It’s been so long since I’ve made banana cream pie, and Kumy really loves it, so I thought it would be fun to make for the 4th of July. We had plenty of bananas at just the right stage of ripeness and everything else we needed.
I used the oil pie crust recipe from my mom’s old Betty Crocker Picture Cookbook from the 1960s, and a version of Melskitchencafe’s filling. (Mel uses 5 yolks but I make custard all the time using the whole egg, so I just did that.) You do have to temper the eggs so they don’t get grainy in the milk, but that’s stupid easy. You just heat the milk, sugar, salt and cornstarch, and then slowly beat some into the beaten eggs. That’s it, that’s tempering. Stupid easy, right?
We watched socially-distanced fireworks at the neighbors and came home to pie. Kumy said he was too full – he’d made lassi (Pakistani yoghurt beverage) and drunk 2 big glasses, but even he had to get a piece for himself after taking a bite of mine.
Next morning, he had it again for breakfast. Banana Cream Pie for breakfast – he’s got his priorities straight. I was planning to take a photograph of a piece, but alas – that ship has sailed…
Anyway, here is the recipe. If you don’t want to make a regular crust you can always purchase a ready-made crust or make a graham cracker crust.
1 3/4 cup flour
1/2 tsp salt
1/2 cup vegetable oil
3-4 Tbsp cold water
With a fork, stir together flour and salt in a medium bowl. Pour in vegetable oil and mix gently until the mix is quite crumbly.
Dribble in 3 Tbsp of cold water and gently start mixing it in. The dough will start to stick together and start to form large lumps. If it isn’t, add the rest of the water.
Lay out a section of waxed paper that is twice as wide as it is tall and fold it in half. Unfold it and dump the pie dough onto the bottom layer. Form a flattish 6″ circle. You don’t want to beat it up – just pull all the loosish bits together. Fold the top over and begin to roll it out in a rough circle.
Keep your pie pan handy, and keep rolling until your circle is roughly 1/2″ – 1″ bigger than the pie pan. Unpeel the top layer of wax paper and slide your hand under the wax paper and pie crust. Let the crust sort of fold over your hand, and place it on 1/2 of the pie pan. Gently unroll the part that’s hanging over your hand onto the other side of the pie pan, so the whole pan is covered. Unpeel the waxed paper, and gently press the crust all around the bottom. Fold the crust up and under the edge of itself, cutting off any extra-long bits and adding them anywhere your crust isn’t quite long enough. Then using the old two fingers and thumb method, crimp the edge of the crust all around. Here is a link to a youtube video of how to do it: crimping a pie crust.
Prick with a fork all over the bottom and bake at 425 for 12-15 minutes. No chilling – and no baking beans or whatever. Just pop it in the oven and bake it. You want the edges of the crust to just begin to darken. You’ll also smell a cooked flour aroma.
Remove from oven and allow to cool.
Add filling. (If you’re using the crust for a filling that needs to bake, obviously fill it first and follow the baking times for baking a filled pie.)
1/2 cup plus 2 Tbsp sugar
1/4 cup cornstarch
1/8 tsp kosher salt
1/2 cup half ‘n half
2 cups milk (I used 2%)
3 large eggs, lightly beaten in a small bowl
2 tsp vanilla extract
2 Tbsp butter
3 medium bananas, peeled and sliced into 1/2″ slices just before filling.
Mix sugar, cornstarch and salt in a medium sauce pan. Add half ‘n half and milk and stir well. Bring to a low simmer over medium heat, whisking constantly. Keep the beaten eggs close by.
Once the mixture has thickened and is bubbling, remove it from the heat. Start to pour into the eggs, whisking furiously as you do. Once you’ve added a cup or so of the milk mixture, you can go ahead and add all the eggs and milk back into the pan. Put back on the heat, and bring back to a gentle simmer. Once you start to see some movement, continue cooking and whisking for another 60 seconds. Remove from heat and add the vanilla and butter.
Leave to cool.
To assemble your pie, pour a thin layer of filling onto the pie crust, then add banana slices. Top with remaining pie filling and put into the fridge to cool.
1 cup heavy whipping cream
2 Tbsp powdered sugar
1/2 tsp vanilla extract
Just before serving, whisk heavy whipping cream, vanilla and powdered sugar until it’s nice and fluffy. (Don’t overmix – you’ll end up with butter.) Pour over top of filling and serve.