Banana Cream Pie

Recipe found here.

Ingredients

For vanilla wafers crust (graham cracker below)

  • 60 Vanilla wafers
  • ⅓ cup butter, melted

For the custard filling:

  • 3 cups whole milk
  • 1 1/4 cups granulated sugar (I use 1/2 cup)
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 large egg yolk (I skip this)
  • 3 tablespoons butter, cut into pieces (I use 2 tablespoons)
  • 1 tablespoon vanilla extract
  • 2 firm bananas , sliced and tossed gently in a little lemon juice to prevent browning

For whipped cream:

  • 1 cup heavy cream
  • 1 tablespoon powdered sugar

Directions

For the crust:

  1. Preheat oven to 350 degrees F. Lightly grease a 9’’ or 10’’ pie plate with cooking spray.
  2. Add Nilla wafers to a food processor and pulse until crumbs. (If you don’t have a food processor you can crush them in a ziplock bag, with a rolling pin.)
  3. Add cookie crumbs to a bowl and stir in melted butter.
  4. Press mixture firmly into the pie plate and up the sides.
  5. Bake for 10 minutes.
  6. Allow to cool completely on a wire rack before adding the custard filling.

For the filling:

  1. Whisk eggs and yolk together in a bowl. Set aside.
  2. {To a cold saucepan} add sugar, salt and cornstarch and whisk to combine. Add cold milk and stir well.
  3. Turn heat on to medium-high and cook, whisking constantly (so that the sugar and milk don’t burn), for 5 minutes.
  4. Continue stirring until mixtures comes to a gentle boil. Maintain this gentle boil over medium heat, cooking for 5-7 minutes, until thickened.
  5. Add a large spoonful of the hot mixture into the bowl with the eggs, and stir constantly as you add it. This is called “tempering” the eggs. Repeat, with several more spoonfuls of hot custard, stirred into the eggs.
  6. Add the tempered egg mixture to the saucepan, stirring constantly, until incorporated.
  7. Cook, stirring, over medium heat for 2 more minutes.
  8. Remove from heat and stir in butter and vanilla extract.
  9. Optional – pour through a fine mesh sieve.
  10. Pour custard into a bowl and lay a piece of plastic wrap onto the top of the custard to prevent a thick film from forming on it as it cools.
  11. Refrigerate for 1 hour.
  12. After the custard has cooled, spoon half of it into the cooled pie crust. Add a layer of thinly sliced bananas*. Add remaining custard and smooth into an even layer.
  13. Add heavy cream to a mixing bowl and whip until peaks form, then beat in powdered sugar.
  14. Smooth whipped cream over the top of the pie,
  15. Refrigerate, uncovered, for at least 4-6 hours before serving.

For graham cracker crust

  • 12 Graham Crackers
  • 1/4 cup butter (half stick), melted
  • 1 tablespoon brown sugar
  1. Preheat oven to 375.
  2. Add graham crackers and sugar to a food processor and blend until graham crackers are very fine.
  3. Drizzle in butter and mix well to incorporate.
  4. Pour onto a pie plate and gently press into the bottom and sides.
  5. Bake for 7 minutes.