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BANANA CREAM PIE

Crust:

*I like to use a vanilla wafer crust for this, but you can use graham crackers or whatever you would like; homemade or store-bought.  

  • 1 box vanilla wafers
  • ½ cup butter, (which is 1 stick) melted

In a food processor, pulse vanilla wafers until they are coarse crumbs.  You do not want a fine texture, but rather a coarse one, with larger pieces.  (You do not have to use the entire box).  Stir together crumbs and melted butter until blended.  For the next step, I like to use the bottom of a juice glass, coated with cooking spray and I press the mixture onto the bottom and up the sides of a 9-inch pie plate, take it all the way to the top.  Bake at 350 for about 10 minutes until lightly browned.  Remove and let cool.  

Filling:

  • ¾ cup sugar
  • ⅓ cup all-purpose flour
  • 2 whole eggs
  • 4 egg yolks (save the whites for meringue topping if you want meringue instead of a whipped cream topping)
  • 2 cups whole milk
  • 1 1/2 teaspoons vanilla 
  • 1 teaspoon banana extract (optional)
  • 3 bananas, sliced

Place sliced bananas on the bottom of cooled crust.  In a saucepan, whisk sugar, flour, eggs, yolks and milk together.  Cook over medium-low heat, whisking constantly, until it is thick like pudding; this will take about 10 to 12 minutes.  Once it reaches this thickness, remove from heat and add vanilla and if using, banana extract.  Pour into cooled crust.  Refrigerate for 4 to 6 hours then top with homemade whipped cream and a banana slice in the center.