Dreamy Banana Cream Pie

Cool and creamy.  Comfort food yum.
It’s also National Banana Cream Pie Day.
Escape to  the tropics amid the lingering winterscape.
The Menu Shoppe has it covered:
classic bests and savory twists.
Banana Cream Pie
Classic.  Or be creative and add a dash of coconut rum
Crust
2 1/2 cups graham cracker crumbs
1/3 cup sugar
1/4 cup mashed banana
1/4 cup (1/2 stick) unsalted butter, melted
Filling
1/2 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 1/2 cups whipping cream
1 1/2 cups whole milk
3 large egg yolks
1/2 vanilla bean, split lengthwise
2 tablespoons (1/4 stick) unsalted butter
1 teaspoon vanilla extract
5 ripe bananas (about 1 1/2 pounds total), peeled, cut crosswise into 1/4-inch-thick slices
for the crust:
Preheat oven to 350°F. Stir graham cracker crumbs, sugar, and mashed banana in large bowl to blend. Add unsalted butter and stir to moisten evenly. Press onto bottom and up sides of 10-inch-diameter glass pie dish. Chill until firm, about 30 minutes. 
Bake crust until set and pale golden, about 15 minutes. Cool completely.
for the filling:
Whisk sugar, cornstarch, and salt in heavy medium saucepan to blend. Gradually whisk in whipping cream and whole milk, then egg yolks. Scrape in seeds from vanilla bean; add vanilla bean. Whisk over medium-high heat until custard thickens and boils, about 6 minutes. Remove from heat. Whisk in unsalted butter and vanilla extract. Discard vanilla bean. Transfer custard to large bowl; cool completely, whisking occasionally, about 1 hour.
Stir custard to loosen, if necessary. Spread 1 cup custard over bottom of prepared crust. Top with half of sliced bananas, then 1 cup custard, covering bananas completely. Repeat layering with remaining bananas and remaining custard. Chill banana cream pie until filling is set and crust softens slightly, at least 8 hours and up to 1 day. Cut pie into wedges and serve.
Or this variety…
Chocolate Banana Pie
courtesy of Paula Deen
whipped cream
4   (1-cup vol each) 4-inch diameter mini-pie crusts (graham cracker or shortbread)
3/4 cup cocoa powder
1/2 teaspoon vanilla
1/2 cup sugar
1   15oz container ricotta cheese
1   8 oz package cream cheese
2-3   bananas
dried banana chips, crushed
White chocolate, shaved (optional for trim)
In a mixer combine bananas, cream cheese, ricotta, sugar and vanilla and mix well.  Slowly beat in cocoa powder to avoid dry pockets. Pour into shells and refrigerate for at least 2 hours. Top with whipped cream and banana chips.
Optional: top with shaved white chocolate.
Serving tip: Instead of mini crusts try serve in a martini or  cocktail glass
If it’s on the menu…the Menu Shoppe has it covered.
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This entry was posted in desserts, National Food Holiday, patisserie, pies and tagged , , , , . Bookmark the permalink.

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