Banana Cream Pie 7.18 Hay Bale Maze
“Okay, cherry pie, banana cream pie, and strawberry-rhubarb pie.” “Great!” “I just figured, if we're gonna do pie, we might as well do pie.” “Let's do pie.” “Let's do pie.”
Ingredients:
For the crust:
2 cups vanilla wafer crumbs
⅓ cup brown sugar
½ cup melted butter
For the filling:
2 ripe bananas
2 tbsp heavy cream
2 14-oz cans sweetened condensed milk
4 egg yolks
½ tsp cinnamon
½ tsp salt
For the whipped cream:
1 cup heavy cream
¼ cup powdered sugar
½ tsp vanilla
For assembly:
2 ripe bananas sliced
Directions:
Preheat the oven to 350 degrees F.
Grease a 13-inch pie pan with butter or cooking spray.
Prepare the vanilla wafer crust by combining the crumbs, brown sugar, and melted butter in a medium mixing bowl.
Transfer the crumb mixture to the prepared baking dish and pack to form a crust.
Bake at 350 F for 10 minutes. Then remove from oven and allow to cool.
While the crust cools, prepare the filling by adding the bananas and cream to a food processor and blend until smooth.
Transfer the banana puree to a large mixing bowl and add the sweetened condensed milk and mix until well combined.
Add the yolks one at a time, mixing in between. Then mix in the cinnamon and salt.
Add the pie filling to the crust (you may have a little left over). Then bake at 350 for about 30-35 minutes or until the center jiggles only slightly.
Allow the pie to completely cool and while it cools, prepare the whipped cream by adding the ingredients to a large mixer and whipping until soft peaks form.
Transfer the whipped cream to a piping bag with a star tip and decorate the top of the pie with the whipped cream and sliced bananas.
Rory buys three pies from Weston’s, but I didn’t want to make that many. So I had my friend, Kaeleen, pick which flavor I made, and she went with the banana cream. And let me tell you, this was the best pie I’ve ever had, which I was not expecting. I like bananas, but I was not expecting this dessert to send me into the heavens. AND this dish has worked its way into my top 5 favorites of this project. I think I get why the Magnolia bakery banana pudding has so many people over the moon now; banana desserts can be top tier if you do them right!
This pie tastes like banana pudding, banana bread, and banana cream pie all rolled into one. I made the crust out of vanilla wafers because what cookie goes better with banana? I didn’t make a traditional custard filling. Instead, I made a creamy banana filling that’s baked in the crust and topped with a homemade whipped cream and more bananas.
Happy cooking from the Hollow!
If you missed what I made last episode, catch up here!
