#45 Banana Cream Pie

Posted by Chrisi

King Arthur Flour recipes rarely disappoint me. Some of my favorites include: Thanksgiving muffins, spiced peach muffins and turkey and dumplings. Since the KA website is one of my “good-to” resources for baking, it is surprising that I never perused their pie recipes… until now.

Last week I meandered, with no destination in mind, to the “Cream & Custard” section since most fruits are out of season and, by February, I am over “Holiday Pies.” My thought process went something like this, “Chocolate? No. Save for Valentine’s Day. Pumpkin? No. Thanksgiving. Coconut? Seems like warm-weather pie. Egg custard? It’s actually one of my favorites, but unappreciated by those I feed. Key Lime? When are Key limes in season? I haven’t seen any…. Page 3… Banana Cream? BINGO!

Banana Cream Pie is definitely an “oldie but goodie” (a classic diner pie) and one that I don’t recall ever eating! If I did eat it, I am sure it was the banana-jello-kind-in-a-crust. This recipe is 100% made-from-scratch. The crust is fully baked and cooled prior to assembly. Ripe (but not over-ripe), sliced bananas are placed in a single layer on the bottom of the crust. A vanilla custard is gently poured over the bananas, the pie is cooled (preferably overnight) and then served with a dollop of whipped cream. Unless, you’re like me… I was so excited to dig in that I forgot to make the cream. Next time! And there will be a next time... as three of us ate half the pie in one sitting!

Crust: A cooled fully baked 9” single crust.

  • 1/2 cup sugar
  • 2 tablespoons flour
  • 2 to 2 1/2 tablespoons of cornstarch (I prefer a more firm pie and used 2 1/2 tablespoons)
  • 1/2 teaspoon salt
  • 2 large eggs at room temperature
  • 2 cups whole milk
  • 6 tablespoons room temperature butter
  • 1 teaspoon vanilla extract
  • 1 1/2 to 2 medium bananas, peeled and sliced 1/2" thick

For directions, you might as well go directly to the source: http://www.kingarthurflour.com/recipes/banana-cream-pie-recipe. I only have one word of caution… the custard thickens quickly so be careful not to overcook. I almost did!


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