already made up and some bananas that were just screaming at me to be used. Also, I wanted to taste the Banana Cream Pie that two of the women made in our Pie Baking Class on November 3. So I made up two pies – one to take to a dinner with the in-laws and one to give to the neighbors. How would I describe this pie?? The combination of the crunch of the crust with the gooey, creamy custard and decadent chocolate layer… Yummylicious!…I’m in love!
That extra layer of chocolate on the crust not only seals the crust and prevents it from getting soggy, but the chocolate – well – you gotta love that! This is not a pie to have hanging around – but one you need to share right away, so that the ingredients are at their best.
So share a little and make some friends in the process. Shanna from our Pie Baking Class said that she brought her Banana Cream Pie to work the next day and it was gone by 10:00. Jessica said her Banana Cream Pie was gone in 30 minutes.
Just make sure you taste it before you give the rest away!!
Banana Cream Pie (Recipe adapted from Joy of Cooking)
- 1 or 2 Baked Flaky Pie Crusts (this recipe makes one large or 2 smaller Pies)
- 1/4 cup chocolate chips for each pie
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 2 1/2 cups whole milk
- 5 large eggs, separated (yolks for filling and whites for Meringue)
- 2 Tbs butter
- 1 Tbs vanilla
- 1 Tbs cornstarch
- 1 Tbs sugar
- 1/3 cup water
- 5 egg whites (saved from above)
- 1/2 tsp vanilla
- 1/4 tsp cream of tartar
- 1/2 cup sugar
- 4 large bananas, peeled and sliced
1. Blind Bake Pie Crust in prepared pie shell at 375° until browned. Add melted chocolate in center. Spread into bottom of pie shell and refrigerate until chocolate is hard.
2. Separate eggs with yolks in a small bowl and whites in a large bowl, being very careful not to get any yellow into the whites. Whisk the sugar, cornstarch and salt in a medium saucepan. Gradually whisk in the milk, then the egg yolks. Whisk constantly and use a rubber spatula occasionally to incorporate the mixture around the edges of the pan until mixture begins to thicken to a pudding consistency.
3. Remove from the heat and add in butter and vanilla with a rubber spatula and stir for a few minutes to get mixture from bottom and sides incorporated. Let rest or chill while you make the meringue.
4. To make the meringue, first combine 1 T cornstarch and 1 T sugar in small saucepan. Stir in 1/3 cup water, making a smooth runny paste. Bring to a boil over medium heat while stirring constantly until you have a thick translucent paste. Remove from the heat and cover.
5. Whip egg whites on medium speed until foamy. Then add vanilla and cream of tartar. While beating, gradually add in sugar. Beat on high until stiff peaks form and meringue is glossy, but not dry. Reduce speed to low and beat in the cornstarch paste a little at a time. Once cornstarch paste is incorporated, beat on high speed for 10 seconds.
6. To assemble pie, spread a third of the filling into the pie shell. Slice bananas and place 1/2 over the filling. Spoon another third of the filling over the bananas. Cover with remaining banana slices and then remaining filling. Spread Meringue over the top of pie with a rubber spatula beginning from the center and outward until it touches the crust. Use the back of a large spoon to make the waves and peaks. Bake the pie at 325° for 20 minutes or until meringue is browned. Let cool and then refrigerate for at least 1-2 hours. Serve within a day to eight lucky people.