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Classic Banana Cream Pie From Scratch


My husband really enjoys banana cream pie and I realized earlier today that I haven't made one in quite some time.

Of course you can take the easy way out and use boxed pudding mix, but next time why not try making your own pudding using my classic recipe.

It's really easy, uses fresh eggs, and of course tastes so much better than boxed powder.



I use three duck eggs in my pudding, but you can use three chicken eggs if that's what you have available.

Either way, you will be glad you took the extra time to make your own homemade pudding to use in the pie.

You can use whatever type of crust you wish. Sometimes I roll out a crust and pre-bake it, other times I just make a graham cracker crust, or my personal favorite, a Pecan Sandie crust, substituting Sandies for the graham crackers.


Classic Banana Cream Pie


Ingredients

Nine-inch pie shell, pre-baked and cooled, or graham cracker crust
2-1/2 cups milk
1/2 cup heavy cream
3/4 cup sugar
1/3 cup flour
1/4 teaspoon salt
3 egg yolks, lightly whisked with 1 teaspoon vanilla bean paste (or extract)
2 tablespoons butter
2 bananas

Topping Ingredients

1/2 cup heavy whipping cream
1 teaspoon vanilla bean paste (can substitute extract)
2 Tablespoons confectioners sugar
Instructions

In a heavy saucepan, heat the milk and heavy cream over medium heat, whisking just until tiny bubbles begin to form around edges of the pan.

Meanwhile in a medium-sized bowl, combine the sugar, flour and salt, then gradually whisk into the hot milk.

Cook for a minute or two over medium heat until slightly thickened, whisking constantly.

Stir a few ladlefuls of the hot mixture into your bowl of whisked egg yolks and then stir the yolk mixture into your pan of hot mixture, whisking to combine.

Cook for another couple of minutes, whisking until the mixture is smooth and has thickened so it  covers the back of a spoon.

Remove from heat, add the butter, and whisk until incorporated.

Set the pudding aside to cool while you slice the bananas and arrange them in the pie shell.

Once the pudding has cooled to room temperature, whisk it one more time to smooth it out, then pour the pudding over the bananas, smooth the top with a spatula and refrigerate for at least an hour.

When ready to serve, whip the cream, vanilla bean paste and confectioners sugar until soft peaks form.

Spread whipped cream over the top of the pie or add a dollop to each plate as each is being served.

-whisk milk and cream, then add flour mixture-
-slice the bananas and arrange them over your crust-


-spread the custard over the bananas-
-refrigerate to let the custard cool and set-
-slice, garnish with a dollop of whipped cream and enjoy!-



Classic Banana Cream Pie From Scratch


Yield: 1 pie
Author:
Classic banana cream pie is elevated with eggs fresh from the coop.

ingredients:

For the Filling
  • Nine-inch pie shell, pre-baked and cooled, or graham cracker crust
  • 3 egg yolks
  • 1 teaspoon vanilla bean paste (or vanilla extract)
  • 2-1/2 cups milk
  • 1/2 cup heavy cream
  • 3/4 cup sugar
  • 1/3 cup flour
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • 2 bananas
For the Topping
  • 1/2 cup heavy whipping cream
  • 1 teaspoon vanilla bean paste (or vanilla extract)
  • 2 Tablespoons confectioners sugar

instructions:

How to cook Classic Banana Cream Pie From Scratch

To Make the Filling
  1. Whisk 3 egg yolks with 1 teaspoon vanilla bean paste and set aside.
  2. In a heavy saucepan, heat the milk and heavy cream over medium heat, whisking just until tiny bubbles begin to form around edges of the pan.
  3. Meanwhile in a medium-sized bowl, combine the sugar, flour and salt, then gradually whisk into the hot milk. Cook for a minute or two over medium heat until slightly thickened, whisking constantly. 
  4. Stir a few ladlefuls of the hot mixture into your bowl of whisked egg yolks and then stir the yolk mixture into your pan of hot mixture.
  5. Cook for another couple of minutes, whisking continuously until the mixture is smooth and has thickened to cover the back of a spoon. Remove from heat, add the butter and whisk until incorporated.
  6. Set the pudding aside to cool while you slice the bananas and arrange them in the pie shell. 
  7. Pour the pudding over the bananas, smooth the top with a spatula and refrigerate for at least an hour before serving.
To Make the Topping
  1. When ready to serve, whip the cream, vanilla bean paste and confectioners sugar  with a hand mixer or in a stand mixer until soft peaks form. 
  2. Spread whipped cream over the top of the pie or add a dollop to the plate as each slice is being served.
Created using The Recipes Generator


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