Who Knew: I Love Banana Cream Pie!

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

Whipped Cream

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.