Try this Banana Cream Pie Recipe recipe, or contribute your own.
Suggest a better description1. Rub ingredients A together to form a shaggy dough in a medium bowl. Yes, I know it's quite a bit of fat but you can always add more flour later if it's too wet. It's the fat that makes this pie crust flaky and tender.
2. Mix ingredients B together to form a paste in another bowl.
3. Add B to A and mix gently with a spatula until it forms a dough. If it's too wet, add more flour to the dough to get a nice soft dough. Don't overwork the dough; the crust will be more tender and flaky the less it is worked.
4. Form two balls, cover them in plastic wrap and chill in the fridge for at least an hour.
5. Preheat oven to 400 F (210 C).
6. Roll out your dough into a round, about 1/8 inch thick, dusting with flour to keep it from sticking. Place dough rounds on your pie pan and press into pan and crimp edges to the side of the pan. Dock with a fork all around the crust.
7. Cover with foil or parchment paper and cover with pie weights. In truth, I normally just press the heavy duty foil into the crust and I've never needed to use weights. Bake for 10-12 minutes.
8. Remove foil/parchment paper and bake for another 10-12 minutes till golden brown.
9. Cool pie crust.
Pudding method:
1. Heat on stove 4 cups milk and 1/2 cup butter over med-low heat in large sauce pan.
2. Mix in another bowl the sugar, flour, salt and yolks. Add to this mixture enough milk from the sauce pan to make a paste. Make sure milk not too hot.
3. Add paste to milk/butter mixture on stove. Make sure the milk mixture is not too hot when adding the paste or the eggs will curdle. Whisk mixture constantly over med-low heat until the mixture thickens and comes to a boil. Do not boil for too long or it will thicken too much.
4. Remove from heat immediately and stir in vanilla essence. Let it cool slightly. If you want a smoother pudding, strain it so that the bits of cooked egg will be strained out.
To assemble banana cream pie:
1. Slice 5-8 bananas (depending on size of bananas) in half length-wise. You can choose to slice them into rounds but I find that the pie slices hold better when you slice in half and lay them in circles around the crust. Cut as needed to fit all the bananas into the bottom of the pie crust.
2. Pour warm pudding over bananas until the bananas are covered and the pudding is almost at the top of the crust.
3. Cool in refrigerator until set, about 2-3 hours.
4. Just before serving, whip some heavy cream (about 1/2-1 cup depending on how much whipped cream you like), with 2 Tbsp sugar and 1/2 tsp vanilla. Spread whipped cream over pie. (I tasted and added sugar as I went along)
5. Slice into wedges and enjoy!
I made this using reduced salt and sugar Ruth's Grandma's Pie Crust and it goes very well together. Also made using Ruth's Grandma's Pie Crust according to recipe and it goes well together too.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Pie (1018g) | ||
Recipe Makes: 2 Pies | ||
|
||
Calories: 2393 | ||
Calories from Fat: 1628 (68%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 180.9g | 241 % | |
Saturated Fat 85.5g | 427 % | |
Monounsaturated Fat 67.9g | ||
Polyunsanturated Fat 16.7g | ||
Cholesterol 862.2mg | 265 % | |
Sodium 42434.4mg | 1463 % | |
Potassium 1022.1mg | 27 % | |
Total Carbohydrate 147g | 43 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 142.8g | ||
Protein 42.3g | 60 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2393
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.