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Banana Cream Pie

If you’ve made cream pie before, you know how difficult it is to get the filling to set. With this Banana Cream Pie recipe, you’ll learn the easiest way to make a perfect cream pie every single time. Enjoy!

Banana Cream Pie

What You Need To Make Banana Cream Pie:

Filling:

  • 3 cups whole milk
  • 3/4 cups white sugar
  • 1/3 cup flour
  • 1/4 teaspoon salt
  • 3 egg yolks, beaten
  • 2 Tablespoons butter
  • 1/2 teaspoon banana flavoring
  • 1 teaspoon vanilla
  • 2-3 small ripened bananas

Crust:

  • 2 cups crumbled graham crackers
  • 1/3 cup plus 2 Tablespoons melted butter

Whipped Topping:

  • 2 cups heavy whipping cream
  • 2 Tablespoons sugar
  • 2 teaspoons vanilla

Banana Cream Pie

How To Make Banana Cream Pie:

Begin by making crust. In a medium bowl, combine graham cracker crumbs and melted butter until well blended. Press into a pie plate and set aside.

In a medium to large pot, heat the milk over medium-low heat (whisking continuously) until bubbles begin to form around the edges (this is called scalding).

Add in sugar, flour, and salt. Turn heat up to medium and continue whisking for 8-10 minutes until the sauce has the consistency of pudding. As it thickens, reduce the heat, but continue to stir for an additional 3-4 minutes.

In a separate bowl, add a tablespoon of the heated sauce to the beaten egg yolks and stir well (doing so will temper the eggs and help prevent curdling)

Reduce sauce heat to low and pour in egg mixture. Continue cooking for an additional 3-4 minutes. Remove from heat. Mix in the butter, banana flavoring, and vanilla.

Slice bananas to cover the bottom of the crust, then pour the banana cream mixture on top of the bananas, completely filling the pie plate. Chill pie in the refrigerator for at least three hours.

To make the whipped topping, blend the heavy whipping cream with the white sugar and vanilla until it reaches desired consistency. Use this to decorate the pie once it has completely chilled. Enjoy!

Pro Tip: Traditionally all milk was scalded to make it sanitary. Pasteurized milk is already sanitary, so most recipes no longer call for scalding. Pies, some cakes, and breads still call for scalded milk because it makes the food more dense, or in the case of cream pies scalded milk helps the pie thicken.

Banana Cream Pie

Yield: 8 servings

If you've made cream pie before, you know how difficult it is to get the filling to set. With this Banana Cream Pie recipe, you'll learn the easiest way to make a perfect cream pie every single time. Enjoy!

Ingredients

Filling:

  • 3 cups whole milk
  • 3/4 cups white sugar
  • 1/3 cup flour
  • 1/4 teaspoon salt
  • 3 egg yolks, beaten
  • 2 Tablespoons butter
  • 1/2 teaspoon banana flavoring
  • 1 teaspoon vanilla
  • 2-3 small ripened bananas

Crust:

  • 2 cups crumbled graham crackers
  • 1/3 cup plus 2 Tablespoons melted butter

Whipped Topping:

  • 2 cups heavy whipping cream
  • 2 Tablespoons sugar
  • 2 teaspoons vanilla

Instructions

  1. Begin by making crust. In a medium bowl, combine graham cracker crumbs and melted butter until well blended. Press into a pie plate and set aside.
  2. In a medium to large pot, heat the milk over medium-low heat (whisking continuously) until bubbles begin to form around the edges (this is called scalding).
  3. Add in sugar, flour, and salt. Turn heat up to medium and continue whisking for 8-10 minutes until the sauce has the consistency of pudding. As it thickens, reduce the heat, but continue to stir for an additional 3-4 minutes.
  4. In a separate bowl, add a tablespoon of the heated sauce to the beaten egg yolks and stir well (doing so will temper the eggs and help prevent curdling)
  5. Reduce sauce heat to low and pour in egg mixture. Continue cooking for an additional 3-4 minutes. Remove from heat. Mix in the butter, banana flavoring, and vanilla.
  6. Slice bananas to cover the bottom of the crust, then pour the banana cream mixture on top of the bananas, completely filling the pie plate. Chill pie in the refrigerator for at least three hours.
  7. To make the whipped topping, blend the heavy whipping cream with the white sugar and vanilla until it reaches desired consistency. Use this to decorate the pie once it has completely chilled. Enjoy!

Notes

Traditionally all milk was scalded to make it sanitary. Pasteurized milk is already sanitary, so most recipes no longer call for scalding. Pies, some cakes, and breads still call for scalded milk because it makes the food more dense, or in the case of cream pies scalded milk helps the pie thicken.

 

 

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