Old Fashioned Banana Cream Pie
There’s something incredibly comforting about a dessert that brings back memories of childhood and family gatherings. Our Old Fashioned Banana Cream Pie does just that. Imagine a tender, flaky crust filled with layers of bananas and creamy vanilla pudding, all topped with a fluffy layer of fresh whipped cream and a sprinkle of chocolate shavings. It’s the kind of dessert that evokes nostalgia and warmth, perfect for bringing a touch of homemade goodness to your Easter brunch.
Why You’ll Love This Recipe
This Banana Cream Pie is a classic for a reason. It’s delightfully creamy, with the perfect balance of sweetness and banana flavor. The homemade crust adds a special touch, making it more flavorful than any store-bought pie. Plus, it’s a dessert that can be prepared ahead of time, which means less stress on the day of your gathering.
Kitchen Equipment You’ll Need
- 9-inch pie pan
- Large saucepan
- Medium saucepan
- Whisk
- Mixing bowls
- Knife
- Spatula
Ingredients
- 1 (9 inch) pie crust, baked
- 3 cups whole milk
- 3⁄4 cup white sugar
- 1⁄3 cup all-purpose flour
- 1⁄4 teaspoon salt
- 3 egg yolks, slightly beaten
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 3 bananas
Step-by-Step Instructions
- Prepare your 9-inch pie shell by baking it according to your recipe or package instructions.
- In a large saucepan, scald the milk over medium heat.
- In another saucepan, mix together the sugar, flour, and salt. Gradually whisk in the scalded milk.
- Cook the mixture over medium heat, stirring constantly, until it thickens. Cover and cook for an additional two minutes, stirring occasionally.
- In a small bowl, beat the egg yolks. Stir a small amount of the hot milk mixture into the yolks to temper them, then combine the yolks back into the saucepan.
- Cook for one more minute, stirring constantly, then remove from heat and stir in the butter and vanilla. Allow the mixture to cool until it’s lukewarm.
- Slice the bananas and arrange them in the baked pie shell. Pour the warm pudding mixture over the bananas.
- Optional: Use the leftover egg whites to make a meringue topping, or let the pie cool before serving as is.
Tips for Success
- Ensure the pie crust is completely cooled before adding the filling to prevent a soggy bottom.
- Stir the pudding constantly to prevent it from sticking to the pan or forming lumps.
- For an extra touch, add a sprinkle of cinnamon or nutmeg to the pudding mixture.
Additional Tips and Variations
For a chocolate twist, consider adding a layer of chocolate ganache over the bananas before pouring in the pudding. You can also top the pie with toasted coconut for added texture and flavor.
Nutritional Highlights (Per Serving)
Calories: 320 | Protein: 6g | Carbohydrates: 45g | Fat: 14g | Fiber: 2g
Frequently Asked Questions (FAQ)
Can I use a store-bought crust? Absolutely! While homemade is always special, a store-bought crust will save time and still taste delicious.
How long does the pie last in the fridge? The pie will last up to three days in the refrigerator, making it a perfect make-ahead dessert.
Can I freeze the pie? It’s not recommended to freeze banana cream pie as the texture of the bananas and pudding may change when thawed.
Conclusion
This Old Fashioned Banana Cream Pie is more than just a dessert; it’s an experience that brings joy and comfort to any table. We invite you to try this recipe for your next gathering and let us know how it turns out. Share your thoughts and any creative twists you add in the comments below!