Fantastic Banana Cream Pie With Banana Graham Crust |
|
 |
Prep Time: 540 Minutes Cook Time: 0 Minutes |
Ready In: 540 Minutes Servings: 8 |
|
To save some time the crust may be prepared and baked 24 hours in advance. It is important to leave the finished pie chill for a minimum of 8 hours or overnight, if you make the mistake of cutting into it any earlier the custard mixture might fall apart - this pie is delicious! Ingredients:
2 1/2 cups graham cracker crumbs |
1/3 cup sugar |
1/4 cup mashed banana |
1/4 cup butter, melted |
1/2 cup sugar |
1/3 cup cornstarch |
1/4 teaspoon salt |
1 1/2 cups whipping cream |
1 1/2 cups full-fat milk |
4 large egg yolks |
1/2 vanilla bean, split lengthwise (optional but good to add in) |
2 tablespoons butter |
1 teaspoon vanilla |
1/4 teaspoon banana extract (optional) |
4 ripe bananas, peeled and cut into about 1/4-inch slices (could use 5 small bananas) |
Directions:
1. To make the crust: set oven to 350°F.
2. For the crust; in a bowl stir together the cracker crumbs, sugar and mashed banana.
3. Add in the melted butter and stir to moisten.
4. Press into bottom and up sides of a deep-dish 10-inch glass pie dish.
5. Refrigerate for about 40 minutes until firm.
6. Remove from the fridge and bake for about 15 minutes; cool completely.
7. For the filling: In a heavy-bottomed saucepan whisk together cornstarch, sugar and salt to blend.
8. Whisk in the whipping cream and whole full-fat milk, then egg yolks.
9. Scrape the vanilla bean seeds and then add them in with the whole bean (if using).
10. Bring to medium-high heat and whisk until the custard thickens and simmers (about 6 minutes).
11. Remove from heat. Whisk in butter, vanilla extract and 1/4 teaspoon banana extract (if using).
12. Transfer the cooked thickened custard to a bowl; cool completely for about 1 hour, stirring or whisking occasionally.
13. When ready to fill the pie crust, spread 1 cup of the custard over the bottom of prepared crust.
14. Top with half of the bananas (about 2-1/2 bananas).
15. Then top with the remaining custard covering the bananas totally.
16. Repeat layering with remaining bananas and then remaining custard on the top.
17. Chill for a minimum of 8 hours (overnight is even better), or until the filling is completely set.
18. Cut pie into wedges and top with a dollop of whipped cream if desired.
|
|