Tag Archives: banana cream pie

Banana Cream Pie

Banana Cream Pie Print

I have to admit that I rarely eat bananas straight from the peel; by themselves they just aren’t my fruit of choice, but put them in a bread or a cake or a cream pie and suddenly I’m all about the banana. This Banana Cream Pie is a perfect blend of creamy vanilla custard, banana, flaky crust, and of course, whipped cream to top it all off. This is such a classic pie and everyone has their favorite, go-to recipe, but I thought I’d bring you this maple-syrup sweetened version of Mel’s Kitchen Cafe’s Old Fashioned Banana Cream Pie. It’s best eaten the day it’s made or the bananas will brown and not look so appetising, but as good as this yummy pie is that shouldn’t be a problem.

Ingredients

Pie Crust:
  • Marie Callender’s or any 9-inch pie crust you prefer
  • Banana Cream Filling:
  • 1/3 cup real maple syrup
  • 1/4 cup cornstarch
  • 1/8 teaspoon salt
  • 1/2 cup half-and-half or heavy cream
  • 5 large egg yolks, lightly beaten
  • 1 2/3 cups milk (2% or whole)
  • 1 tablespoon vanilla extract
  • 2 tablespoons butter
  • 2 medium bananas
  • Whipped Cream Topping:
  • 1 cup heavy cream
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract

Directions

    Preheat oven to 400ºF

    For the crust:
  1. Remove from the fridge and let sit for half an hour to soften.
  2. Carefully transfer crust from the pie tin it came into a 9-inch glass pie. (See Note) If it cracks, lightly moisten your fingers and press it back together.
  3. Prick all over the bottom and sides of the crust with a fork, then place in the fridge for an hour to chill.
  4. Line the chilled pie shell with a layer of aluminum foil, covering the edges so they don’t burn, and fill with pie weights, dried beans, or rice. Bake for 20-25 minutes. Remove the weights and foil and continue to bake the crust until golden brown, about 5-10 minutes more. Set aside to cool completely.
  5. For the filling:
  6. Whisk the cornstarch and salt together in a medium saucepan, pour in maple syrup and stir to blend. Whisk in the half-and-half or heavy cream, followed by the egg yolks and the milk until the mixture is smooth.
  7. Bring to a simmer over medium-low heat, whisking constantly, until the mixture thickens. The resulting texture and thickness should be that of an almost set pudding. Remove pan from heat and let the mixture cool until warm.
  8. Pour one-third to one half of the warm filling into the pre-baked pie shell.
  9. Peel the bananas and slice on top of the filling, then cover with remaining filling. Lay a sheet of plastic wrap over filling surface. Refrigerate pie until it is completely chilled, at least 3 hours.
  10. For the topping:
  11. Whip the cream, syrup and vanilla together until soft peaks form. Spread the whipped cream over the top of the pie (if you are going to pipe the whipped cream, you’ll need to whip the cream to stiff peaks) Refrigerate until ready to serve.
Serves: 6-8
Barely adapted from: Mel’s Kitchen Cafe

 

Note: You can certainly leave the crust in the original tin pan, if you prefer; it just makes a “prettier” presentation in a glass pie pan.
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