When I was growing up, my mother would, occasionally, make pies for dessert. Banana cream pie was one of the regulars, so I dug up this old banana cream pie recipe. I really didn’t appreciate it until I grew up.
She was “old school,” making the pie crust and the banana cream filling from scratch. It was wonderful,it was easy, and we were so lucky!
Lately, I’ve been craving this sweet, creamy, fresh, delicious treat. It’s not hard or complicated, but it takes a little time. However, it’s totally worth the investment!
If you’re looking for a dessert to make for your friends, give this one a try! You can always use a store-bought crust, or use this recipe.
- 3 egg yolks, beaten slightly
- 3 cups milk
- ¾ cup sugar
- 1/3 cup all-purpose flour
- ¼ teaspoons salt
- 3 tablespoons butter
- 1 teaspoon vanilla
- 3 bananas, sliced
- 1 (9-inch) pie crust, baked and cooled
- 1 cup heavy whipping cream, whipped and sweetened (optional)
- In a small mixing bowl, beat egg yolks.
- Scald milk in a saucepan or the microwave. Gradually drizzle 1 cup of the hot milk into the egg yolks while whisking vigorously. Pour through a strainer to make sure there are no lumps.
- In a medium saucepan, whisk together sugar, flour, and salt. Slowly stir in remaining scalded milk. Cook over medium heat, stirring constantly. When all the flour mixture is dissolved, drizzle the egg mixture into the pan while continuing to whisk. Bring to a boil, and cook for 2 minutes, while stirring constantly.
- Remove from heat, and add butter and vanilla. Let it sit until the butter melt, and then gently fold it in to combine, but don’t over-mix.
- Lay plastic wrap onto surface of pudding to prevent the formation of a scum, and allow to cool to lukewarm (about 1 hour).
- Fill crust as follows. Pour one third pudding into bottom, and spread evenly. Arrange banana slices on top, then add another third of the pudding over top. Arrange another layer of bananas, and top with remaining pudding. Cover the surface with plastic, and allow to finish cooling completely.
- Refrigerate several hours or overnight
- Just prior to serving, whip the cream, sweeten with 1-2 tablespoons of sugar, and spread on top of cold pie.
Now fill the crust as follows: