Banana Cream Pie
April 6, 2010 by
I made this pie for Easter this year. It's a really simple recipe but it's a favorite in my family. It's funny because I've made some terrible complicated desserts (tiramisu anyone?) and this, the simplest thing I make, is hands down everyone's favorite!
Here are the ingredients:
3 tablespoons cornstarch a pinch of salt 1 1/2 cups water (not pictured) 1 14 oz can of sweetened condensed Milk 3 egg yolks 2 tablespoons butter vanilla extract (like 2 teaspoons, I never measure that) a 9 inch graham cracker pie crust (already baked) a whole bunch of bananas some whip cream for topping
For the first step you mix the water, cornstarch, and salt in a pot. Whisk that until the cornstarch is completely mixed in. Then stir in the sweet milk and egg yolks. Mix that nicely and put on medium heat until it starts to get thick. You can see above that it starts to look like mayonnaise. That's about the consistency that you want.
Remove it from the heat and add your butter and vanilla. Stir that until everything gets mixed in.
Now, take your bananas and cut them into slices. If you're concerned about appearances (which as you can guess, I'm really not), you can put lemon juice on the bananas and they won't brown. Cover the bottom of your pie crust with half of the banana slices.
Put your pie filling on top of the first layer of bananas and then cover the rest of the pie with the remaining slices. You want to let the pie sit in the fridge for about 3 hours before serving. I usually put the whipped cream on top of the pie about 10 minutes before I serve it.