Someone in my cooking group was looking for a good banana cream pie recipe. I instantly had the craving too!
My mom made this pie for Danny for his birthday the first year we were married. I also remember it a handful of times growing up. I have tried numerous other banana cream pie recipes in the last 14 years and none compare to Mom's.
Makes one 9-inch pie.
Preparation time: 25 to 30 minutes
Refrigeration time: 7 house
3/4 cup sugar
1/2 cup cornstarch
1/2 teaspoon salt
2 1/2 cups half-and-half or part cream/part milk
3 eggs yolks, slightly beaten
1 tablespoon butter
1 teaspoon vanilla
One 9-inch baked and cooled pastry shell (I use Grandma Kahn's perfect pie crust)
3 large or 5 small bananas
8 ounces whipping cream
1 teaspoon vanilla
2 to 4 tablespoons powdered sugar, or to taste
1. In a medium-sized mixing bowl combine sugar, constarch, and salt; mix well. Gradually stir in half-and-half, mixing until smooth. Fill a medium-sized saucepan with water, then pour water back out immediately. TIP: There is less chance of scorching milk if you wet the pan with water first, then pour the water out.
2. Pour half-and-half ingredients from the bowl into the saucepan.
3. Over medium heat bring to a boil, stirring; boil 1 minute stirring constantly. Remove from heat. Stir half of hot mixture into egg yolks, mixing well; pour back into saucepan; return to medium heat. Bring back to boiling, stirring; boil 1 minute longer.
4. Remove from heat. Stir in butter and vanilla; cool completely. TIP: An efficient and fast way to cool a pot holding a hot mixture is to set the pan in a sink of cold water. Be careful not to get the water into the pan.
5. Pour half of cooled mixture into baked cooled pie shell; slice bananas over mixture. Pour remaining half of mixture over bananas. Chill 1 hour.
6. Whip cream, then fold in powdered sugar and vanilla; spread on top of pie, and chill. Best if served after 6 hours of chilling.