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
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
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
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
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
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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