Vanilla is our ingredient of the season. So far we’ve made some vanilla-infused vodka (great for milkshakes!), a double vanilla cake, and a savory roasted chicken with vanilla bean.
Oh my goodness. We can’t stop with the banana cream pies! If you’re following our Instagram feed, you have all the proof you need (not one, but two pies in one week!)… and no joke, there are perfect bananas on the counter and plans for another pie (fortunately we have guests ready to dig in – we’re not that crazy).
I never thought much about banana cream pies until my mom made one last summer and Calder loved it. Since then, they’ve been on my radar, and C has mentioned once or twice, when ripe bananas are on the counter, that a pie was in order.
I was always a bit intimidated by the idea of cream pies, but the first one turned out so well (and was relatively easy to make) that I’m now happy to make one of these any time they’re requested. The most difficult part is making the creamy vanilla pudding* that fills the pie, and the key there is to just keep stirring! Other than that, you’re just baking a crust and piling in the delicious ingredients… easy as pie.
*I wasn’t sure whether this was considered a pudding or a pie, but think I’m right calling it a cream pudding because while there are eggs in it, it’s really used the flour as a thickener, not the eggs. right?
- 9 inch pie crust, baked
- 3 bananas
- 3 cups whole milk
- 3/4 cup sugar
- 1/3 cup all-purpose flour
- 1/4 tsp salt
- 3 egg yolks, lightly beaten
- 2 Tbsp butter
- 1 tsp vanilla extract
- 1 Tbsp sugar
- 1 cup heavy whipping cream
- In a saucepan, scald the milk
- Measure the sugar, flour, and salt into another saucepan. Gradually stir in the scalded milk. Over medium heat, constantly stir the mixture until it has thickened.
- Cover, and stirring approximately every 20-30 seconds, cook the custard for an additional two minutes.
- Place the lightly beaten egg yolks in a bowl. Stir in a small amount of the hot milk mixture (tempering the yolks without scrambling them). Once the yolks are warmed, wisk them into the hot milk mixture.
- Cook for one more minute, stirring constantly.
- Pour the custard into a bowl, and stir in the butter and vanilla extract.
- Let the custard sit until it cools to a lukewarm temperature.
- Place the heavy cream and 1 Tbsp of sugar in a mixing bowl. Beat with an electric mixer until stiff peaks form.
- Place the sliced bananas in the cook crust, spreading the bananas out evening across the bottoms and sides of the crust.
- Pour the custard over the bananas.
- Spread the whipped cream over the custard.
Both times that I’ve made this, there was some vanilla pudding left over – perfect for the kiddos that don’t yet appreciate a good banana cream pie ;-). JK, perfect for you, because you deserve it after all of that whisking.