I've never really been drawn to banana cream pie. I'm not sure why but I guess I was just so uninterested in it that I assumed I didn't like it.
So then why did I make one, you might wonder. I think I just wanted to make the custard. Because I got a flat whisk and I wanted to use it. What can I say, shiny new kitchen utensils inspire me that way.
There are a bunch of slightly different ways to make custard. I pieced together a couple of different recipes to get one I likes. (It seems that in my pie studies I have gotten really opinionated about my thickeners.)
And lo and behold, I LOVED IT!
Banana Cream Pie
9” or larger pre-baked pie shell*
2/3 cup sugar
3 tablespoons cornstarch
3 cups milk
4 beaten egg yolks
2 tablespoons butter, cut into small pieces
1 teaspoon vanilla
2 ripe bananas
In a large saucepan combine milk, sugar, and cornstarch.
Heat over medium, stirring constantly, until thickeners
Stir a small amount of hot mixture into egg yolks
Stir yolks into hot mixture and cook 1 more minute
Remove from heat and blend in butter and vanilla, let it cool a bit
Slice bananas unto the bottom of pre-baked pie shell.
Pour cooled custard over bananas
Top with whipped cream. I whipped 2 cups of cream but 1 probably would have been enough.
*I used a 9” pie, and there was quite a bit of leftover custard and whipped cream so next time I will use my 9 ½” pyrex,but I am not sure if it is enough to fill a deep dish. Of course, you could ways fill in with more bananas if needed.
Like I mentioned, I had quite a bit of extra custard and whipped cream, so I bought some of those packaged dessert cups and had a couple more days of desserts topping them with sliced banana, custard, and whipped cream.